Nocino – Nectar born in the night of San Giovanni Battista

Little nut, this is the translation of the dark brown liquor that adorns the dessert tables in local restaurants around Modena. Italians can make after dinner liquors from just about anything. Grappa is aged with everything from rosemary to cinnamon. Lemons or lemon leaves are combined with pure alcohol to become limoncello, a favorite among Americans. Anice and Artichokes become digestives. Nocino is made from walnuts before they mature. Saint John the Baptist is celebrated on the 24th of June. This is the traditional nights where families in Emilia Romagna will gather the young walnuts to make Nocino.

The recipe is simple. Nocino is made of 1 liter of pure alcohol (the family recipe indicates that it must be of good quality), 900 grams of sugar, 1 kg of walnuts (33-35 nuts – again the recipes indicates that is must be an odd number of nuts and never sprayed or treated with chemicals). To verify the appropriate age of the nuts they should be cut in half with a knife. They should like the one in photograph.

Nocino is prepared by cutting the walnuts into four pieces. They are then placed, along with the sugar, in a large jar with a cap and let to sit in the sun for 1 or 2 days.

The alcohol and in some family recipes cinnamon or cloves are added to mixture in the jar. The jar is now moved to a semi shaded area (3 or 4 hours of sunlight a day) and let sit for 60 days. Once a week the mixture should be gently stirred.

At the end of the 60 day flavoring period the liquor should then be strained and enclosed in dark colored jars for at least 12 months. The Nocino should be stored in a cool dark place during the 12 month period. If you have an oak barrel, appropriated cured, the Nocino can be aged in the barrel.

Nocino is found here in the US. It is usually served with after dinner biscotti or coffee. A good Nocino will have a bit of a kick but will be relatively smooth. If anyone wants to attempt to make Nocino, perhaps a pecan version, I will be more than happy to talk with you.


Tags: Digestive Modena Liquor Emilia Romagna Sommelier Food and Wine Travel Italy

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Lamborghini Alar – Quanto Sei Bella !

Lamborghini Alar is a beautifully inspired work of art. I think many of the same characteristics I desire in women are the same as I look for in car. Thinking about those with significant disposable income, they have harems of cars. Each one loved and cherished. Each car has a unique attraction. I love cars with sinuous lines, unusual designs, extreme performance, and a cabin that snuggly embraces you in soft and sensuous leathers.

The newest addition to the house of Lamborghini is a vehicle worthy of lust. I am not one to chase after the latest tight suspension or the body with exaggerated curves. The Lamborghini Alar is mysterious and aloof yet inviting all to dream about her. Her silhouette is long and sleek. Her oversized dark tinted windows sit on top of a solid body.

Air scoops in the side doors flow into the wheel wells adding aerodynamic stability while creating an hourglass type figure. If you are fortunate enough to sneak up on her from behind the cooling slats leading out from the bubble like back window become wings of a great dark eagle.

The most likely vision you will be fortunate enough to have of this little beauty is in the rear view mirror as she approaches quickly and swiftly. Her numerous air scoops in both the hood and front spoiler intertwine seamlessly creating a series of curves, nooks and crannies. As you start to dream of this beautiful babe she is gone, simply little red lights leaving your horizon. The emotion remains, you have been touched by an angel, even if only for moment. She is a glimpse of heaven. Once you have seen her, she will always be there, in your dreams, waiting just for you.

The Lamborghini Alar is my car of the decade.

Tags: Italian Culture Italian Cars Lamborghini Travel Travel Tips Italy

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The Nights of San Lorenzo – Wine, Food and Fireworks in the Squares of Italy

The nights of San Lorenzo are always a festive occasion. Sometimes it is an opportunity to take your partner out for a romantic evening in the hills of Italy gazing at the universe’s fireworks show. With a family more organized events are in order. Either way the week of August 10th is full of festivities across Italy. The traditions of San Lorenzo change from region to region, as do the festivities.

In Romagna it is custom to bathe in the sea seven times during the evening. Similar to a baptism this tradition is said to purify the soul and bring fortune. Cervia, in Romagna, celebrates the Fires of San Lorenzo with a fair on the beach. Wine tasting, local foods and artisan products are offered along with music and dancing.

Crotta d’Adda, in the province of Cremona, organizes a more futuristic style of festivities. The local astronomy group gathers in the Park of the Prince, on the shore of the river. Computerized laser shows and celestial maps accompany the shooting stars. The group provides telescopes and experts to explain the heavens.

The Wine Touring Club and the City of Wine organize wine tasting and gourmet food events in the major Italian cities where local wine producers present their newly released products.

Tags: Italian Vacations Cervia Emilia Romagna Beaches Travel Italy Summer+Vacations

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Fantini Club - SPA and vacation destination on the Adriatic Riviera

Italy is working hard to become the prime tourist destination for the entire world. The Adriatic Coast (on the east side of the peninsula) is the primary destination for Italians. Families come to this region when children are small. Teenagers continue to come for the nightclubs. When these teenagers get married and have small kids they come back again. The area of the Adriatic coast from Venice to Pescara has remained on the forefront of destinations for Italian families because they are always innovating and creating new attractions to bring back generation after generation of Italian families. The most recent tendency is the theme beach.

Italian beaches are divided into concessions and each owner of the concession can do just about anything he wants with his portion of the beach. Fantini Club, in Cervia outside of Ravenna, has created a 24 hour multi attraction resort. The only thing they do not offer is lodging even though they can hook you up with a local hotel. Fantini Club has become one of the hot spots on the northern Adriatic coast. It is most well known for its outdoor SPA with massages performed by tanned, healthy looking, physical therapists. I think of this as an opportunity to melt from sun up to sun down. You will melt into the bed with a quick massage after breakfast, followed melting under the afternoon sun and finally melting into barstool, martini in hand.

Fantini Club has a full service restaurant and a self-service cafeteria. Tables are setup end to end like a local trattoria making for a great opportunity to get to know the other guests. The food is relatively good and extremely fresh. Fish is the strong point and local wines are available at a reasonable price.

Fantini Club also offers various water activities. Local instructors teach the adventurous windsurfing, scuba diving and small boat sailing. The club also has services for smaller children so parents can take off and do more adult things. Some of those adult things may include water massage, being pack in hot sand or spending a while on a salt bed. You can even check out my blog with the local WIFI access and a fresh fruit cocktail.

For those fitness minded Fantini Club has a gym with personal trainers. They do Yoga, Pilates and full cardio workout machines. If this still has not convinced you that this is a complete vacation spot, Club Fantini organizes fashion shows and various other activities. Finally as the sun goes down the entire beach becomes a low key nightclub, sometimes with live music or Italian DJs.

Fantini Club
Lungomare G. Deledda 182
48015 Cervia (Ra) - Italy
Tel: (+39) 0544 72236

Tags: Italian Vacations Cervia Emilia Romagna Beaches Travel Italy Summer+Vacations

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Riccione Beach #137 Mojito – Sun by day, Party all night

The younger portion of my family is giving me a hard time because I wrote about the No Men Allowed beach #134 in Riccione and I have not written about anything for the young and restless. Riccione, as most of the Adriatic coast, lives off of tourism. The beach is divided into concessions. The owner takes care of the beach area, provides chairs, tables and umbrellas. In the economic battle for visitors the local entrepreneurs are doing some interesting things. Beach #137 has teamed up with a local nightclub and is offering 24 hour a day fun.

When the sun is out the traditional tanning beds and umbrellas are in full force but as soon as day turns to dusk the beach becomes one of the hottest nightspots in Riccione. Every week the theme is different and covers everything from free form fashion shows to comedians. The entertainment usually speaks Italian but the 18-30 year old visitors arrive from all over Europe. Obviously, as the name suggests, mixed drinks are available and the music is loud and pulsating.

I admit, this is not the place for me, but it may be the place for you, or perhaps your kids. Security is relatively good in these places as in most nightclubs and I would not worry about my kids being safe. It should be remembered that there is alcohol and, while I do not know this for sure, where there are teens and tweens there may be some type of prohibited substances available.

All in all it sounds like pretty clean fun with the younger crowd. If you want to get a better idea you can check out this you tube video.

Tags: Italian Vacations Riccione Emilia Romagna Adriatic Sea Italian Beaches Travel Italy

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Exclusive Beach in Riccione – No Men Allowed!

The Adriatic shores of Italy are the favorite destination of Italian family vacationers. The white sand beaches span the coast and the water remains waste deep for miles into the sea. The waters are warm from late May and riptides rarely occur. This makes the Adriatic the perfect beach destination for families with small children. Rimini, Riccione and Cattolica are some of the most famous. Millions of Italians hit the coast cities during the summer vacation period. The area has also developed their infrastructures for the under 30 crowd with discotheques, nightclubs and low cost dining. Apparently this summer paradise was missing something, a beach just for women.

Beach number 134 in Riccione, run by a female entrepreneur, is open only to women. She states that she is merely filling a need just as the all female hotel in Switzerland and the German bank that only opens accounts for women. The Italian bloggers are ablaze with commentary, most of it negative. The thought is that our culture is succumbing to the puritan influences and that before we know it women will be criticized if they dress too sexy. Some have even taken it to the extreme saying that this is the first step toward a 1950s attitude toward women.

I have no problem with this type of beach. If my daughters wanted to catch some rays on an exclusively feminine beach I would not immediately think they were lesbians. I could also see how this would be a great solution for those with jealous partners. The partner may be more content thinking that his wife, girlfriend or partner will not be parading around in a hot bikini in front of 1000s of men. It is not clear if male children, or any children for that matter, are allowed.

I can also see advantages for the shy girl not entirely comfortable with her looks preferring to visit this type of beach. Perhaps a couple of girlfriends traveling Italy not wanting to be bothered by overactive men would be attracted to this type of establishment. I do not see this as puritan, lesbian or any other thing. If that is how you are comfortable go for it.

I am not sure if it will survive or if the number of establishments will increase but for now it is an option. You can find more information about the exact location of this beach at your hotel in Riccione.

Tags: Italian Vacations Riccione Beaches Adriatic Sea Travel Italy

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New Record Super Zampone 751 kg

You know Italians are serious about pork and dried meats when the best butchers get together every year to make the largest Zampone in the world. Since 1989 the city of Castelnuovo di Rangone, in the province of Modena, has hosted the Annual FESTA DELLO ZAMPONE PIU' GRANDE DEL MONDO. This year’s masterpiece is 751 kg. I know that many Americans grimace at the thought of Zampone. Last year I wrote about one the most widely used dishes on New Years Day, Lentils and Zampone. By the comments it was clear that most thought, “ughhh, that’s gross!”

This reaction is a result of our industrially processed and packaged culture. Who among us does not love Balogna? Sometimes Bologna is known as Baloney, or the Italian immigrant’s spelling of Bologna, the dried meat most widely used in the city. Bologna and Modena, two sister cities just a few kilometers apart in Emilia Romagna, make Mortadella. Baloney is actually the Italian immigrant’s version of Mortadella. Now here is the trick. Zampone is very similar to Mortadella. Both are various cuts of pork, mixed with various spices or herbs, and allowed to cure. Zampone is a celebration of the best cuts of pork. It is reserved for the highest of holidays. It is a specialty, something to prepare on a rare occasion.

Every year on the first Sunday of December the Master Butchers of Castelnuovo offer Zampone to all who wish to participate. The one objective is to make a Zampone bigger than the previous year’s production. In 2005 they failed miserably coming up almost 100 kg light but this year’s Zampone beat all records. The Zampone is made of linen. It is then filled with the top cuts of pork with as many as 20 butcher’s working at the same time. The Zampone is completely on the 30th of November and then cooks for 60 hours in a special stainless steel pot. Sunday morning, at 11:00 the cooked Zampone is then offered, along with accompanying Lambrusco and Parmesan cheese, to thousands of visitors. The actual data is impressive:

Weight: 751 kg (1,652 lbs)
Length: 3.10 meters (Just over 10 ft.)
Diameter: 1.4 meters
Total cooking time: 74 hours
People served: 6,000
Consumed in: 1 hour!

This is a party! It is fun and if you have the opportunity to be in the area of Bologna for the first Sunday in December this is a must see!

Tags: Gourmet Foods Pork Modena Holiday Traditions Italian Holidays Italian Recipes Food and Wine Travel Italy

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Annibale Carracci – Bologna through January 7, 2007

Bologna is a beautiful city in central Italy. It is known for its voluptuous women, fresh pasta, tortellini, fast cars, industry and the University. For many years Bologna was the center of the Italian communism and is home to one of the largest Universities in the world. Museums and other cultural centers are an important part of life in Bologna. Bologna is often overlooked as a vacation destination yet there are numerous things to see and do including a visit to Ferrari, Lamborghini and Maserati.



Bologna has brought together some of the works of Annibale Carracci at Museo Civico Archeologico of Bologna, September 27, 2006 through January 7, 2007. The admission to the show includes access to several other museums in Bologna during the same period. If you intend to be in the area this fall this could be an interesting way to spend a couple of hours before a great dinner of Tortellini alla Bolognese.


Annibale Carracci was born in Bologna in 1560. His early works include the Bottega del Macellaio, the Butcher's Boutique permanently housed in the Kimball Museum in Fort Worth, and Mangiafagioli, the Bean Eater. These illustrations are appreciated for their dominate realism. Additional works from this early period are also found in the Galleria Nazionale of Naples, the Uffizi in Florence and the Pinacoteca in Brera (Milan).


His first works, the Baptism of Christ, the Madonna and the Saints, the wedding of Saint Catherine and the Assumption of the Virgins, appear from 1583 when he was traveling in Tuscany and Venice. During this period he experimented with brilliant colors and contrast. He then worked on the affreschi in Palazzo Magnani in Bologna. In 1595 he was called to Rome to decorate the camerino of Palazzo Farnese with the stories of Hercules and Ulissis. Walking in front of Palazzo Farnese in the evening the lights of the first floor shine through the windows (the first floor in Italy is the second floor in the US). Brilliant colors on the high ceilings are clearly visible. These are the works of Annibale Carracci!


He continued working on his single paintings while employed in the realization of numerous domes of the primary churches of Rome and Naples. Today his paintings are found in Museums across Europe and his affreschi in numerous churches.

Annibale Carracci died in Rome in 1609.

Tags:Carracci Kimball Museum Bologna Italian Museums Rome Emilia Romagna Art and Culture Renaissance Travel Italy

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Grand Premio San Marino – Ferrari Dominates

In the words of the commentators, “Ferrari is the most advanced racing machine in the Universe!” Michael Schumacher took the checkered flag in Imola after a stunning move with only 32 laps remaining while Felipe Massa finished fourth with the second Cavallino Modenese.

Ferdinando Alonso of Renault had the first three Grand Premi this year already under his belt but in a recent interview Schumi had stated that the season begins when the tour comes to Europe.

With continuing speculation concerning his retirement, Schumacher, the highest paid athlete in the world with over one billion euro in compensation over his career, showed he was not ready to sit in the boxes. With Alonso’s Renault driving a very defensive line holding Schumacher in the rear mirror Team Ferrari decided to pit and took on a new set of tires and enough fuel for 19.2 laps. The stop was executed to perfection as Alonso continued running. His lighter car, with less fuel and warm tires, turned in personal best laps of 1 minute and 25 seconds.

Schumacher returned to the course with a vengeance, pushing the now fuel heavy Ferrari with cold wheels to the limit. Several times in the following three laps the Rosso under-steered popping the wheels over the cords in the turns but Schumacher kept pushing. By the time Alonso pitted the Ferrari’s tires were hot and Schumacher pushed the Ferrari for all she was worth. Team partner Shell had just introduced a new fuel mix and the Ferrari technical team had reworked the piston rods to allow this racehorse to access another 600 Rpm cutting 0.5 seconds off the lap times.

Renault returned to the race several seconds behind Ferrari but quickly made up the time as Schumacher drove defensively. Imola is an unforgiving track. Errors not only make you lose time but also but tremendous strain on the mechanical portions of the vehicle. Alonso was convinced that Schumacher was holding him back as he aggressively attempted several passes only to be closed down by Schumacher. The frustration of the Renault team was evident as the pilot screamed back and forth with the team director.

In a surprise move the Renault team pitted again after only a few laps with the intention of repaying the favor executed earlier by team Ferrari. Schumacher pushed the Ferrari, bringing the lap times down and as Alonso exited pit row he was amazed to see the back of Schumacher’s Ferrari. Desperation set in for Alonso as Schumacher continued a defensive path, thwarting Renault’s attempts to slide by. The aggressive driving began to take its toll on the Renault and after 3 consecutive near fatal errors Alonso conceded defeat with seven laps remaining and neatly slid in behind Schumacher.

What a race! What a car! Obviously, what a great pilot! Viva Ferrari!

Tags: Ferrari Formula Uno San Marino Schumacher Renault Alonso Imola
Milan Travel Emilia Romagna Italy

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Parmigiano Reggiano – Reggiano-Parmesan Cheese

The August sun is hot in the hinterland Milanese. As the Lamborghini tractor cuts the topsoil eliminating the weed, the smell of rich farmland permeates the air. The summer season is near the end and the pear trees are weighted down by the weight of the maturing fruit.

Saturdays are fun, a break from the get up at 5 and take the bus to Milan to return home at 10:30 at night. At the break of dawn, after a hot cup of coffee and zabaglione, it’s off to the garden just outside of town. The “garden” is about 3 acres and has been in my wife’s family for about four hundred years. At one time it was much larger but inheritances had split the once formidable farm into numerous family gardens. Along the edge are Cherry, Pear, Fig, and Plum trees while in the center grows corn, carrots, potatoes, various salads, cauliflower, sprouts, greens, squash and pumpkins.

“David, let’s take a break, I want you to try something,” Giuseppe calls out.

In the small shack built in the center of the garden to house the tools, there is a small table and a couple of cots. After a morning in the sun, some dried meats and a flask of Barbera make up lunch before a nap during the hottest hours of the day. Giuseppe has picked about 20 pears that are neatly stacked on the table. He pulls a cloth towel from the knapsack we brought every weekend. He opens the towel to reveal a large triangle of Parmigiano and soft salami.

“I want you to try something before we have lunch,” he states as he breaks off several pieces of Parmigiano with a large knife. He hands me a pear and some cheese, pours a glass of Barbera and then holds the pear in both hands and with his thumbs splits the pear cleanly, vertically, right down the middle.

He then proceeds to bend the pear from the skin side and takes a bite from the exposed pulp and pops a piece of Parmigiano in his mouth.

“Never tell a farmer how good Parmigiano with pears is,” he says. This is an old saying in Milan indicating that if the farmers know just how good this is the pears will never arrive to Milan.
The taste of Parmigiano reflects the antique origins of this delicacy, distinct flavors with personality, a hint of acidity yet an encompassing smoothness, powerful but not overbearing, this cheese can double as a meal or as a compliment to other savory foods that have character. Mix and match with mature fruits, honey, tomato sauces, or simply with a hearty wine, Parmigiano is an important ingredient in any cooks arsenal.

Some things Parmigiano is not:

- produced outside of a very small region including Parma, Modena, Bologna and Reggio Emilia
- found in a green can produced by Kraft or other similar brands
- used on meek tasting dishes (unless you want them to taste like Parmigiano)
- produced by modern industrial method with additives or preservatives
- just grated or shredded

The current method of production was instituted in the 1200s and has been perfected but maintained over the last 8 centuries. Protected by different legislative articles over the years, Parmigiano is only produced in the “Reggiano” area using only milk from cows in the same area. It takes 16 liters of milk to make 1 kilo of Parmigiano. The “Consorzio del Formaggio Parmigiano-Reggiano” guarantees that the processes, the primary ingredients and the final product are the same.

The producers have recently organized a school with the purpose of creating master cheese makers specialized in the production of Parmigiano. It is possible to visit the cheese production facilities, the aging cellars, and the museum when in Parma. The train from Bologna to Milan passes through Parma, make a stop, visit the cellars, it is destination worth visiting.

Tags: Cheese Parma Parmigiano Food and Wine Emilia Romagna Italy

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Lamborghini – Tractors to Sports Cars

No trip including the visits to the top sports car producers would be complete without Lamborghini. Located in Sant’Agata Bologna, about 25 minutes from Maserati and Ferrari, the Lamborghini factory is easily accessible. This top line producer has a very interesting history. It is the most recent of the top name producers; the first sports model was created in 1967 but the company was established just following WWII.

In 1948, Ferruccio Lamborghini began purchasing WWII surplus vehicles and parts. He would assemble the parts to create tractors badly needed during the post war rebuilding and expansion. The company was successful but his passion was motors. In 1963 he created his first automobile. The car was an immediate success but the true money machine was the tractor business. It also was his downfall. In the 70s with falling demand for the high-end cars in the US and a cancelled order for 5,000 tractors to Brazil the company was strapped for cash.

Lamborhini sold 51% to an investor who changed the focus of the company attempting to increase profit margins. More money was needed and Lamborghini sold his remaining shares, then came Chrysler and finally, in 1998, Audi bought the company outright, bringing sufficient financing and restructuring the company returning the company to quality products. The last 10 years have seen a great rebound in the fortunes of Lamborghini however Ferruccio never saw his company return to greatness. In 1994, just a few years before the entrance of Audi, Lamborghini died.

His legacy is a monument to Italian ingenuity and workmanship. I have never owned or driven a Lamborghini but it is a dream. One time on the track, take this beautiful vehicle out and let her go.

Tags: Lamborghini Race Cars Emilia Romagna Bologna Italy

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