Some ideas for Tuscan homemade goods & gifts ~ tutto fatto in casa, with a dollop of Englishness

Italians know how to cook and it's second nature for them to be making delicious preserves, pickles, breads, cheeses, desserts and all kinds of tasty eats and treats, from home. Us ex-pats AKA immigrants living in Italy, are also not bad at it, and can enjoy what's growing around us to create some unique gifts for friends and family – or even teachers, given that it's the last day of school today. Flowers, jams, mosquito repellants and scented posies, all make easy gifts, fatto con amore.

Here is a charming and thoughtful homegrown gift I received that I think suits this Nonna-style kitchen in our hillside rental.

A stunningly fragranced English Royal Jubilee Rose, grown in Marignolle, Florence by a friend

Is it just me, or is this the best way to start making home made jams when enjoying a few bubbles before you begin and perhaps during the process?! (Teetotallers, recovering alcoholics and puritanical folk aside). The late and flamboyant English Chef Keith Floyd would surely agree.

Ironically, Freixenet is a Spanish winery creating Italian Prosecco in Italy. They extended their reach after WW1 to the United Kingdom too. (On the less pricey side of booze, with extra big bubbles that go up your nose)

Thomas Michael Bond CBE (13 January 1926 – 27 June 2017) was an English author who created the adorable and famous Peruvian bear, Paddington, who loves marmalade.

Artist: Peggy Fortnum

My secret to success is that we brought bottles of pectin over from the UK, which ironically have an Italian brand "Certo" meaning “Yes” (with confidence) – like "Certainly". Only did this because I haven't yet figured out where to buy pectin here, and I wish to avoid buying from amazon.it where possible.

It's namesake, giving confidence that the marmalade will set

Below is my very first batch of marmalade 'Pot of Gold', Made in Italy, with many more to come.

Scottish whisky and some kindly gifted organic vanilla bean paste add depth of flavour and colour

The cheeky extras in the marmalade. Cooked with unwaxed organic italian oranges

Hours on the stove, a labour of love 🧡.

Paddington Bear friendly

Whilst slowly integrating into life here and getting to know our lovely neighbours, we sometimes receive gifts such as flower bouquets, lemon & ginger jam, lavender posies and citronella cream [to deter mozzies]. Love this kind of stuff! Here is the lemony/ginger jam, which is dreamy on brown bread toast for breakfast.

Refreshing, with the ginger giving a morning kickstart

The pot will be empty by the end of the week

Found a recipe for Lemon & Ginger preserve:

Ingredients

• 600g lemons (unwaxed)

• 1.4l water

• 1.1kg sugar

• 100g crystallised ginger, cut into very small chunks (though I'd rather use fresh)

  
  

Note

A delectable tangy marmalade with an added ginger kick, excellent on toast, crumpets, muffins and fresh bread.

Directions

Step 1	Slice the lemons in half. Using a metal spoon, scoop out the flesh over a bowl to collect any juice, leaving the pith behind. Reserve the shells. Put the flesh, juice and pips in a food processor and blend until smooth. Push the purée through a sieve into a preserving pan or large heavy-based saucepan. Now scoop out as much of the pith from the shells as possible. Slice the rind into very thin matchstick strips and add these to the sieved flesh in the pan. Pour in the water.
Step 2	Bring to the boil. Reduce the heat and simmer for 1 to 1 1/2 hours until the rind is very soft and the mixture has reduced by half. Over a low heat, add the sugar and stir until it has dissolved. Boil for about 10 minutes, skimming off any froth on the surface. After 10 minutes, spoon a little of the marmalade onto a cold plate and place in the fridge. If it sets to a jelly the marmalade is cooked. If necessary, cook for a further 5-10 minutes and test again.
Step 3	Allow the marmalade to cool slightly, add the chopped crystallised ginger, mix well and then pour into sterilised jars and seal.

Aside from smelling sweet and being a kind present, a gifted lavender posy offers well wishes for Good Luck and Prosperity. Here is one received from my lovely new local friend, Francesca 💜

Lavender grown in Tuscany, gifted by a lovely local friend – I think this is the English variety, certainly looks like it

English, French, and Italian lavenders (often referring to Lavandula angustifolia, Lavandula stoechas, and Lavandula stoechas 'Avonview', respectively) differ primarily in their appearance, scent, and hardiness. English lavender is known for its compact, dense flower spikes and strong, sweet fragrance, while French lavender has broader leaves and longer, less compact flower spikes, often with a tufted appearance at the top, and a lighter scent, sometimes described as more herbaceous. Italian lavender, a variety of French lavender, is known for its deep aroma and compact form. 

English Lavender

Let's get on to capers (capperi)! I didn't realise I was walking past a ton of caper bushes everyday. Now I have picked, washed and bottled some and added apple cider vinegar, white vinegar and salt to the mix. They will sit for at least two weeks before tasting.🤞

Not sure if the big ones pickled will taste any good. Apparently the ancient Greeks used them as a carminative (to relieve flatulence), in cooking, and for medicinal purposes

After a good wash, I cut off most of the stems. I won't pick them where the road is busy, just from country paths.

I was originally distracted by the vast Tuscan vistas to notice the capers growing wild

Wall-side, ready to pick and pickle fresh capers!

  The Caper flowers are also edible and look great on salads. They taste surprisingly piccante too

Another gorgeous, thoughtful and super useful gift I received was some homemade mosquito repellent – Citronella balm.

Smells great and has no evil chemicals in it, unlike the shop bought repellents.

HOMEMADE CITRONELLA CREAM RECIPE

Ingredients:

• 1 Cup (approx 220g) of Grated Beeswax.

• 1 Cup (approx 220g) of Coconut Oil.

• 1/2 cup (approx 110g) Shea Butter.

• 1/2 cup (approx 110g) Cocoa Butter.

• 5 drops of each essential oil; Citronella, Lavender, Lemongrass, Rose Geranium, Peppermint and Clary Sage.

  
  

Other ideas:

I wonder if I can make mulberry jam from the huge mulberry tree (white fruit) that I walk past daily, though may need a ladder to reach it. Salted butter is my next quest as it's pricey here and Italians tend to make it without salt. There's also a ton of herbs growing in this garden which I can get busy with... Kombucha and Kefir are long awaited home-made quests for me too... And Limoncello, of course. Here’s to jars full of sunshine, gardens full of surprises and gifts made with love (and maybe a few bubbles). From capers to citronella, may your pantry and your heart always be full. 💛 Buona cucina and happy foraging!