Archive for Finotello

Jan
08

Water and fire to start the year

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Early late-afternoon is a magical moment in the winter, especially on Sant’ Erasmo. When we got there some people had already started their bonfires — smoke was going up all over the island.

Last Saturday night, while you were doing whatever you do, we were on Sant’ Erasmo participating in a wild pagan ritual. It’s known as panevin (pahn-eh-VEEN)or, more simply, brusar la vecia (broo-zahr ya VEH-cha — burn the old woman).

I’ve experienced it many times from a downwind distance, inhaling the smoke of many faraway bonfires, but three days ago was the first time I ever participated.  The Finotello family, whose market garden Sapori di Sant’ Erasmo has long since become our favorite produce store, told us they were going to be burning the old lady and sure, we could come too.

We always row over in a mascareta, partly because it’s a great motivation to go rowing, and also, not incidentally, the boat makes it easy to bring back our kilos of cauliflower or cabbage or tomatoes or eggplant or whatever’s good that day.

So around 4:00 we wandered across the span of lagoon between Castello and Sant’ Erasmo, threading our usual path along the flank of the Certosa and Vignole islands. The sun was going down, and it felt a little like we were sneaking out of the dorm after curfew, to be going out at the time we’re usually heading home.

I’ve written at other times about the history of this prehistoric practice, which is especially at home in the Northeast of Italy, so I’ll limit the scholarly details.  It’s enough to remember that the effigy represents the old (year, primarily) and therefore must be extinguished as a propitious start to the new (year, of course); that it’s an excellent way to dispose of the year’s prunings, which would have to have been burned eventually anyway; and that it’s a great excuse to end the holiday season with a party that also can keep you warm.

Needless to say, people in Mestre complained about the smoke (I say “needless,” because nothing happens here without some wail of protest from somebody, including me).  It wasn’t the fumes from Sant’ Erasmo that bothered them, but from various places close to the city.  Unbreathable air!  We had to stay shut in our houses with all the windows and doors sealed!  Call the fire department, something’s burning!

I give a little slack to people with genuine pulmonary issues, or anyone who might have encountered smoke caused by burning rubber or plastic.

Otherwise, here’s my message to the good burghers of Mestre: Get over it.

Walking up the lane, we could admire the magnificence of the Finotellos’ pyramid of plant matter. Either they have more land, or they had more hands to work, but it was twice as big as any of the others in sight.

The pyre is ready, a year’s-worth of clippings and rippings. No plastic! No tires to make more smoke, everybody knows it’s poison. Just honest old bits of botanical rubbish. The pieces of newspaper are going to be wrapped around a few long poles and moistened with diesel fuel, lit, and then stuck into the pile to get the blaze going. This is no job for a simple kitchen match.

Luca, the youngest Finotello, is all set to brandish his torch. I wasn’t watching but I doubt very much that he was allowed to go anywhere with this stick on fire.  Somebody’s bonfire is already ablaze in the distance.

The old woman was looking pretty sprightly, at least from below. Is that a Miracle Bra she’s wearing? I hope not, because there’s no miracle in sight for her.

The combustibles are ready, the people are ready, let’s just do it.

Claudio and his son Luca are ready to party.

It’s definitely getting to be time to light the fire.

The people just a few steps along the road had already set their fire. Maybe they were just burning up the old branches and twigs and not bothering to make a party. Crazy, I know.

Voila’! Let the bonfire begin.  The boys imagined incinerating their most-hated soccer team.  “Let’s burn Juventus” yelled a fan of Milan.  Naturally the response was “Let’s burn Milan!”  That went on for a while.

It was at least a flagration, if not something more.

The ancient lore relies on the direction in which the sparks blow as a prediction of the coming year’s prosperity, agriculturally speaking. If they fly west toward the mountains, “take your sack and go for chestnuts” (hard times); if they fly east toward the sea, “take your sack and go for wheat” (good times). Lino says that there isn’t really much magic about this. He explains that the wind follows the sun throughout the day; at dawn it blows from the east (here, the sea), and in the evening it blows from the west (the mountains). Any wind which contradicts the natural order of the correct direction would be a strange wind, an anomalous wind, one which (one might assume) would blow no good. But that’s true all year, Lino stated, not just at Epiphany. Sorry to spoil a good story. The interpretation of these sparks: Unclear. No definite sign from the old lady or anything.  The Finotellos don’t depend on sparks anyway — they take an appropriately fatalistic attitude toward their world and the weather.  After all, last year they got the tornado.  Predicting that was definitely above the old lady’s pay grade.

Let ‘er rip and let the sparks be damned.

All this fire is a fabulous sight, as long as it’s the old year going up in flames and not your house.

And there were the fundamental refreshments: “Pinza” (two different recipes), which is a sort of pound cake that wants to be a fruitcake, the hot spiced red wine known even here as vin brule’, and hot chocolate. Fire, food and wine — the only thing missing is the old lady, who by now is pretty much reduced to ash.

A view of the fire as we walked back to the boat. Looking around, we counted nine other fires scattered across the dark landscape. The view from a helicopter must have looked like the Fourth of July in the middle of the lagoon.

But the blaze wasn’t the only beautiful experience that evening.  We got a massive bonus with the row home in the dark.  I suspected we would, because we often used to row at night. But years have passed since our last “notturna.”

The lagoon isn’t ever ugly, but it’s like Gloria Swanson — at some moments it’s more beautiful than at others.  At noon on a summer Sunday you will not see it at its best.

At night, though, and especially in the winter, it is a place of deep, luminous glamour.  The silence, the stillness of the water, the sense of space, the stars, the cold — all the components join to make something much greater than the whole.

I didn’t even try to make any photographs because I knew they would never show what was really there.  The barely perceptible movement of the water’s silky surface responding to the oars, which I could sense in my hands and then, from the bottom of the boat, through my feet; the small sound of the oars themselves, slipping through the water and occasionally squeaking against the humid wood of the forcola; the frigid damp of the oar chilling my bare fingers.  The coldness of the air that I could breathe all the way down to the bottom of my lungs. The bright white dot of Venus reflected in the water, which floated next to us all the way home on our port side, bobbing back up after every stroke.  The misty beam of the lighthouse on Murano shining straight out to sea through the inlet at San Nicolo (4 flashes, 2 seconds pause) and the unexpected way that it appeared closer to us at one point, then five minutes later seemed to be miles away, even though the physical distance had barely changed.

A mere two miles (3.6 km) from the bonfire to our house felt like some pilgrimage suspended in time. In the dark, the lagoon seemed untethered from everything that wasn’t it.  No longer was it the plodding, workaday lagoon, the watery equivalent of an enormous Wal-Mart parking lot forced to marry an interstate interchange, but something whole, completely itself, majestic, complex, lacking nothing, needing nothing.

We crossed the Canale delle Navi by the Arsenal and rowed down the rio di San Pietro. Boats, walls, houses, windows, but no people.  It was only 7:00 PM and there wasn’t even the sound of a person.  We turned into the rio di Sant’ Ana — deserted.  Nobody on the fondamenta.  Nobody on the bridge.  Silence.  It was eerie. Beautiful, I guess, but it was as if the lagoon had just let itself go and obliterated everybody but us.

But of course, it hadn’t.  At the end of the canal we could hear the Saturday-evening-going-home cacophony.  Men shouting, dogs barking, kids wailing.

We now return you to your regular dimension.

Categories : Venetian Events
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Apr
13

On beyond Easter

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In my last communique, Easter was tapping on the windows asking to be let in.

Now it has passed, leaving the usual signs — peace, joy, and crumbs.  I have the feeling that the crumbs are going to last the longest.

The dove traditionally represents the Holy Spirit. Its edible version contains candied peel but no raisins, for which I find no Biblical explanation, but it works just fine. Naturally it would be best if it were all crust.

There are crumbs of a colomba, the Easter dove, the traditional spring stand-in for the Christmas panettone, in the general form of a bird and covered with almonds and bits of pearl sugar. Crumbs of the hollow chocolate Easter egg strewn among shards of its busted hulk, crumbs of a small chocolate-covered cake in the form of a bunny, with a fragment of an ear. There is still a small bin of chocolate eggs, and another whole colomba in the form of a flower frosted in pink. But you know what? I’m sugared out.

The best thing I’ve eaten since last Sunday’s feast of roast lamb and assorted sugar-bombs was set on the table last night — bought, transported, and prepared by the indefatigable Lino.

First, we had seppie in their ink, which we’d bought just-caught from the fisherman that morning, and which had passed the afternoon simmering in their black essence.  We sploshed around in it with chunks of polenta, the old-fashioned kind Lino likes to make in his mother’s copper cauldron — it requires 40 minutes of almost constant stirring.  These two items alone would have satisfied most mortals.

Mr. Finotello senior working in the artichoke bed. Some of his plants have just begun to evince their very first flower, a "castraura." You did know that artichokes are flowers, yes?

There it is, just one per plant.

But best of all, we had something I had always heard of but never tasted: castraure (kahs-tra-OOR-eh).  These are tiny artichokes, in this case being of the violetto di Sant’ Erasmo breed, but they are more than that: They are the very first artichoke, cut from the plant in order to allow its fellow ‘chokes to prosper.

You’d be right in guessing that “castraura” has something to do with castration.  Linguistically, it does.  Physiologically, it makes no sense, but let us not dwell on the details.

My impression is that they have become something of a minor culinary myth, in the sense of being apotheosized to the point where to meet the demand (or to justify the price), there are more castraure offered in the Rialto Market than the last reported total number of pieces of the True Cross. For there to be that many castraure, even assuming most of them come from hothouses all over Italy and not simply from local fields, there could scarcely be enough land left to grow a bouquet of begonias.

This is a sight that trumpets "spring" more melodiously than even the currently rampant wisteria. Which may also be good to eat, but I prefer these.

Castraure are small, as you might expect, but so are its subsequent siblings, which are called botoli (BAW-toh-lee).  As far as I can tell, there’s no way to tell them apart, just by looking at them. If you have the chance, then, go buy them from the farmer, like Lino did.  He saw the little morsels cut from the plant just for him, so no debates about their provenance.

You can eat them grilled, or saute’d in garlic and oil, or raw, sliced paper-thin with oil and salt and vinegar.  Or raw, whole. Just make sure there isn’t any wildlife running around among the leaves. Trivia alert: Technically, they’re not leaves, and they’re not petals, either. They’re bracts. It’s a word which won’t get you very far in the kitchen, but at least now you know.

Or you can eat them breaded and fried, which is what Lino did. I’m not a huge fan of frying, since there seem to be more than 8,000 ways to do it wrong and only one way to do it right.  Also, frying seems to blunt or distort the flavor of the object fried.  But there was no bluntage last night.

Our little castraure were tender enough to eat whole, stem included, and best of all, they were bitter. It’s a purposeful flavor, stronger and more complex than the everyday artichokes I already love.  Certainly stronger than the later-blooming botoli.  If you don’t like bitter flavors, whether simple or complex, you should abandon your dream of the castraure because they will not compromise or ingratiate themselves, not even for you.

I admire that in a plant.

A few castraure. There was a crowd of confused ants concealed in the blossoms, running around saying "So this is Venice? Gosh, we thought it would be more Gothic or something."

Categories : Venetian Food
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Apr
07

Happy Easter

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Here is what Easter is looking like out in the country, a/k/a Sant’ Erasmo.  We rowed over to the island today to buy some vegetables from the Finotello brothers and came home not only with bitter chicory and a couple of fresh eggs but also two bussolai buranelli and hearts full of spring.

As I write, it’s 11:00 PM and the bells have just begun ringing outside. This means it’s Easter.  They don’t wait till a sedate, well-bred 8:00 in the morning. In fact, they don’t want to wait at all.  If nothing else could make Easter beautiful, it would be enough just to hear all the bells singing in the dark.

I had a fleeting notion of looking up some Easter poetry for you.  Then I decided to just let the world speak for itself.

Somebody in the Finotello families -- two brothers and wives and small children -- always assembles some sort of festal creation. Whoever does it manages to make it look like it wasn't any effort at all.

 

Even the rosemary is in bloom.

 

And the baby fruit trees.

And some embryonic fig trees, branches already budding with teeny little figs.

This is what an Easter basket for that happy Primrose family looks like.

Of course you knew it was all going to come down to food. For anyone who thinks chocolate is too simple or trite, let me present their homemade bussolai buranelli. This is how I like to consume my Easter eggs. All you need is large quantities of flour, whole eggs, egg yolks, butter, sugar, and small quantities of lemon and vanilla. Like most homemade comestibles, these bear little resemblance to the ubiquitous commercial version.

A sample was thoughtfully and craftily offered. Because only one small chunk was needed to convince me to buy two. Believe me, this is not a confection to scarf like popcorn. It demands to be taken seriously, to be eaten with appreciation and complete denial of any knowledge of what it's made of. If you think of the ingredients, you're doomed.

Buona Pasqua!

 

 

 

 

 

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