Food | Venice: I am not making this up

Redentor — how it went

July 23, 2009 1 Comment

img_1731-nizioleto-comp1

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 parts of 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. — 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.

Events, Food, Venetian-ness

Sant’ Erasmo, where vegetables go to heaven when they die

May 22, 2009 4 Comments

You may never have given much thought to St. Erasmus, but if you wander past any vegetable vendor in any season here — especially in the spring — you will see him referred to constantly. Not because he was so holy, though undoubtedly he was; the reference is very specifically to the nearby island which is named for him: Sant’ Erasmo.

What’s on Sant’ Erasmo are fields and fields of market gardens. On a summer evening, strolling along the verdant lanes that glimmer with fireflies, flailing at billows of insatiable mosquitoes, it’s like having been transported back to somewhere in the heart of darkest Indiana.

In Venice, any mention of the largest island in the lagoon, particularly if it’s scribbled on a sign in the market, is synonymous with the best local produce. Peas, asparagus, artichokes; by June, they have all come and are mostly gone, though the last flourishes are on sale at the annual Venetian rowing race marking the good saint’s feast day (June 2, as all the world knows).

Sant’ Erasmo is known, not only by its celestial verdure, but its few hardy and well-entrenched families. If I were to tell you that there are only a few last names here, which have been continually reshuffled as the generations have gone on, I will have told you just about everything you need to know about the place. I’m not implying children with six fingers, just that it’s a little planet orbiting Venice, near but extremely far, if you follow me. Anybody with the surname Vignotto, Zanella, Smerghetto, or Bubacco can only be from here, and you would pick them out immediately even if you were to meet them racing yachts at Cowes, on their way to pick up their Nobel Prize.

A few Sunday mornings ago, our usual group gathered at the boat club, ready to head out somewhere in the gondolone, the big gondola. We’d heard there was going to be some local farmers’ fiesta on the island, the “Festa of the Violet Artichoke of Sant’ Erasmo,” so we rowed over there. We needed a new destination for our Sunday excursion, and it took less than an hour. We drew the boat up on the sandy beach (look at the map for the little stretch of shore along the southwestern edge) and wandered ashore to see what the islanders had organized.

Naturally we were there too early. We should have known. The farmers don’t have cows, but they know that they’ll be milking tourists later, so there’s no need to bust a gusset setting up their stands. Still, some enterprising souls had begun unloading crates of artichokes from their assorted vehicles, and the sight was Extremely Tempting.

The Violet Artichoke growers’ lobby has recently succeeded in having their product officially designated as a protected brand, akin to a denomination controlee’. This little thistle deserves all the fanfare it can get: Stripped down to its tender inner leaves and slowly sauted over a low flame in olive oil and garlic, it has a very particular bitterness which is transmuted in your mouth into a flavor tending mysteriously towards sweetness. I think they must contain some narcotic substance; once you start, you must have more.

Everyone maintains that part (or all) of the secret of these little morsels is the saline environment. You’ll be glad to know I haven’t made a study of the soil, but it seems logical that there would be some salty component to their habitat. The artichokes of Malamocco were equally celebrated, back before houses took over the fields there. Meanwhile, the artichoke consortium oversees the production of them at various limited sites around the lagoon.

So: Did we buy any, or not? Yes, we did. But not from the festa. The canny farmers with their snazzy labels and tents were charging one euro ($1.38) apiece. I wish I could say I’d made that up.

Therefore we walked across the road to the large shady fig tree, under which a lone farmer was selling the artichokes he had just cut from their stalks in the adjoining plot. We took home a large sack of them — in fact, he went back and cut some more for us — for .29 euro cents each.

He could undoubtedly have asked a higher price if he’d been selling them as “castraure” (kas-tra-OO-reh). This is one of those legendary food items that is much rarer than you’d think, considering how many vegetable vendors claim to be selling them. The castraure are the first, topmost little artichoke on each plant; they are cut off (yes, the plant is castrated…) in order to encourage the rest of the plant to flourish. This flourishing is in the form of the little artichokes we bought, which are called “botoli.”

It makes me happy to remember all this, because they’re gone from my life for another year. I probably won’t make it back to Sant’ Erasmo before the race in June, and by the time I get there all the good stuff will have been sold. Of course, I could eat artichokes virtually all year from hothouses all over Italy, but now that I’ve tasted these I think I’ll just wait.

Food, Nature, Venetian-ness

The voyage of the seppia

May 19, 2009 3 Comments

This morning we were walking along the fondamenta across the canal from our hovel, and my eye fell upon one of the boats tied up alongside.

It takes no time at all to reconstruct the scene: A seagull nabbed a seppia, or cuttlefish, and a battle ensued, which the seppia lost. You can tell by the splashings of desperate black ink. Another clue is the cuttlebone, which if I had a parakeet or Andean condor I would immediately have taken.

Your cuttlefish are no match for a seagull’s beak, as you see, but don’t underestimate them. If you were a small marine creature you’d want to do everything possible to avoid any passing seppia (plural: seppie; in Venetian sepa/sepe). Soft and squidgy they may be (although technically a mollusc), but they too have a sort of beak, and it’s tiny and hooked and sharp. They look so innocuous, sort of like Mister Magoo, as they drift fecklessly along, but just remember that they have that mouth. Not much use in land combat, though. I could tell you some stories about that sharp little beak, and I probably will, at some point, but I don’t want to ruin your enjoyment at thinking of how delectable they are, so I’ll stop. The little ones are wonderful grilled. They are a classic Venetian snack, or cicheto (chih-KEH-to). The bigger ones are chopped up and simmered in water and tomato paste, and their ink. Some people omit the ink, which is heathen.

While we’re talking about their being eaten, by whatever sort of life form, make a note that seppie (on spaghetti or in risotto) are the only fish on which you are allowed to put grated parmesan cheese. To see someone put cheese on any other fish dish makes Venetians shudder. But it is, in fact, required on seppia. If you don’t try this, you won’t know what I mean. Trust me. If your waiter tells you not to do it, ask him where he’s from. Or just smile and go ahead anyway. Or skip the smile.

Another seppia clue: If you walk along the fondamentas edging major channels — say, along the Riva dei Sette Martiri in Castello, or the Zattere in Dorsoduro, or the opposite side of the Giudecca Canal, on the Giudecca — you will certainly see stains like these on the stones. Now you know they’re not paint. Many of them indicate epic battles, all futile.

There are two seppia seasons: Spring, which is when they come into the lagoon from winter quarters somewhere in the Adriatic in order to spawn, and anytime after the festa del Redentore (third Sunday in July), when the fraima (fra-EE-ma) begins, the general ichthyous exodus from the lagoon out to sea. This second period is, obviously, the time when you are aiming for the little ones — I hate calling them babies, but that’s what they are. In both of these periods the deepest lagoon channels are strewn with temporarily anchored boats from which men, and often their wives, too, are fishing for seppie. These boats refuse to move for any passing craft, from the vaporettos to the cruise ships. It drives the captains to the verge of crazy.

And speaking of decoding cuttlefish, I saw my first seppia this year on March 6. It wasn’t the little cephalopod itself, but its remains, floating in with the tide in the canal outside our hovel. It made me so happy I took a picture of it — it was like seeing the first [crocus, sandhill crane, or add your favorite seasonal thing here].

Then the fondamentas begin to fill up, lined with amateur fishermen, some of whom take their catch home, and some who sell it. They often go out at night, too, depending on the tides, rigging up a strong light to attract the animals. Or they use a fish-like lure. Lino once slew a vast number of them by hooking a medium-length remnant of a white plastic bag to his line and pulling it slowly through the water; despite the fact that seppie have some of the most developed eyes in the animal kingdom, it somehow looked irresistibly like another seppia. They don’t eat only crabs, shrimp, worms, or whatever — they snack on each other, as well. Too much information?

But we’ve caught seppie without even trying, when we’ve been out rowing, minding our own business. There one will be, just floating along; if it’s close enough to the surface you can pick it up with your hands. It’s better, though, to have a volega (VOH-ehga), the net on the long pole, because you can go deeper. If you can see it, you can probably catch it. I used to feel sorry for them; Lino’d be all excited and I’d be shouting, “Dive, little seppia, dive!” He thought I’d lost my mind. Now that I know how good they are, I’ve quit that. There will always be more. It’s not like they have names.

Last tidbit for the day: In the fish market, they used to use seppia ink to write the prices on pieces of paper. (Hence the color tone called “sepia,” which is more brown than black, really, but which came from the cuttlefish’s ink.) There must have been generations of fishmongers with permanently black hands. Just as soon as the Sharpie and Magic Marker were born, and tourists began to pay good money to eat spaghetti with cuttlefish ink, you can believe that stopped.

One more thing: It may not be very likely that you’ll be buying seppie in the fishmarket, but if you are looking at them for whatever reason, you should know that the whiter they are (it’s more like a ghastly gray mortuary pallor), and the more smeared with sticky black ink, the older they are. Lots of ink is a Bad Sign.

The super-fresh ones, as shown here, have very little ink on them, are a lovely brown with faint pale stripes, and display the most amazing iridescent stripe along their bodies, which is another guaranteed way to confirm their freshness. This stripe is made up of iridophores, which reflect the color of the seppia’s immediate surroundings and hence are part of its system of camouflage. I did not make that up.

« Previous 1 … 9 10 11