Search Results for "bovoleti"
The Redentore returns
Posted by: | CommentsThis past weekend we reached the summer’s festive culmination, the Feast of the Redeemer. But this year the routine was slightly different: No boat, no fireworks. Sounds like heresy, I know. It is heresy. I might as well just call it a club cookout and forget all the historical/traditional frippery.
Things have changed because now we’re in a different rowing club, and in a different place altogether in our minds and spirits. And while we could certainly take a boat and load it up with the usual bovoleti, watermelon, sarde in saor, pasta e fagioli, and all the other traditional noshes to get you from sundown to the fireworks, we just don’t feel like it.
One main reason we — and several other old Venetians I asked at random — don’t feel like going in a boat anymore is because of all the other boats. It’s one thing to be crushed amid swarming hordes of people ashore, it’s quite another to find yourself in the dark with thousands of large motorboats operated by people who are drunk and who don’t know how to drive. Obviously, this was not a problem when Lino and his cohort were growing up. It’s pretty hard to hurt anybody with a wooden rowing boat, at least not to the degree a big boat powered by 90 or 140 or more horses.
In fact — not to cast a pall over what I intend to be a jaunty little post — two young women who were aboard a motorboat zooming back to Chioggia after the fireworks have not yet made it home. Because the boat ran into a piling at high speed — just about every motorboat leaving Venice was going from fast to pretty fast to crazy fast — and one woman hit her head against the other woman’s head. The first woman lingered about a day, and is now in heaven. The other woman, who had snagged a ride home with them just on an impulse, is in the hospital recovering from various fractures. As for the driver/owner/ friends who were aboard, I don’t know what state they’re in, but two of the boys/men/whatever have fled. I tell you this only to indicate that I am not inventing notions about how dangerous it is out there. What surprises me is that disaster struck so few. Not much comfort to the families of all involved.
My first look at the morning's harvest made me wonder if there were any mussels actually to be found in the middle of this wreckage.
So Friday morning (Saturday night being the high point), Lino and I went to the club to help clean the mussels. A vast feast — probably more Rabelaisian than Lucullan — was planned, and our contribution was to do some of the prep work. Little did I know what ten tons of extremely wild mussels will do to your hands.
The set-up is simple. Take a mussel or clump of same from the big tub; remove the material covering it; throw the mussel into medium-size bucket, and the nameless material into the small bucket.
Forget how they look, in their just-scraped-off-the-pilings dishabille. They’re ghastly, I agree. Even I gave some serious thought to striking mussels off my must-eat list for, like, forever. But the ones we took home, all clean and shiny, were absolutely delectable. So you know, don’t judge a mussel by its encrustations.
But as you see, real mussels emerge from the rugby scrum in the big tub. These look almost edible. Rinsed and stirred around with a big wooden stick, they come out looking just like something you can't wait to eat.
After spending hours pulling and scraping off plant and all sorts of other matter, not to mention rending them from each other one by one, my hands felt as if I’d been pulling nettles. Three days later, a few fingers were still a little red and swollen. Now I understand why one of the men put on rubber gloves. I live, I learn.
A certain number of men got to cooking. There were great things to eat but there was also fifty times more than anyone could ever consume. Fried shrimp and deep-fried fresh zucchini and sarde in saor, the aforementioned mussels, grilled pork ribs and sausage and lamb chops and fresh tomatoes out of the garden in the back, and — I begin to lose the thread here — there was also something I’d never even heard of, much less tasted: deep-fried sage leaves. You can have your fried zucchini blossoms, I’m going to take the sage any chance I get.
The blackboard at the club says, and I translate: (L) "Menu: What there is." (R) On the occasion of the Redentore, Saturday we close at 12:00."
The table is set, the vases of basil are in place, ready (they say) to repel mosquitoes, and the view over the canal of San Marco toward the Lido cannot be surpassed.
After that the sheer quantity began to press down on my brain — I know I ate many more things, but I can’t remember what. At a certain point one of the wives pulled out a homemade frozen dessert called zuccotto. The recipe I looked up here makes it sound elegant, but what we ate were pieces that seemed to have been hacked off the Ur-zuccotto with a dull cleaver. And of course there was watermelon, which is utterly non-negotiable. You can skip a whole batch of things, but yes, there will be watermelon.
Crossing the votive bridge from the Zattere to the Giudecca, to the very feet of the church of the Most Holy Redeemer, always touches me.
We watched the fireworks from afar, enjoying the highest ones and intuiting the lower ones by the shimmering glow through the treetops. It was more comfortable than sitting in a boat right under them, but much less exciting. I don’t see the point in fireworks if the’re not going to be exciting. You might as well watch them on TV, or through the wrong end of a telescope, and wear earmuffs.
After the fireworks – or as they put it, “pyrotechnic display” — the countless motorboats began to stream homeward. The paper estimated that some 110,000 people came to party, but didn’t hazard a guess as to how many boats. There were so many they were tying up to public lighting stanchions, not at all a good idea.
We all sat there, sticky with watermelon juice, watching the migration. It was like the wildebeest at high speed, with big roaring mechanical voices, each with a little red light gleaming from its left flank.
Next day: The races. Now they were exciting. Lots of wind, lots of tension, lots of — unfortunately — waves. Something is going to have to be done, the racers can hardly row anymore. But that’s a subject for another day.
For those who are interested in a few more statistics, the spectacle (fireworks, etc.) cost about 100,000 euros. Doesn’t sound like much, I know — actually, I had the impression that the show was shorter than some other years.
The poppieri, or stern rowers, gather with the judge to draw lots for their positions on the starting line. They may look relaxed, but there are men whose hands are visibly shaking when they reach into the bag for their number.
Three of the nine gondolas begin to warm up, and head for the starting line.
The men and the boat can take it, but the wind and waves were something to contend with.
It was hard going for the pupparinos too.
The "cavata," or blast out of the starting gate (so to speak) can make a huge difference. Here, the "Vignottini" on the white gondola have shot to the front. In the last minute of the race, pink pulled past them.
The phenomenal Franco Dei Rossi, known as "Strigheta," finished fourth (he takes home a blue pennant) in the 34th year he's rowed this race. You cannot tell me that that is the arm of a 56-year-old man. And yet, it is.
Sensing Venice: more summer taste treats
Posted by: | CommentsI don’t mean to pound this topic into the mud like a piling or anything, but I just thought I’d mention two more flavors that make Venice real to the old gustatory organs. By which I mean things I eat here that I haven’t really found (or taken seriously) elsewhere:
When the bovoleti are ready to eat, they look almost good. Gentlemen, start your toothpicks.
Snails, or bovoleti (boh-voh-EH-ti). Think escargots, with absolutely no pretensions — the polar opposite of pretensions. And absolutely no taste, either, which is why they are boiled, then thrown in a bowl with an overload of sliced fresh garlic and olive oil. Snails are merely an excuse to eat oil and garlic, in my view. It couldn’t possibly be for their nutritional value. Or their texture, either. (The garlic helps you get past that, too. Those old-time hungry people thought of everything.)
Bovoleti show up in late spring and are sold by fishmongers; odd, considering that your snail is a land creature, happier clinging to some plant stem in a field somewhere. They’re on sale until after the feast of the Redentore (third Sunday in July).
The thing to remember about snails is that they tend to wander off. Here at the Rialto fish market, their way is illuminated by reflections from the red awning outside.
Therefore your shrewd snail-seller will block their exit with a ring of salt. One does wonder how the little critters stay alive under water, since they don't have gills. Maybe they're all holding their breath and hoping for better days, like the rest of us.
The palazzo Contarini has a distinctive staircase which has long since been nicknamed "del bovolo" -- of the snail.
In fact, that festival is their moment of glory, if snails can be said to have one, because there they demonstrate their other sterling quality, as entertainment. Eating them gives you something to do while you’re waiting for the fireworks. Slippery little shell in one hand, toothpick in the other, the point is to snag and pull out the bit of whatever you’d call that material that used to be alive, and eat it. The waters of the Giudecca Canal can be speckled with these shells, tossed overboard by oily-fingered people who are beginning to run out of conversation.
The other special item would be fondi, or artichoke bottoms. Perhaps you didn’t realize that an artichoke has a bottom, but usually there is somebody near a fruit and vegetable stand who has been assigned a mountain of big tough artichokes and told to cut off all those leathery outer leaves and other useless bits (which is most of the artichoke) with a knife as sharp as a billhook, then carve a neat disk from what remains.
The artichoke puts up a struggle, but with the right knife and the will to prevail, you'll have something really good to eat. If you get bored with them like this, chop up a few and mix them with some pasta.
Simmer slowly in — you know what’s coming — oil and garlic, throw some minced parsley over them, and there you have your daily thistle.
Bit of useless information: You may discover that in Venice there are two words for artichoke used interchangeably: carciofo and articioco. Carciofo (kar-CHAWF-oh) is the standard word, but across northern Italy, from Friuli to Liguria, you’ll find variations on articioco (ar-tee-CHOKE-oh). Such as: articjoc, articioc, articioch, and articiocc. Both carciofo and articioco ultimately derive from Arabic; carciofo from kharshuf, and articioco probably from the Old Spanish alcachofa, which in turn came from Arabic.
Sometimes words are almost more delectable to me than the thing they represent. But I’ll stop here. Must. Go. Eat.
At this stage, the poppies and artichokes on Sant' Erasmo are more or less struggling for dominance. I suppose you could eat the poppies, but I'll stick with the spiky little purple flower I know.
Redentor — how it went
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The festival day actually started the evening before, with a huge storm. (Everyone agreed, obviously, that it was better to have had it Friday night than Saturday night.) It was inevitable; we’d spent the whole week under a hot, wet woollen blanket of weather, one of those classic mid-summer heat waves that makes you hold very still and concentrate on breathing.
At around 7 — actually, earlier — a large swath of gray-black clouds began to draw itself across the sky and the breeze picked up, but we knew the storm would (couldn’t, in fact) hit until the tide turned. So we were inside, around 8:00, when the first raindrops began. Big, heavy, aggressive raindrops, smashing into the pavement one by one. Then the rain really hit. And then it turned to hail. I love the hail, it hits the canal so hard the water looks like it’s boiling. The bits of ice blew and cracked and bounced against the Venetian blinds. And the air turned cool and we could breathe again.
Lino said, “Anybody who’s out on the water in a boat right now is a coglion (male anatomical part which is commonly referred to when needing to describe a person who is a dangerous mixture of stupidity and incompetence at a level which can create inconvenience or even danger to those around him.) This storm had been threatening since 4:00 and Lino has very little patience with people who can’t take care of themselves on the water due to ignorance of what, to him, are the most elementary elements of survival. Kind of like somebody who might sit down to read “War and Peace” who wasn’t too steady with the alphabet.
Saturday morning, the Big Day, 8:30 AM: I went to the cut-rate supermarket behind our place to get some last-minute supplies. I wasn’t the only person who had thought of getting a head start on the day; there were at least five people in line ahead of me.
As it happened, the late- middle-aged man in front and the attractive middle-aged woman behind me knew each other, so they were schmoozing over and around me, in a friendly sort of way.
Man: “Remember when we used to decorate the boat with the frasche (small leafy tree branches), and the paper lanterns with candles in the them. That was really beautiful.” (The yet older man ahead of him chimed in, “Really beautiful.”)
Man: “One year when we were boys we went and rented a boat to go out to watch the fireworks.” That was still the era when the late, lamented affittabattelli were in business. “There were about five or six of us. And we had bought fireworks, too, which we stashed under the prow of the boat.”
Tied up next to us were several sampierotas, so named because they originated in San Pietro in Volta.
The boat was something like a sampierota, whose prow is covered; it makes a very useful storage place, which is precisely why it’s made that way. I guess you have to be a 12- or 13-year-old boy to understand the point of bringing fireworks to a fireworks display.
“Then we saw a man on the fondamenta in a tuxedo. He asked, ‘Hey, I’m late to get to the galleggiante — can you ferry me over?” “We said, Sure. So he got on and sat down on the prow.”
(”The galleggiante” literally means “floating thing,” and specifically referred to a large heavy platform which years ago on the night of the Redentor moved slowly around the Bacino of San Marco, festooned with lights, carrying a band playing music. They have attempted a version of it the past two years, but I think it may have lost its true beauty when everybody became capable of bringing their own music aboard their boats. Or maybe it cost too much. Remember: No ghe xe schei.)
The story continues: So the boys were rowing across from here to there and somehow all the fireworks under the prow ignited. Which means “exploded.” I never heard what set them off, but once they start, that’s it.
“The man in the tuxedo had to jump in the water and swim,” our guy continued. “In fact, we all did. It was like a powder magazine going up. The boat pretty much caught on fire and just kept burning.
“It took us two years to pay off that boat,” he concluded. “We’d go by and pay the boat-renter 5 franchi, 10 franchi, whatever we had.”
What did your parents say? I had to ask.
“Oh we never told our parents,” he answered.
This was a fantastic start to my day.
The rest of the festa went pretty much as anticipated:
Our own little ship of fools, ready to party down.
Beauty. Merriment. Friends — some 14 of them, assorted. Food: the strictly traditional bigoli in salsa (whole-wheat spaghetti with anchovy sauce), sarde in saor (fried sardines in sweet-sour onion sauce), and bovoleti (tiny snails in oil and garlic). Some non-traditional meatballs, too. Lots of wine. And shortly before the fireworks began, we slaughtered the watermelon — there must be watermelon, it’s non-negotiable. The next morning you can still see shards of watermelon rind floating around.
The fireworks started 15 minutes late. This put a serious brake on the merriment, which is emotionally calibrated to the start of the uproar. At least I personally am so calibrated. Fifteen minutes is too long to keep your anticipation at its peak, especially if it’s practically midnight.
One of the most beautiful things about the spectacle isn't the fireworks themselves, but the panorama of all the boats on the still water, and all the silent people looking upward in the bursts of light, entranced, like the animals who come out of the forest when they hear the magic flute.
I will say that while there are no bad fireworks, there are those which are great and those which aren’t. These were not great. The Gazzettino reported the next day that they were “probably the best there had ever been,” which is preposterous. Last year they were the best that there had ever been, and ever will be. This year we had lag, and long pauses, and repetitions. I can say they were louder than usual, but I don’t give points for loud. The hailstorm the night before was much more exciting.
We rowed the caorlina back across the dark lagoon, as other homeward-bound boats chugged past us. Put the boat away, policed up the campground, so to speak (many bottles and other detritus to dispose of), and then home. Which on the Lido means waiting for the night bus, which is not frequent, and then the night vaporetto, ditto.
It was a fine Redentor, but I wouldn’t put it up in my top five, if anyone is keeping score. Apart from last year, the only other truly unforgettable one was the year we heard that a friend of ours had just ”come off,” as climbers put it, a mountain in the Dolomites the afternoon of the Redentore. I’ll never forget sitting in our little mascareta that night, not eating, the fireworks all blurry, throat hurting. Poor Giorgio. I think of him every year.
The doge's vow didn't mention anything about balloons, but it's obvious that without them this would be a pretty puny festa.
But the next day happiness reigns once again, as the sun pours itself all over the city and down on the three afternoon regatas, and the stands in front of the church selling balloons and candies in alarming colors, and then the solemn mass and blessing of the city by the patriarch.
Of the three races, the One that Counts is the third: gondolas raced by pairs of men. Back in the barely rememberable past the racers were all men who were not exactly athletes; in fact, the broad sash each rower wears (matching the color of his boat) originally functioned as a sort of truss, I think you’d have to say. Nowadays the competitors train in a seriously focused way, and so instead of having a race in which the battle lasts for the first five minutes, and then everyone just stays where he is till the finish, as it once was, now you have battles to the death all the way through. Especially between two specific pairs of men whose rivalry has reached a level not far from blood feud. I refer here to the brown gondola (Ivo Redolfi Tezzat and Giampaolo D’Este) and the yellow (Rudi and Igor Vignotto).
Two minutes till the finish and any joking is over. (The brown boat won.) (Unfortunately.)
The patriarchal blessing is bestowed on the city from an ecclesiastical station assembled at the entrance to the church of the Redentore. The current patriarch, Angelo Cardinal Scola, seems to like the vantage point. But there are plenty who remember other patriarchs of Venice, who were also cardinals, then popes, then saints, who did it differently.
Both Pope John 23rd (”Papa Roncalli”) 
and Pope John Paul 1st (”Papa Luciani”), when this was their humble parish task, took the ciborium containing the consecrated Host and walked to the middle of the votive bridge and intoned the benediction first facing the San Marco side, then turning and facing upstream. One can debate the various merits of each approach if one wishes. One can debate anything, but the old way was more beautiful and more appropriate. I have spoken.
