The Piano Grande in Flower : La Fiorita

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Easter Procession in Montalto delle Marche

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Organic Farm Restaurant – La Bibioteca

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Happy Christmas: Buon Natale

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Olive Oil: Producing the Real Thing

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Saffron: Zafferano

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Cossignano Medieval Sagra

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cooking holiday in Italy

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Lets go Crazy – It’s Carnevale time!

Italian Food and Flavours

Carnevale

This pre Lent festival is a celebration of excess, feasting, fancy dress parades, masked balls and the throwing of confetti. It is a time for Italians to let their hair down before the serious business of lent begins, and the run up to Easter. Interestingly, it’s the only time I have seen young people raucous with a little too much wine, partying in the streets of towns like Offida (near Cossignano) and Castignano where there are large parades. Local Le Marche folks are normally fairly reserved but during carnival I have been to local parties where everyone, young and old have been strutting their stuff on the dance floor. Shrove Tuesday (martedi grasso) or fat Tuesday marks the culmination of the festa. Carnival or mardi gras is of course important to all Catholic countries and although Italy is famous for it’s Venice carnival, all Italians like to celebrate with a bit of madness and lack of restraint. It is a party season with ancient roots, when the wearing of masks meant that even the rural workers could escape from normality for a while before the hard work of Spring begins. The word Carnival derives from the Latin ‘ carnem levare’ or ‘take away the meat’ which signifies the abstinence of lent.

The local cake shops are full of carnevale fritters and mini doughnut like sweet bites. Deep fried, sweet and strangely tempting – after all it is only once a year. There are the Sfrappe (flat pastries) sprinkled with icing sugar and chocolate stripes. They are light and crumbly like puff pastry. Then there are the twirled ribbon like strips, tinged with pink and the pink Bombette ( doughnuts) rolled in sugar. Interestingly,the pinky red colouring comes from the use of Alchermes liqueur, popular in Le Marche in various sweet dishes such as Zuppa Inglese ( English Soup) The infamous Le Marche, English Soup/trifle is maybe worthy of a further post. The alcoholic drink is made with herbs, perfumed with rosewater and coloured red with the use of cochineal (powdered insects). Even this fact doesn’t put off my children from gorging on the pastries placed before them.

A slightly more adult pastry is maybe the Ravioli di Castagne, a crescent shaped pastry full of sweetened chestnut mix, or the Arancini twirls, flavoured with a hint of orange.

 

The Offida Carnevale Lu Bov Fint (the Fake Bull Run)

 

 

Near to Cossignano is the gracious town of Offida and during carnival is the infamous Lu Bov Fint (the fake bull run) High on adrenalin or too much sugar from all those pastries and a few too many glasses of wine; the locals, dressed in white with red scarves chase a pretend ox around the streets of the old town It’s a crazy place to be and things can get pretty wild. The tradition dates from the 15oos when a real bull was used, reminiscent of the well know bull run of Spain.

The finale of Carnivale is a huge bonfire. In Castignano there is a parade of torches into the old town lighting up the cold night skies and maybe reminding us of the rebirth of spring which is just around the corner.

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Bravi

Italian Food and Flavours

 

Olive fly control

Well done. Collective praying resulted in a surprise snowfall!! Now if you could all just collectively bring about a good freeze and make it hang around for a while we could be saved!

While I have every faith in your collective powers, I thought it prudent to start making olive-fly traps for olive fly control this summer just in case Mother Nature’s not listening as she should. These are simple and inexpensive to make and if you start now you will be ready for when it is time to hang them in the trees. This is at the end of June because the flies start laying their eggs from July onwards. Depending on weather conditions this egg-laying period can extend as far as October so the traps will need to be inspected, emptied and refilled as necessary during that time.

The basis of the trap is of course to entice them away from the olives BEFORE they lay any eggs, with the lure of a sweet smelling food. Once you see the recipe for the liquid that we put in the traps you’ll see why they just can’t resist! Since last week we looked at the reasoning behind not using insecticides, this is at least a way of lessening the attack.

In the words of Blue Peter, here’s one I made earlier
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As you can see it is a very simple concept. Plastic bottle with wire hanger, a 1cm hole punctured or drilled at either side, between two yellow strips of tape because the colour yellow attracts insects (like in your vegetable patch where to help pollination and pest control you can never have too many yellow flowering plants.) Depending on how many olive trees you have you may want to start collecting your plastic bottles now. Remember to keep the lids because this lessens evaporation in those hot summer months.

And that sweet smelling food? Make a delicious mixture of water, ammonia and raw fish…mmmmm. For every 5 litres of water add a litre of ammonia and a couple of flaked up fresh sardines or anchovies. Put about a couple of inches of this mixture in the bottom of your bottles and screw the cap on. Hang one or two in every tree. Ideally they should be at a height of about 1.5 to 2 metres from ground level and on the south or southwest facing sides. If after ten days or so there are hardly any insects in there try repositioning the bottles.  If they get very full of insects or the liquid has evaporated then they will need redoing.

 

This is the culprit..consider this it’s “wanted” poster.

Bactrocera_oleae_g8

I hope this article on olive fly control is of use to you. Anything we can do to protect our crops without ruining our world can’t be far wrong.

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