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This is a nostalgic post, written, as it happens, by someone of a certain age. Nowadays, towards the end of winter, you can go to a garden centre, spend a little money, and go back home with ‘readymade’ flowers. Such flowers also have a sell-by date. But it wasn’t always like this. Once upon a time, many plants could always be found in people’s gardens (including urban ones). Neighbours were in the habit of exchanging plants. One neighbour would have a knack for growing one plant, another for growing another; each flower had a reason to exist. Today, I would like to introduce you to some of the plants I’ve been able to rescue from abandoned and decayed ruins in my neighbourhood. It should be added that up until a few years ago one could still find these plants in myriad local gardens. The rose – both pink and red – and used to make syrup, was a common sight. I have already written about this plant on several occasions. https://www.lellacanepa.com/single-post/2018/06/01/rosa-di-nome-e-di-fatto There was the Sedum telephium commonly known as ‘Erba della Madonna’ (‘Mary’s Grass’) – I’ve always only seen it with pink flowers, but I know that it can also have white ones. According to studies conducted by the universities of Florence and Pisa on a variety of Sedum telephium specimens, and following the experiments of Dr Balatri of the Ospedale San Giovanni di Dio in Florence, it has been proven that this plant possesses extraordinary properties. It can be deployed to cure ulcers, whitlow, abscesses, dermatitis, burns, and further, facilitate the expulsion of subcutaneous bodies. These traditional plant remedies were of course well-known and very popular amongst our ancestors. The use of fresh leaves, once skinned of their lower part, applied directly to the skin, or sometimes minced, was a renowned cure against whitlow. Dr Balatri’s article devoted to this plant can be found in this article. https://www.lellacanepa.com/single-post/2019/04/04/ERBA-DELLA-MADONNA Another well-known sedum was the Sedum sieboldii or ‘Erba Teresina’ (Teresa’s Grass), which flowers in October on the occasion of St Teresa of Avila, after whom it is named. We found the Bergenia, or Bergenia crassifolia, characterised by wide and fleshy leaves, which once flowered towards the end of winter in warmer spots, (here not before April), and would adorn the borders of all gardens with its pink flowers. In the past, women cherished a secret: Bergenia was used for vaginal irrigation to relieve soreness and inflammation of the vaginal cavity. Those who knew about this plant prepared a concentrated extract by boiling its rhizomes and roots… There was the wonderful lilac, Syringa vulgaris, here>>> , whose overpowering scent announces the arrival of spring. But how many of us remember that this plant can also cure heart diseases, or hypertension? And further, how many of us recall that its flowers can be used to produce an incredibly perfumed oil essence that alleviates rheumatism and leg bloating caused by the summer heat? We found the precious Calicanto, Chimonanthus Praecox (winter too wants its flower and it sown perfume). You can find all about it in this post >>> And the periwinkle, Vinca minor , click here>>> to read the post, a ground cover shrub, offering blue flowers, which despite being toxic, was once used to produce love potions. Nowadays, many beneficial properties are ascribed to it; these include curing hypertension and ensuring a healthy functioning of the brain. It is known that the periwinkle contains alkaloids which dilate blood vessels and can therefore improve the one’s overall blood circulation. The simple marigold, Tagetes patula , is known to many for its anti-parasitic and anti-fungal repellent properties in both gardens and orchards. Yet many have forgotten that this plant was also used for our own health; the marigold essential oil is a good antimycotic, effective against mosquitoes and lice when added to a shampoo insofar as it contains a small quantity of antibiotic… it is also commonly known as the Mexican Calendula. The calendula or Calendula officinalis could not fail to make an appearance in this essay: you can read more about this plant in this post>>> The calendula ointment contains incredible lenitive properties; produced from its orange flower heads, it is highly effective against baby nappy rashes, but also used as an infusion by housewives to regulate one’s cycle. It is for its latter use that it has gained the popular name ‘Maria’s gold’. The name calendula originated from the fact that this plant flowers almost all year round on the first day of each month. Amongst the annual plants, we found the ever-present aster, zinnias, cosmos, gladiolus, dahlias, hoary stock, snapdragons, carnations, and fuchsias. The latter was locally called Mary’s Earrings, and gained its name from its multi-coloured flower-heads that attracted a proliferation of bees. It seems that the zinnia was a kind of laughter-flower, probably owing to its vivid colours that put a smile on one’s face. Tall and precious, called by my grandmother bismalva, was the Alcea rosea, found in various colours, from white to dark red, as well as in the more classic pink, sharing pretty much the same properties as those of its cousin – the malva – which you can read about by clicking here >>> The Giglio di Sant’ Anna (St Anne’s Lilium), Hosta plantaginea, was used for borders with its large leaves and its white perfumed flower. Or one could find the Giglio di Sant’Antonio (St Anthony’s Lilium), incredibly perfumed…we’ve all carried this flower during our first communion procession. And the orange day-lily, Hemerocallis: few of us remember this flower is edible and has a lemony flavour, to find out how to differentiate this species from the other protected one, which grows in the woods, click here , the Giglio of San Giovanni (St John’s Lily). The so-called guardiatrun (Sempervivum tectorum) safeguards our homes, or rather our roofs. It lives off nothing but a little soil transported by the wind that attaches itself to the ‘ciappe’ (slate). It defied rain, frost, and snow, whilst protecting the home from lightning and rainstorms. Back in the seventies, at my mother-in-law’s house we removed one measuringmore than a square metre! It could also be used to remove corns and calluses, especially those occurring between one toe and another. A simple way to remove and relieve one of a painful corn was to place a coarsely minced leaf in a bandage and wrap it to the sore spot. Many know this plant as the ‘Erba dei calli’, literally, the ‘corn grass’. Gustav Klimt - Italian garden All these plants and flowers are rustic; simple, they thrived on benign neglect, and made little demands on their carers: indeed, women of the past had little time to devote to their gardens. Often young girls used these plants to adorn our country church altars. I still recall how comari – local ladies - on Sunday, before mass, in the square, would exchange branches, bulbs, and seeds: ‘Maria – I brought you the zinnia seeds – have you the marigold for me? Knowledge from a bygone past, from lost gardens; when information was exchanged by word of mouth, and the names plants were either associated with their overall shape or with the relief they brought…there was no such thing as Wikipedia, no blogs, no social media…but a lot of sharing went on! In the gardens of the rich grew the magnificent Peony… Traduzione: Dr Emilia Terracciano (University of Manchester) here >> OF SALT, SÂA AND SAÖA, AND MORE FROM ANCIENT KITCHENS THAT NO LONGER EXIST Share the post! and then come back, you will find interesting experiences . If you want, you can subscribe to the news letter by clicking here>> so you don't miss any articles. Lella Lella Canepa, creator of " Women from Yesterday to Today " a fantastic exhibition later translated into a book and of " Erbando " a sophisticated event which always produces a " sold out " immediately, also translated into a Manual where you learn to learn about and collect edible wild herbs as our ancestors did. Lella Canepa has always loved everything that is spontaneous, simple and natural and has cultivated a passion for everything that surrounds the manual world of women for years. passed down for generations from his mother, grandmother and great-grandmother. If you want, you can contact Lella here>> All food or pharmaceutical uses indicated are for informational purposes only, the result of personal experience. I decline any responsibility for their use for curative, aesthetic or food purposes.

Translated by Dr Emilia Terracciano Bell'oueggè strapunta de tùttu bun... What a beautiful pillow...it is a quilt of delights! The Genoese Cima or ‘Cima alla genovese’ is a dish involving beef brisket stuffed with various fillings and egg, carefully stitched together... Writing a post about the ‘Cima alla genovese’ (Genoese Cima ) is a risky affair if you consider how seriously Genoese tackle the preparation of this dish, let alone the countless rhymes, tales, and songs that have been composed to honour it – composed, I should add, – by far more authoritative people than me. I already had it in mind to prepare this delicacy, but after the horrific catastrophe that occurred yesterday in Genoa, I couldn’t wait any longer. The collapse of the Morandi Bridge made me want to feel Ligurian, Genoese... Cima ’s origins are disputed. Some say it is a dish made of leftover scraps; I am more inclined to believe an entirely different account. Once upon a time, the lack of pastures and livestock in the Ligurian landscape, forced housewives, who struggled to find meat, to use all manner of meat cuts, even the cheapest ones, and to transform these into a rich dish suitable for the festive season. Any butcher will tell you, or should I say any Ligurian butcher ought to tell you, what kind of type of meat cut is appropriate for this delicacy. But good luck trying to explain what you are trying to do anywhere else other than Genoa, for in my humble opinion they will never understand you. As far as I know there are two types of cuts. The real Cima , the one the good butcher with a sharp knife will cut for you by carving a tiny pocket on the interior part of the meat slice; or a thin slice folded and sown on three sides. The cut itself is the tip of the veal brisket, near the belly, called ‘lampo’ or on the upper part of the neck called ‘cappuccina’ ( little hood ). But it seems that the only thing that ought to interest the lady cook who is about to embark on this culinary adventure is to declare to the butcher how many eggs her Cima will be able to accommodate – the butcher will deliver accordingly. When it comes to the filling I will simply write, as I have done for all my other posts, the recipe I know best, that is, the one prepared by my maternal ancestors in my own home. For sure, the stipulated 30 eggs that I’ve come across over the years in some online recipes, were never a thing back at home. These are the ingredients an ordinary family will need to prepare the Cima (and to avoid unnecessary leftovers that will last for several days):  One cut of meat weighing approximately 1 kg which our diligent butcher will have already sown on two sides. However, if you are unable to persuade him to do this with a big smile you will have to sew it up yourself leaving one side open;  A handful of herbs from the Prebuggiun (click here to view post); if this is not possible, use a couple of chard leaves;  Grated Parmesan;  Some meat, either some leftover ‘bollito’ (beef simmered with vegetables, aromatic herbs, and spices); or sweetbread or brains fried in butter and minced;  Eggs; Some garlic, a lot of marjoram; ‘ oudù de pèrsa lègia ’, pine nuts, and a slice of desiccated porcino mushroom;   A handful of bread soaked in milk or broth;   Aromatic ingredients for the broth: carrot, onion skewed with cloves and pepper, celery, and bay leaves. But remember! Preparing the Cima is not just about getting the right ingredients, it also involves a legendary struggle against the witches and their spells, against the evil eye, to ensure the filled meat doesn’t explode when simmered in water, wasting all its goodness in the process. If the Cima explodes its precious filling will be lost and nothing other than the bare and rather poor layer of meat will be left. It is for this reason that in the well-known song called “ a Çimma” written by Fabrizio De Andrè and Fossati we find references to superstitious beliefs and practices.. Ti t'adesciàe ‘nsce l'èndegu du matin ch'à luxe a l'à ‘n pè ‘n tera e l'àtru in mà ti t'ammiàe a ou spègiu de 'n tiànnin ou cè s'amia a ou spègiu da ruzà ti mettiàe ou brùgu rèdennu'nte 'n cantùn che se d'à cappa a sgùggia ‘n cuxin-a stria a xeùa de cuntà ‘e pàgge che ghe sùn ‘a cimma a l'è za pinn-a a l'è za cùxia You’ll wake up on the blue indigo morning Light will have one foot on the ground and the other one in the sea You’ll see your face at the bottom of a pan The sky will cast its reflection in a mirror of dew You’ll put your broom upright in a corner In case a witch slides into the kitchen from the chimney By the time she counts its straws The cima will be filled and fully cooked For this reason, it is fundamental to wake up at dawn when preparing the Cima . Forget about the useless morning beauty rituals – don’t waste time and get down with the job (you can always observe your reflection at the bottom of a pan filled with water!) Run to the fireplace, turn your broom upside down and place it under the chimney to prevent any witch from paying you a visit. If you do this, the witch will no doubt stop to inspect your broom and count its straws – by the time she’ll have completed the count, your Cima will be sown up, and ready to be cooked. To sow the Cima you will need a robust needle, the well-known ‘needle of the mattress-maker’, and a cooking twine similar to one used to make a roast. To begin with, I slice the vegetables into tiny strips, place them on a chopping board covered in salt, and leave them there for half an hour. I then squeeze them thoroughly. In a separate container I beat 4 eggs, then add the cheese and squeezed vegetables. With the mincing knife I slice the marjoram, a slice of dried mushroom, a spoonful of pine nuts, and then add to the eggs and cheese. I add the meat to the mix, and if I can’t get hold of any sweetbreads, I sometimes mince some meat and lightly fry in butter, adding a bit of ham sliced into thin strips, and the squeezed soaked bread. I get a feel for the filling, figure out if it’s there enough of it, and if it is soggy enough. Today, for example, I added an extra egg to the mix. Different schools of thought add further ingredients including peas (almost ubiquitous), strips of carrots, and in the spring, often substitute the vegetables with artichokes. Back at home, the pea variety, which often included bits of carrot and egg yolks reminded us too much of the Cima from the rotisserie, so we avoided it and limited ourselves to the above-mentioned ingredients. If anything, my mother would often do without meat entirely for the filling and simply used vegetables; in this case she would simply use carrots, chunks of zucchini or other kinds of common greens. On the unsown side, with the aid of a small ladle, I fill up half of the pocket with meat, making sure I don’t go over the rim. If the pocket is filled up entirely, it will no doubt explode when cooked as the eggs will increase in volume, thus releasing into the water the precious filling. I can now sow the meat with a festoon stitch. Cè serèn tèra scùa carne tènia nu fàte nèigra nu turnà dùa e ‘nt'ou nùme de Maria tùtti diài da sta pùgnatta anène via In the large pot I had put to boil (celery, the skewed onion, carrot, and a bay leaf), I can now immerse with reverence the Cima and pronounce the magic spell after making the sign of the cross right above it: “Cielo sereno, terra scura, carne tenera non venire nera, non tornare dura e nel nome di Maria tutti i diavoli da questa pentola andate via” Roughly translated as: “Clear sky, dark earth, tender meat, don’t go black, and don’t go tough, and in the name of Mary – may all the devils from this pot go away!” I keep the Cima at a very light simmer, and the minute it starts to swell I gently poke it with my needle to let out the pressure. My Cima weighing 1kg approximately will need one and a half hour to cook, maximum two. I keep checking the Cima until it gives in gently when poked with the needle. It is now ready. All that is left for me to do is to remove the Cima from the broth, now light and tasty, place it on a dish, and after a few minutes, put it in so-called caregòia , that is, under a weight. In this way, all the fluids will get squeezed out and the Cima will acquire its well-known, compact, pillow-like shape. The typical weight used to perform this operation is the mortar which can be found in all Ligurian homes. Over the years, when seeking to create a delicate balance involving dishes, chopping boards, and lids, never have I exploded the Cima ...I have however dropped a mortar... After a couple hours the Cima is ready to be sliced and served cold as tradition would have it with some salad. Some like it lukewarm. Leftover cold slices of Cima can be used for picnic sandwiches. Some people will make Cima especially for a picnic! Some people fry them in batter, like cutlets, I have never tried it out... ... Bell'oueggè strapunta de tùttu bun prima de battezàlu ‘ntou prebuggiun cun dui aguggiuìn dritu ‘n pùnta de pè da sùrvia ‘n zù fitu ti ‘a punziggè àia de lùn-a vègia de ciaèu de nègia ch'ou cègu ou pèrde ‘a tèsta l'àse ou sentè oudù de mà misciòu de pèrsa lègia cos'àtru fa cos'àtru dàghe a ou cè ... Fabrizio de Andrè - Ivano Fossati "A Çimma" Beautiful pillow, mattress filled with all of God’s goodness Before you baptise it with wild herbs On the tip of your toes, swiftly poke it from top to bottom with two large straight needles breeze of an elderly moon, of a dim foggy light an altar boy loses his head, and the donkey his path The smell of the sea mixed with gentle marjoram What else can one do, what else could one gift to the skies... Fabrizio de Andrè - Ivano Fossati"A Çimma" Condividi il post! e poi torna, troverai esperienze interessanti . Se vuoi, puoi iscriverti alla news letter cliccando qui>> per non perderti nessun articolo. Lella Lella Canepa, creatrice di " Donne da Ieri a Oggi " una fantastica mostra poi tradotta in un libro e di " Erbando " un ricercato evento che produce sempre il " tutto esaurito " da subito, anch'esso tradotto in un Manuale dove si impara a conoscere e raccogliere le erbe selvatiche commestibili come facevano i nostri avi. Lella Canepa ama da sempre tutto ciò che è spontaneo, semplice e naturale e coltiva da anni la passione per tutto quello che circonda il mondo manuale del femminile. tramandato per generazioni da sua mamma, sua nonna e la sua bisnonna. Se vuoi, puoi metterti in contatto con Lella qui>> Tutti gli usi alimurgici o farmaceutici indicati sono a mero scopo informativo, frutto di esperienza personale, declino ogni responsabilità sul loro utilizzo a scopo curativo, estetico o alimentare.

“The dew of San Giovanni cures all ailments” Nostalgic post of ancient traditions, of things seen done, of gestures that we like to repeat. To those who usually ask me: - But you don't believe in these things? - I always reply that it is not a question of believing or not believing, given that what I believe or not is a very personal question, but simply of finding within those gestures the people with whom I shared them. I like traditions, customs, not only mine but also those of other peoples and countries and I often find those of my home in unknown places. Thinking that a gesture has been done for years and years, that always, at least in my case, is done to bring good, joy, health, makes me do it without then wondering if it worked or not. I'm already comfortable doing it. It doesn't matter much that it is linked to religion, religion has often appropriated rites already in use before, frequently linked to the turning of the seasons, the rhythms of the sun and moon and so on. In this case the feast of Saint John the Baptist, the only saint whose date of birth is celebrated as well as that of his death (six months before Jesus with whom he appears to be a cousin) by tradition more or less coinciding with the solstice in summer, it replaced those of the God Janus, the god of beginnings, two-faced, guardian of every change, of every entrance and exit, also guard of the "solstitial doors". The similarity between Janus and Joannes is all too easy to notice, and even for the winter solstice a Saint John was used, in this case the Evangelist. “When the lavender hears San Giovanni coming it wants to bloom”, Returning to the Acqua di San Giovanni, for those who don't know it, it is simply a water where on the evening of June 23rd corollas of flowers and herbs are placed. Left outdoors all night, it will enjoy the benefits of the dew of this magical night and the next morning it will be ready to be used to wash its face, eyes and body, having also acquired extraordinary powers, it will protect against illnesses, misfortunes and envy. . The recipe is very simple to say the least, a basin, water, herbs and flowers. Traditionally, herbs and flowers should be collected by a woman's hands, preferably on an empty stomach, at sunset on the 23rd, in odd numbers. Spring water is best, a non-plastic basin, a transparent bowl is fine. I often use copper, it has the power to expand energies. Which herbs, which flowers? As much as possible, all those with proven particular healing properties or considered magical. They cannot be missed, clicking on the name opens the page dedicated to that herb: HYPERIUM devil chaser ACHILLE to protect from injuries WILD ABSINTHE plant linked to Diana, protector of women's good health FENNEL to protect against deception, LIME VALERIAN MALLOW e ELDER to calm, to soothe, to sleep FERN which only blooms on this night and lucky is the one who manages to see its flower LAUREL And WALNUTS that give strength MELISSA the grass of joy HELYCHRISUS And WIN to find love LAVENDER to wash away THYME powerful herb ROSEMARY for brain health PINK to perfume MARIGOLD to bloom all year round CELIDONIA to protect your eyesight SAGE to save themselves LUNARIA many lunaries for many coins ASH the manna tree! Snakeslayer Rue Oats Santa Maria grass etc. etc., all those that come to mind, with recognized therapeutic and magical properties. If you can't find them all, in some areas of Italy you end up using 100 herbs, a rose, a sprig of rosemary, a sprig of sage will still be enough, in short it's the magic of a particular night, a ritual... It is advisable not to put toxic herbs of no or poor properties into the water that could cause discomfort even just by ablution, such as vitalba, mordigallina, erigeron, cicuta, senecio, datura jimsonweed, and others Once everything is prepared and covered with water, it is taken outside and left exposed to the special dew all night. The next morning, June 24, when you wake up, the water will be used to wash your face, eyes and body, enjoying its benefits. It is still, apart from the dew, a cold macerate where herbs and flowers release their essences. This water is an auspicious rite and should be taken as such, a glimmer of hope in this adrift world, where in case everything goes badly it will be enough to believe that it could have even been worse. It cannot be kept, it must be given to friends if there is any leftover. A possible interpretation is that since the figure of Saint John is linked to Baptism and necessarily to water, the promises are renewed with this rite. June 24th is also more or less linked to the summer solstice, the night in which the witches dance, and the herbs are collected to be dried and used for herbal teas or oils, thanks to the particular dew that falls on this night they strengthen their properties . - And tomorrow is Saint John, dear brother: it is Saint John I want to go around the Plaia to see the severed head inside the Sun at its appearance, to see into the golden plate all the blood boiling - Iorio's daughter - G. D'Annunzio The water of San Giovanni and also the herbs collected this night are just one of the many propitiatory rites to be performed on this magical night. Even the harvesting of walnuts, the immature ones to make NOCINO ( here>>> ) always in odd numbers, usually 33 per liter of alcohol, traditionally takes place on the night between the 23rd and 24th ... « Sic mihi Nox, Nux Fuit ante diem » so for me there was, before the day, the Night and the Walnut... Many rituals are linked to the possibility of finding a husband, or knowing who he will be or how rich or poor he will be... As D'Annunzio narrates, reporting an ancient tradition of Abruzzo girls, Ornella will go at dawn on San Giovanni to try to see in the rising sun the profile of the severed head and the blood of the saint in the fiery outline and this will be a sign that she will get married within the year. Or the custom of the three broad beans, which when wrapped and placed under the pillow will give the next morning the measure of how rich the husband will be... Just as large bonfires are lit, so that the tongues of the flames strengthen the sun which, as the days shorten, begins to lose energy. And then skip the ashes, throw some in your hair to protect yourself from all evils... In short, let's get ready for what needs to be done... 2022 update Every year I receive dozens of photos of your waters and I thank you, the ones below are just a few from a few years ago, it's impossible to list them all. I thank those who approach this ancient rite with simplicity and a serene soul, because I know they do it with sincerity. Sharing makes it a precious asset, feeling part of a community that did something for everyone tonight is a result already achieved, each of us asked for the other, for everyone. Those who hide behind the sterile request for good and luck only for themselves which implies evil for others, do not win and are left alone to face what follows. Strength is being together, the result is in the serenity of the next morning, happiness is sharing, common thought, and this is what any Catholic or pagan rite implies. On the morning of June 24, 2020, for the well-known reasons related to the pandemic, I was physically alone doing my ablution, but in reality I had all of you close by. Thank you. Share the post! and then come back, you will find interesting experiences . If you want, you can subscribe to the news letter by clicking here>> so as not to miss any articles. Lella Lella Canepa, creator of " Women from Yesterday to Today " a fantastic exhibition later translated into a book and of " Erbando " a sophisticated event which always produces a " sold out " immediately, also translated into a Manual where you learn to learn about and collect edible wild herbs as our ancestors did. Lella Canepa has always loved everything that is spontaneous, simple and natural and has cultivated a passion for everything that surrounds the manual world of women for years. passed down for generations from his mother, grandmother and great-grandmother. If you want, you can contact Lella here>> All food or pharmaceutical uses indicated are for informational purposes only, the result of personal experience. I decline any responsibility for their use for curative, aesthetic or food purposes.

ERBANDO IN BASKO 28 APRILE SAN SALVATORE DI COGORNO

Erbando © Come andare in cerca di erbe, raccoglierle, cucinarle Carro, 13 Aprile Posti Esauriti! Lella Canepa Riconosciuta esperta in materia, eredita le sue competenze dai suoi avi, attraverso esperienze dirette pluriennali, libri, manoscritti. 15:00 - 16:00 16:00 - 17:30 17:30 - 18:00 Programma dell'evento ERBANDO Parte teorica: conoscenza delle singole erbe; modi di raccolta Parte pratica: ricerca e raccolta diretta delle erbe Rientro nel B&B, domande e conclusione della giornata Vuoi avere maggiori informazioni sull'evento? INSERISCI I TUOI DATI QUI A FIANCO TI CONTATTEREMO NEL PIU' BREVE TEMPO POSSIBILE Chiedi informazioni! Successo! Messaggio ricevuto. Alessandra Grazie Lella Canepa per tutto ciò che ci hai insegnato!!meravigliosa come sempre! Grazie per aver trasmesso tutto quello che sai con semplicità e poesia! Mari Bella esperienza, molto interessante!Grazie, stasera ne ho approfittato... Carla Un piacevole e interessante incontro.

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