Author: La Ciociara

I was born in the U.S., but my heart belongs to Italy. I have developed this blog to talk about all things Italian, including travel, art, food, history, and life in general. I lived in Italy when I was a child, in Milano, went to first grade there, and, even though I was so young, it has left quite an impression on me. In fact, to this day I have been trying to find my way back to a life there, but having a family makes it a not so easy thing! Of course, I go there every chance I get, having my father's side of the family there, mostly in the Lazio region which is in central Italy. By the way, here's a bit of useless information - my name, Marcia, means belonging to the Roman god Mars. In Italian, it's actually spelled Marzia, but my name is in Portuguese.

Rosemary – my favorite herb!

Posted on January 25, 2016 by La Ciociara

(Updated)

Rosemary, or “rosmarinus officinalis”, is one of the most versatile herbs. Not only is it used in cooking, but also in beauty products such as soaps and shampoos, for its health benefits, and even for pest control in gardens.

It has a wonderful aromatic flavor that takes me back to when I was a little girl, in my Nonna’s kitchen in Selvacava, waiting patiently for Sunday dinner to be ready (which was always in the afternoon), that smell of chicken legs cooking in garlic, wine and, of course, rosemary, wafting through the air along with homemade bread baking in the brick oven which was in a hole in the wall.

My Nonno and Nonna – my grandfather and grandmother

Rosemary is an evergreen herb that is native to the Mediterranean. It is a member of the mint family. It looks like a small pine tree with silvery green needle-like leaves, and usually has small bluish purple flowers when it blooms.

The Latin name, rosmarinus, means “dew of the sea”. It has been used since ancient times for its medicinal properties such as to alleviate muscle pain and as an anti-inflammatory, in perfumes, and as decorations, and is a good source of calcium, vitamin B6, and iron. Studies have also shown that it can boost the immune system, improve digestion, and even inhibit tumor growth and cancerous cells. In fact, researchers at Sapienza University in Rome studied the population of a small seaside village in Italy, Acciaroli, to determine why so many of them (1 in 10) have lived to be 100 or more years of age. They found that one thing they have in common is their high consumption of rosemary and they believe that plays a big part of it. (http://www.news-medical.net/, http://www.independent.co.uk/, https://www.nytimes.com/) The study has shown that the people of Acciaroli have a low level of the hormone adrenomedullin which is causing a widening of blood vessels, therefore improving circulation. (Of course they also take long hikes and live a healthy lifestyle by eating food they’ve grown themselves organically.)

I just love the way it tastes. I have been known to eat sprigs of rosemary that were cooked in my dish. My husband and son on the other hand complain that I put too much in my cooking. It does have a strong taste and should be used sparingly. It goes well with chicken dishes, potatoes, and in tomato sauce.

Chicken with rosemary, and mushrooms on the side.

Chicken “alla ciociara”, with rosemary, and mushrooms on the side.

Subscribe to my blog and get more recipes and posts delivered right to your inbox!

Angel Hair Pasta with Shrimp and Pesto

Posted on January 25, 2016 by La Ciociara

Here is a delicious recipe for using leftover pesto.

When cooking shrimp, do not leave unattended because shrimp does not take long to cook. You do not want to overcook it because it will end up being dry with a hard, stringy texture.

I also like to boil the shells to make a broth and add it to the shrimp in place of the chicken broth or fish stock. It adds a wonderful taste to it without overpowering the flavor.

Ingredients serves 4 to 6 people

1 lb angel hair or spaghetti pasta
25-30 fresh or frozen large (31/40) shrimp, peeled and de-veined; leave whole or cut them up into smaller pieces
1 T olive oil
1 shallot, chopped
1/2 tsp dry thyme
2 T pesto sauce (or according to your taste)
1 T bread crumbs
1 c of chicken broth or fish stock
capers, according to your taste
salt, to taste

Subscribe to my blog to receive more posts like this delivered right to your inbox!

Angel Hair Pasta with Shrimp and Capers

Posted on January 25, 2016 by La Ciociara

When cooking shrimp, do not leave unattended because shrimp does not take long to cook. You do not want to overcook it because it will end up being dry with a hard, stringy texture.

I also like to boil the shells to make a broth and add it to the shrimp in place of the chicken broth or fish stock. It adds a wonderful taste to it without overpowering the flavor.

serves 4 to 6 people

Ingredients

1 lb angel hair pasta
25-30 fresh or frozen large (31/40) shrimp, peeled and de-veined; leave whole or cut them up into smaller pieces
1 Tbsp olive oil
1 large garlic clove, chopped
1 shallot, chopped
1 Tbsp (or more) chopped fresh parsley
1/2 tsp dry thyme
1 tsp lemon juice
1 Tbsp butter
Splash of dry white wine
2 tsp capers
1 Tbsp bread crumbs
1 cup of chicken broth or fish stock
extra virgin olive oil
celery salt to taste

1. In a large sauté pan, sauté shallot and garlic until garlic is golden brown.

2. Meanwhile, cook pasta according to package directions. When draining, reserve about 1 cup of the water – I use this water if the shrimp becomes too dry while cooking or if it looks to dry when you mix the shrimp with pasta at the end.

3. Add shrimp and cook until it starts to turn pink.

4. Add parsley, thyme, lemon juice and butter.

5. When shrimp become completely pink (don’t let it burn!), add white wine, capers and broth and cook until the broth and wine are reduced.

6. Drain pasta; add pasta to the shrimp and mix, making sure the broth thoroughly covers the pasta. If it looks too dry, add some of the reserved pasta water.

7. Serve with a little bit of fresh parsley sprinkled over it. You can also drizzle some extra virgin olive oil.

Gaeta, Latina

Posted on January 21, 2016 by La Ciociara

Gaeta is a picturesque port city on the coastline of Italy in the province of Latina. It is located on a promontory overlooking the Tyrrhenian Sea in what is known as the Ulysses Riviera (la riviera di Ulisse), also known as the Gulf of Gaeta, where according to legend, Ulysses, or Odysseus in Greek mythology, came to meet the enchantress Circe on his way back from the Trojan War. It is a popular seaside resort town which dates back to ancient Rome, known for its beautiful beaches such as Sérapo and Sant’Agostino, and where the famous purplish black olives originated from.

Serapo beach, Gaeta, seen from the top of the sanctuary at Montagna Spaccata.

Gaeta has many wonderful natural and historical attractions one should visit.

The grotto at Montagna Spaccata

One such place that is not to be missed is the mysterious natural sea grotto, Montagna Spaccata, or Split Mountain, where the Sanctuary of Santissima Trinità is located. According to local stories, God was so distraught at the crucifixion of Christ that He made the earth shake and let out a lightning bolt which split this mountain in two. A chapel was built upon this location to honor this event.

Torre di Sant’Agostino, Gaeta

The tower at Sant’Agostino beach is one of the many lookout points that were set up so that towns along the coastline could warn each other of invaders.

The medieval Castello Angioino Aragonese

Castello Angioino Aragonese is a medieval castle that was built around the 6th century to protect against invasions. The lower part was built during the rule of the House of the French Anjou and the upper part by the Holy Roman Emperor Charles V. It served as a fortress during the Goth Wars and then during the invasion of the Lombards, and most recently served as a military prison.

Via Flacca

Via Flacca is the scenic coastal road that connects Formia to Terracina, and leads into Via Appia to Rome in the north, and to Naples in the south.

Nato naval base (white building on left)

It is also where NATO’s US naval base of operations is located.

Gaeta as seen from Formia

For travel arrangements go to Travel and Tourism.

Subscribe to my blog so you don’t miss anything!

Discover Italy by train!

Free Road Trip Planner

Italian cheesecake, made with ricotta and mascarpone cheese

Authentic Italian Ricotta Cheesecake

Posted on January 13, 2016 by La Ciociara

This is an authentic Italian recipe for creamy and delicious cheesecake. It does not use cream cheese like the American version but rather whole milk ricotta cheese and mascarpone cheese.

Ingredients 10 to 12 servings
2 Tbsp softened butter
1/2 c graham cracker or lemon flavored cookie crumbs
5 large eggs
1 c sugar
1/2 tsp salt
4 c ricotta cheese, drained
1 c mascarpone cheese
zest of 1 lemon
3 Tbsp lemon juice

1. Preheat oven to 350° F.
2. Brush an 8 inch springform pan with butter on the sides
and bottom and coat with the cookie crumbs.
3. Using a whisk attachment on a mixer, beat together eggs,
sugar and salt at high speed until foamy, about 2 minutes.
4. Add ricotta, mascarpone, lemon juice, and lemon zest and mix at
medium speed until smooth, about 2 minutes.
5. Place the spring form pan on a baking sheet and pour batter into
pan. I usually put a little bit of water in the baking sheet so
that the top of the cheesecake does not dry out and crack.
6. Bake about 1 hour, until the center of the cheesecake is a little
soft and the edges are golden brown. Cool before serving.

Serve with fresh fruit or fruit filling on top.

Subscribe to my blog to receive more posts like this.

N a p l e s a n d A m a l f i C o a s t T o u r s

Formia, Latina

Posted on January 8, 2016 by La Ciociara

The charming city of Formia is located at the foot of the Aurunci Mountains in the province of Latina, along the Ulysses Riviera (la riviera di Ulisse), also known as the Gulf of Gaeta, where according to legend, Ulysses, or Odysseus in Greek mythology, came to meet the enchantress Circe on his way back from the Trojan War.

It has historical significance being situated on the famous Via Appia, which was built by the Roman Empire and much travelled by the ancient Romans. It is a resilient town, being destroyed in 842 by the Saracens, then again during World War II, and rebuilt to its current splendor.

The coastline is dotted with many beautiful beaches and resorts. The main street which is packed with people out for a stroll on a warm spring or summer night is filled with little shops and places to grab a pizza or gelato.

Aurunci Mountains overlooking Formia

Some of its popular attractions include the Tomb and Villa of Cicero (also known as Villa Rubino), the Tower of Mola (top photo), the Archeological Museum, and ruins of prehistoric megalithic walls.

Tomb of Cicero (Photo credit: pietroizzo via Foter.com / CC BY-NC-SA)

If you like visiting churches, not to be missed are Santa Maria di Castagneto, the oldest church in Formia, the church of San Giovanni Battista e Lorenzo, and of Sant’ Erasmo, one of the patron saints of Formia (along with San Giovanni).

Church of Santa Maria di Castagneto, Formia

Church of Santa Maria di Castagneto (Photo credit: Raffaele Vallefuoco Flickr.com)

Formia, seen from Gaeta

For travel arrangements go to Travel and Tourism.

Subscribe to my blog so you don’t miss anything!

Selvacava, Frosinone, where time stands still

Posted on January 2, 2016 by La Ciociara

Selvacava is a small village in central Italy, in the municipality of Ausonia, which is in the province of Frosinone, in the Lazio region. It lies about halfway between Rome and Naples, and is where my father was born. It has a population of 335.

The village of Selvacava in the province of Frosinone, Italy

Selvacava, with Monte Fammera in the background

I love this charming village. It is the type of place where you can go to find tranquility and get lost in your thoughts.

One of the many alleyways in Selvacava

Not much has changed since the first time I went there when I was a child. There have been a few houses constructed, and there are now actually street lights and the streets are no longer dirt roads, but it still has that rustic charm with its fruit orchards, vineyards, and olive groves. Wine, cheese, and olive oil are still made by its residents. There is only one small grocery store within the village where you can get the bare necessities such as milk and bread, but there are larger stores in the surrounding towns and villages where you can get more.

Ancient fountain in Selvacava

Selvacava is surrounded by marble quarries which not only drive the economy of the surrounding areas but also make up somewhat of an open air museum where one can find many fossils of ancient sea creatures embedded in the stone from when this area was under water.

Frantoia Extra Virgin Olive Oil - Di Bruno Bros, Culinary pioneers since 1939..

Look no further for a discerning selection of oils and vinegars—staples to the Italian table. Whether you’re stocking your pantry or sending a gourmet gift, at Di Bruno Bros we’ve got you covered. Culinary pioneers since 1939.

This is the type of place where you need to have a car because even though there is bus service, it does not run frequently, and the nearest train station is in Formia.

The ever watchful Monte Fammera, where local residents hid during WWII