Munich Oktoberfest in numbers

This year's Oktoberfest, or "Wies'n" as the locals call it, is coming up.

For quite a while now it hasn't just been a local thing anymore, people from all over the world come to say "Prost!" and "Mahlzeit!" which results in some crazy numbers:

• 95 gastronomical companies feed the visitors

• Oktoberfest employs 8.000 fixed and 4.000 changing workers

• the biggest tent is the "Hofbräuzelt" with 10.000 seats available (including the beergarden)
• all in all there are 14 big tents and 21 little ones (the smallest has 60 seats available) and together they offer 105.000 seats

 

 2011

• had 6.9 million visitors
• 7.5 million liters of beer (Maß) were consumed 
• 522.821 chicken and
• 118 oxen were eaten
• 4.750 things landed in the lost and found office including a Viking's helmet and some fake teeth

Wies'n Hendl

entrance of a tent called "oxen roaster"

even crazier: in the previous year 2010 the same office had to deal with a pug dog, a bunny, riding crops oh hello Christian Grey! and more hearing aids and fake teeth.

the poor dog found in 2010 - who would even bring one to Oktoberfest?!

 

200 people ask here for their lost phone DAILY!

September

for some reason, always a sign of fall for me

Wow, it's already September!

I know, smart observation. Round of applause for me!

But apart from the big 9 in the calendar, there are some unmistakable signs creeping up, that fall is close.

fruit & vegetables

When I went shopping yesterday, I couldn't help but notice the highly visible change in the produce offered. Instead of cherries and strawberries, there were plums, pears, cabbage and grapes. And they all seemed to scream at me: Ya, summer is over, you sun-addict! Kind of scary. And before you all start to wonder now what the heck I must 've been doing before I went in the store to see blabbering fruit: relax! I have just been really busy the last couple days / weeks, so it came as a surprise to see the first signs of fall in the stores.

temperatures

For me, summer started when I came back from Denmark at the end of May. The weather in this northern kingdom was nice and sunny, but obviously nothing compared to the temperatures in the northern part of Italy. To make a boring weather report short, it just got really hot here in the middle of August and after about 3 darned hot weeks, there was some some rain recently and the temps fell significantly.

Funny enough, I was jealous the whole time when my man was in Canada and told me about the boiling hot weather ( he hates it). I thought it wasn't fair that the summer in North America should be warmer than in Italy, but being a nice person, I thought that at least he would be more comfortable when he finally came here. Guess what, few days before his arrival, summer heat got here, too.

view

We're lucky enough to live surrounded by mountains. Every year, usually in the end of August or the beginning of September, it rains for a day or two and the view over the mountains becomes much clearer. It almost seems as if they would have come closer. Im sure, there's some scientifical explanation for that phenomenon. Feel free to enlighten me, if you know!

view from my balcony today

Obviously, there are many many more signs of fall to come and to write about. And we will, as for example about the wine culture in this region, the ongoing harvesting, fall recipes and what kind of weird tradition"Törggelen" is.

What's a sign of fall for you?

Canada, eh!

Obviously, this map doesn't show, what Canada is all about. In the upcoming posts, I'm gonna share some of my recent Canada-experiences with you; e.g. what a chiropractor does to you if you let him, that there really are fast food chains where you get delicious food (McDonalds & Burger King pale in comparison) & why I will never ever ever fly again with Delta, ever!

:-[==0

The best & easiest pasta recipe ever

Earlier this week, I promised to provide you with the easiest pasta recipe ever. So, here you go: This is not only the easiest, but also the best pasta recipe for Spaghetti al pomodoro for two people.

You need:

A 500 gr package of Spaghetti

(go for an Italian brand like Barilla or De Cecco. If you have any chance, buy them at an Italian importer, cause they make the pasta differently for different countries - in Canada e.g. the pasta is more doughy and it's a lot harder to cook it perfectly "al dente")

About 4 tomatoes
(or, if the season's not right a can of tomatoes, preferably "pelati")

Half an onion

1 garlic clove

Olive oil "extra vergine" (Actually, for cooking a lower quality level of olive oil would do it, too. But seen that I love adding another shot of oil to the pasta when it's done, I prefer this best of all olive oils)

Salt & pepper

You don't need any cooking skills in order to do the following:

Take a large and a small pot. The large one, you fill with water and add a handful of salt (yes, right, it takes a lot of salt). Put it on the stove at the highest temperature and cover it with a lid.

While the water is getting heated up, mince the onion and garlic and chop up the tomatoes. Put the small pot on the stove, and cook the onion and garlic in olive oil until they soften and turn goldish-brown. Then add the tomatoes, season to taste with salt and pepper and let the whole thing cook at medium temperature until the pasta is done.

When the water is boiling, put the Spaghetti in the pot and cook them as long as indicated on the package. It is important though to stir the pasta resolutely in the beginning, so it doesn't stick together. And you do wanna start trying single noodles 2 minutes before the indicated cooking time is over, to make sure it turns out "al dente" (= literally means "to the tooth" and refers to the texture of the pasta, that should show a slight resistance in the center when chewed). Once, you think the pasta has the ideal consistency, strain it and add a shot of olive oil.

Mix it up with the tomatoe sauce and here you go: super easy, super delicious Spaghetti al pomodoro!

A couple tips:

• In order to make sure, whatever you cook turns out the way you like it, you have to taste it over and over again throughout the whole cooking process and then change it if it's not there yet!
• There is nothing you can do, once you find out in the end, that the pasta is not salty enough. So make sure, there is a lot of salt in the water, you even might wanna taste the water, that should remind you of seawater. If then, the pasta turns out oversalted, wash it down with warm water after cooking (that might not take away all the saltiness, but at least make the pasta edible).
• Sky really is the limit! You can modify this recipe according to your taste and cravings: Use more or less onions and garlic. Add whichever herbs you feel like, rosemary, thyme, oregano, basil, parsley...Add olives. Add capers. Spice it up with chilli. Add ricotta. Chop up some mozzarella and spread it over the pasta. Use your imagination!

I just thought I'd share this...

Look at this and try not to drool. Impossible huh?

It's a perfect example of a typical Italian breakfast. Most definitely not healthy (and it's a secret how the very same Italians often keep a Dolce & Gabbana runway silhouette) but so delicious!

Now imagine a foamy/creamy cappuccino with it and there you go with

 la dolce vita.

chocolate croissant

Pasta al pomodoro: sky's the limit.

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There are only a few dishes in the world, which I could eat every single day for lunch and dinner - maybe not for breakfast though. On top of that list stands the incomparable and inevitable pasta al pomodoro! This week we are going to provide you with the easiest pasta recipe ever. So stay tuned!

:-[==0

Bartlmäh: the heyday of traditional celebrations on Ritten

After the 15th of August, the Kirchtag in Oberbozen, the 24th is another red marked day in the traditional party season here. I'd even say marked in all rainbow colors, blinking and with glitter as "Bartlmäh" is the biggest and most popular outdoor Dirndl or Lederhosen event in the area.

Historical background

The day, the animals were brought down from the alpine pastures where they spent the hot summer time, has always been a big celebration day. Not only had the lonely life of the herdmen, far away from family and friends on the mountain pastures an end, but of course all the peasants came to check on their animals and bring them home.

Shocking but true, this reunion of the sheperds, encounter of all farmers around and symbol for the nearing end of the summer turned into a cheerful celebration. Cattle, horses and other farm animals were traded, merchants offered their goods, everbody enjoyed food and drinks and the corner stone for marriages or the one or other scandal was laid.

On Ritten this "Almabtrieb", the day the livestock is chased down from the alpine pastures, falls on the 24th of August, the day of Saint Bartholomäus. And there we find the reason for the strange name, in the German dialect spoken around here, the holy man's name sounds like "Bartlma" or Bartlmäh".

And today?

Nowadays people in the area still pilgrimage up the alpine grassland. Not because many of them are interested in checking on their cows' health condition. Or because many would even touch a cow willingly. But because it's a big party with lots of good food and even more good beer. Cattle and Haflinger horses are still chased down into another and lower pasture, traditional music bands play and Alphorns' tooting is heard in the summerwind, accompanied by the rhythmical snapping of the whips.

15 impressions from the Kirchtag in Oberbozen

Lederhosen

One of the music groups taking part in the procession came from Bavaria, Germany.
That's how they were dressed:

Bavarian Dirndl

Bavarian musicians

Some important town personalities take part in the procession with that beauty of a historical carriage:

...pulled by Haflinger horses, a breed originating from South Tyrol.

Haflinger horses

you have to put up with less traditional peace signs in the pics if you know the "stars" :)

The blue apron is typical for Tyrolean peasants.
In the time, when they weren't allowed to wear their traditional costumes (due to the planned "Italianization" of the region by the government), the blue aprons were regarded as a secret backup costume.

traditional costume

A short Dirndl, maybe a little less traditional, but who cares when the legs are this mind-boggling :)

traditional costume Ritten area

traditional costume Ritten area women

Rocking the town: "Kirchtag" in Oberbozen

Every year, on the 15th of August, the whole town of Oberbozen is going wild. Thousands of tourists and visitors are invading our little town to celebrate the "Oberbozner Kirchtag", the Assumption Day.

Pretty much every town in the southern German-speaking area has their own patron saint, and on this saint's day the so-called "Kirchtig" is held. In Oberbozen that day is the 15th of August, the Assumption Day of Holy Mary and it starts with the celebration of a Mass and a procession. But right after complying all those formalities, the fun begins: Traditional celebrations, folksy music, lots and lots of traditional costumes and Dirndl dresses.

South-Tyroleans, Germans and Italians come together for a huge party, eating traditional foods and drinking considerable amounts of beer and wine.

Even though Italians have their own holiday to celebrate on the 15th of August: the "Ferragosto", which is the "turning point of the summer", and supposedly the hottest day of the year. Around Ferragosto, life in Italy shuts down for a little while, everybody goes on vacation (mostly by the sea or in the mountains) and celebrates this holiday first introduced by the Roman emperor Augustus and therefore is the oldest holiday in the history of mankind.

the health benefits of pasta

Of course there will be a post about pasta. Come on, we're living in Italy and everybody knows about the nutritional benefits of this typical Italian dish.

Many diets discourage you from eating too much of it. But don't forget:

Pasta is rich in carbohydrates, gives the body energy and is therefore the perfect fuel for your workouts.

Pasta is a great source of Vitamin A, which is important for your vision, immune function, skin and cellular health and bone metabolism.

Table taken from here

 

100g of food - Vitamin A in pasta
Pasta, fresh-refrigerated, spinach, as purchased - Vitamin A	25 mcg
Pasta, homemade, made with egg, cooked - Vitamin A	17 mcg
Pasta, fresh-refrigerated, plain, as purchased - Vitamin A	14 mcg
Pasta with meatballs in tomato sauce, canned entree - Vitamin A	14 mcg
Pasta with Sliced Franks in Tomato Sauce, canned entree - Vitamin A	10 mcg
Pasta, fresh-refrigerated, spinach, cooked - Vitamin A	10 mcg
Pasta, corn, dry - Vitamin A	9 mcg
Pasta, fresh-refrigerated, plain, cooked - Vitamin A	6 mcg
Pasta, corn, cooked - Vitamin A	3 mcg
Pasta, homemade, made without egg, cooked - Vitamin A	0 mcg

Pasta provides you with folic acid, commonly known as Vitamin B9. Your body needs it for healthy red blood cells which circulate the oxygen in your body. Not too insignificant, right? Especially during pregnancy folic acid is essential for the fast and healthy growth of your baby as it's a crucial cell division factor. Wikipedia states that:

"Folic acid may also

reduce chromosomal defects in sperm."

So if you're in the "planning phase" of a little one go ahead and serve the father-to-be a delicious pasta-meal. He's going to love it, love you and make love with healthy sperm...

Pasta is a great potassium supplier. Your cardiovascular system and muscles will thank you for it.

Last but not least, pasta is low in fat. Of course it still has its fair amount of calories but if you're mainly watching your fat-intake, pasta is the way to go.

For more "Evidence of Pasta's Health Benefits" you might enjoy reading this, it's a report about how scientists connect pasta with the reduction of the glycemic indes of your meal, how it can be beneficial if you have diabetes and that it might reduce your risk of getting Alzheimer's disease.

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summer in Northern Italy

... is fresh fruit and vegetables. Tomatoes in all shapes and shades of red, herbs, juicy peaches, sweet and dark cherries - the assortment is vast and everything tastes like sunshine and summer rain

market in Bozen

... is taking it easy around lunchtime, it's simply too hot to move much!!

...is enjoying long summer nights outside, sitting on the piazze with some vino

...the smell of drying hay in the sunshine and the sound of ringing bells around the cows' necks on the mountain pastures

...long dinners with family and friends outside

... gelato

...empty, idyllic paradise beaches as much as party beach spots with malls and bars

Sardegna beaches

Rimini

...summer festivals, outdoor concerts, mountain parties and traditional festivities

...sticky and sweltering heat in the cities during daytime, leading to sticky and sweating people

...Italian summer fashion

...Italian eyewear

breaking (is) bad!

No, this is not a post about crystal meth, guns and murder. But about a crime, which in Italy is worse than that. Which would make the toughest mafioso cringe. The kind, that puts horseheads, still bleeding, in someone's bed.

BREAKING SPAGHETTI! No kidding. To fit them better in the pot. I thought, the defense: "everybody does that in Canada" was lame, but found out later that it's not far from the truth.

evidence

Only in very few cookbooks it actually says "to be careful not to break the spaghetti when you put them in the boiling water". I'm sure all the others simply assume, no one would ever use such a barbaric technique on the longer members of the innocent pasta species. Don't forget, you decided on the "breed" when you chose it in the store, so now deal with it!

Will it change the taste?

Noooo, probably not. But you'll go straight to Italian food hell.

Isn't cooking all about personal preferences?

Do you eat poutine out of the mixer?

Beavertails stonehard and crumpled up?

Why is it almost impossible to break spaghetti neatly in half?

Because it hurts their feelings.  

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