Difference MakersThe Advertising spot above is reserved for companies,people and organizations that are making a difference in the Italian and Italian American communities. It's a free spot and changes periodically. Are you making a difference? Contact me. | In my last post on curing black olives I mentioned that I was making them 2 ways:sott’acqua (in a simple brine of salt and water) and al forno (oven dried black olives.) The black olives “sott’acqua”don’t take much maintenance…once you make your brine and drop them in it’s a waiting game. [...] The last of the fresh black olives from California were still available this week,so we bought a few cases to cure for the holidays. These are colossal Sevillano Olives from Penna (some are almost prune size) and a little banged up,so I’m making them 2 ways. I’ll put the better olives under [...] | Heading to Calabria? Need a travel consultant,place to stay or some great ideas for what to do? Contact Bella Vita Travel Consulting in Catanzaro. | Joe Maruca welcomes you to Italyville where he writes and rants about growing up Italian in Massachusetts,his experiences living and working in Bologna,visits to the family's Olive farm in Calabria and everything along the way. In America we're considered Italian,in Italy we've become Americani... but we're always at home in Italyville. Italyville.com All Content,graphics and photos on Italyville.com are property of Italyville.com unless otherwise noted and can not be used without permission. All rights reserved. |
