Tastes
Taste is defined as the sense by which the flavor or savor of things is perceived when they are brought into contact with the tongue. For me however, taste is that indelible sense that can travel through time, recalling edible memories. That first sweet bite of birthday cake, the fermented bubbles of a celebratory toast with champagne, the ripe juiciness of tropical fruit on an unforgettable beach vacation, the salty bite of a panino filled with prosciutto overlooking an Italian piazza; the list goes on and on. These tastes are the ones that I’ve transcribed and shared as recipes.
Anginetti: You’ll Be in Knots over these Cookies
Apart from the obvious lemonade, when life hands me lemons, I make cookies. To be specific, I make anginetti, tart little twists that tend to
Recipe for Love
There is an old adage that states “the way to a person’s heart is through the stomach”. Whoever coined this phrase obviously knew the direct
The Ruling on Spaghetti alla Corte D’Assise, Delicious!
What’s saucy, spicy and Calabrese in origin? No, it’s not me (insert chuckle here), but rather one of my favorite pasta dishes, Spaghetti alla Corte
Befanini : The Final Sweep on the Christmas Season
“La Befana vien di notte, con le scarpe tutte rotte. Col vestito alla romana, Viva, Viva La Befana!” (“The Befana comes by night, with her
Repurposing Panettone and Pandoro
The holiday season may seem like a distant memory, however like the ghost of Christmas past, remnants may still be found amidst the goods stocked
Sambartini: Calabrese for Christmas
I am immensely proud of my southern Italian heritage and love all things Calabrese, particularly the cuisine, which is not only rich in flavor but
Tales
Every taste has a tale, every ingredient a story. Pasta Carbonara’s origins provoke speculation and debate, Tiramisu has a sultry past, and Parmigiano and Prosciutto have been engrossed in fraud and scandal. Nonna’s anecdotes filled with old world wisdom and all the delectable learnings from tradition, accounts from adventures both local and global. These are the tales that I enjoy sharing, the memories I take joy in recreating, the questions I research for answering. These are the fables behind the focaccia, the ones that educate and often resonate.
Cin Cin: The Art of the Brindisi
“In Italy, they add food and wine to life”. There is much truth to these words, as anyone who has visited the peninsula can attest.
Siclian Blood Oranges: The Jewel of the Citrus Family
I suppose one could say that I really got to the squeeze the day when visiting a Sicilian blood orange grove, in partnership with I
Grabbing Life by the Thorns: Fico d’India Dell’Etna PDO
I found myself at the foothills of Mt. Etna recently thanks to a promotional campaign called I Love Fruit and Veg from Europe. This program
Caffe’ Sospeso: Kindness Pending
How appropriate that during the season of giving we celebrate the day of the Caffe’ Sospeso. Translated to pending or suspended coffee, this is beautiful
Canada Gets a Taste of Cracco
Famed Italian Chef Carlo Cracco plated up some of his unique and innovative dishes for Canadian palates recently. The Michelin Star Chef was the special
Be Our Guest – Disney World Dining
Be our guest! Be our guest! Put our service to the test Tie your napkin round your neck, cherie And we’ll provide the rest…… And
I'd much rather eat pasta and drink wine than be a size 0
Ciao...
Ciao, my name is Jenny Arena; a Nutella loving, song singing, food geek, that not only lives to prepare food but loves to delve into its history and origins. I journal the stories and traditions of treasured recipes while also developing a few of my own.
I was born Canadian but am Italian at heart. I am the daughter of Southern Italian immigrants who instilled in me at a young age, my appreciation of food; particularly that of the humble Calabrian kitchen, the kitchen where friends and family would gather around a table to break bread, sip wine, and enjoy each other’s company.
My love affair with food began as a child and has grown and matured with me into adulthood. My education began by observing my father in the kitchen; continued with watching cooking shows on PBS and later the Food Network, leafing through countless cookbooks and getting hands on through classes and workshops until finally graduating to preparing meals of my own.
As a mother, I now carry on with my children, what began alongside my father. I try to instill in them, the same adoration that I have for not only what is on my plate, but its journey in getting there. It is my hope that I can create for them, edible memories like the ones I hold dear.
While the cuisine of my parents’ homeland is the one that holds the fondest place in my heart, I have developed a passion for food that spans across the continents. Whether homemade or created by a famed chef, this foodie enjoys having her taste buds tickled by worldly delights and my aim is to share my tastes and tales from the soul with all of you.
Buon Appetito!
How It All Began
Food, by definition is any nourishing substance that is eaten, drunk, or otherwise taken into the body to sustain life, provide energy, and promote growth. From a matter-of-fact point of view, we physically cannot survive without it, however, its sustenance and growth (for me anyway), go beyond the mere scientific. Yes, food is nourishment for the body, but arguably also for the heart, mind, and soul.
Food truly has the power to stir up strong emotions, whether it is a warm bowl of comfort that takes the chill out of winter or a cooling colada on a hot summer day, a glass full of sparkle in celebration, a spoonful of decadence to spark romance or bread broken among friends who laugh and reminisce.
When I think back on the many wonderful moments that have become my tapestry of treasured memories, they are all woven together by a common thread, food. Behind every fond recollection of a family gathering, friendly chattering, worldly travel, or self-marvel, is food.
Food is as central to my memories as the hearth is to a home. The warmth of a flame kissing a culinary vessel is magical a tradition that goes back to the beginning of time. Cooking over the coals, the focacius as it was referred to by the ancient Romans is what gives way to the “Focaccia” part of my title. Focaccia derives from Roman “panis focacius,” meaning “hearth bread”; bread not only baked at the core of the home, but also a food at the core of many cultures. And while Italian cuisine (particularly Southern Italian), is at the heart of my memories, I have a passion for food that runs broad and deep.
I hope that in reading my food fables you will be informed and educated, but most of all, I hope they will conjure up fond thoughts and recapture places and faces in time for you as well.
Today we observe Giovedì Grasso (fat Thursday) by indulging in something very rich, (either sweet or savoury) and fried before the Lenten fast begins.
In honour of this, I’m throwing it back to the decadent gnocchi fritti with Prosciutto di Parma and crema di Grana Padano that I made in a masterclass a few years back with @chefcapra and @italchambers
The gnoccho fritto, if you are unfamiliar with it, is a bread from the Emilia region. In Emilia-Romagna, it is typically sliced into diamond shapes and then fried, and may be accompanied by cheese and salumi. It can be enjoyed as an appetizer or a main dish. Buon giovedì grasso.
@granapadano @granapadanopdo @prosciuttodiparma_it
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#tbt #giovedigrasso #fatthursday
#prosciuttodiparma #granapadano #homechef #torontofoodblogger #canadianfoodblogger #2024foodfables
A good sandwich is like a symphony in your mouth and I recently enjoyed one, that was music to my tastebuds.
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The perfect composition of mortadella, stracciatella and pistachio pesto between two slices of traditional Tuscan schiacciata by @schiaccia.cinque
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Made by a native son of this Italian region, to delightfully bridge a flavour gap between Toscana and Toronto. The ingredients are high quality and many also handmade (the bread, stracciatella and pistachio pesto in this particular sandwich were all artisanally crafted)
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To experience this symphony make your way over to @cafe23coffeebar (where you will be transported to another time and place) and sample one, or all, of these incredibly palate pleasing panini.
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#schiacciata #schiacciatatoscana #schiacciatasandwich #mortadella #pistachiopesto #stracciatella #tasteoftuscany #willtravelforfood #torontofoodblogger #canadianfoodblogger #2024foodfables #notsponsored
What better way to celebrate World Nutella Day and 60 years of my favourite chocolate hazelnut spread, than cake.
Chocolate hazelnut cake filled with Nutella buttercream and Ferrero Rocher bits, frosted with the same buttercream then topped with Nutella biscuits and other goodies from the Ferrero and Kinder family.
Happy World Nutella Day! Now let’s have some cake!
@worldnutelladay @nutellaca @nutellaitalia
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#worldnutelladay #nutelladay #nutellacake #nutelladayiseveryday #ilovenutella #nutellalover #baker #torontofoodblogger #canadianfoodblogger #2024foodfables
I fall in love all over,
Every time I look at you.
I don’t know where l’d be, Without you here with me.
Life with you makes perfect sense, Nutella, you’re my very best friend!
Sharing my love of Nutella today with some of my chocolate hazelnut creations.
Happy World Nutella Day!
@worldnutelladay @nutellaca @nutellaitalia
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#worldnutelladay #nutelladay #nutelladayiseveryday #ilovenutella #nutellalover #baker #torontofoodblogger #canadianfoodblogger #2024foodfables
Counting down to Sanremo today by paying edible homage to last year’s winner, Marco Mengoni.
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Mengoni hails from Lazio, from the city of Viterbo. The famed foods of this area include: acquacotta (a dish made of dry homemade bread, vegetables such as chicory, potatoes, tomatoes, and onions, wild mint, and extra-virgin olive oil), thick, coarse spaghetti known as lombrichelli served with rich, heavy sauces, and trapezoid shaped, hazelnut biscuits known as tozzetti.
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Looking forward to seeing Marco as one of this year’s festival guest hosts.
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#festivaldisanremo #countdowntosanremo #sanremesefood #tozzetti #viterbo #marcomengoni #regionalitaliandishes #sugoandsong #foodandmusic #torontofoodblogger #canadianfoodblogger #2024foodfables
My ode to Sanremo continues on a sweet note with torta di badaluccò.
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Also known as fugazza de Baaucca, it is a traditional
Sanremese sweet made with a few simple ingredients: flour, sugar, butter or oil, eggs, milk, raisins, pine nuts and Badalucco lemons. The zest of the lemons is used to flavour the dough while the juice is used to flavour the cream with which the cake is filled.
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Though not as opulent as some of the other desserts
cake that was (and still is) prepared for weddings, baptisms, confirmations and other important family events. Sugar and fat were once considered expensive and luxurious ingredients that not everyone could afford, therefore their use in preparing this dessert was
very significant.
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The Torta di Badalucco too has been awarded the
De.Co certificate of authenticity as a local specialty.
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#festivaldisanremo #countdowntosanremo #sanremesefood #tortadibadalucco
#fugazzadibaauccu #regionalitaliandishes
#sugoandsong #foodandmusic #torontofoodblogger
#canadianfoodblogger #2024foodfables
Coniglio alla Sanremese (also referred to as coniglio alla Sanremasca and coniglio alla Ligure) is the dish I’m showcasing for Day 4 of my countdown to Sanremo.
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This is a typical second course of traditional Ligurian cuisine. It consists of rabbit that it is stewed, preferably in an earthenware pot (according to traditionalists, the pot should be exclusively used for the rabbit, and only rinsed after use), blending it with onion, rosemary, thyme (which grows wild in the Sanremo hillside), walnuts, a glass of red wine and taggiasche olives.
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Rabbit is one of the symbolic dishes of the Ligurian gastronomic tradition and the origins of this dish are mainly linked to the western hinterland, where rabbit breeding has been widespread since ancient times, when it represented one of the main livelihoods.
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This dish also boasts a connection to the Oscars. It was featured in a scene of the 2013, Academy Award winning film “La Grande Bellezza” (The Great Beauty), in which a cardinal entertains guests by sharing the recipe of the Ligurian rabbit.
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#festivaldisanremo #countdowntosanremo #sanremesefood #coniglioallasanremese #coniglioallasanremasca
#coniglioallaligure #regionalitaliandishes #sugoandsong #foodandmusic #torontofoodblogger #canadianfoodblogger #2024foodfables
Day 3 of my countdown to Sanremo and on the menu today, ravioli di borragine.
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Ravioli di borragine are a traditional main course of Liguria. The borragine (borage) is a wild herb with a slightly bitter flavour used for the filling of the ravioli that gets combined with ricotta and pecorino cheese.
Other herbs can be added with the borragine, to offset the bitter flavour of the wild herb.
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Egg pasta is used for the ravioli which is cut into rectangular or square shapes. The Ravioli of borragine were traditionally served only with grated cheese, however, it is not uncommon to find them served with butter and sage, tomato sauce or meat sauce.
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The ravioli are a common first course on Christmas Eve in Liguria because their filling is vegetarian.
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#festivaldisanremo #countdowntosanremo #sanremesefood #raviolisiborragine #borragine #regionalitaliandishes #sugoandsong #foodandmusic #torontofoodblogger #canadianfoodblogger #2024foodfables
Hello February! This month will be filled with great things.
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February will be filled with love.
February will be filled with wealth.
February will be filled with peace.
February will be filled with healing.
February will be filled with kindness.
February will be filled with progress.
February will be filled with blessings.
February will be filled with happiness.
February will be filled with opportunity.
And above all February will be filled with food and drink, shared with family and friends.
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#hellofebruary❤️ #newmonthnewblessings #februaryfood #foodandfamily #foodandfriends #madewithlove #homechef #torontofoodblogger #canadianfoodblogger #2024foodfables
Day 2 of my countdown to Sanremo with another specialty from la città dei fiori to share with all of you, Brandacujun. Brandacujun, also called Baccalà mantecato alla ligure is a traditional dish of the Western Ligurian Riviera.
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The typical ingredients of this antipasto are: stockfish (or more rarely cod) and boiled potatoes, all seasoned with the extra virgin olive oil of Taggiasca olives (a DOP cultivar in the region). The cod and potatoes are creamed together and served on toasted bread.
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Stories suggest there are two reasons for the unusual name of this dish, the first relates to the first half of the word “branda” which derives from the Provençal verb
“to brand” meaning “to shake” because to mix the cod with the potatoes, you put a lid on the pot and shook it from top to bottom.
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There are two theories regarding the second half of the name “cujun”. One suggests that the task of shaking the pot was entrusted to the man of the house who, doing it seated, made it collide with his testicles. A second theory says that the task of shaking the pot was entrusted to the “cujun” of the family, therefore the least clever, the one who had nothing to do.
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This dish also boasts the certification De.Co. (Municipal Denomination of Origin) that guarantees its authenticity as a traditional Sanremese specialty.
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#festivaldisanremo #countdowntosanremo #sanremesefood #brandacujun #regionalitaliandishes #sugoandsong #foodandmusic #torontofoodblogger #canadianfoodblogger #2024foodfables
One week from today is the start of the 74th annual Sanremo Festival. I have literally grown up watching this Italian song contest and look forward to it every year.
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As a lead up to the 2024 festival, I thought l’d take a closer look at the cuisine of this famed Ligurian city. One of the Sanremese specialties that I discovered (and will definitely be making) is Sardenaira.
Sardenaira a focaccia type dish, without cheese, from Liguria. In the city of Sanremo in western Liguria, it is garnished with salted anchovies, local olives, garlic cloves, and capers. The name derives from the fact that it was once seasoned with sardines, then replaced with salted anchovies.
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It is also known as pizza all’Andrea, after admiral Andrea Doria (Genovese admiral, who played a key role in the Republic of Genoa during his lifetime ) whose favorite food was a slice of bread with olive oil, garlic, and salted anchovy.
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This precursor to pizza goes by several different names within the region of Liguria and its ingredients vary slightly.
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The one commonality among all the variations, is that it is always prepared in large rectangular pans and then cut into squares and served hot or cold. It is also a popular street food.
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Sardenaira originates around 1450 and it seems to be a pizza ancestor. The original version was white and based on onions, salted anchovies, capers, garlic, olives (which no longer appear on the Sanremese version) and oregano. No tomatoes, because these latter were introduced into Ligurian cuisine only in the early 1700s after the importation from America.
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In 2012, the traditional recipe of Sanremo, obtained the DE.CO. (Municipal Denomination of origin) which is a certificate of local authenticity of a dish.
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#festivaldisanremo #sanremesefood #Sardenaira #regionalitaliandishes #sugoandsong #foodandmusic #torontofoodblogger #canadianfoodblogger
#2024foodfables
There’s some chatter about the Nutella Chiacchiere I made to honour both World Nutella Day and Carnevale.
I took the classic winter carnival treat of fried ribbons of dough and infused it with Nutella to make an extra decadent dessert.
The two are not completely unrelated as Nutella, under its original name of Pasta Gianduia, was actually named after the character Gianduia from the Italian Commedia Dell’arte (a form of theatre characterized by mask types and pantomime typically performed during the carnival of Venice)
How are you celebrating World Nutella Day? @worldnutelladay @nutellaca @nutellaitalia
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#worldnutelladay #celebratingnutella #nutella #nutellalover #cookingwithnutella #bakingwithnutella #nutelladesserts #nutellachiacchiere #recipedevelopment #baker #torontofoodblogger #canadianfoodblogger #2024foodfables
A dinner (breakfast, lunch and snack) here is never second best.
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A delectable recap of all our Disney Eats from Disney Springs, Epcot, Hollywood Studios, Magic Kingdom, Disney’s Riviera Resort and Animal Kingdom. I’ll be sharing all the details on these tasty tidbits in a blog post shortly but in the meantime, Buon Appetito!
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#disneyeats #disneyfood #mickeyshapedfood #foodatdisney #disneysprings #epcot #hollywoodstudios #disneysrivieraresort #disneyspopcenturyresort #animalkingdom #beourguest #willtravelforfood #ilovedisney #torontofoodblogger #canadianfoodblogger #2024foodfables
This grey and gloomy Wednesday has my thoughts going wayback to bright holiday brunches with friends.
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One of my breakfast faves is Eggs Benny and this one I enjoyed @evvivarestaurant a few weeks back with one of besties.
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#wbw #waybackwednesday #brunch #eggsbenny #eggsbenedict #smokedsalmon #ladieswhobrunch #torontofoodblogger #canadianfoodblogger #2024foodfables
We’ve been hit with our first blast of winter but it’s alright because I’ve got my Italian pantry stocked and can watch from my window.
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Is there anything you would add to this winter storm grocery list?
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#winter #wintersnow #winterstorm #winterstormgrocerylist #bread #evoo #pasta #cheese #salumi #vino #espresso #homechef #torontofoodblogger #canadianfoodblogger #2024foodfables
Buona Festa della Befana! It’s the Epiphany and the final day of Christmas that sees and friendly witch sweep away the festivities with one last holiday hoorah in Italy.
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She is celebrated all over the countryside with parades, bonfires and of course food, both savoury and sweet. I’ve highlighted the Tuscan Befanini biscuits in my latest blog post. These are star-shaped (though they can be shaped as stockings and brooms) shortbread style cookies that are made to mark this feast day.
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Buona Epifania!
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#befana #epifania #epiphany #lastdayofchristmas #befanini #tuscancookies #italianholidaytraditions #baker #torontofoodblogger #canadianfoodblogger #2024foodfables
Repurpose your panettone and pandoro in a multitude of delectable ways. I’ve shared some of the ways I’ve given this holiday sweet bread a makeover in my latest blog.
https://fablesandfocaccia.com/repurposing-panettone/
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#panettone #pandoro #repurposingpanettone #repurposingpandoro #tiramisu #truffles #icecream #breadpudding #zuccotto #panino #homechef #torontofoodblogger #canadianfoodblogger #2024foodfables
When national spaghetti day coincides with frigid temperatures, you heat things up with spaghetti alla puttanesca.
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Silky stands of homemade spaghetti in a slutty sauce (puttanesca roughly translates to that) made from tomatoes, garlic, anchovies, olives and chili flakes.
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How are you celebrating this food holiday?
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#nationalspaghettiday #spaghettiday #spaghetti #spaghettiallaputtanesca #homechef #torontofoodblogger #canadianfoodblogger #2024foodfables
Who still has panettone or pandoro in their pantry? I’ve shared some of the ways I’ve repurposed this sweet holiday bread in my latest blog post. Hit the link in my profile if you’re pondering what to do with your Italian Christmas cake.
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#newblogpost #repurposingpanettone #repurposingpandoro #panettone #pandoro #italianchristmasbread #italianchristmasdessert #tiramisu #zuccotto #truffles #breadpudding #icecream #panino #homechef #torontofoodblogger #canadianfoodblogger #2024foodfables
Here Are My Wishes For You:
H Ours Of Happy Times With Friends And Family
A Bundant Time For Relaxation
PRosperity
P Lenty Of Love When You Need It The Most
Y Outhful Excitement At Lifes Simple Pleasures
NIghts Of Restful Slumber,
E Verything You Need
WIshing You Love And Light
Y Ears And Year 0 Good Hea th
E Njoyment Ano Hiro-A Angels To Watch Over You
R Embrances Of A Happy Years!
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Happy New Year, from my table to yours!
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#hello2024 #happynewyear #newyearsday #familygatherings #homechef #torontofoodblogger #canadianfoodblogger #2024foodfables