Food | Venice: I am not making this up

La Madonna della Salute

November 23, 2009 5 Comments

If I were to tell you (which I am) that another important holiday has just been upon us, you would be correct in asking me — before the history, the rituals, the weather — what we’re eating. As I write the house is full of an extraordinary aroma, which is only to be found during one or two days each year. If I were to try to describe it, you’d never want to eat it.

The feast-day (specifically November 21) is in honor of La Madonna della Salute, or Our Lady of Health. The nutriment is called castradina (kah-stra-DEE-nah) and it’s not for the faint of palate. Unlike frittelle at Carnival and bigoli in salsa at Redentore, this is not a dish that one finds made at home very much anymore — an American woman in the butcher shop who overheard me ordering the main ingredient told me that she wouldn’t have the “courage” to try making it. (Courage? It’s not like you have to club it to death. Besides, with something this strange, how would anybody know if it had gone wrong?)

Cabbage belongs with cured meat -- it's just one of those mystic marriages.

Most important, it’s a dish that would be impossible to make at any other time of year because the principal component appears at the meatmongers only in mid-November and disappears even before the bridge is taken down at midnight and it will not be obtainable anywhere for another year “not even for ready money,” as the butler put it to Lady Bracknell. So even if you hate it, there is something appealing about its rarity, like one of those small creatures that are born, live, and die in the course of a single day. I happen to love it, but you know me.

Castradina is leg of mutton which has been dried, salted, smoked, and smeared with every spice which is black and odoriferous, and left to fester for only God knows how long. Hanging in the butcher shops they look like small prosciuttos which have just dragged themselves out of some basement apartment in Haight-Ashbury.

Under the Venetian Republic this product came from the flocks grazing the rocky heights of Dalmatia; today, much of it comes from the area of Sauris, in northeastern Italy next-door to Slovenia. Traditionally this meat — which obviously was treated in this intense way to withstand everything from ocean voyages to long-range bombardment — needs long, slow cooking. More than skill (or even courage), it requires time. And cabbage. I forgot to mention the verze sofogae, the suffocated cabbage.

I will give the recipe below, but I feel the need to move on to describe the feast-day itself. I find it very comforting because as there is Thanksgiving in November (with meat) in America, here there is thanksgiving in November (also with meat). So I don’t feel I’m missing any important element of the late autumn in all its dank, grey glory.

To understand why a church of the magnitude of Baldassare Longhena’s baroque basilica was built, we need to grasp, even slightly, the magnitude of the disaster it commemorates.

In 1630, Venice was hit with one of the worst plagues in her plague-ridden history. A mere 50 years earlier (1575-76) the city had managed to survive the scourge which inspired the church of the Redentore and its yearly festival of gratitude. Now, before the city had really recovered, the plague was back and it was even worse than before.

In that year plague had already been roaming around northern Italy, brought by German and and French soldiers fighting the Thirty Years’ War. They infected some of the Venetian troops, who took it to Mantova, where soon the disease had eliminated almost the entire city.

A hearse -- at the moment without any casket -- passes Lazzaretto Vecchio, one of several plague quarantine islands.

Venice was understandably cautious about contagion and was a pioneer in the business of quarantine, sequestering arriving ships, their crews and even their cargo for 40 days. The islands of Lazzaretto Vecchio and Lazzaretto Nuovo were dedicated to dealing with these cases, as well as some islands which have disappeared. For those unable to resist the romanticism of the idea of Venice sinking, I offer for pure, unadulterated melancholy the vision of an island (actually two: San Marco in Boccalama and San Lorenzo in Ammiana) which sank beneath the lagoon waves still containing the skeletons of the hundreds of poor bastards who were sent there to die. If Thomas Mann had known — or cared — about this, his famous novel with the irresistible title would not have had anything to do with a doomed infatuation at an expensive hotel but something much harsher in every way.

The situation in Venice was under control until an ambassador arrived from Carlo Gonzaga-Nevers, duke of Mantova. As everybody knew Mantova was already hugely infected with plague, the ambassador and his family were promptly quarantined on the island of San Clemente (now the site of the San Clemente Palace Hotel). All would have been well except that somebody thought it would be a good idea to send a carpenter over to see about some renovations that needed to be made to the ambassador’s quarters. Nothing wrong with that, but they let him go home. He brought the plague to San Vio, his neighborhood, and thence to the entire city.

By the time the epidemic was finally over 18 months later, 46,490 deaths had been recorded (some estimates go as high as 80,000) in a population of 140,000. The catastrophe was made even worse by the disproportionate number of pregnant women who died, and the fact that an epidemic of smallpox was also raging. So many people were dying each day that it was impossible to remove them all quickly; dead bodies simply lay about the streets, spreading contagion and panic.

This magnificent composition by Belgian sculptor Giusto Le Court (1627-1679) tells the story: (Left) the city of Venice, as a beautiful noblewoman, begs the Virgin Mary for deliverance. (Center) The Virgin accepts her plea. (Right) The plague, as a hideous hag, is driven out. — This magnificent composition by Flemish sculptor Giusto Le Court (1627-1679) tells the story: (Left) the city of Venice, as a beautiful noblewoman, begs the Virgin Mary for deliverance. (Center) The Virgin accepts her plea. (Right) The plague, as a hideous hag, is driven out.

Desperate, the Doge and Senate, the Patriarch of San Marco and the people of Venice gathered in San Marco to pray for deliverance; they performed a solemn procession throughout the entire city for 15 successive Saturdays, carrying the miraculous icon of the Madonna Nicopeia which the Byzantine Emperor used to carry into battle at the head of his army. And the Senate made a vow to build a church to the Virgin, swearing that the people would go there every year to give thanks till forever, if she would intercede to save the city.

In November, 1631 the plague was declared officially ended, and they kept their promise, though it took 50 years to fulfill. In November, 1687, Longhena’s masterpiece was complete.

So every November 21 since 1631, Venetians have honored the Senate’s vow to give thanks and have gone to offer their thanks to the Madonna della Salute, Our Lady of Health, and to ask for her protection or intercession. A friend of mine makes a point of telling his doctor that the two euros he spends on a votive candle that day is the best money he spends on his health all year. I think he’s joking but I’m not sure.

IMG_4771 Salute bridge comp A temporary bridge is installed over the Grand Canal between S. Maria del Giglio and San Gregorio — roughly the path of the normal gondola traghetto. In the beginning it was set up on boats, big cargo-hauling peatas, which Lino remembers. Eventually, though, the demands of traffic outranked piety and now the bridge is a suitably high section of the one used in July for the feast of the Redentore.

Temporary stalls are set up around the area in front of the church’s steps where vendors sell candles from delicate to dangerous. You buy your candle, take it into the church, and wait amid the throng until you’ve inched close enough to the candle-offering stations to give your candle to the harried, wax-spattered boys who are lighting new candles and blowing out old ones at a pretty steady clip. Not many candles stay lit for very long, but try not to let that matter to you. It’s the thought that counts.

A fairly modest stall compared to some of the others, but still doing a steady business in votive candles.

Masses are being said at intervals in the various side chapels, and also at the high altar. We manage to shuffle past the altar to the choir behind, and sit in some of the heavy carved wooden stalls for a while to watch the people leaving through the sacristy. As Lino says, if you stay there long enough you’ll see everybody go by. This is one day nobody wants to miss.

Especially the ladies in their fur coats. For many and various reasons, Venice in winter is one place where mink still reigns supreme. One night on the vaporetto I counted eleven (I did not make that up). Shearling and wool are fine, and down parkas abound. But women of a certain age and ilk are going to be in fur. If it can’t be mink, it’s going to be as damn close to it as they can manage.

November 21 appears to be the unofficial opening day of the mink-coat season. I think it’s because — as mentioned above — everybody is going to be at the basilica, hence it’s the ideal moment and place to present yourself in all your furry splendor. I have seen women in mink coats on the big day when the sun was shining and the temperature in the mid-50s. Sweat? Sure. Take it off? Never! I have a friend who refers to this as the feast of Our Lady of the Fur Coat.

Before we leave the subject of this brief but glorious holy day, I need to stress that all is not candles and sacred vows. Yes, children are brought by their relatives, and they go through the drill. But it’s going to be quite a few years before the Salute connotes sanctity to them and not cotton candy. Because behind and beside the church, along the rio tera’ dei Catechumeni, a series of stalls are set up which you can smell long before you see them. It’s fat-and-sugar Elysium: deep-fried frisbees of dough (think flat funnel cakes) slathered with Nutella, candied peanuts, big fat doughnuts, long ropes of that weird pinkish soft stuff that looks like a thread of marshmallow DNA, and cotton candy sticking to everything. Noise! Lights! Sugar shock! And lots of balloons of cartoon characters, close to — and sometimes just past — bursting with helium. All day long the town is scattered with kids trudging home with floating Spongebob Squarepants or Nemo and Marlin or Dalmatian dogs tied to their wrists.

I have no idea what little Venetian kids in 1690 might have been given after they trudged out of church with their parents, but I would bet (I would hope) that it was something with absolutely no nutritional value whatsoever.

CASTRADINA Prepare two days in advance.

Part One: “Suffocated cabbage” or Verze sofogae (VER-zeh so-fo-GAH-eh)

Buy a medium-sized cabbage, preferably the kind that has crinkly purple leaves. Why? Because it looks better. Otherwise, any cabbage.

Slice it into really thin strips, not too long. Put it in an anti-stick pot along with a modest amount of extra-virgin olive oil, a few knobs of garlic, a sprig or two of rosemary, a little salt. Mix to coat well. Put it on low heat and cover. Stir occasionally. Eventually the cabbage will reduce itself to one-third of its previous volume, and have become soft and almost velvety. Don’t try to help it along by adding water. Be patient.

Remove the garlic. Set aside till tomorrow (in the refrigerator, or even leave it on the stovetop if the kitchen isn’t too warm.)

Part Two: The castradina itself.

Buy a piece of castradina — half a leg is plenty for three people. A pound, more or less.

Put it in a large stockpot filled with cold water. Bring to a boil. Simmer for half an hour. (Considering what’s been done to it, it’s not like you have to actually cook it.)

Put the pot on the windowsill, or somewhere else that is reliably cool and leave it to cool down completely. It will probably be overnight.

The next morning: Skim off the congealed grease which has formed a soft layer on top of the liquid.

Add the cabbage. Bring to a boil and simmer for an hour or so.

To serve: You can either serve the soup first, then a piece of the meat, or you can put them all together in the bowl. I haven’t heard of any myth, etiquette, or rule governing this. Just make sure it’s steaming hot. That’s part of its gestalt.

The reason why it has to be hot is because back in the centuries when castradina was a normal thing to eat, before it became a semi-exotic semi-relic, people ate it all winter long for the simple reason that it was one great way to warm up. You might like cocoa, or even mulled wine, but for a typical Venetian winter day/night you used to need to bring out the heavy culinary guns. Blastingly hot castradina was born for this.

Food, Venetian-ness

Catch of the day

November 18, 2009 No Comments

Nardo the fisherman was drinking his usual after-work spritz at Bar Mio when we stopped in at 2:00 the other day for an espresso. A spritz, by the way, is the standard/classic/what-else-would-you-be-drinking aperitivo of Venice. The size of the glass can vary, but the proportions don’t: one-third white wine (or Prosecco), one-third colored flavoring agent (Campari, Cynar, Aperol, Bitter, Select), one-third sparkling water. As you can imagine, it is refreshing at any time of day, especially before (or instead) of meals.

Nardo (right) sometimes has help, which is a good thing because straightening out this much net is not what I'd call fun.

He was knocking off for the day, so naturally he needed rehydrating. He goes out virtually every day (or night, or whenever the best fishing is going to be), and sometimes comes to roost in our canal, selling his catch to passersby. The fact that he can do this in front of the fish-shop leads Lino to surmise that he sells part of his catch to them. Sea bass, cuttlefish, gilthead, striped seabream, you know they’re all going to be sparklingly good.

“I’ve got two folpi,” he volunteered. “You want them? I’ll give them to you. My wife says she’s afraid of them.” The fact that he has a wife is kind of interesting. If he’s always out fishing, they must have a lot to talk about on Christmas and Easter, probably the only two days he’s home all year.

Lino says, “Sure.” (I wanted to say “Never look a gift folpo in the mouth,” but I’m not real clear on whether they have a mouth. They must, of course, but only God and Lino know where it is or how it works. Anyway, don’t bother attempting humor about fish with a fisherman.)

We were heading toward places other than home, so, as per agreement, he left them at Bar Mio for us to pick up on the way back. I thought they’d have been stowed in some kind of fridge, but they were just sitting in a plastic bag on a chair.

As Lino went into the kitchen to start preparing them, he said “If they’re not fresh, we’re just going to throw them out.”

Your folpo is technically known as Octopus vulgaris. As they boil, their tentacles curl up like fiddlehead ferns. Those are the best bits.

Were they fresh? “Hey, look at this!” he said, peering into the sink where he’d just dumped them. “They’re still alive!” This is great from a culinary point of view, obviously. From a human point of view (with which I am occasionally encumbered) it’s a little too bad. It’s true that they were strangely revolting as they lay there, tentacles slithering wetly in every direction. But they’re here now, and there’s only one end to this story.

I put on a big pot of water to boil, threw in what turned out to be too much salt, and went to the living room while Lino got to work. Then I had a thought. I went back into the kitchen.

“Are you going to kill them before you clean them?” I asked, feeling a tiny frisson of compassion. “Oh sure,” Lino said without pausing, picking up the second one (live) and ripping the knife neatly into and up along its stomach in a very straight and very fatal line.

I felt sort of dumb. I mean, what had I been thinking? That he was going to hear their confession? Give them a last meal? Cigarette? Phone call? They’re headed for the pot: First they’re alive, then they’re not. Gosh, I think I just made a rhyme.

Sorry, little folpi. It’s not my fault you got caught. The best I can do now is tell you how delicious you were.

Food

San Martino: the Ur-cookie

November 12, 2009 2 Comments

As I was waxing lyrical about the cookies shaped in the silhouette of San Martino on his horse with his sword, I neglected to include a photograph of the most extraordinary version I’ve seen this year, or any year. It isn’t that big — just about an adult hand’s-breadth (how often do I get a chance to use that word) — but if you can discover anything about it resembling a saint, horse, or sword, please let me know. It’s like the cookie version of Charles Laughton as Quasimodo.

So I’ve decided this must be the primeval Ur-cookie, the formless plasma from which all other Sammartini have developed over the eons. I would gladly have bought it but I don’t think I would have had the courage to eat it. It is so completely and fundamentally cookie that if I were to destroy it I have no idea what species would die off and go extinct. Maybe Girl Scout cookies would be first, followed by Famous Amos — do those still exist, or did he join a death pact with Mrs. Field? — and then Oreo would go, and on and on down through Scottish shortbread to ginger snaps to nameless oatmeal-raisin disks to the last holdout, the Petit Ecolier, whom not even his chocolate shield could save.

So just look at it, don’t even touch it. It would be the end.

IMG_4457 s martin cookie comp

Events, Food, Venetian-ness

Martin: the next milestone on the trek to sainthood

November 11, 2009 3 Comments

I realize that a mere ten days have passed since we officially festivized All Saints, which to my literal mind means we’re good for another year with everybody who has ever been beatified or canonized. But of course that isn’t the case, at least not here. Happily, saints often come not only with their often inscrutable life stories, but — as you may have noticed — with their own particular provender.

St. Martin in his greatest moment, here in a relief sculpture on the facade of the eponymous church near the Arsenal.

November 11 is the next case in point: It’s St. Martin’s Day (that would be St. Martin of Tours, if you’re looking for him — not the Caribbean island). And even though you may feel as if what’s left of the year is unspooling in a meaningless way — let’s just get to Christmas — there are several milestones on the way and he is one of the most important.

The man himself (316 to 397 A.D.) was born in what is now Hungary, and although he was drawn to Christianity at the age of ten, he followed his officer father and joined a Roman unit of heavy cavalry. He was pious but that didn’t seem to interfere with the performance of his duties, whatever those might have been. So everything was going along in a normal Roman-cavalry-unit sort of way until one day, near his base at Amiens, France, he had a life-changing experience, followed by a vision, which has become the most famous (usually only) thing which we remember about him. I refer to the Episode of the Cloak.

In the words of his hagiographer, Sulpitius Severus, “In the middle of winter, a winter which had shown itself to be more severe than ordinary, so that extreme cold was proving fatal to many, he happened to meet at the gate of the city of Amiens a poor man destitute of clothing. He was entreating those that passed by to have compassion upon him, but all passed the wretched man without notice, when Martin…recognized that a being to whom others showed no pity, was, in that respect, left to him.

A child's version of events painted on a plate which says "Viva San Martino" (long live St. Martin). I think he might have liked this blithe little version of events.

Yet, what should he do? He had nothing except the cloak in which he was clad, for he had already parted with the rest of his garments for similar purposes. Taking, therefore, his sword with which he was girt, he divided his cloak into two equal parts, and gave one part to the poor man, while he again clothed himself with the remainder. Upon this, some of the bystanders laughed, because he was now an unsightly object, and stood out as but partly dressed. Many, however, who were of sounder judgment, groaned deeply because they themselves had done nothing similar. They especially felt this, because, being possessed of more than Martin, they could have clothed the poor man without reducing themselves to nakedness.”

The first time I heard this story, I was slightly perplexed by the fact that he hadn’t given the man his entire cloak, him being such a good person, and then I figured he’d miraculously be given a new one (or something). Cutting it and keeping half seems so intelligent — hard to believe he became a saint with that approach to problem-solving.

But obviously I don’t know my saint. “In the following night” (Severus continues) …Martin…had a vision of Christ arrayed in that part of his cloak with which he had clothed the poor man…he heard Jesus saying with a clear voice to the multitude of angels standing around — “Martin, who is still but a catechumen, clothed me with this robe.”

Martin immediately went to be baptized, and two years later he left the army to begin a lifetime of good works and miracles. Many of his reported exploits seem somehow generic — no disrespect intended, I have no doubt these occurred or ought to have occurred (converting a robber to the Faith, restoring someone who had been strangled, destroying heathen temples and altars, casting out devils, curing the sick, preaching repentance to the Devil). He wouldn’t have been a saint if he hadn’t done at least two of those things. But clearly others also recognized his intelligence and made him Bishop of Tours, and then he became a national saint of France and also of soldiers. (I think that’s a fine thing to remember on Veterans’ Day.) But what remains fixed in millions of art works, and in most garden-variety minds, is the cloak-and-beggar story.

A wineshop announces (in Venetian) the happy news: The torbolino has arrived!

I can remember much of this because everyone here refers to that brief pause in the oncoming winter weather (known elsewhere as Indian Summer) as “St. Martin’s Summer.” It is underway even as I write, having arrived two nights ago, girt with smiling sunshine, after three days of ferocious cold, wind and rain. I also remember much of this because the kids go a little crazy.

This is an important date (unrelated to Martin, as such) because this is when anyone who made wine in September begins to decant the first stage, or “must,” a barely fermented fluid which here is called torbolino (tor-bo-LEE-no) because it’s turbid, and is born to be consumed with roasted chestnuts. And while the adults may be swallowing turbid wine and burning their fingers, the children head straight for sugar and noise.

The kids appear in approximately organized groups, and go up and down the street banging whatever they've got to bang on or with and wearing certain costume elements. I don't know why the crown is considered an important attribute of St. Martin, but anybody wearing it certainly feels like celebrating.

The tradition is for children to go around the neighborhood banging and clanging on pots and pans with spoons or something, and carrying a small bag (sacco — sack. Sachetin — little sack. Sa-keh-TEEN). They sing at least the lilting refrain of a little song whose verses variously request any adult they stop to give them some kind of treat, and specifying the revenge they wish to see visited on anyone who refuses. “Pimples on your butt” is the best one. These are innocent little maledictions — nothing anyone could actually inflict, unlike Halloween tricks.

The correct term for this activity is “battere San Martino,” or “to beat St. Martin.” This simply means going out to make a racket in his honor. The refrain: “E co nooooooostro sachetiiiiiiiiin, Cari signori xe San Martin.” (And with our little sack, dear sirs it’s Saint Martin’s Day.)

Obviously this kid has reached a whole new layer of cool. Nice to get the horse involved, too. — Obviously this kid has reached a whole new level of cool. Nice to get the horse involved, too.

The littlest contingent was the only one which wore something resembling cloaks.

They go in and out of whatever shops may be open — this is a late-afternoon/early-evening project — and may well score some kind of small candy or even bits of money. They are usually accompanied by squadrons of mothers.

Then there are the cookies called “Sammartini.” This is a newfangled post-war invention which played no part in the lives of children of Lino’s vintage. The dense buttery cookie dough is cut out by metal forms of various dimensions in the silhouette of a man on horseback holding his sword aloft. Then the pastry-makers go into a sort of frenzy decorating him with icing of various colors and sticking pieces of candy onto it before it dries. The price of these cookies varies according to size but also, I imagine, according to the elegance of the candy. An M&M is one thing, a Perugina chocolate is another. And then they add up the cost of the ingredients and multiply by, oh, a thousand. For the first time, I just saw some in the ordinary old supermarket, a triumph of economy over romance. It was bound to happen.

Speaking of economy, don’t worry too much about how much money the pastry-bakers could be losing on their unsold cookies the day after. They break them up into pieces and sell them by weight. That is really the triumph of economy over romance and I’m all for it. You know what? Fragments of saint taste just like the whole saint.

A pretty nice "Sammartin," it's true. But 28 euros? That's $40! If Saint Martin found out you had that much extra income to do something in his honor, I'm going to step up and say he wouldn't want it to be a cookie. My view of saints is that they're fine with fun, but not with insanity. — A pretty nice "Sammartin," it's true. But 28 euros? That's $40! If Saint Martin found out you had that much extra money to spend on something in his honor, I'm going to step up and say he wouldn't want it to be a cookie. My view of saints is that they're fine with fun, but not with insanity.

This was my cookie and it was excellent. I think all horses should have M&M's for hooves.

For the first time the neighborhood hired a local man who put on quite a puppet show. It didn't have anything to do with St. Martin, but it did involve lots of hitting and rude remarks, all in Venetian. The kids loved it.

Back in the days when children were still made to memorize poetry, they were taught “San Martino” by Giosue Carducci ( Nobel Prize for Literature, 1906). It’s a bucolic little ode to this autumnal interlude — nothing about cloaks, saints, or sacks, small or otherwise — but naturally the new wine works its way into it with no trouble at all.

The poem comes rolling out of Lino’s memory even after all these decades; he just started reciting it yesterday as we were walking over the bridge on the way to the vaporetto. It’s more a hymn to the season than anything related to saints or miracles and it reminds me, in a way, of those lines from Stephen Vincent Benet’s “John Brown’s Body” (“Fall of the possum, fall of the ‘coon/And the lop-eared hound-dog baying the moon./Fall that is neither bitter nor swift/But a brown girl bearing an idle gift/A brown seed-kernel that splits apart/And shows the Summer yet in its heart…”). It’s a season that definitely brings out something in poets, maybe even more than spring.

La nebbia agli irti colli/piovigginando sale,/e sotto il maestrale/urla e biancheggia il mar;

Ma per le vie del borgo/dal ribollir de’ tini/Va l’aspro odor de i vini/l’anime a rallegrar.

Gira su ceppi accesi/lo spiedo scoppietando:/sta il cacciator fischiando/sull’uscio a rimirar

Tra le rossastre nubi/Stormi di uccelli neri/Com’esuli pensieri/Nel vespero migrar.

The mist on the bristly hills/rises drizzling/and under the northwest wind/the sea whitens and howls.

But in the village streets/from the fermenting tubs/Comes the pungent odor of the wine/to cheer the spirit.

Above the burning logs/the spit turns, popping;/the hunter whistling in the doorway/takes aim again

Among the russet clouds/flocks of black birds/like exiled thoughts/migrate at vespers.

By the way, Carducci was born in a Tuscan mountain village called Valdicastello (now Valdicastello Carducci, pop. 1000), so he wasn’t some urban creature sitting downtown inventing some fantasy out of the Georgics. He heard and saw (and smelled) what he was writing about. That’s why I like it. I wonder how old he was when the idea of “exiled thoughts” came to him.

Signing off for the Daily Saint and Cookie.

The men in the fish shop thought all this was wonderful.