{"id":543,"date":"2016-03-27T11:28:08","date_gmt":"2016-03-27T15:28:08","guid":{"rendered":"https:\/\/courses.bowdoin.edu\/italian-3008-spring-2016\/?p=543"},"modified":"2016-03-27T11:29:12","modified_gmt":"2016-03-27T15:29:12","slug":"frutta-martorana-con-maria-grammatico","status":"publish","type":"post","link":"https:\/\/courses.bowdoin.edu\/italian-3008-spring-2016\/sicily\/frutta-martorana-con-maria-grammatico\/","title":{"rendered":"Frutta Martorana con Maria Grammatico"},"content":{"rendered":"<p>In Erice, Professors Boyd and Gavioli surprised us with a baking class taught by local hometown hero, Maria Grammatico.\u00a0Maria and her assistants showed\u00a0us how to make Frutta Martorana, or marzipan fruit. Throughout Sicily, one can find this pastry in various shapes and forms: as bananas, tomatoes, apples, pears, oranges, watermelon, etc. Maria&#8217;s recipe called for a kilo of\u00a0blanched Sicilian almonds, a kilo of granulated sugar, some water, and a bit of vanilla and almond extract. Maria provided us with 50+ year old molds to shape the marzipan dough into fruits.\u00a0David and Greg, however, took the road less traveled and got creative with their creations.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone  wp-image-548\" src=\"https:\/\/courses.bowdoin.edu\/italian-3008-spring-2016\/wp-content\/uploads\/sites\/114\/2016\/03\/IMG_7839_2-225x300.jpg\" alt=\"IMG_7839_2\" width=\"258\" height=\"344\" srcset=\"https:\/\/courses.bowdoin.edu\/italian-3008-spring-2016\/wp-content\/uploads\/sites\/114\/2016\/03\/IMG_7839_2-225x300.jpg 225w, https:\/\/courses.bowdoin.edu\/italian-3008-spring-2016\/wp-content\/uploads\/sites\/114\/2016\/03\/IMG_7839_2-113x150.jpg 113w, https:\/\/courses.bowdoin.edu\/italian-3008-spring-2016\/wp-content\/uploads\/sites\/114\/2016\/03\/IMG_7839_2-768x1024.jpg 768w\" sizes=\"auto, (max-width: 258px) 100vw, 258px\" \/>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0<img loading=\"lazy\" decoding=\"async\" class=\"alignnone  wp-image-547\" src=\"https:\/\/courses.bowdoin.edu\/italian-3008-spring-2016\/wp-content\/uploads\/sites\/114\/2016\/03\/IMG_7838_2-225x300.jpg\" alt=\"IMG_7838_2\" width=\"259\" height=\"345\" srcset=\"https:\/\/courses.bowdoin.edu\/italian-3008-spring-2016\/wp-content\/uploads\/sites\/114\/2016\/03\/IMG_7838_2-225x300.jpg 225w, https:\/\/courses.bowdoin.edu\/italian-3008-spring-2016\/wp-content\/uploads\/sites\/114\/2016\/03\/IMG_7838_2-113x150.jpg 113w, https:\/\/courses.bowdoin.edu\/italian-3008-spring-2016\/wp-content\/uploads\/sites\/114\/2016\/03\/IMG_7838_2-768x1024.jpg 768w\" sizes=\"auto, (max-width: 259px) 100vw, 259px\" \/><\/p>\n<p>Once the almond paste\u00a0was molded,\u00a0we painted the shapes with a yellow base, then added red, green, and orange as we saw fit.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-546\" src=\"https:\/\/courses.bowdoin.edu\/italian-3008-spring-2016\/wp-content\/uploads\/sites\/114\/2016\/03\/IMG_7800_2-225x300.jpg\" alt=\"IMG_7800_2\" width=\"225\" height=\"300\" srcset=\"https:\/\/courses.bowdoin.edu\/italian-3008-spring-2016\/wp-content\/uploads\/sites\/114\/2016\/03\/IMG_7800_2-225x300.jpg 225w, https:\/\/courses.bowdoin.edu\/italian-3008-spring-2016\/wp-content\/uploads\/sites\/114\/2016\/03\/IMG_7800_2-113x150.jpg 113w, https:\/\/courses.bowdoin.edu\/italian-3008-spring-2016\/wp-content\/uploads\/sites\/114\/2016\/03\/IMG_7800_2-768x1024.jpg 768w\" sizes=\"auto, (max-width: 225px) 100vw, 225px\" \/><\/p>\n<p>Maria admired our handiwork.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-544\" src=\"https:\/\/courses.bowdoin.edu\/italian-3008-spring-2016\/wp-content\/uploads\/sites\/114\/2016\/03\/IMG_7804-225x300.jpg\" alt=\"IMG_7804\" width=\"225\" height=\"300\" srcset=\"https:\/\/courses.bowdoin.edu\/italian-3008-spring-2016\/wp-content\/uploads\/sites\/114\/2016\/03\/IMG_7804-225x300.jpg 225w, https:\/\/courses.bowdoin.edu\/italian-3008-spring-2016\/wp-content\/uploads\/sites\/114\/2016\/03\/IMG_7804-113x150.jpg 113w, https:\/\/courses.bowdoin.edu\/italian-3008-spring-2016\/wp-content\/uploads\/sites\/114\/2016\/03\/IMG_7804-768x1024.jpg 768w\" sizes=\"auto, (max-width: 225px) 100vw, 225px\" \/><\/p>\n<p>Since we were traveling days before Holy Week, we frequently saw little\u00a0lamb-shaped pastries in bakery windows. I learned from Maria that these were also marzipan pastries, called\u00a0<i>pecorelle pasquali,<\/i>\u00a0a favorite in Sicily around Easter time.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-545\" src=\"https:\/\/courses.bowdoin.edu\/italian-3008-spring-2016\/wp-content\/uploads\/sites\/114\/2016\/03\/lambs-300x200.jpg\" alt=\"lambs\" width=\"300\" height=\"200\" srcset=\"https:\/\/courses.bowdoin.edu\/italian-3008-spring-2016\/wp-content\/uploads\/sites\/114\/2016\/03\/lambs-300x200.jpg 300w, https:\/\/courses.bowdoin.edu\/italian-3008-spring-2016\/wp-content\/uploads\/sites\/114\/2016\/03\/lambs-150x100.jpg 150w, https:\/\/courses.bowdoin.edu\/italian-3008-spring-2016\/wp-content\/uploads\/sites\/114\/2016\/03\/lambs.jpg 400w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>In Erice, Professors Boyd and Gavioli surprised us with a baking class taught by local hometown hero, Maria Grammatico.\u00a0Maria and her assistants showed\u00a0us how to make Frutta Martorana, or marzipan fruit. Throughout Sicily, one can find this pastry in various shapes and forms: as bananas, tomatoes, apples, pears, oranges, watermelon, etc. Maria&#8217;s recipe called for [&hellip;]<\/p>\n","protected":false},"author":179,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[1],"tags":[],"class_list":{"0":"post-543","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-sicily","7":"entry"},"_links":{"self":[{"href":"https:\/\/courses.bowdoin.edu\/italian-3008-spring-2016\/wp-json\/wp\/v2\/posts\/543","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/courses.bowdoin.edu\/italian-3008-spring-2016\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/courses.bowdoin.edu\/italian-3008-spring-2016\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/courses.bowdoin.edu\/italian-3008-spring-2016\/wp-json\/wp\/v2\/users\/179"}],"replies":[{"embeddable":true,"href":"https:\/\/courses.bowdoin.edu\/italian-3008-spring-2016\/wp-json\/wp\/v2\/comments?post=543"}],"version-history":[{"count":0,"href":"https:\/\/courses.bowdoin.edu\/italian-3008-spring-2016\/wp-json\/wp\/v2\/posts\/543\/revisions"}],"wp:attachment":[{"href":"https:\/\/courses.bowdoin.edu\/italian-3008-spring-2016\/wp-json\/wp\/v2\/media?parent=543"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/courses.bowdoin.edu\/italian-3008-spring-2016\/wp-json\/wp\/v2\/categories?post=543"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/courses.bowdoin.edu\/italian-3008-spring-2016\/wp-json\/wp\/v2\/tags?post=543"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}