The sea rocks traveling intercontinentally .

During the summers of our youth my siblings and I spent time at our grandmothers’, which didn’t take a lot of traveling since both our mother and father’s families are from Tuscany.

For my children, all born and living in the US, the story was different. My family is in Tuscany and my husband’s in Switzerland; which means we didn’t just have to cross the Atlantic, but also ‘travel whit-in the travel’, as we all came to call it. The first visit was to the Tuscan countryside, followed by the seaside along the Mediterranean coast. From there we would leave towards the Swiss Alps to vacation with the other grandparents.

Like we had done as children, the kids always played using a lot of their imagination. At the beach rules were looser compared to the ones we grew up with. Beside building sand castles and racing marbles the older kids, always in large groups, spent hours biking in the pinewoods bordering the beach. Also, the children didn’t have to beg to play for hours coming in and out of the water as much as we used to.

Old habits are hard to break and, as I had done as a girl, I took the children on long walks along the shore while the sun was setting, searching for the most colorful rocks we could find. That had a dual purpose: to calm the children down after the energetic games they had played until then and, yes, to give myself a treat since I have always been fascinated by the awesome beauty of the rocks along the shore*. The children would come along and enjoy the search. I have always suspected that in those already very capable little brains they had figured out that if they agreed to play mamma’s game towards the end of the day, she might then be very nice to them? Who knows, fragole (strawberries) or lamponi (raspberries) with gelato al fior di latte for dessert?

We, young and brave mothers, also organized some picnics on the beach at dinner time, when the sun was almost gone from the sky. One of the kids’ favorite dishes was insalata di riso, rice salad, which they devoured to then go back to… play. After dinner it would be dark, and the children dedicated whatever was left of their energy (which seemed to be endless) to playing for a while with flashlights in the dark. Let me tell you, by the end of the day, it wasn’t clear who was the most exhausted; the children or their mothers?

*The awe for the stunning nature’s artifacts inspired me to create “Antologia di Sassi“, ‘The Stones’ Anthology‘, the painting project I worked on while raising my family. (See ‘About me‘)

Fun Fact:

After our stay at the seaside my siblings and I used to bring our collected rocks back to nonna’s garden in the countryside. Of course also my kids and I didn’t want to part from our newly found treasures?! So, the rocks would travel by car with us to the little town in the Swiss Alps that was our next destination. From there I would send them back to the States through the Swiss Post Office. The first couple of times I did it, when I was asked, “What is in the (heavy) box?” and answered, “Rocks.”, the facial expressions of the usually unflappable Swiss tellers was a sight to be relished. At the Post Office of the small Swiss mountain town they eventually got used to my yearly August oddity and didn’t pay attention to it any longer: “Here she comes. It must be mid August!”

I will see you tomorrow for a simple and delicious insalata di riso recipe.

Fregata? Bruschetta!

During our summers at our grandmother’s in the Tuscan countryside, my siblings and I were playing outdoors for most of the day. Italian grandmothers are pretty authoritarian, especially when it comes to feeding their growing grandkids. Nonna carefully monitored each meal, making sure we were fed the freshest food. Needless to say, everything was made from scratch.

Given the fact that every day we spent many hours outdoors, nonna made sure that in the middle of the afternoon, between lunch and dinner, we were given a healthy merenda (snack), to support the growth of our young bodies, constantly on the move.

Merenda is a common daily tradition in Italy, but in the country those were occasions to witness the preparation of simply made, delicious treats.

One of our favorite merende (plural) was the fregata (rubbed slice). We loved it because it was delicious, but also because we could actually prepare it by ourselves. Thick slices of rustic Tuscan bread were grilled (by a grown up) on embers in the large kitchen hearth. Then we were each given a plate (not that much actually stayed into it for long anyway…), half a clove of garlic and between a quarter and a half of a ripe tomato (depending on size). And here the fun started! Each of us was to rub, first the garlic then the tomato, lacerating it, on the grilled slice of bread. We then would dress it with some virgin olive oil and a pinch of salt. So yummy!

In the States I went to one of my kids’ kindergarten classes to show how to make fregata. What fun the children had! We all had! And we all loved every morsel of it!

We still call it fregata because that is how it originated, but the recipe is famous now in Italian restaurants as bruschetta. In many cases, instead of rubbing the tomato on the bread, like described before, the slices are coated with tomatoes cut into small cubes, and mixed with torn basil leaves. Everything is dressed with oil and salt. Some people also add a few drops of balsamic vinegar.

This is a merenda that children can prepare themselves. Simply hand them the grilled (or toasted) slice of bread, garlic, and a half of a ripe tomato (if you are the brave kind). Or prepare beforehand the chopped tomatoes mixed with torn basil leaves, dressing them with some oil and salt. The children will have fun rubbing the garlic on their bread, and either lacerating the tomato on their slice with gusto, or loading the bread with the tomato cubes! De-licious!

All you need is:

bread (best if Italian rustic or French country) cut into slices

extra virgin olive oil (best if cold pressed)

ripe tomatoes, either cut into a quarter or a half to be rubbed on the bread (for the fearless grown up), or in small cubes

garlic cloves

basil leaves, better if torn by hand

salt

I am looking forward to sharing more morsels with you again on Tuesday. Enjoy the week-end.