Macrobiotic Basics in Italy...Cooking the Italian Way

Macrobiotic Basics in Italy....Cooking the Italian Way

As we begin our first cooking class in the villa, Patricia describes her culture and philosophy of cooking.  She cooks seasonally with local ingredients, always fresh and often from her nearby garden.  Sitting at the knee of her Southern Italian father and her Northern Italian mother, she has learned a melding of the two types of cooking.  She describes several different varieties of sauces, and other qualities that distinguish the two regions.  Northern sauce includes butter, as cows are found in that region, while southern sauce uses olive oil, as olive trees are abundant there.  This is so similar to Macrobiotics where we learn to eat what is local to our area and in season.  Stressing the importance of her culture and tradition in her cooking, I think about how far some of us Americans have gotten from our original roots in our eating habits.  There seems to be a distinct pattern to follow here in eating and behavior, founded on ancestral guideposts.  

Since we are vegan and the meals here are typically vegetarian, Patricia has made some modifications to the recipes for us.  Ours comrades include a French pediatrician, and a woman from Nebraska on a month journey to discover herself and find health.  The four of us have our own place on the marble table, complete with sharp knife, apron and recipes.  We begin with Patricia's recipe for tiramisu.  She apologizes to us for the eggs and sugar in the recipe, but we assure her that we can make an exception this time.  We soak the delicate ladyfingers in a coffee bath placing them in a dish laden with the creamy egg mixture. layering to the top, then dusting the highest level with cocoa.  Next is a fascinating dish called a Timballo.  it is created from a shell of eggplant which is then filled with enormous tube pasta, tofu, fresh basil and tomato sauce.  We create the shell by folding the eggplants slices over the other ingredients.  After cooking we turn the mixture upside down and it forms a spectacular delectable display.  Zucchini boats stuffed with onions, carrots, Sage, breadcrumbs and freshly ground nutmeg are quite delicious. Last a salad of slivered cabbage, fresh apples, raisins, lemon juice and parsley is offered.

Local red and white wines are always on the table as we dine together outside under the darkening sky.  New friends, amazing fresh food and quiet peace...who could ask for more?

Our second cooking class was today.  Our menu includes Ravioli di Zucca, Seitan alla Siciliana, Cucumber and Mint Salad and Stuffed Peaches.  What really impresses me here is the use of colors and favors to create meals I have not experienced In American Italian restaurants.  There is a lot more to Italian cuisine than the average American gets to experience unless they have an Italian heritage.  

We begin with plump, ripe peaches which we fill with a mixture of cocoa, amaretti biscuits and ladyfingers which have been crushed and mixed together with cherry liquor.  White wine and basil are placed in the bottom of the pan and the peaches placed on top to be baked until the filling tastes like a delectable cherry brownie.

I have requested a chance to prepare pumpkin ravioli, not realizing the amount of labor that this dish requires.  I will never take this dish for granted again!  We prepare a delicate dough, blending it and then coaxing it into a circle with our rolling pins.  The filling is composed of sautéed pumpkin and baked potato blended with chopped parsley and other herbs.  These are blended into a smooth paste.  By the way, our teacher, Pat,  does not use machines, but rather puts her gentle energy into the creation of the dish.  Sounds like macrobiotic beliefs, eh?  Small circles are cut out of the dough and we fill them with the squash mixture.  These are placed into a vat of hot bubbling water where they bob up and down until done.  A sauce is prepared composed of thick soy cream, olive oil, Sage and Rosemary.  The result is quite delicious.  

The Seitan dish we prepare is made with chicken for the others.  The melding of olives, raisins, sundried tomatoes, oregano, pine nuts and thyme makes for a salty and sweet combination with the Seitan absorbing all the flavors and complementing the carmelized onions on the plate.  Finally we prepare cucumber with a gadget that forms a type of spaghetti made of this refreshing vegetable.  A bright green nest is created and sweet pink watermelon is placed on top and crowned with mint, basil, black olives and sesame seeds.  The dressing is a creamy affair resembling a Greek sauce.  All of the meals are served course by course with red and white wine and a hearty bread.  Good conversation and breaking bread with our fellow travelers at 9 at night is becoming our tradition.