Italy, In Other Words

I don't normally start my day eating tarts filled with freshly made ricotta cheese and topped with amaretti cookies. My weekday breakfast also doesn't typically include a crostata made with fruit jams, marble cake, apple cake or any other number of sweet treats either.

Ditto for prosciutto, salami, pecorino cheese and practically still warm-from-the-cow giuncata cheese.

I'm usually not lucky enough to have Emanuele asking me every morning if I'd like to have a freshly made frittata either. 

But for one week in June I was. These were all part of the daily breakfasts served in a cavernous room called the "cantinone" (big cellar) that could have doubled as a backdrop for a movie set in the Middle Ages.

It's also where I popped in occasionally before dinner for a glass of Montepulciano D'Abruzzo and some munchies. 

I wasn't alone during the week. I was one of a group of five writers from California, New York, New Jersey and Puerto Rico taking part in a workshop in Santo Stefano di Sessanio called "Italy In Other Words."  The group was led by Kathryn Abajian and Helen Free, two gifted teachers who helped us find our writing voice and discover the treasures and traditions of Abruzzo.

Kathryn conducted the writing classes each day, focusing on first person writing. Although I had worked as a journalist for decades, and write a food blog now, memoir writing is an entirely different genre and I had a lot to learn. Kathryn gave me the tools and the kick start I needed to get me moving in the right direction, in a teaching style that was both firm and generous at the same time. Sadly, she lives on the opposite coast from me. Otherwise, I'd be signing up for any classes she teaches. Listening to the other women's own stories and receiving their feedback was an invaluable part of the week as well.

Top row, Julie and Lori and Cynthia. Seated, Linda, Kathryn and Diane

Helen instructed the group on Abruzzese traditions that link us with our past, regardless of nationality.

We read the words of Italian writers such as Ignazio Silone, who wrote about the long-ago struggles of peasants in Abruzzo, struggles that are still relevant around the world today. We walked in the footsteps of shepherds who led their flocks in a twice-yearly migration over hundreds of miles of rocky, mountainous paths in search of warmer climes, a custom known as "transumanza."

Near the Gran Sasso mountains we ran for shelter as the rain fell, while the cow nearby didn't budge:

We returned on a sunnier day to climb higher on the path through the town of Calascio.

Lori, Diane, Juli, Linda, Helen and Cynthia

Until we reached the ruins of a fortress built in the 10th century, once owned by the Medici family.

Nearby in isolation overlooking the mountains stands an octagonal church erected between the 16th and 17th centuries, on a site where legend has it, locals fought and won a skirmish with brigands.

Santa Maria della Pieta

We also had time to think, in a place with few tourists, and no television or telephones in our rooms. We had time to roam the village and reflect on its quiet beauty and on our purpose for being there.

Time to explore the mysterious narrow streets and pathways.

Time to wonder who lived in houses like these:

And wonder how long ago someone rode this old motorcycle.

Even time to let Federica, who lives in the village, have a go at painting with my travel watercolor set.

We had time to walk below the town where poppies bloomed beside a church boarded up since the 2009 earthquake:

Where fields of yellow mustard greens swayed in the wind beside stalks of wheat and more poppies.

Where road signs indicated the distance it took to ride between towns on horseback:

We had time to transfix our gaze on the broad, open views to other hill towns in the distance.

Naturally, we had time to eat too - from restaurants where the atmosphere was funky-

and the food traditional like these gnocchi:

To restaurants that were more formal -

And that served modern interpretations of food, like these veal cheeks and potatoes with citrus flavors:

"Italy, In Other Words," gave us time to slow down, to appreciate all the beautiful sights, sounds and tastes around us, and to write about what was important to us. Thank you to Helen and Kathryn, and to all the friendly townspeople of Santo Stefano and to the employees of Sextantio, the hotel where we lodged, including Gabriella, who offered me the recipe for the luscious torta shown at the top of this post.

Gabriella 

Arrivederci Santo Stefano di Sessanio. Alla prossima!

Gabriella's Torta Di Crema e Ricotta 





Printable Recipe Here



This recipe was enough for a very large pan - probably 10 to 12 inches in diameter.



for the dough:

2 1/4 cups flour

2 sticks butter

1/2 cup sugar

1 T. baking powder



For the filling:

4 egg yolks

3/4 cup sugar

1/2 cup flour

2 cups milk

grated peel from one lemon

1/2  cup to 1 cup ricotta, depending on taste

amaretti cookies crumbled on top - about 1 cup or so



Blend the flour, sugar and baking powder together in a bowl. Add the softened butter by hand or put everything in a food processor until it forms a ball. Roll out and place into a buttered 10 to 12-inch baking dish or tart pan.

For the filling:

Bring the milk to a boil with the lemon peel. Meanwhile, beat together the eggs, sugar and flour. Slowly add the mixture to the hot milk, stirring together for two or three minutes until it is thick and amalgamated. Let it cool slightly, then add the ricotta, using as little or as much as you like. Crumble the amaretti cookies on top. Bake at 350 degrees for 25 minutes

In Italiano:

per la pasta base ingredienti:



325 grammi farina

175 grammi burro

100 grammi zucchero

una bustina lievito



Procedimento: Impastare il tutto e intanto preparare il ripieno:



per il ripieno:

4 tuorli

150 grammi zucchero

75 grammi farina

buccia di limone

500 ml latte

100-150 grammi ricotta



Procedimento: Far bollire il latte con il limone e intanto sbattere le uova, lo zucchero e la farina.

Stendere la pasta e metterci la crema e la ricotta. Sbriciolarci gli amaretti sopra. Cuocere a 180 gradi per 25 minuti.