la mia stagione al mare- my season at sea

"The mountains, and the sea, render men savage;

they develop the fierce, but yet do not destroy the human".

Victor Hugo

A phone call changed my life, quickly and within the course of a day. One minute I was sitting in my kitchen cooking something I can't recall, the next thing my phone rang and my soon to be boss introduces himself as Fortunato ('the lucky one', not a common name for a person). I laugh and jokingly introduce myself also as Fortunata (well, I am fortunate). Within an hour we are having an interview at the bar across the from my house. I had attended a few interviews with local agencies in Viareggio and applied for a cooking jobs aboard luxury yachts for the summer, and these appointments were spoken in Italian. A dear friend, Gianluca, that lived in the apartment above from me is a Captain of a yacht. After relentless dinner parties and aperitifs at my house he encouraged me to for search work onboard a yacht. He helped with the clogs in motion.

With Fortunato there was never any doubt that the job was mine from the minute we meet, the only catch was that I had to be onbaord and ready to set sail the following day. This meant having to pack my entire apartment filled my obsessive habit of buying crockery, ceramics, linen's, and paintings (actually you can add anything to this list). I have to give thanks to my friends Claudia, Hayley and Aaron who all worked through the night to help pack up my apartment. The other thing that I had to urgently organise was getting my codice fiscale (an Italian registered number). The God's were shining down on me, what would typically take a few hours to queue in line at the local Italian office took two seconds. All of my documents were in order, my apartment was packed, and my carry on suitcase was ready (of course my pasta machine was packed). My emotions were probably the least organised, my gut churning with anxiety of the unknown. 

The rest is history. The saying "sink or swim" is the perfect analogy for this situation. Lucky my boat did not sink, literally. For the last five months I have been sailing between Italy and France, my eyes have seen some of the most magical places on earth. And yes, I FINALLY made it to St Tropez (I even managed to squeeze in a cheeky cocktail on land). Mind you, I have worked my tail off and have had little time to actually enjoy these places. Working 20 hour days with no breaks, a body filled bruises and arms covered in burn marks from the oven. The thing that made it all worth while was seeing the smile on the clients face when I cooked something wonderful or getting a glimpse of heavenly places only accessible by boat. My job was to cook for the clients and the crew. This meant a continuous flow of precisely timed courses exiting from the kitchen and around the clock. You all know my passion for cooking and to be able to this as a paid profession rendered me great satisfaction. A big part of this role was to ensure the boat was always stocked with supplies, doing the grocery shopping and cater for every ones dietary requirements. 

At times we were teamed with crew that spoke multiple languages but not necessarily the same one. This made for many comical and at times frustrating situations. 

At the end of a five month intense season I left feeling a little battered but content in the fact that I survived and with triumph my first season at sea. I left my last day with tears in my eyes for the memories I will take with me, lessons learnt, and the friendships and experiences that I formed along the way (notably my Benetti team, Emiliano, Matteo, Gabrielle, Simone and my Captain Carlo).

"It is like saying good-bye to a lover.  There are some fond memories but they treated you badly. But somehow you want more". 

Once again I would like to thank-you all for continuing to search and support my blog during my absence. For now I have posted some photos of the many dishes that I made during my voyage.

 

#buonadomenica #viareggio #cibo #italia #italy #tourism #turista #versilia #toscana #tuscany #kara #bellavita #sea #mare #lastoria #mystory #benetti

vol-au-vent al salmone affumicato, pastries with smoked salmon

Does the word 'vol-au-vent' sound Italian to you? The answer in Italian and French is a least the same, no. What's a few hours between crossing boarder lines and sharing pastries (don't say this to the Italian's or the French)!

I hosted a large party at my house recently and I had originally planned to prepare a different dish that involved salmon. However when I arrived at the local grocery store I discovered these to die for cute little fish shaped pastries. Naturally I had to have them, and a new appetizer was added to the menu.

Normally I like to use my hands and make my owns pastry, but these little beauties cried out "buy me, buy me". So if like me, you decide to buy ready made pastry shells this recipe will take you no more than 10 minutes to assemble. 

Your guests will be completely bowled over by the cutesy presentation and sophisticated flavours (and we know this is important)!

what you need:

24 vol-au-vent shells

250 grams Philadelphia cream cheese

250 grams mascarpone cheese

100 grams of capers

150 grams of smoked salmon

50 grams of caviar 

flat leaf parsley for garnish 

How to make:

1: Mix together well the cream cheese and mascarpone. 

2: Rinse the capers under cold water to remove excess vinegar, add to the cream mixture. Add a pinch of salt

3: Use a piping bag (or cut the tip of a plastic bag), and pipe the filling into the pastry cases

4: Cut small pieces of salmon and roll and place on top, then place a small spoonful of caviar. Top with parsley 

#buonadomenica #viareggio #cibo #italia #italy #tourism #turista #versilia #toscana #tuscany #kara #bellavita #festa #merenda #snack #partyfood #salmone #salmon #caviar #volauvent

frittata di zucchine- Zucchini omelette

Easy, is the only word I want to use to describe this.  Ok, I need to use another...delicious.  Do you really need any other inspiring words other than easy and delicious when it comes to cooking?

Frittata is essentially an egg based dish enriched with various ingredients such as vegetables, cheese and meat. This version just so happens to host all three. It packs a powerful flavour punch.

When cut into slices it is the perfect snack food. It is also a great party food option as you can make it a day in advance, store it in the fridge and serve cold- boom!

what you need:

150g prosciutto cotto (ham)

two medium size zucchini

four grape/cherry tomatoes 

eight eggs

two tablespoons flour

two tablespoons milk

1/3 cup grated freshly grated parmesan cheese

one teaspoon fresh grated nutmeg

salt and pepper

how to make:

1: Grate the zucchini, place in a tea towel and squeeze and strain any juices (important or you will have a soggy frittata)

2: Cut the ham into small pieces and grate the cheese and nutmeg

3: Whisk the eggs, add all of the remaining ingredients

4: Cut the tomatoes into quarters and place on top for decoration

5: Grease (olive oil) and pour the mixture into a baking tray

6: Place in a pre-heated 180 degree oven for 25 minutes or until cooked

#buonadomenica #viareggio #cibo #italia #italy #tourism #turista #versilia #toscana #tuscany #kara #bellavita #zucchine #zucchini #frittata #omelette #easyfood

Tramezzino- Sandwich

Yes people this is a recipe on how to make a sandwich. Not really the most complicated of recipes but it's not really just an ordinary sandwich. In Italy the word for sandwich is tramezzino, a cute word in my opinion. In fact Italian's are so in love with 'tramezzini' that there is bread that you can buy solely for this purpose, crust less, white and fluffy and ready to go.

The original tramezzino was first created in Torino to serve as an alternative to English high tea, however in Venice tramezzini can be found in abundance. In fact, recently whilst catching the train to Venice I overheard a group of proud Venetians talking to a tourist recommending that during their weekend stay they MUST try a tramezzino. I thought it quite comical overhearing the Italian's trying to explain what a tramezzino was, essentially just a sandwich (common lingo to you and me). As if they are something unique and specific to Italy. However in saying that, like most Italian morsels they have conquered how to make a great sandwich. They can be bought generously filled with the most delicious ingredients.

I recently hosted a party and served 'bellini' and 'tramezzini' after being inspired by my trip to Venice. My friends from Viareggio were less than impressed that I had adopted a 'new style'- however they were more than happy to eat and drink the 'new style' (in fact they have requested that I make them again for a party that I am hosting this Thursday).

These sandwiches are the perfect party food, and so easy to make!

What you need:
One loaf of white fresh bread (crustless)
400g canned tuna (I always use Rio mare)
200g capers
350g whole egg mayonnaise (or make your own) or don't bother!

How to make:
1: Rinse the capers to remove any excess salt or vinegar. Mix through with the mayonnaise
2: Remove all the crusts from the bread
3: Layer the bread with the tuna, place a piece of bread on top, then layer with the caper and mayonnaise mix and top with another piece of bread (yes, it's a double decker)
4: Cut into small triangles, and serve

#buonadomenica #viareggio #cibo #italia #italy #tourism #turista #versilia #toscana #tuscany #kara #bellavita #venice #venezia #tramezzino #sandwich #merenda #easyfood

let's have some cake and eat it too

Since the birth of Buona Domenica, a novel little 'food diary' we have managed to hit 10,000 views (ekkkkkk)!!  

The blog was started with the intention of giving myself purpose, keeping account of my food experiences, and never with the foresight of where it might lead. Here we are today, with our bellies much fuller and maybe our curves a little rounder but we can celebrate this remarkable success. I would like you to celebrate with me as we have all experienced this food journey  together. I thank-you from the bottom of my heart for the continual support and encouragement. Even at times when I seem to neglect you, you continue to keep searching my recipes. You are the reason I now keep searching for more ideas to share.

So where ever you are in the world, pop open a bottle and 'salute'!

Filei calabresi al pomodoro- pasta with tomatoes

I always find it comical when my Italian friends say that sometimes I seem more Italian than they are, especially when my Tuscan friends refer to be being from the south. Is it that I use my hands when talking, or do I over dramatise things, or is it that I seem to be able to effortlessly cook dishes from this region? Either way, it has been described that I have a old Italian soul, which at times I feel.  I guess I feel it more when I put some of the Calabrian chillies in belly...boom!

You will start to see a running theme here with my recent recipes, they are all of simplicity. No exceptions here. The southern twist is adding the hot dried Calabrian chillies and anchovies to the mix. I love this pasta 'filei Calabresi' for its hollowed centre allows all of the delicious tomatoes juices to permeate. Really, if only you could taste this.....

What you need (for two people)

250 grams Filei Calabrese pasta

250 grams of ripe cherry tomatoes 

six Italian anchovies fillets

teaspoon of Italian chili flakes

two gloves of garlic

handful fresh basil leaves

a splash of extra virgin olive oil

a pinch of salt

How to make:

1: In a large pan bring water to the boil, add a generous amount of salt, then the pasta. Cook the pasta as directed on the packet, roughly 18 minutes. Cook 'al dente'

2:  In a large saucepan add a little olive oil and the roughly chopped anchovies. Cook until the anchovies 'melt' into the oil, then add the finely smashed and chopped garlic and chillies- cook for a minute (do not brown the garlic)

3: Chop the tomatoes into quarters and add to the saucepan, add a pinch of salt and saute for roughly ten minuets until the tomatoes collapse and become soft. 

4: Once the pasta is cooked, drain and add to the tomato sauce, mix thoroughly making sure every pasta is coated in the sauce. Cook over a low heat for one minute, add some torn fresh basil leaves and serve immediately

#buonadomenica #viareggio #cibo #italia #italy #tourism #turista #versilia #toscana #tuscany #kara #bellavita #calabresi #calabria #pasta #tomato #pomodori #easyfood