Explore Italy: Desenzano del Garda

Porto Vecchio

Porto Vecchio

Desenzano is a small town on Lago di Garda, perfect for uncrowded strolls down Italian streets with views of the lake and mountains. It’s a quick stop from Verona or Brescia on the train, making it an easy add on to a northern Italy trip.

Desenzano in a nutshell

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Location: Lombardy, Italy

Best known for: Views of Lago di Garda

Days needed to explore: 1+ - Desenzano makes for a great day trip, although it’s close enough to Verona, Brescia, Milan, Sirmione and other cities of note that you could make it your base, if you prefer bases to be smaller, less crowded cities.

What to see and do:

  • Il Porto Vecchio / The Old Port - the heart of the town and a lovely place to find a bite to eat and enjoy the views.

  • Duomo di Santa Maria Maddalena - must always see the beautiful churches!

  • Castello di Desenzano - it’s a castle, and it has beautiful views. Winner winner. (Paid entrance)

  • Villa Romana - built at the end of the first century AD, this is an important and interesting ruin. (paid entrance)

  • Musel Archeologico - if archeology is your thing, Desenzano has a museum! (Paid entrance)

What style!

What style!

Established: Remains from the Bronze Age have been found, including primitive architecture pile-dwellings that led to it being named a World Heritage Site by UNESCO.

Typical foods to try:

  • Fish - being on the lake, the natural choice is fish!

Why I like Desenzano

Desenzano del Garda was not a city I had heard of until my husband took me there. He lived several years in Brescia and knows many of these little towns around there. We went to Desenzano for a day using Brescia as our base. It’s easy and inexpensive to reach by train. It’s a downhill walk form the train station, and small enough to wonder without a map, just enjoying the shopping, buildings, and nature. I loved walking along the lake, aside from the mountains looming in the distance, it reminded me of my hometown, Traverse City.

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Whole Wheat Garlic Knots

Last Updated September 7, 2024

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These whole wheat garlic knots are like your favorite garlic knots, but slightly healthified by adding whole wheat flour. You’re welcome.

I once spent two summers in NYC when I was a teenager, training with the American Ballet Theatre. My mom and I had great fun roaming around the streets of New York, trying NY bagels and pizza and walking miles for the free Lindt samples at the Lindt store. #dessert. We quickly discovered that NY pizza lives up to its name, and also that it is not the only star. You must get the garlic knots. And the best ones are at Ray’s Pizza, on 11th street. Buddy the Elf knows it. Except I may have read they closed. I’m really torn up about that. Such good memories, and guys, Buddy the Elf talks about it. How could they close?? How could they do that to me? I haven’t been able to support their business since 2008 but….such good memories. And if I had gone back to NYC since I would’ve eaten so many garlic knots! Alas. The world keeps turning, and there is this homemade recipe which is pretty durn good.

These knots are as good as any, and while the whole wheat flour might not be a part of the classic, I think it adds a wonderful nutty depth to the knots, as whole wheat flour does so well.

Want to lessen the garlic breath? Try Roasted Garlic Knots!

If there was a fault with garlic knots, it would be, well, the garlic. It’s what makes them. It’s also what makes them so dangerous. Fresh garlic, and so much. So good. So….smelly for the next 24 hours. But I discovered a trick to make these rolls a little less lethal. Normally you would bake the rolls, then slather them in the garlic butter. Instead, you can slather them with the garlic butter before baking, so they become roasted garlic knots. Also delicious, and may save your social interactions the next day. Somewhat.

The amount of garlic butter you use is also customizable. Really good, garlicky knots like you get in restaurants would probably be doused in a similar amount of garlic butter as the recipe below calls for, but if you want to lighten the load, you absolutely can. I often halve the garlic topping to keep it a bit lighter. Or, because of masks, social distancing, and generally staying home, you could also up the garlic…

Use up sourdough discard

If you are an avid sourdough baker, or at least, sourdough feeder, this recipe makes an excellent vessel for using up sourdough discard. Simply add discard to other ingredients before kneading (think 50-100g of starter) and continue as normal. Depending on how much starter you use, you will probably need to add a bit extra flour to the dough to ensure it’s not overly sticky.

So, an ode to Ray’s Pizza on 11th, that may no longer be in existence. May it Ray in Pizza. I mean, rest in peace.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Joy the Baker


Whole Wheat Garlic Knots

Makes 10 knots

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Ingredients:

For the knots

  • 2 1/4 tsp / 7g active dry yeast

  • 2 tsp / 10g sugar

  • 1 cup / 237g warm water (about 100°F / 38°C)

  • 1 1/4 - 1 1/2 cups / 150-180g bread or all-purpose flour

  • 1 cup / 130g whole wheat flour

  • 2 Tbsp / 28g oil

  • 1 tsp / 5g salt

For the Garlic Butter Mixture

  • 4 cloves garlic, minced

  • 1/4 cup / 56g melted butter, olive oil, or a mixture of both

  • 1/4 cup chopped fresh parsley, optional

  • 1 /2 tsp salt

Directions:

Make the Knots

Oven preheated to 400°F / 205°C. Line 1 or 2 baking sheets with parchment paper or silpat.

  1. In a small bowl, combine yeast, sugar, and warm water; swirl to dissolve yeast and sugar. Let sit until frothy, about 5-10 minutes.

  2. In a large bowl or bowl of a stand mixer fitted with the dough hook, mix 1 1/4 cups bread flour, whole wheat flour, oil, salt, and yeast mixture until combined. Dough should be pliable, not too stiff but also not sticky. Add remaining 1/4 cup bread flour if necessary.

  3. Knead dough with bread hook for about 7 minutes or by hand for 10 minutes until dough is smooth and elastic.

  4. Grease a large bowl (can be the same bowl) and place dough in the bowl, flipping once to coat in oil. Cover with a kitchen towel or plastic wrap and allow to rise at room temperature for 1 hour, or until doubled in size.

  5. On a lightly floured surface, roll dough out into a square, roughly 10x10in / 25x25cm. Slice into ten 1in / 2.5cm strips.

  6. Take each strip and tie loosely in a knot; tuck the ends under. Place evenly spaced on baking sheet(s) and loosely cover with a kitchen towel or plastic wrap. Let rise in a warm place for about 30 minutes.

  7. Bake in preheated oven for 15 to 18 minutes or until golden.

Make the Garlic Butter Mixture

  1. Mix together all ingredients for garlic butter mixture.

  2. As soon as rolls are done baking, either toss in garlic butter or brush over the rolls with a pastry brush.

    Best if served warm.

Jenny’s Notes:

  • For Roasted Garlic Knots, brush rolls with garlic butter mixture before baking instead of after. Helps a bit with the garlic breath!

  • For a lighter, less garlicky roll, cut the garlic butter mixture in half. For extra garlicky rolls, use up to 6 garlic cloves!

  • The dough can be made a day ahead. Make and knead dough according to directions, and after placing dough in oiled bowl, place covered in fridge and allow to rise overnight. Bring dough to room temperature (or at least close) before rolling out.

  • You can use sourdough discard in this recipe. Add in with the flour and continue as in recipe, a bit more flour may be necessary to ensure your dough isn’t too sticky.

  • The above recipe can also be used as pizza dough. Likewise, you can also use your favorite pizza dough recipe (my mom used to buy pre-made pizza dough from Sam’s club to make easy breads and pizzas) and simply follow the recipe above for shaping and making the garlic butter.

Whole Wheat Garlic Knots
Yield 10
Author
Prep time
35 Min
Cook time
18 Min
Inactive time
1 H & 30 M
Total time
2 H & 23 M

Whole Wheat Garlic Knots

Buttery, garlicky knots like the best pizzerias, made at home with whole wheat flour.
Cook modePrevent screen from turning off

Ingredients

For the Knots
For the Garlic Butter Mixture

Instructions

Make the Knots
  1. Oven preheated to 400°F / 205°C. Line 1 or 2 baking sheets with parchment paper or silpat.
  2. In a small bowl, combine yeast, sugar, and warm water; swirl to dissolve yeast and sugar. Let sit until frothy, about 5-10 minutes.
  3. In a large bowl or bowl of a stand mixer fitted with the dough hook, mix 1 1/4 cups bread flour, whole wheat flour, oil, salt, and yeast mixture until combined. Dough should be pliable, not too stiff but also not sticky. Add remaining 1/4 cup bread flour if necessary.
  4. Knead dough with bread hook for about 7 minutes or by hand for 10 minutes until dough is smooth and elastic.
  5. Grease a large bowl (can be the same bowl) and place dough in the bowl, flipping once to coat in oil. Cover with a kitchen towel or plastic wrap and allow to rise at room temperature for 1 hour, or until doubled in size.
  6. On a lightly floured surface, roll dough out into a square, roughly 10x10in / 25x25cm. Slice into ten 1in / 2.5cm strips.
  7. Take each strip and tie loosely in a knot; tuck the ends under. Place evenly spaced on baking sheet(s) and loosely cover with a kitchen towel or plastic wrap. Let rise in a warm place for about 30 minutes.
  8. Bake in preheated oven for 15 to 18 minutes or until golden.
Make the Garlic Butter Mixture
  1. Mix together all ingredients for garlic butter mixture.
  2. As soon as rolls are done baking, either toss in garlic butter or brush over the rolls with a pastry brush.
  3. Best if served warm.

Notes

  • For Roasted Garlic Knots, brush rolls with garlic butter mixture before baking instead of after. Helps a bit with the garlic breath!
  • For a lighter, less garlicky roll, cut the garlic butter mixture in half. For extra garlicky rolls, use up to 6 garlic cloves!
  • The dough can be made a day ahead. Make and knead dough according to directions, and after placing dough in oiled bowl, place covered in fridge and allow to rise overnight. Bring dough to room temperature (or at least close) before rolling out.
  • You can use sourdough discard in this recipe. Add in with the flour and continue as in recipe, a bit more flour may be necessary to ensure your dough isn’t too sticky.
  • The above recipe can also be used as pizza dough. Likewise, you can also use your favorite pizza dough recipe (my mom used to buy pre-made pizza dough from Sam’s club to make easy breads and pizzas) and simply follow the recipe above for shaping and making the garlic butter.


Nutrition Facts

Calories

185.79

Fat

7.93 g

Sat. Fat

3.14 g

Carbs

20.38 g

Fiber

2.13 g

Net carbs

22.21 g

Sugar

1.10 g

Protein

4.01 g

Cholesterol

12.04 mg

Sodium

232.51 mg

Nutritional information is approximate. Based on 1 knot.

Ray's Pizza Garlic Knots, Garlic Knots, Garlic Butter, Garlic Rolls
Bread
American
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Explore Italy: Gubbio

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Gubbio is a small Umbrian town, known as the “città grigia” or gray city, for its uniform color and terracotta roofs with lovely views of the Appenine mountains. It’s not overly crowded with tourists which makes it lovely for exploring. It has 5 main streets parallel to each other, with each one sitting up a bit higher than the first and connected by stairs. For all its beauty and medieval charm, Gubbio will forever be known to me as the town with the 1,000 year old man and bird-cage lifts.


Gubbio in a nutshell

Location: Umbria, Italy

Best known for: Being the medieval town with bird-cage cable cars up Mount Ingino

Days needed to explore: 1+ - Gubbio makes an excellent daytrip, although it’s so charming you may want to stay a few nights or even make it a base from which to see some of the larger and more crowded Umbrian towns

What to see and do:

  • Piazza Grande - the large, principal piazza of the city, with views of the valley

  • Palazzo dei Consoli - medieval palace off the main Piazza Grande (paid entrance)

  • Duomo di Gubbio (Cattedrale dei Santi Mariano e Giacomo) - not the most impressive Duomo of Italy, but still beautiful in and of itself and worth a stop!

  • Basilica di Sant’Ubaldo - take the funivia (bird cages, but for humans) up Mount Ingino to get even better views of the valley and Gubbio. The funivia ticket will cost you around 6euro there and back. Max 2 people per cage and watch out, like a true chairlift it doesn’t stop! An operator is there to assist you and a partner into the cage. Once at the top, stop in to see the church and the patron Saint, Sant’Ubaldo himself, who died in 1160, entombed in a glass casket for your viewing pleasure.

Established: By the 7th century BC Gubbio, which was then known as Ikuvium, was already becoming an important city. In the 4th century BC Ikuvium came under Roman rule and became known as Iguvium. It was later known as Eugubium before becoming Gubbio.

Typical foods to try:

  • Anything with white or black truffles

  • Olive oil

  • local cheese and meat boards, always

  • Friccò all’eugabina - a dish comprised of mixed meats including chicken, rabbit, lamb, pork, turkey, duck, or even guineafowl. No, I had never heard of that last one, either. The meats are stewed together in broth, white wine, garlic, rosemary, and sometimes tomatoes.

  • Crescia eugabina/torta al testo - Umbrian flatbread that can be filled with seasonal vegetables, meats, cheeses, and all kinds of yum.

Why I like Gubbio

Gubbio is a city that had never reached my radar but is now a city I wholeheartedly recommend visiting if you get the chance. A good friend of mine spent time in Italy as an au pair, and on a return trip to Europe we spent a weekend visiting her Italian “family” in Camucia. They were lovely and while we had merely planned on spending time with them and probably eating copious amounts of food, they decided to show us around. In a 3 day span we saw not only Camucia and Cortona, but also Gubbio and Assisi. It was a great time.

Having no agenda and no idea what any of these cities were like, it was enjoyable and quite unusual for me to not know where I was going and not having at least an idea of what I wanted to do/see. Instead, it was in the hands of a local family with a car and I tell you, do I love being a passenger. No, I really do. I don’t much enjoy driving. Especially in Italy. They drove, led us to see all the pretty things, and picked out the restaurants. It was like being a young kid again where you just go wherever your parents take you. And not knowing where you’re going, because you can’t understand your parents. Haha. It was great. I highly recommend you pick out an Italian family and let them take you around.

My favorite favorite part of Gubbio are those bird cage lifts. It’s possible to walk up to the church, about 30 minutes really uphill, but it’s probably a good thing i didn’t know that because I insist on walking places too much (hey, I save a lot of money this way). They’re exhilarating, a little bit freaky, and lead to a neat place. Views and that church with the dead guy. I’m sure he was a lovely man when he was alive, but it's bizarre to think that that was so long ago. Yet his mortal remains are still there and so well preserved. Crazy.

Not many cities leave impressions like Gubbio.

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Broccoli Cheddar Pasta

Last Updated September 6, 2024

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If the name of this pasta sounds familiar, it’s because you might be thinking of Panera Bread’s Broccoli Cheddar Soup. That’s exactly what you should be thinking, because this pasta is an ode to the soup.

Growing up one of my favorite meals was what we called “broccoli carrot cheese soup”. I would only get it every now and then, as my mom’s version included the likes of Velveeta cheese and didn’t line up with what she normally fed her family. No matter how much broccoli and carrots you put in the soup, they just won’t offset the mysterious substance that is Velveeta Cheese.

My childhood love of the soup led me to think, why couldn’t you recreate it as a pasta? You know, make the cheesy soup a little thicker so it’s like a sauce, then add pasta? Basically macaroni and cheese with broccoli and carrots. But you know, sans Velveeta.

Seemed like a great idea to me! While it normally takes at least a few tries, if not many, when I’m creating a new recipe or idea, this was one of the few instances where the first try turned out pretty great. Some things are just meant to be, ya know?

While the classic soup uses cheddar, I don’t use cheddar when I make this in Italy. Cheddar is only sold in select stores in Italy, almost always in slices, and is not the cheapest. For these reasons, I use my go-to melty cheese, Fontal. And a bit of Parmesan, because Italy. Cheddar is the original choice for the soup, and is often used as a melting cheese in many recipes, and one of my favorites to use when I’m making this in the States. On the other hand, you don’t have to use Fontal or cheddar, use your favorite melting cheese!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe by Jenny Nicole


Broccoli Cheddar Pasta

Serves 3-4

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Ingredients:

  • 8oz / 250g (1/2 package) short pasta, such as shells, fusilli, macaroni, etc.

  • 2 Tbsp / 28g butter

  • 1 head of broccoli, chopped into small pieces

  • 2 medium carrots, sliced into half or quarter moons

  • 3 Tbsp / 23g all-purpose flour

  • 1/2 cup / 118g vegetable broth or water

  • 1 cup / 237g milk

  • 1/4 tsp turmeric

  • salt and pepper, to taste

  • 1 cup / 114g shredded cheddar, fontal, or similar cheese

  • 1/4 cup / 25g grated Parmesan cheese

Directions:

  1. Bring water to boil in a large pot and cook pasta according to directions. In the meantime you can start the sauce.

  2. In a large pot over medium heat, melt butter. Add broccoli and carrots and cover with a lid, stir frequently. Cook until vegetables start to become tender, about 12-15 minutes.

  3. Remove lid and turn heat down to low. Add flour and stir until it has coated the vegetables.

  4. Add broth and stir until thickened.

  5. Add milk, 1/4 cup at a time, stirring constantly. Allow mixture to start to thicken each time before adding the next 1/4 cup of milk.

  6. Add turmeric, salt and pepper, and cheeses; stir until all the cheese is melted and the sauce is homogeneous.

  7. Once the pasta is cooked, drain it, reserving some of the pasta water.

  8. Add the pasta to the sauce and stir to evenly coat. If a thinner sauce is desired, add some of the reserved pasta water.

Jenny’s Notes:

  • You can cook the broccoli and carrots in a couple different ways:

    • Sauté/steam them as in the recipe above

    • Steam them and make the sauce separately, adding the steamed veggies to the sauce after the cheese

    • Boil them with the pasta. If you choose this boiling method, you can add the veggies at the same time as the pasta which will result in very soft veggies, or add them in half way through to retain a bit of bite. Drain pasta and veggies as you normally would the pasta, then add all to sauce.

Broccoli Cheddar Pasta
Yield 3-4
Author
Prep time
10 Min
Cook time
25 Min
Total time
35 Min

Broccoli Cheddar Pasta

Cheesy pasta with plenty of broccoli and carrots, just like the beloved Broccoli Cheddar soup!
Cook modePrevent screen from turning off

Ingredients

Instructions

  1. Bring water to boil in a large pot and cook pasta according to directions. In the meantime you can start the sauce.
  2. In a large pot over medium heat, melt butter. Add broccoli and carrots and cover with a lid, stir frequently. Cook until vegetables start to become tender, about 12-15 minutes.
  3. Remove lid and turn heat down to low. Add flour and stir until it has coated the vegetables.
  4. Add broth and stir until thickened.
  5. Add milk, 1/4 cup at a time, stirring constantly. Allow mixture to start to thicken each time before adding the next 1/4 cup of milk.
  6. Add turmeric, salt and pepper, and cheeses; stir until all the cheese is melted and the sauce is homogeneous.
  7. Once the pasta is cooked, drain it, reserving some of the pasta water.
  8. Add the pasta to the sauce and stir to evenly coat. If a thinner sauce is desired, add some of the reserved pasta water.

Notes

You can cook the broccoli and carrots in a couple different ways:

  • Sauté/steam them as in the recipe above
  • Steam them and make the sauce separately, adding the steamed veggies to the sauce after the cheese
  • Boil them with the pasta. If you choose this boiling method, you can add the veggies at the same time as the pasta which will result in very soft veggies, or add them in half way through to retain a bit of bite. Drain pasta and veggies as you normally would the pasta, then add all to sauce.

As in just about all recipes, if you really love cheese you can always add more! Or less, for that matter.

Nutrition Facts

Calories

507.33

Fat

25.49 g

Sat. Fat

14.46 g

Carbs

48.60 g

Fiber

6.33 g

Net carbs

42.27 g

Sugar

3.16 g

Protein

22.70 g

Cholesterol

71.17 mg

Sodium

781.05 mg

Nutritional information is approximate. Based on 3 servings.

broccoli carrot cheese soup, broccoli cheddar pasta
Dinner, pasta
American
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Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs
In these photos i used whole wheat radiatori pasta

In these photos i used whole wheat radiatori pasta


Explore Italy: Orvieto

Orvieto, the old city perched on a rocky hilltop with views of Umbria that make castles look like little specks. Orvieto is reached by funicular or car, either one good for a little thrill.


Orvieto in a nutshell

Location: Umbria, Italy

Best known for: Being a city on a hill, once an almost impregnable establishment

Days needed to explore: 1+ - While Orvieto can be done in a day, say from Rome, I think it has enough to offer to warrant spending at least one night here.

What to see and do:

  • Duomo di Orvieto (The outside itself is stunning; paid entrance)

  • Pozzo di San Patrizio (Well of St. Patrick, 175ft / 53m deep; paid entrance)

  • Orvieto Underground (can only be seen by guided tour, there are 1200 tunnels carved into the tuff, or volcanic rock on which the city rests.)

  • Etruscan Necropolis (just a 2,500 year old cemetery; paid entrance)

  • Climb the Torre del Moro (paid entrance)

  • Ruins of Etruscan Temple of Belvedere

Established: Inhabited by the Etruscans and known as Velzna until the 3rd century BC when it was taken by the Romans. Orvieto became a full functioning city/state by 1200 AD.

Typical foods to try: 

Look for dishes that include regional specialties, such as black truffle di Norcia, pork, pigeon, and pasta made in house.

  • Gallina ‘mbriacata (drunk chicken) - best if consumed with certain wines, such as Montefalco Rosso, Chianti, Sangiovese, and the like, since the chicken is often cooked in one of these wines

  • Frittata al tartufo bianco (white truffle frittata)

  • Lumachelle all’Orvietana (savory bread shaped like a snail)

  • Zuppa di ceci e castagne (chickpea and chestnut soup)

  • Umbrichelli (egg pasta made with wine in the shape of a thick spaghetti) - try it with a mushroom and boar ragù or a truffle Amatriciana

  • Wine: Try Orvieto Classico and Orvietano Rosso

  • L’Orvietan (local liquor made with more than 25 herbs including rhubarb!)

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Why I like Orvieto

Orvieto made the itinerary when my family went on our first European adventure in 2014. Being on this large tuft of lava rock (called tuff), it offers delightful views of the surrounding region of Umbria, including other little towns and castles. While it is accessible by car, taking the funicular up is super fun! At the top near where you get off the funicular there is an area by the wall with lots of cats. A cat park. If you sit around long enough enjoying the views, you might see the old ladies come and feed the cats. Here, kitty kitty!

There is more to Orvieto than meets the eye. Underneath your feet as you walk around the city are more than 1,200 tunnels dug out of the tuff by the Etruscans. It makes you feel really secure that the city isn’t going to cave in or anything while you’re up there. The tunnels can only be seen by guided tour, and while I’m normally a see-but-don’t-pay-to-go-in type traveler, I’m really glad my dad convinced me to do the tour with him. My dad also decided to go to the barber while we were in Orvieto. He doesn’t speak Italian and I don’t recall the barber being able to speak English, but being my dad, he somehow not only went for it, but managed to come out with what my mom calls to this day “the best haircut he’s ever had.”

We spent 3 days/2 nights in Orvieto in a cute little hotel where the owner would make you a cappuccino or other coffee every morning. After visiting bustling London, Paris, Florence, and Rome being next on the agenda, Orvieto was a breath of fresh air and nice to see a bit of a smaller Italian city.

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I also got my first taste of Italian customer service while here. One of the days I decided on a sandwich for lunch, and since I seemed to be the only hungry one in my family got to pick out this little butcher/lunch place. There was only one man behind the counter and he was on the phone the entire time. I somehow managed to order a dry pork sandwich (no menu, I don’t even know how I arrived at that) and we split a bottle of Orvieto Classico. While the man was inattentive and the sandwich nothing I’d recommend, that was our first experience with Orvieto Classico, a lovely white wine that we still buy regularly. It’s not expensive, even in the States.

If you’re looking for a break from the big cities but still want a city big enough to explore, Orvieto comes highly recommended!

Well of St. Patrick

Well of St. Patrick


Explore Italy: Lucca

La Cattedrale di San Martino


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Of the small, but well known Tuscan towns, Lucca has to be one of my favorites. This post will give you a small taste of Lucca to help you decide if this might be a place you might want to visit.

Lucca in a nutshell

Location: Tuscany, Italy

Best known for: Surrounding rampart walls that can be walked on.

Days needed to explore: 1+ - Lucca makes for a wonderful day trip, but it could also be leisurely enjoyed over a couple days.

What to see and do:

Bird’s Eye View of the Botanical Garden from my favorite spot on the wall

Bird’s Eye View of the Botanical Garden from my favorite spot on the wall

  • Walk or rent bikes for a turn on the walls; once around the city is about 4 kilometers / 2.5 miles

  • Duomo (La Cattedrale di San Martino)

  • Torre Guinigi (look for the tall tower with the tree on top)

  • Botanical Garden

  • Torture Museum? Nah.

Established: As far back as 218 BC, a Roman colony in 180 BC, the walls it is known for weren’t started until the 16th century.

Places to eat:

  • Forno Francesco Casali (bakery)

  • Gelatarium (gelato; self serve in the style of most American frozen yogurt shops)

Typical foods to try:

Walking under the wall to enter the city

Walking under the wall to enter the city

  • Tordelli Lucchesi (the tortelli, or ravioli of Lucca, typically filled with meat, cheese, and greens and served with a meat ragù)

  • Minestra di Farro alla Lucchese (bean and farro soup)

  • Rovelline (fried slices of meat in a flavorful tomato sauce with capers)

  • Baccalà (cured codfish, fried)

  • Pane di Patate (potato bread)

  • Buccellato (a poor man’s bread, made with anise and raisins)

  • Torta co’ Becchi (a type of cake, the one original to Lucca is made with herbs, pine nuts, and a touch of orange)

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More about Lucca

Lucca is small, not too touristy, but has a wonderful, relaxed feel to it and is easily explored in a day. It’s not a high adrenaline city with a long list of “must see” places, but the whole city is intertwined with that Italian rustic romance and charm which makes it perfect to wander along the cobblestone streets, no map needed.

Walking on the wall

Walking on the wall

Lucca is probably best known as the town with the outer wall you can walk on. Knowing this before going but not having ever really seen any photos of Lucca’s wall, I was surprised to find how wide it was. I guess I was picturing more of a medieval castle’s battalion and narrow-ish ramparts, but Lucca’s wall is more of a high mounded dirt wall that surrounds the city. It’s wide enough for a paved sidewalk where bicycles, joggers, walkers, and trees alike can coexist peacefully. Cars can drive on the wall even, although they’re no longer allowed. A leisurely stroll around the whole city wall on foot can easily be accomplished in a couple hours, if that. It gives you a lovely view of the town, and my favorite corner has some benches where you can sit and look down into the botanical garden. The garden has a paid entrance but I enjoyed it from the wall maybe more than if I had gone in.

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Why I like Lucca

I went in October and while I’m certain Lucca is lovely year round, I’ve dreamed of going back in October because it felt so autumnal and perfect. I grew up in Michigan where the fall colors are vibrant and vast, so the change through autumn and winter in Italy from green to yellow to brown to not there is so gradual I hardly notice it. This is one reason I enjoyed Lucca so much, it felt the closest to a real fall I’ve felt in Italy. Trees and nature throughout the city also help when you’re surrounded by cement and brick so often.

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Labor Eggplant Parmesan

Last Updated September 6, 2024

This Eggplant Parmesan is, apparently, labor-inducing magic.

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If you’re pregnant and at full term (39 weeks), there’s an Italian restaurant that serves an Eggplant Parmesan that could help you go into labor, or so say hundreds of women. Too good to be true? Probably. I was certainly a skeptic. But it didn’t keep me from being curious!

The best part? They have the recipe up on their website so you don’t have to go to Georgia to have your baby!

Please note: If you are not expecting a baby, this recipe won’t make you go into labor. That’s good news, so everyone can enjoy this dish.

What’s the deal with this Eggplant Parmesan?

Down in Cobb County, Georgia, this Italian restaurant, Scalini’s, has their walls lined with photos of women and their babies, hundreds of them. What do they have in common? They all ate Scalini’s famous Eggplant Parmesan within 48 hours of going into labor. You can visit their site here and read some of the moms’ testimonies.

We know it can’t be the restaurant or their atmosphere, since the recipe is online and many moms from all over have made this and have their own Eggplant Parmesan babies!

By now I can’t even remember how I first came across this story. In fact, you may already know about it, it’s been on What to Expect, Today’s Parent, and others.

It seemed comically incredible to me, and I immediately decided I would have to make this a bit later on in my pregnancy. I of course gave no stock to its magical labor powers, reading the testimonies it seemed like a lot of coincidences. If you’re past your due date and you go into labor, uh, sorry but how do you know it was the eggplant? Chances are you would’ve gone into labor anyway! Or so I was inclined to think. But like eating spicy food, dancing, curb-walking, and any other means a woman might resort to for getting labor going, it seemed harmless and fun, one more thing to try. And I think women like to actively get labor on because not only are we uncomfortable and can’t wait to meet baby, but we also like to feel like we’re doing something and not just sitting around like…glowing whales?

My Eggplant Parmesan Labor Story

One fine September eve when I was 40+3 weeks pregnant I decided it was time to have some fun and try this parmigiana. It had only reached about 90°F/32°C that day, so naturally the first thing I decided to do would be to turn on the oven.

The whole making of this dish took me longer than I anticipated, so many eggplant slices! So after several hours on my feet in a hot kitchen I was feeling quite tuckered out. I had had plans with my husband to go out for our nightly passeggiata and it kept getting later and later. Finally the parmigiana was out of the oven and ready, so good. Worth it!

I later went out onto our little patio to cool down in the evening air and make some calls. No one answered, and I had this strange forlorn feeling, like something was about to happen and I couldn’t get ahold of anyone. My mom eventually called me back, and we laughed and talked until late. I had started having some more regular Braxton-Hicks shortly before and during the call, and I joked that maybe I should start practicing with my pregnancy app contraction timer so the first time I’m not trying to use it is in actual labor.

We hung up at almost 1am my time, on the premise that I should sleep. On reentering the apartment I saw the parmigiana again and had to eat another couple bites. I had barely laid down when I felt what was unmistakably a real contraction. Some more ensued and I started keeping track for real on the contraction timer. They were coming regularly and the more I moved the faster and harder they came. I didn’t get a wink of sleep as a contraction would wake me up anytime my eyes started to close, and eventually my body decided to evict all of the Eggplant Parmesan. A few hours later we were at the hospital. Almost exactly 24 hours after eating this Eggplant Parm my son was born. Am I believer now? I just might be, or yet another coincidence…

What is Eggplant Parmesan?

An Italian dish known as Parmigiana di Melanzane or often simply parmigiana, it consists of layers of deep fried eggplant, tomato sauce, and cheese. It’s as heavy and wonderfully delectable as it sounds.

Eggplant Parmesan is a rather labor intensive dish (no pun intended!). The eggplants need to be salted and sit for an hour, the marinara sauce needs to simmer for an hour, then there is the breading and frying of the eggplant, and the actual assembly and baking. To make things easier you can make the marinara ahead. You can also make the whole dish ahead of time, it makes for wonderful leftovers OR you can refrigerate it or freeze it before baking. One Italian recipe I was reading even went as far as to claim that time itself was one of the most important ingredients for an unbeatable parmigiana, time for the flavors to meld after it’s assembled and baked.

This particular recipe is a family recipe from Scalini’s restaurant. From what I know of Parmigiana, this is pretty close to the original dish, albeit slightly Americanized. I don’t mean that scathingly, as not everything that’s not the original is automatically bad. Often people tend to fall on two sides of this “issue.” They don’t know/don’t care what the difference is, or they’re righteously indignant that a restaurant could call itself Italian and serve, say, Fettuccine Alfredo. I do, however, think it’s important to understand what the original dish is meant to be, while appreciating that it may evolve into something different, especially as it’s served in different countries over the years. An Italian restaurant in Italy is naturally going to be different than an Italian restaurant in America, each having different clientele, differing availability of ingredients. This being a family recipe handed down in an Italian immigrant family, I’m sure they know the following stuff better than I!

That said, the main differences between the classic recipe and this one, are the following:

  • In Italy the eggplants in parmigiana are typically deep fried: I’ve mostly seen them fried as is, but some do batter in flour, egg, or both before frying. Scalini’s batters in flour, egg, and bread crumbs, but only directs to sauté.

  • The marinara usually would be simmered with salt, pepper, and onion, with fresh basil added in the last few minutes. Scalini’s uses oregano and several other spices. This right here is often what tips me off to an “Americanized” dish: we love to add more spice, more cheese, etc. Again, it’s not wrong, just different. I happen to think both ways can be delicious.

  • Scalini’s uses a generous amount of ricotta alongside parmesan and romano, the classic usually calls for just Parmigiano and mozzarella, although some use caciocavallo and yet others use provolone or a scamorza bianca.

In other Italian recipes for Parmigiana di Melanzane I’ve seen some of the following suggestions:

  • As far as the classic recipe goes, you can leave the skin on the eggplant, peel it, or peel it in stripes, depending on your preference. I recommend leaving it on for 3 main reasons: The skin is where most of the nutrients are, where most of the flavor and texture is, and it’s easier to leave it on.

  • Choose firm, ripe, dark purple globe eggplants.

  • While this recipe doesn’t specify, it’s often recommended to remove some of the extra water from the fresh mozzarella as well. Simply squeeze the mozzarella between paper towels until the paper towels remain mostly dry. This could be skipped if you choose a drier cheese such as caciocavallo or provolone in place of the mozzarella. Others recommend using a mozzarella closer to its expiration date, when it has naturally lost some of its water. (See note below though, as it may be why Scalini’s doesn’t say to remove the water.)

  • Some recipes in Italian say to layer in this order: eggplant, mozzarella, sauce, parmesan. They say finishing with mozzarella on top may cause it to become too dry and burn. You’ll notice this recipe finishes with mozzarella only on top. I didn’t have problems with the mozzarella burning, but I also didn’t remove too much water from the mozzarella first so that could be why.

The recipe below is Scalini’s exact recipe, to best preserve its baby’s-a-comin’ magic. Some of the directions I may have re-worded to make them a bit more clear. You’ll also find my usual recipe notes at the bottom, some of the questions I came across while making this and ideas to make things easier.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!


Eggplant Parmesan alla Scalini’s

Serves about 8-12

Ingredients:

For the Eggplant Parmesan

  • 3 medium eggplants, washed

  • 1 cup / 120g flour

  • 6 eggs, beaten

  • 4 cups / 400g fine Italian bread crumbs, seasoned

  • olive oil for sautéing

  • 8 cups marinara sauce, recipe below

  • 2 cups / 500g ricotta cheese

  • 1/2 cup / 50g grated Romano cheese

  • 1/2 cup / 50g grated Parmesan cheese

  • 1/2 lb / 227g fresh mozzarella, grated

For Scalini’s Marinara Sauce

  • 3 Tbsp / 42g olive oil

  • 1 cup onion, chopped

  • 2 Tbsp chopped garlic

  • 8 cups chopped tomatoes, fresh or canned

  • 1/2 cup chopped fresh parsley

  • 1 tsp oregano

  • 1 tsp crushed red pepper flakes

  • 1/8 cup chopped fresh sweet basil

  • pinch of thyme

  • pinch of rosemary

  • 1 tsp salt

  • 1 tsp black pepper

Directions:

Make the Eggplant Parmesan:

Oven preheated to 375°F / 190°C. 9x13in / 23x33cm or similar size baking dish.

  1. Slice the eggplant into 1/4in / 1/2cm slices.

  2. Line eggplant slices on paper towels. Lightly salt them, cover with more paper towels, and place something heavy on top of them. This will drain excess moisture. Allow to sit for about an hour.

  3. When the hour is up, heat a small amount of oil in a large frying pan over medium heat. Take one slice of eggplant and dip in flour, then dip in beaten eggs, then dredge in breadcrumbs. Place in hot pan and cook on each side until golden brown. Repeat with remaining slices of eggplants, adding more oil to pan as needed.

  4. In the baking dish, spread enough marinara sauce to generously cover the bottom. Add a layover of eggplants, then spread some ricotta, Romano, and Parmesan cheese over eggplants. Repeat layers until within about 1/8in / 1/4cm from the top.

  5. Evenly sprinkle mozzarella over top.

  6. Bake for about 25 minutes or until hot and bubbling. Let sit for 10 minutes before serving.

Make the Marinara Sauce

  1. In a large pot over medium heat, lightly sauté onions in oil for a few minutes.

  2. Add garlic and cook for another minute.

  3. Add tomatoes and bring to a boil.

  4. Turn heat to low and add remaining ingredients; stir and cover. Simmer for 1 hour, stirring occasionally.

Jenny’s Notes:

  • Scalini’s recipe doesn’t specify what size baking dish to use, so I guessed. I halved this recipe and used an 8x8in / 20x20cm baking dish and ended up with quite a few eggplant slices leftover. I did not halve the marinara recipe and made the full 8 cups, hoping to have leftover. However I didn’t have much leftover. If you’re making the full 9x13ish recipe above, you might want to consider making more than 8 cups sauce. Any leftovers you can use on pasta, as a dip for breadsticks or garlic bread, on pizza, or anything else you like marinara on.

  • The hour that the eggplant is sitting and sweating is a good moment to make the marinara. Then the marinara can simmer for its hour while you start frying the eggplant. Otherwise you can make the marinara sauce 1-2 days ahead.

  • Cup and Tbsp measurements are a bit less common than indicating the amount of vegetable/fruit, 1 onion, 1/2 an onion, etc. If you don’t feel like measuring the onion and garlic, I used 1 medium-large onion and 6 garlic cloves and it turned out great.

  • Seasoned Italian breadcrumbs are not a thing in Italy, only plain breadcrumbs exist, so that is what I used. I could have added a bit of dried oregano, basil, parsley, garlic and onion powder to make my own Italian breadcrumbs, but I opted not to since the marinara is already quite generously spiced.

  • I ended up needing quite a bit more flour and even breadcrumbs than called for, this will all depend on the size of your eggplants. The important part here is making sure all the eggplant slices get breaded rather than following the recipe precisely.

  • When it comes to sautéing the eggplant, you may want to use 2 pans simultaneously to fry them up, to make it go quicker. Otherwise, you could choose to deep fry them as is traditional (but use a frying oil such as refined peanut oil, not olive oil for deep frying) or bake them. I baked some of mine and thought it worked nicely and saved a lot of time. I’ve also read of Italians grilling the eggplant for a lighter version.

  • 1/8in seems like a very close and precise measurement for filling the baking dish, you can play it by, uh, eye, and stop where you feel comfortable. I left a touch more space so the marinara wouldn’t bubble over while baking.

Eggplant Parmesan alla Scalini's
Yield 8-10
Author
Prep time
1 H & 20 M
Cook time
1 H & 25 M
Inactive time
1 H & 10 M
Total time
3 H & 55 M

Eggplant Parmesan alla Scalini's

Thinly sliced eggplant breaded and fried layered with a flavorful, homemade marinara and plenty of ricotta, parmesan, romano, and mozzarella. An Italian classic.
Cook modePrevent screen from turning off

Ingredients

For the Eggplant Parmesan
For Scalini’s Marinara Sauce

Instructions

Make the Eggplant Parmesan
  1. Oven preheated to 375°F / 190°C. 9x13in / 23x33cm or similar size baking dish.
  2. Slice the eggplant into 1/4in / 1/2cm slices.
  3. Line eggplant slices on paper towels. Lightly salt them, cover with more paper towels, and place something heavy on top of them. This will drain excess moisture. Allow to sit for about an hour.
  4. When the hour is up, heat a small amount of oil in a large frying pan over medium heat. Take one slice of eggplant and dip in flour, then dip in beaten eggs, then dredge in breadcrumbs. Place in hot pan and cook on each side until golden brown. Repeat with remaining slices of eggplants, adding more oil to pan as needed.
  5. In the baking dish, spread enough marinara sauce to generously cover the bottom. Add a layover of eggplants, then spread some ricotta, Romano, and Parmesan cheese over eggplants. Repeat layers until within about 1/8in / 1/4cm from the top.
  6. Evenly sprinkle mozzarella over top.
  7. Bake for about 25 minutes or until hot and bubbling. Let sit for 10 minutes before serving.
Make the Marinara Sauce
  1. In a large pot over medium heat, lightly sauté onions in oil for a few minutes.
  2. Add garlic and cook for another minute.
  3. Add tomatoes and bring to a boil.
  4. Turn heat to low and add remaining ingredients; stir and cover. Simmer for 1 hour, stirring occasionally.

Notes

  • Scalini’s recipe doesn’t specify what size baking dish to use, so I guessed. I halved this recipe and used an 8x8in / 20x20cm baking dish and ended up with quite a few eggplant slices leftover. I did not halve the marinara recipe and made the full 8 cups, hoping to have leftover. There was not much leftover. If making the full 9x13ish recipe above, consider making more than 8 cups sauce. Any leftovers can be used on pasta, as a dip for breadsticks or garlic bread, on pizza, or anything else you like marinara on.
  • The hour that the eggplant is sitting and sweating is a good moment to make the marinara. Then the marinara can simmer for its hour while you start frying the eggplant. Otherwise, make the marinara sauce 1-2 days ahead.
  • Cup and Tbsp measurements are a bit less common than indicating the amount of vegetable/fruit, 1 onion, 1/2 an onion, etc. If you don’t feel like measuring the onion and garlic, I used 1 medium-large onion and 6 garlic cloves and it turned out great.
  • Seasoned Italian breadcrumbs are not a thing in Italy, only plain breadcrumbs exist, so that is what I used. I could have added a bit of dried oregano, basil, parsley, garlic and onion powder to make my own Italian breadcrumbs, but I opted not to since the marinara is already quite generously spiced.
  • I ended up needing quite a bit more flour and even breadcrumbs than called for, this will all depend on the size of your eggplants. The important part here is making sure all the eggplant slices get breaded rather than following the recipe precisely.
  • When it comes to sautéing the eggplant, you may want to use 2 pans simultaneously to fry them up, to make it go quicker. Otherwise, you could choose to deep fry them as is traditional (but use a frying oil such as refined peanut oil, not olive oil for deep frying) or bake them. I baked some of mine and thought it worked nicely and saved a lot of time. I’ve also read of Italians grilling the eggplant for a lighter version.
  • 1/8in seems like a very close and precise measurement for filling the baking dish. I left a touch more space so the marinara wouldn’t bubble over while baking.


Nutrition Facts

Calories

689.69

Fat

27.88 g

Sat. Fat

11.16 g

Carbs

79.97 g

Fiber

10.93 g

Net carbs

69.04 g

Sugar

16.07 g

Protein

33.24 g

Cholesterol

189.44 mg

Sodium

1434.96 mg

Nutritional Information is approximate. Based on the recipe as written, or approximately a 9x13in / 23x33cm dish providing 8 servings.

Labor inducing, how to induce labor, eggplant parmesan, authentic Italian recipe, Eggplant parmigiana, Parmigiana alla melanzane, Scalini's
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Italian
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Italian Hospital Bag Checklist: What Not to Pack

You have birth support people picked out. You have your birth plan typed up. Your hospital bag has been packed since your 28th week. Your freezer is full to capacity with frozen dinners (and cookies). You’ve been doing your Spinning Babies exercises. You’ve asked your mom/friends a hundred questions just in the last week, and Google a couple hundred more. You’ve read every birth story you can get your hands on. You’re so ready.

The beautiful thing about birth is that you never know what will happen. Each woman, birth, and baby is different. If you’re a first time mom like me, you can do everything in the world to prepare, but nothing will truly prepare you for the experience until you actually experience it. And that’s ok. With all the unpredictability, though, it is nice to at least be ready in other aspects where you can.

If you live in Italy, it’s even more unpredictable. If you’re not an Italian native, you get to add on another layer of unpredictability. If you’re pregnant and giving birth during a pandemic, go ahead and add another layer. Now you have this layered onion of unpredictability; the more you cut into it, the more you might want to cry.

I know, I know, Google doesn’t need another hospital bag checklist. If you’ve been pregnant since the invention of Google, blogs, and Pinterest, you know what I’m talking about. If you took everyone’s advice on what to pack you’d look like you’re moving into the hospital for good. I’m glad everyone nailed their hospital bag and are now suddenly experts on all things birth and babies. If it makes you feel any better, my hospital bag kinda stunk. As you’ll see below, there’s the official recommendation from the hospital, then in italics what I brought/what I would do differently next time. Half the reason my bag was not Mary Poppins’ bag was because of conflicting information from the hospital. Half the stuff they recommended I bring they ended up providing. Other items they discouraged I wished I might’ve had with me.

This is where this post comes in. I shall be happy if I can help one person be better prepared for their hospital stay in Italy. In Florence. At Ponte a Niccheri (Ospedale Santa Maria Annunziata). Before the rules change. Ok, well, at the very least you can empathize and/or laugh at my expense.

The links in this post are not affiliate links, no revenue is earned if you click on them, simply things I used and enjoyed. :)


Italian Hospital Bag Checklist: What Not to Pack

Hospital checklist.jpg

The actual hospital checklist

At my first visit to the hospital at 39+1 weeks, I was given a checklist. A bit late in the game to be receiving it, but better late than never. It was enlightening, as Italian hospitals operate differently than American hospitals and expect you to bring more.

What follows are the hospital’s suggestions on what to bring. (Translation and sometimes paraphrasing by yours truly, oh joy.) See photo for the original list.

Our structure is public, able to provide whatever is indispensable for the hospital stay, obviously ours are all disposable items.
If you’d like a recommendation on what to bring we can suggest:

  1. Breakfast is distributed in a carafe, so a mug and silverware are useful. (Breakfast is milk, tea, coffee, toast, cookies, butter, jam, and honey.) If you have other food habits, they’re not provided by the hospital.

    I had heard stories from other moms about having to bring their own dishes to the hospital, so was expecting this. Ironically I didn’t bring any because labor came on faster than I thought and we accidentally left several things at home.

    The infamous fette biscottate I roughly translated above as “toast” because they’re store-bought, very small pieces of dry bread. Think crouton texture. I had heard about women having just given birth, after many hours at the hospital, to be given as their first meal…fette biscottate. And a cup of tea. 60 calories of refined carbs will get you back your energy real quick after the hardest work of your life. Hahaha. However, I was not served the fette biscottate, but instead a little package of cookies, akin to graham crackers in taste. I even got TWO packages for breakfast. And because I didn’t have a mug, they gave me a tiny plastic cup of caffè latte or tea.

    Also, I would bring your own water and whatever beverages you desire. In my 76 hour stay at the hospital I was never once given nor offered water. When I was escorted to my room at 1am after the birth, I asked for water. All I had was a swig of an electrolyte drink my husband had gotten me during labor, but I hadn’t been much able to drink. That water never arrived so I spent the rest of the night rationing those few ounces. It was so hot, too. I asked again the next morning, and still didn’t get any (Throat…parched…so dry…have pity…pant pant). The coffee tasted wonderful (although I’m pretty sure it was some kind of powder mix) just because I was so thirsty. For lunch visiting hours when my husband was able to come back he brought me a pack of water and drinks. So consider bringing your own!

  2. Lunch and dinner come directly on trays, if you follow particular diets or have food allergies let the staff know so they can present to you a different menu.

    I don’t have any food allergies, but a nurse would come in twice a day and rattle off the menu. There was a surprising amount of choices I thought, and each meal consisted of several different items. It’s hospital food, though, not delicious. But hey, after birth and being generally ravenous after not wanting to eat for 24+ hours, I almost enjoyed it.

    Each meal usually consisted of a choice of protein, choice of bland boiled vegetable, possibly a soup, a dry piece of bread, a mealy apple and some possibly worm-infested plums, with a small cheese chunk and some grated cheese and a little packet of olive oil since these were the “hyper-caloric with supplement” meals for the moms.

  3. Clothing needs to be above all comfortable, for labor and birth a shirt or short nightgown, for the recovery garments that favor breastfeeding.

    The hospital video had recommended 2-3 nightgowns, button up and short sleeve so they can poke you with needles and stuff. I ended up bringing 3 nightgowns and a stretchy comfortable maternity dress for going home. I should’ve brought more, as the nightgown I wore during labor/birth I tossed. (It was old and stretched out, there’s a reason I chose that one.) Which basically left me with one gown per day in hospital. I’m sure that would’ve been fine normally but when your milk comes in and baby spits up…let’s just say I was wet and stained all the time. Bring options if you can!

    It was very hot in the rooms. Even though my clothes were very light I suffered a bit. I would wager it was about 85°F/30°C. Being mid September the weather could’ve gone either way, but leading up to then it was still quite hot. Never touched my fuzzy blanket. With the way Italians use air conditioning I figured it would be warm, I just didn’t expect it to feel like they had the heat cranked.

  4. Disposable underwear are the most practical, but what you use daily is also fine.

    This is where information I received started conflicting. At first I heard to bring the Depends type disposable adult underwear, not pads. I originally didn’t want to because when you break it down, it was about €1 per disposable pair. I had decided to get some pads since they were cheaper, then once things slowed down switch to my trusty ModiBodi period undies. I didn’t want to be chided at the hospital for not bringing what they recommended, so I ended up buying one pack of the Tena disposable undies when I found a good sale. Yes, they were very nice, secure, and comfy. Not too cumbersome either. I recommend them. But are they necessary? No. Postpartum pads and nighttime pads were fine, too.

    All that deliberating on my end of what to buy/bring, and the hospital provided pads. Sure, they were roughly the size of a small magic carpet and without any adhesive to keep them in place, but that would’ve saved me time, money, and room in my hospital bag if they had just said they provide them.

  5. Instead of a bidet towel a roll of toilet paper is more practical given the abundant blood loss after birth.

    Spoiler alert: despite having heard from others that hospitals don’t have toilet paper, this one did. That roll of toilet paper in my bag? Didn’t need it. (Maybe I should’ve TPed them? Lol)

    I wondered if the hospitals might have bidets, as that might render the classic postpartum peri bottle redundant. I had looked and looked, but could only find these much fancier “portable bidet” bottles on Amazon for €15ish. Why can’t I get a peri bottle for a few dollars like in the States? Feeling quite proud of myself, I got around the problem by buying a food condiment bottle for €2, basically the same thing as a peri bottle and cheaper! But. The hospitals did have bidets and the midwives were probably quite amused by this American carrying around her salad dressing bottle.

  6. A towel and washcloth for everyday hygiene.

    I packed soap, a washcloth, and towel, but no shampoo. I figured I would have my hair freshly washed before going to the hospital and could survive just fine washing my hair after at home. In real life, labor came on quickly and none of that “try and sleep, shower, do daily life until you can’t anymore” stuff happened. And when labor came on, my hair was dirty. No washing it now! Because of this, I had my husband bring me a bottle of shampoo. In the end I didn’t get to use that either, being alone in the hospital, who was going to watch my newborn while I showered? (No bathrooms in the shared rooms, you had to go down the hall, and there was only one shower.)

  7. Comfortable and washable socks/slippers.

    Yes to comfy socks. I brought an old cruddy pair to wear for labor and throw away after I was done. For the rest of the time I brought a pair of flip flops; that was a good choice since the maternity ward was so hot.

    When I first arrived at the hospital I was shown my room and locker for my stuff next to the bed. I changed into my nightgown and socks and the midwife who was waiting to escort us to my labor room immediately started chiding me that wearing socks in a hospital was “unsanitary.” Sorry, but I’m not wearing shoes while I’m laboring! And why do they list socks if they’re going to give me a hard time about it?

  8. For your baby if you want you can bring your garments (pajamas and clothes or onesies).

    If I want? Is my baby going to go home naked? Hahaha.

    The hospital video mentioned bringing 2-3 outfits and 2-3 onesies for baby. Similar to clothes for me as mentioned above, I would bring more for a 3 day stay, for similar reasons. There’s milk, spit up, and that wonderful meconium.

    You might also consider bringing a few size options, just in case your baby is born bigger or smaller than you expect. Coming from a family of big babies, I had no reason to expect my son to come out not even 7 lbs/3.1kg. Poor little guy, all his clothes were huge on him for the first month of his life.

  9. 1 pack of nighttime pads for mamma.

    See #4. Might make more sense to put these next to each other on the list? What do you think, would they let me rewrite their list for them?

  10. 1 pack of diapers for the baby.

    The video that was so hard to understand from the hospital we thought had said no diapers, but now we need to bring them? Ok.

    Then we show up to the hospital and they provided diapers. That now makes half of my hospital bag redundant.

Pacifiers are generally discouraged because they can interfere negatively with breastfeeding.

The day we left the hospital the pediatrician recommended we wait until baby is at least four weeks old before introducing a pacifier, so as to establish a good breastfeeding relationship first.

This was fine by us since we had more or less decided not to introduce pacifiers unless we felt a desperate need. That desperation beset us by two weeks in, but at that point baby boy clearly had NO confusion that the pacifier wasn’t his mama and wanted none of it.

For the first days after birth the use of nursing pads are also discouraged.

I’m actually not sure why they say this, I haven’t heard this anywhere else. If you know, please let me know in the comments or drop me a message, I’m curious to know!

For me, they would have been very useful in the hospital, I was so very leaky. Might’ve looked a little less “Singing in the Rain” and a little more Audrey Hepburn.

Ideas of what TO pack

Here are some more ideas I heard from people I trust. While I packed some of these myself, I didn’t touch a thing in my bag during labor or birth. I thought it out so carefully, what I thought I might like and be like during birth. Nope. It was labor and that was it. No trinkets. I would have so loved having my mom or doula there, experienced women who know childbirth and could have proactively helped me and anticipated my needs. My husband was lovely, but he was as new to the experience as I was. The midwife was in and out, and didn’t offer a whole lot.

  1. Hot water bottle

    I didn’t pack this, but this is one of the few things the midwife offered and it provided some relief from back labor, at least somewhat for an hour or two.

  2. Tennis balls tied in a sock

    For massaging. Sounded nice in theory, used to use those a lot after ballet class.

  3. Essential oils

    It’s better to bring some cotton balls or smell the oils straight from the bottles than apply topically. Some women have very strong smell aversions, and what you love one minute during labor you might not be able to stand shortly after. It’s much easier to close a bottle or toss a cotton ball than it is to wash an oil off your body. I had with me lavender, lime, and clary sage, simply because I thought those might be nice during labor.

  4. Music

    It’s funny that I didn’t think about it at the time, but my room was completely silent. Looking back I think music would’ve been nice, and in a way also helps you mark the passage of time. I had picked out what music I wanted to listen to on Spotify beforehand, but never thought about it in the moment.

  5. Homey items

    Anything that reminds you of home and might make your birth area more comfortable.

  6. Washcloths

    These can be multi-purpose, use with cold water during transition or pushing while you might be hot, sweaty, and possibly nauseated. Or wet with hot water to provide comfort to muscles and other body parts.

  7. A concentration token

    A meaningful object to focus on. I chose a necklace in the shape of my home state, Michigan…that stayed around my neck and I forgot was there until after baby was born. Hahaha.

  8. Flameless candles

    I didn’t bring these, but I thought they were a lovely idea for ambiance. A hospital isn’t going to let you burn down the building, but flameless or some kind of twinkle light would be neat!

All these are lovely, some I had in my bag. None I used. Their existence was completely forgotten during those long hours. Oh well, maybe next time!


Pregnancy: The Italian Edition - Part 3

Click here to read Part 1 or Part 2


Pregnancy: The Italian Edition - Part 3, the Third Trimester

The hot Florentine summer was now in full swing, as was my third trimester. Normally in the States checkups increase in frequency in the third trimester to every two weeks. Here they remained once a month, so I only had 3 appointments with midwife, plus the third trimester ultrasound. Once you reach about 40 weeks you start going to the hospital once a week for a checkup.

We had since moved from the outskirts of Florence to a small town outside of Florence called Figline e Incisa Valdarno. Technically we now lived in a different township, so we would need to change our official residency before we could change primary care doctor and possibly midwife. However, to change residency you need to fill out a form, provide documentation, then wait for the police to come to your home in the hours you wrote that you would be home every day. You don’t know what day they’ll show up once you submit your residency request. For my last residency I stayed home during the hours I said I would, every day like a good girl. When did the police show up? NOT during the window of time they were supposed to! And I had left. Thankfully my husband was home, he let them in, showed them an ID of mine, and that was good enough. I’m certainly not going to complain that they didn’t insist on coming back another day, but it does rather defeat the point of ensuring I truly do live there, as anyone could give an address and leave an ID! Because the process can be a bit lengthy, I decided to not go through all that and just keep my doctor and midwife, even if it meant over an hour in public transport in 90-100°F weather. Buses, trains, stores are all air conditioned in theory, but Italian air conditioning is not 68F American A/C. The nicest department stores usually have theirs set around 80°F. Public transport usually ends up being a wish and a thought, something like warm, stuffy air blowing on you. I would keep napkins in my purse to put on the (empty, thanks social distancing) train seat opposite me and prop up my feet to keep the swelling down. That way the train manager couldn’t say anything to me, as I’m not dirtying the seat!

Chapter 13: The 7th month checkup

The morning of my 7th month checkup when I went to the lab to do bloodwork, the area had been rearranged. There was a new waiting area setup outside the lab in the courtyard, complete with a new number screen. After my number was called the first time for “accettazione” I returned outside to wait for the second time my number would be called. I settled in for the long wait, and after almost an hour I started to realize that people who had arrived after me were already done. I decided to go inside to ask. They had continued calling numbers without ever returning to call my number the second time. If this number system had changed, they neither explained this to me nor gave me a new number. The lady at the fold-out “reception” table didn’t know why I hadn’t been called back. She stared at the screen for a bit, then told me to “go back and ask.” Ok, um, where exactly? I went back to the room indicated, and found several nurses sitting there and no one getting their blood drawn. I told them what happened and the one nurse immediately invited me to sit down. So they’re back here with no one, and I’m out front forgotten. This is a fantastic new system. Love it. Now up to see midwife.

At my sixth month checkup I had made sure to inform the lab and midwife of my new address, since the old would still come up when my tessera sanitaria/healthcare card was scanned. Midwife offered to put me in touch with the midwives at the Figline hospital, but for reasons already stated I declined. She said it pleased her to continue to follow me through the end of my pregnancy. This made me feel nice, as until now I had no idea what she thought of this strange pregnant American in Italy. Well, at least she’s enjoying herself! Last month’s checkup was the rushed one, and she neither mentioned my weight nor brought up the glucose test. The window for doing the test had passed and midwife didn’t sign and stamp it, therefore I couldn’t have done it if I had wanted to! Such a shame. After weighing me and seeing I had gained .5kg/1lb more than I was supposed to in the last month, she once again asked if I had been eating a lot? Like a ninja I circumnavigated the subject quickly; I was not getting into this again!

I was to remind midwife this appointment to change the date of my third trimester ultrasound, since she had scheduled it for an earlier date than is ideal, just to make sure I at least had one booked. July/August are when all the Italians go on vacation. She looked for a new date for me, but there were still none available. She said she would call me if she managed to get me another. If not, at least I had one.

Now being seven months pregnant and realizing that I was very little prepared for the task of birth ever looming, I was ready to grill my midwife with questions. Hospital tours were a no go, birth classes and mom support groups cancelled, and when it came to actual hospital procedures midwife was not forthcoming with information. It also didn’t help calm my nerves that the Covid rules were in constant flux. If a regulation changed, by the time midwife was informed it had probably already changed twice more. This was frustrating for both of us, but couldn’t be helped.
Following are some of the questions I asked midwife:

  • Will my husband be allowed in with me?

    At Ponte a Niccheri, yes. I would get tested for Covid, and as long as I’m negative, he doesn’t need to be tested and can be in the labor room with me. This wasn’t the case at Careggi, where husbands also had to be tested. I had seen other women’s stories where the husbands’ results didn’t come back in time and they missed the birth. This is another reason Ponte a Niccheri was more appealing!

  • Is a water birth possible?

    Yes, but that’s something I’d have to ask for at the hospital.

  • How many days will I be in the hospital?

    Given there are no complications, about 3 days for a natural, 4 for a caesarean.

  • Is skin to skin contact a common occurrence?
    Yes, skin to skin contact is encouraged, as Ponte a Niccheri is a very family oriented, physiologically-minded hospital.

  • What happens if I go into labor early?

    I go to the emergency room. No need to call midwife.

Midwife also mentioned I could go to the hospital’s website and find some videos for birth preparation. I was expecting maybe some birth classes and other helpful things. Alas. There were maybe 4-5 low-quality clips of varying degrees of unhelpfulness. No birth classes. One had strange music with some weird artwork and a midwife talking about the role of hormones in pregnancy and what a special time it is in your life. Um. That’s lovely and all, but how is this helping me learn how to most effectively get a baby out?? The only slightly helpful one had a midwife talking about what to bring to the hospital. A written list would’ve been more helpful, so I didn’t have to keep rewinding (is that called scrubbing nowadays?) and writing down what to bring. The sound quality was also such that I had to ask my husband at one point what she was saying, as I still couldn’t understand after listening to it 4 times. After playing it 3 times more for him, we finally decided she was saying we don’t need to bring diapers. Needless to say, the hospital was also leaving me to be very…independent in my birth prep, to put a positive spin on it?

Favorite take-aways from this appointment:

  • Per usual, one of the first questions midwife asks is if I have any new bloodwork results for her. This time I had to say no, because the results from last month never showed up in the mail, they must’ve gotten my new address wrong. She sent me down to the front desk to get the results, which only took a couple minutes (I guess she can’t or didn’t want to access the results from her computer) and I gave them to her. She asked if I wanted a copy or to wait for my results to come in the mail? Uh, it’s been a month, I don’t think they’re coming? I then looked at my address on the paper and showed her that indeed the city was wrong. They’re not going to be showing up to my place anytime soon!

  • When midwife measures my uterus, she always has me go to the bathroom first. I find it ironic that she weighs me, chides me on my weight, then asks me to go to the bathroom so she can get an accurate measurement of my uterus. Ha.

  • Parting comments from midwife: “Don’t eat too much fruit or sugar.” “You have a very nice look about you.” So which one is it? Careful what you eat because you’ve gained too much weight, or I look good? Haha!

Chapter 14: Certificato telematico

I was supposed to get the “certificato telematico” from my midwife, a form you need in order to apply for the standard 5-month paid maternity leave in Italy. As it turns out, she wasn’t able to get it for me, it had to be my primary care doctor or a gynecologist. Getting it from my doctor would be problematic, because he’s very hard to get ahold of, especially since Covid. So midwife said she’d try and get ahold of one of her colleague gynecologists, get them to fill out this form for me, and email it to me. If this didn’t work, I’d have to come to an appointment with a gynecologist to do the form. She made me an appointment in case she couldn’t get it, but the earliest appointment was the next week, which would be after my maternity appointment at CISL. Ergh. It was also the same day and time as my currently scheduled ultrasound that she had tried unsuccessfully to change. She suggested I try and get ahold of my doctor and in the meantime she would see what she could do. The problem with my primary care doctor is that he only takes patients by appointment since Covid. To make an appointment you must call, but he only answers one of his numbers, sometimes, if you sprinkle a little pixie dust, and you’d only know this number by showing up to one of his offices to find it’s closed and need to call this particular number. After numerous tries, the doctor did answer and I got an appointment. AMAZING.

My appointment was at the same time that the doctor’s office opened in the afternoon, and I got there early. How American of me. I rang the bell but no one answered. I realized the lady across the street parking her Vespa and having a chat was the receptionist, as she yelled across that they weren’t open yet. About 5 minutes after opening time, she unlocked the door and went in, letting me come with her. She told me I could wait in the waiting room, and 45 minutes after my appointment time the doctor decided to grace us with his presence. Once he got settled in his office he called me back and we got to work getting the certificato telematico. In the end it was the receptionist who did everything, she only needed the doctor for a password sent to his cell number. He and I just sat by and watched, making awkward small talk about Italy and America, poverty, and how young I am. 27 isn’t that young I didn’t think. “No, you’re veryyyyy young.” Ok. An hour and multiple attempts later, because the INPS site that the certificate is downloaded from was having problems (shocking), I had the certificate in hand. I almost didn’t get it, and since my maternity appointment was the next day, it was very important that I get it. It was close to a miracle that I walked out with the certificate in hand!

I called midwife to let her know I obtained the certificate and she could cancel the other appointment with the gynecologist. In other good news, she was able to switch my third trimester ultrasound to a later date.

Chapter 15: Maternity leave appointment

Armed with the certificato telematico and all the other required documents, I headed off to the INPS/CISL office on the far side of Florence. I waited my turn outside on one of the few plastic chairs before being called in. The signora set everything up for me and soon I would have the standard 5 months maternity. What she failed to explain was that I would have to come back after baby is born to continue the maternity. I thought the 5 months maternity started at 7 months pregnant, then continued until baby was 3 months old. Nope. You get 2 months (roughly, depending on when you give birth), then you go back after baby is born to get the last 3 months. I discovered this when the payments stopped. A couple phone calls and appointments later it was remedied, the usual run around. I’m thankful to be getting any maternity at all though, I know not everyone does!

Chapter 16: Baby bonuses and an expired permesso

There were a couple other bonuses and such for new parents and babies, there was even a special one for babies born in 2020, the pandemic babies, haha! I was unable to apply at the same time as my maternity appointment however, because I didn’t have a currently valid permesso. (Permesso di soggiorno, or permission to stay, is what allows me to stay and live in Italy.) My permesso had expired back in March, and I had applied to renew it by the end of February.

Because applying for and renewing permessos can take so long (up to a year or beyond, for a document that is valid generally from 1-5 years), when you submit your application/renewal request at the post office you are given a receipt, which is valid as your permesso until your appointment at the questura (police station). Your appointment is usually 2-4 months after submission at the post office. Once you go to your appointment, it will take another 3-6 months or longer to receive the notification that your permesso is ready for pickup. Keep in mind the average weight time at the actual questura is about 4-5 hours. You may be given an appointment time, but really you have to get there as early as possible, 5-6am ideally, and wait in a line that wraps around the building. They don’t actually open until 8am.

Upon submitting my renewal request in February, a few days later I received a text message and eventually a letter in the mail confirming my appointment at the questura for October. I was instructed to bring that letter with me to the appointment. 8 months later? Guess I shouldn’t be surprised, things are extra slow with Covid. A few days after that I received another text message informing me that my appointment was changed from October 2020 to end of January 2021. Huh. As I write this, I still haven’t been to my appointment. That permesso receipt is getting very faded and wrinkled in my purse. I get to go wait at the questura with a 4 month old baby in January during Covid, yay! Prayers and snacks appreciated.

How does this tie into the pregnancy novel? Because the permesso receipt wasn’t acceptable to apply for these other baby bonuses. I would have to come back when I have my new permesso. Which would be in more than 6 months. The signora suggested I go to the questura and hassle them to try and get my new permesso sooner.

On our way back home we stopped by the questura to see what could be done. The police officer at the door said he wasn’t the one to ask, come back tomorrow morning. The next morning we came back to ask. This police officer informed us that, due to Covid, all permessos that expired after January 31, 2020 were automatically extended until 31 July. Originally I believe it was until June 15, but a few days before they had extended the extension. This means that, at the moment of my appointment for the maternity and baby bonuses, my permesso was technically still valid. But we didn’t know that in the moment as the law had just been passed the day prior, and news had apparently not reached the signora helping me. Oof.

Chapter 17: Renewing, once again, the tessera sanitaria

As you probably don’t remember back from part 1, my tessera sanitaria had expired the same date as my permesso, in March. When I renewed it I was only given another 5 months. That time was drawing to an end so off I was to try and renew it yet again, so I wouldn’t have problems in the next couple months with giving birth and all.

I arrived at the same ASL office where I had renewed it last time. I waited, and when someone finally walked by I asked if I could renew my tessera. She said I had to make an appointment and told me what number to call. On my way out I happened to run into an acquaintance of mine who works in that office. He informed me that because the permessos’ validity were being extended, therefore also my tessera validity should be extended. So instead of expiring July 31, it should be valid until August 31. Not super helpful as that just had me renewing my tessera again in a month, just weeks before my due date. He said he would check to make sure mine was extended, and kindly took my information. For some unknown reason my card had not been extended and did indeed expire in July. But he was able to renew it for me, with a simple email sending me a temporary tessera with the real thing to follow in the mail. So easy, and now valid until January! So I can forget about that until at least after baby is born, phew!

Chapter 18: 3rd trimester ultrasound

Off again to the Palagi hospital for my final ultrasound. Once we arrived huffing and puffing at the top of the hill, I headed towards the main entrance as that’s where I was redirected to last time. Now there were big paper signs redirecting us to the side entrance. We climbed the steps and I entered alone, sad that my husband didn’t get to experience a single ultrasound with me.

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I wasn’t entirely sure where to go, since it was different every single I had been there, so I went to the accettazione/CUP area to see if I could check in and ask. I took a number and when I was called the lady barely glanced at my appointment paper and told me to head up to the third floor. This was the same area I had been last time, so felt semi-confident in what I was doing. I reached the waiting area and sat down. I was the only one there for the longest time. Then a doctor appeared and called my name. He promptly disappeared beyond the door and by the time I reached it (8 months pregnant and not exactly moving at the speed of lightning) he was nowhere in sight. I thought I saw him head towards the right, so I headed to the right and looked both ways down the hallway. No one. Ok, well I was called from the left last time so that makes more sense. I turn around and headed to the left. I look down that hallway both ways. Not a soul. Well, this is just embarrassing. I head back to the right again. Still no sign of the living. Where did he go?! Just as I’m wondering, “now what do I do??” I hear him yelling “MORRIS?” from somewhere down the hallway on the right. So I yelled back “where are you?!?” with a hint of despair in my voice, like the sophisticated person that I am. He shouted back some stellar directions, something like “back here” and I somehow managed to find him further down the hall, around the corner, in his room. There you are, Peter!

The first few minutes of the appointment the doctor was on his phone, talking about how tired he was, he was on his last patient of the day, almost done, etc., while I got out my tessera sanitaria and appointment slip for him. When he had hung up and and seemed in a good place with the computer stuff, I ventured to ask if it would be possible for him to write down on a slip of paper baby’s gender, without me seeing. My husband and I wanted it to be a surprise, but with Covid it was looking all but certain that my mom wouldn’t be allowed to come to Italy for the birth. We had decided to ask the doctor for the slip of paper, and I would show my mom the paper over FaceTime without me seeing it. That way she would know and could have fun preparing a little box to ship to us, blue or pink items, that we would open after baby was born. The doctor interrupted me before I had finished, “no.” It was so blunt, I figured he must be joking, right? So I sheepishly finished, to which he didn’t respond.

I laid down and he commenced the ultrasound. He didn’t say much and the whole ultrasound lasted maybe 5 minutes? I knew the second ultrasound was the longest and most thorough, but still, it seemed too brief. I had a couple questions I wanted to ask him, but hesitated because of his abrupt response earlier. I finally got them out and he responded genially enough. I asked baby’s position, is he/she head down, and he was. He actually went back and found baby’s back to show me, and took some screenshots while he did so (he hadn’t even looked at baby’s back and wouldn’t have if I hadn’t said something, he was about to finish!). Then I was done, he handed me the photos and never mentioned the note with baby’s gender. I guess he really hadn’t been joking, and I didn’t want to push him, so I left. It was weird.

Chapter 19: 8th month checkup

I went into the eighth month checkup feeling quite lighthearted, thinking this was my last appointment with midwife (it wasn’t). I could gain all the weight I wanted in this last month and she’ll never know, ha! Next step, hospital and birth! At the same time, I felt a bit in limbo since my midwife would not be present at the birth, and I wouldn’t know any of the midwives at the hospital while I’m giving birth, so I felt…like an orphan?

You see, in Italy the midwife or gynecologist who follows you only does so for the clinical visits. Once it’s time to give birth, whichever midwives or doctors are on duty at the hospital you’ve chosen are the ones who will be assisting your birth, people you’ve never met before. If you want the same medical professional to be at the birth, you’d have to go into the private sector.

I finished my last round of blood work, which went smoothly for maybe the first time ever? It went quickly, only 30 minutes, I wasn’t forgotten, and when I was called back I went to a different room than normal, which was bigger and had a comfy chair. I was the only one in that room and the nicest young nurse took my blood, she spoke English and it really made my morning! I also picked up my lab results from last month, since they still didn’t arrive at my new address.

All the usual checkup things happened, weight, blood pressure, uterus measurement, listening to baby’s heartbeat. Except, we were in a different room than usual this day which caused some discrepancies in some measurements. At first my uterus wasn’t measuring the right size, then midwife realized it was a different exam table and I was lying at a different angle. Since we were also using a different scale than normal, she didn’t believe that I had only gained 2kg/4.5lbs this month, and actually waited for the doctor using our usual room to finish with her patient, then escorted me into that room just to weigh me. And she was correct, that scale read a bit more. So she felt vindicated that I couldn’t possibly have gained the correct amount, but she didn’t go beyond “aha, I thought so”. It seems every other appointment she decided to make a big deal out of it, but thankfully this wasn’t one of those.

This appointment also included the crowd favorite from the libretto di gravidanza, the vaginal rectal swab (to see if you’re positive for Group B streptococcus). I didn’t know what to expect for this; it’s basically like a Pap smear but with no speculum, just a long Q-tip, therefore less uncomfortable. Dear midwife cautioned me right before doing the swab that I might feel some discomfort. I laughed and said something to the effect of “if a little Q-tip causes me discomfort what am I going to do about the baby that has to come out in a few weeks??” She laughed. She didn’t laugh often. I think that was a very American moment for me.

I made sure to tell midwife this appointment about some preeclampsia symptoms I had been exhibiting. Each one could easily be explained away with the hot weather, but when just a few days before this appointment I had a severe headache that ended in vomiting, I wanted reassurance. When midwife took my blood pressure it was a bit higher than usual but nothing alarming. She recommended I check it once a week. Pharmacies in Florence center were not allowing people to have their blood pressure measured due to Covid regulations, but midwife suggested I try where I lived as their rules might be different.

To my surprise, midwife scheduled one last appointment with her, granted I didn’t go into labor beforehand. She also scheduled my first appointment with the hospital, about a week before my due date. The hospital later called me to tell me where and when to come for the Covid test.

Chapter 20: Where to check blood pressure during a world pandemic?

A week later I was supposed to get my blood pressure checked. I tried asking at the pharmacy in Figline. They also weren’t allowed to check anyone’s blood pressure during Covid. They suggested I try across the street, where there happened to be a Red Cross. I went across and rang the bell, and a man came down and kindly agreed to measure my bp. This involved going out and opening the garage door and getting into the ambulance. To my dismay my blood pressure was higher than it had been yet (135/91).

The next day I decided to go pick up my lab results from last week, and to see if they would measure my bp. After the higher reading yesterday I wanted to check it again, but didn’t necessarily want to have to measure it in an ambulance every day. My results were ready and I was relieved to see no protein in my urine. After asking at the front desk who sent me back to the lab who sent me back to one of the rooms who sent me to another room, a nurse cheerily took my bp which was back down to 128/80. Still not my normal but at least lower.

After that my husband suggested I get my own bp cuff so I can measure it at home every day. Midwife had said to check it weekly, but never actually said to let her know, or even to let her know if it was above a certain number. I sent her an email with all my numbers anyway. Haha.

Chapter 21: The 9th month checkup

Now I finally could rejoice in my last midwife appointment! All the normal proceedings happened and midwife seemed almost, dare I say it, affectionate? She even went as far as to say, “ah, if only everyone were like Jenny” after asking me to do something that I had already done. I’m no exceptional being, but apparently one of the few organized people in this country? Haha!

Favorite take-aways from this appointment:

  • Midwife recommending some breathing/birth films to look into to help me in labor…uh, better late than never? I’m over 38 weeks pregnant here…

  • Midwife explaining to me what contractions are . “It’s not constant pain, like a headache, it come and goes. Like a wave.” Again, if I didn’t already know this at almost 9 months pregnant, what am I doing here? I may have spent most of my pregnancy in lockdown but I wasn’t in a cave!

  • As I’m leaving and we’ve already said our goodbyes, midwife follows me out of the room and leans over the railing as I walk down the stairs. “Best wishes, you’ll do well, let me know how it goes! I can hear by the sound of your footfalls that you carry yourself well.” Such high praise! I just might miss this lady.

Chapter 22: Covid test and 1st hospital checkup

At 39+1 weeks pregnant I had my first appointment at the hospital. I had no idea what to expect, other than the Covid test and maybe a cardiotocography, the last exam in my “libretto di gravidanza.”

When the hospital contacted me they told me to come at 7:30am for the Covid test, no other option. That meant a 4am alarm, a walk, a train, and two buses to get to the hospital that early. The bright spot was before getting the second bus we would stop and get a fresh pastry and cappuccino. No one mentioned fasting for this test so I took full advantage! We got to the hospital about half an hour early, and went to the old ER as I had been instructed. We passed the abandoned triage tent, up the steps and found the door to the ER locked, but the lights were on. Not a soul was around so we went back down the steps to see if there might be another entrance. After passing some areas that didn’t look fit for human habitation, we approached some other doors. Two guards at the door started taking our temperature before we could ask where to go for the Covid test. They told us to go to the old ER. And if we were just there and no one is around? “Oh, well you have to knock.” Naturally. We returned to the old ER and tried knocking. A couple other pregnant women had started to show up at this point as it was almost 7:30. Finally a nurse fully garbed in PPE showed up and told us to hang on, he can’t let us in until at least 7:30. Mind you, just beyond the doors is the empty waiting room and out here it’s a crumbly cement landing and stairs, no seating. My husband asked if the 9 months-pregnant women might be able to wait in the waiting room (might be nice)? The nurse looked behind him at the room and decided there was no harm in it.

A bit past 7:30 and the PPE nurse came back to give his Covid spiel, as for most of us this was our first time. Someone had told me they would probably do the Covid blood test instead of the dreaded swab, and I wish this had been true. It wasn’t, hence the spiel. So remember, if you’re getting Covid swabbed:

  • You will be swabbed down the throat first, then in each nostril.

  • Be careful not to accidentally touch the sample after you’ve been swabbed, or it will be considered contaminated and you’ll have to redo the whole thing. Even if it just grazes the outside of your nose.

  • Don’t touch or sneeze on the nurse or he has to go change all his PPE.

  • Don’t make any sudden movements, especially during the nose swab, as you could cause yourself serious injury.

  • It’s a normal, physiological response in pregnant women to gag/vomit after the throat swab. Likewise, watery eyes and crying after the nose swab is also normal.

  • If you do have to vomit, please vomit in the designated bucket next to you. Vomiting on the floor will shut down the whole Covid testing operation while they have to clean and sterilize the area. Please, please, we beg of you, vomit in the bucket.

  • The samples will be sent to Careggi hospital, once there it will take about 12 hours to get the results. You’ll only be notified if you’re positive.

  • Your negative test result is valid for one week. This is more than the standard 48 hours since it is assumed pregnant women are already cautious and at home more, therefore less likely to contract Covid-19. You will be tested once a week until you give birth. (No time like the present to eat spicy food and go for some nice long walks!!)

  • The record number of tests for a pregnant woman (at that hospital) is 5 times. Try not to beat her record.

Since I was the first one to arrive, I was also the first to be called back. I generously tried to offer the lady after me my spot, but she didn’t go for it. Back I walked (waddled?), checked that my name and birthdate were correct, and sat in the chair. I confirmed the trash bag-lined box next to me was the vomit bucket, pulled down my mask, and I was ready. I overzealously thrust up my chin, which I was asked to lower some, opened my mouth and back went the long, long Q-tip. The nurse asked me to say “ahhhh” three times, and just when I thought I might actually lose it, that part was done. With the removal of the swab I did have a healthy gag, but my breakfast stayed put. Then up the nose went the swab, where the nurse seemed to enjoy sweeping out the cobwebs. With involuntary tears now trickling down my face, I thanked him and leapt out of there, probably leaving the remaining dozen women filled with even more trepidation, seeing me coming out “crying.” About as unpleasant as I was expecting, and secretly hoping baby might arrive before next week.

Now not even 8am, I headed around and up to the main hospital area. Midwife had asked me what time I wanted for the hospital appointment, I had the choice of between 7:30am-10:30am. I opted for 10:30, not knowing at the time that the Covid tests were only at 7:30. So would I now have to wait over 2 hours? I checked in and waited in the hallway seats, where many other people were waiting for various reasons, as many different doctors’ rooms were just off this hall. The first three doors were for the midwives, and I settled myself in for a long wait. I had barely started writing some cards when a midwife came out and called each of the pregnant women waiting and told us to remember a number she gave us. I was number 5, so figured I would be the fifth called back. She asked us to be patient, since there were many of us and only two midwives working. Not even half an hour later and the other midwife called me back. She escorted me to a different wing of the hospital and unlocked an unused room. I felt kinda special and also a bit relieved to get away from the hubbub in that other area. She hooked me up for the cardiotocography, and I got to listen to baby’s heartbeat for almost an hour. I pressed a button every time I felt a kick. The midwife in the meantime entered all my information into the computer. When she was done she sent me back to where I was waiting originally, to be called a second time. The same midwife called me 5 minutes later, and this time she used an ultrasound to measure the amniotic fluid. I still had plenty, then she realized I wasn’t even 40 weeks yet, why ever did I come in so early? I explained that midwife made me this appointment. She understood, I was just doing what I was told to do. Oh well, no big deal. She made sure I was feeling alright, no major contractions, bleeding, my water hadn’t broken, or any other complications or signs of labor. Should any of those happen I was to call or come in to the hospital. I refused the pelvic exam as I really didn’t see the point and it’s not completely risk free. If nothing happened I was to return to the hospital a week from today, she made me a slip with the appointment which I took to the CUP area to make an official appointment. Then I was done, about the same time my appointment should’ve started at 10:30! Now, can this pregnant lady get a nap or what?

Chapter 23: 2nd Covid test and hospital checkup

Now at 40+1 weeks pregnant and no new developments, I was off to the hospital again. Here we were once more up at 4am to be there by 7:30. We walked past the empty triage tent and up the stairs to the old ER. The doors were still locked. We knocked, no one answered. After a few more women had arrived we heard someone shout up at us, “Covid testing is no longer in there! Wait by the triage tent while we get suited up.” It was the nurse, just arriving. So we all waited on the overgrown lawn (garden?) while the nurses prepared everything. They went through the swab spiel, and I was first up…again. Early bird gets the first Covid swab! This time there was just a chair setup outside the tent on the grass. I confirmed the location of the vomit bucket, and was ready. Maybe because I opened my mouth wider and said “ahhh” more confidently this time, it wasn’t as long or as awful. I didn’t gag and my eyes only watered, no actual tears escaped. The nurse even complimented how well I did. Why thank you, this isn’t my first rodeo. He said “see you next time” to which I genially replied, “I hope not!” Spoiler alert, I got my wish, as two days after I would go into labor.

Then it was up to the hospital for my second checkup. My appointment was earlier this time, 8:30am, but it didn’t really matter as I was called back almost right away. I sometimes think they put the time on appointment slips just to look pretty. I was in a shared room today for the cardiotocography, then was called to another room for the amniotic fluid assessment. Everything was in order, and I had the pelvic exam done today since I was now technically overdue and curious. No dilation but the cervix was softening and baby was at -2. I was sent home with the same instructions from last week and an appointment for the next week, an appointment I would never make it to…dun dun!


Are you still reading? I’m impressed. Now go make cookies or something! :)

For the culmination of this pregnancy journey, read the birth story of Elyas here. You can also find the birth story of Miriam, baby #2 and born in the STATES, here.

Pregnancy: The Italian Edition - Part 2


Pregnancy: The Italian Edition - Part 2, the Second Trimester

Chapter 9: 4th month checkup

After more than half a dozen appointments and tests in less than two weeks, things finally settled down into a less hectic groove with just once a month midwife appointments and blood work. If I remember correctly, blood work for a whole skew of things is done once in the first trimester including for toxoplasmosis plus a urine test, then the toxotest is done about once a month through the second and third trimesters. I told you they’re serious over here about toxoplasmosis! On the other hand, in the States you’re likely to have your urine checked at each visit, where here in Italy there is a urine test only once per trimester.

Now in the midst of the lockdown in Italy, only I could enter the building for my appointments, with a mask now required everywhere. They would ask what I’m there for, check my temperature, and send me on my way with a pump of hand sanitizer. Midwife now not only had on a mask, but also plastic glasses, shower cap, and full medical cape. She told me once again not to fret over the coronavirus and said that all the medical staff in the building had been tested for Covid-19 in recent days and were all negative.

So the 4 month checkup passed uneventfully, midwife each time gathering a bit more history, checking blood pressure and weight. This was the first appointment we listened to baby’s heartbeat! The third month appointment she elected not to since I had just had my ultrasound days before, didn’t want to “disturb baby more.” Boo. I wanted to hear the heartbeat! She wanted to know how much I weighed when I was born (didn’t know in kilo!), if I was breastfed and for how long, what kind of birth my mom had with me, and all the same stuff for my husband. He was born in rural Tunisia in the 80’s at home, so uh, no, he has no idea about any of that nor would there be any records!

We discussed birth options. I think it would be neat to have a home birth, but my apartment wasn’t very comfortable and didn’t have space to blow up a birthing tub, plus I’d have to pay a midwife in private to come to my home for the birth, which would be about €3.000-€3.500 my midwife told me. Come June she said to remind her and she would book some hospital tours for me at Ponte a Niccheri and Careggi’s Margherita Center, depending on the Covid situation. She told me right away that the hospital for me would be Ponte a Niccheri, they’re very naturally inclined (as I desired) and she said the birth ward is midwife run and they would “coddle me.”

Chapter 10: Second trimester ultrasound

Off to the Palagi hospital once again for my 20 week ultrasound. Having been here twice before for the anatomy screening stuff, we knew where to go. Or so we thought. A phrase including “I know” in Italy will almost always have you eating your words. We started walking up the hill towards the “women’s center.” Halfway up some man yells at us, “hey, you’re not supposed to be up here, didn’t you see the barricade? You have to pass through the main entrance.” Oh sorry, actually no, we walked right past because the barricade was open and not closed…

We go back to the main entrance where only I am allowed in. They take my temperature, pump of hand gel, and indicate where I can walk along the taped designated walkway. I then take the inside route to the women’s center, up six flights of stairs, down the narrow hall, long hall, anddddd nobody around? Hello? Where do I go? I finally see another pregnant lady and we find mutual comfort in both being lost. At that moment a doctor comes out of a room and we ask for help. She asks if we’ve already checked-in? The other lady had, so she was told to go one place, while I was told I needed to go to check-in first. Which is where? She indicates that I need to go back down the long hall, narrow hall, down to the third floor. Ahhhh ok. I still had time before my appointment (always give yourself extra time, peoples) so I wasn’t worried. I make it to the third floor and find another strange wing of the hospital that I tentatively start to traverse. X rays? No. Oncology? No. No no no. Ultrasounds, yes! I turn down that hall. Ok now where is the reception? I see a little office on the corner, but there is a sign saying “accettazione” is —->. I walk down the whole hall, no reception. I try to stop a passing nurse but she just brushes me off. So I turn back to the little office to inquire and realize that this really is the reception. That arrow on the wall indicating down the hall? It really just meant you needed to turn the corner to talk to the reception from that side, not the other side. A+ for clarity, guys! There are two nurses studying something on a computer. They ignore me. Finally I ask if this is where I can check in? They tell me to wait for someone else to come help me. A doctor walks past me, she asks if she can help me? I tell her I just need to check in…? Ah, someone else will help me with that. While I continue to wait by the reception, the doctor instructs some other women where they are supposed to wait. Maximum 3 in the waiting room, one out in the chairs in the hall, the rest down another hall. Another nurse shows up and I tell her I need to check-in. “What? Oh you don’t need to do that! Just go sit in the waiting room.” Oh. Ok. I poke my head in the waiting room, but there are already the max of 3 women in there. So I just stand in the hall, as it seemed the easiest spot to stay socially distanced. A nurse passes by and says I can’t stay there, I have to wait in the waiting room. Right then. The only seat at least 1m/3ft from another woman is one of the “don’t sit here, please respect social distancing measures” but I sit there anyway.

My appointment time comes and goes, every single woman is called back except for me, including women who had appointments at least half an hour after mine. Finally after more than an hour of waiting I asked a doctor (who had come to call back a woman who wasn’t there) if I would be called soon? She asked my name and brusquely told me I’m not on her list. But she seemed to pause in her tracks…”you’ve been here an hour waiting for an ultrasound? Well your doctor has already moved on to later appointments!” She leaves. Cool. I wait to ask at reception what the deal is. While I’m waiting another woman comes in and asks me if she needs to check-in? I apologetically tell her that I’m really not the one to be asking, I was told yes, no, and am a currently forgotten patient. At that moment another doctor appears, looking for a patient. The woman who had just asked me about check-in is the patient the doctor is looking for. The doctor starts loudly scolding her saying she couldn’t find her and she needs to stay in one place, etc. The lady responds that she was waiting where she had been told to for over half an hour and just came to check if she needed to do anything! They yell at each other back and forth a bit, then go on to the appointment. Mmm lovely energy in that room. Love the beside manners here.

I ask at reception about my appointment. After the usual struggle of “what?!” When I give my name, which apparently comes from outer space, she says I’m on the list and they will call me. She suggests maybe it’s better to wait in the now empty hall seats just in case, so I’m more visible. After a total of 2 hours waiting, I finally get called back!

This doctor was much kinder than my first experience. Ultrasound went well, baby is healthy, got some good mid-kick images, even if those cute, whole baby side-profile images don’t seem to be a thing here? Ah well, got some great feet pictures and spine pictures and other things I have no idea what they are. Nothing like having a completely opposite experience from the first ultrasound, even down to the paper towels. This doctor only gave me maybe two pieces that wasn’t enough for the copious amount of gel she used. As things were going well, I didn’t want to risk her wrath by asking for more paper towel. But I’ll take a kind doctor with my shirt adhering to a sticky belly over an irritable doctor any day!

Chapter 11: 5th month checkup

Once again more Covid security measures were in place. My chair was now placed so far from the midwife’s desk that it was resting against the exam table, and there was a plexiglass screen on her desk between us.

The 5th month check-up was not as enjoyable, for the main reason that I was chided on my weight and thereafter thoroughly quizzed on my diet to find the weak link. I had arrived early that morning to do the routine toxotest blood work (done in 15 minutes!! So fast! On the down side, I now had to wait over an hour for my appointment but…hey pastry and cappuccino!), and ate breakfast just before my appointment since the blood work is supposed to be done while fasting.

Per usual at the beginning of the checkup midwife asked me to step on the scale, always with shoes and jacket on. As she adjusted the scale she asked if I had eaten a lot. “Why yes, actually I just ate breakfast before coming in.” “No, no, I mean in general.” Oh…I head to sit down but she stops me and asks me to turn a circle so she can “look at me.” “No, the tummy is about right,” she says to herself. Now feeling like an elephant on display I tell her I don’t think I have been eating a lot. I would say I’m normally a healthy eater, and have been even more attentive recently. She wanted to know what I’ve been eating, because I had gained too much weight in the 5 weeks since I last saw her (3 kg/6.5lbs instead of 2kg/4.5lbs). I eat a little bit of everything but mostly vegetable based meals and fruits…”Ah, fruit you say? Too much fruit can make you gain weight…” I certainly haven’t been eating THAT much fruit…”Do you eat bread?” Yes, but not excessively…”How about pasta and rice?” A couple times a week I eat pasta (hello, Italy) but not rice often…not to be discouraged by my lack of confession, she kept trying…”ah, you like your sweets, don’t you?” This is true, but again, I have been mindful of what I’m feeding baby.

Midwife still doesn’t seem to be giving in, so she takes my chart and pushes it towards me, to show me my weight gain. She shows me where I had gained a bit extra after the first trimester but didn’t say anything because, as she figured, I had been sick in the first trimester and needed to gain a little extra. At this point I’m starting to get a little irritated and was thankful that my mask covered most of my face; the only hint she would have that I’m not happy are my eyebrows getting incrementally higher with each question. Finally I try and tell her that I feel GOOD, I don’t feel like I’ve been excessively gaining weight nor eating poorly, so when I gained more than is recommended in ONE week without eating differently, I wasn’t overly worried. This in and of itself should be a good sign, coming from a former ballerina who has spent most her life being very weight-conscious and staring at her reflection in the studio mirror. I know my body and I know what my diet has been. She seemed pleasantly surprised to hear I had a scale at home and had been keeping track, and confirmed that I too, had seen the weight gain? YES, can we please stop talking about this now?! I kept my tone civil, but inside my thoughts were more akin to: “I feel awful” - “don’t cry” - “if she keeps on like this, maybe I should just get up and walk out?” - “just smile and nod” - “should I come up with some ridiculous story, like I’ve been eating McDonald’s every day, sometimes I even order a salad with my big mac, fries, and shake? I don’t always get the shake, but if I do, sometimes I’ll skip my daily gelato!” :D

We finally agreed that maybe it wasn’t my diet, but the exercise. Ya know, I’ve been stuck at home during a world pandemic for two months and not supposed to leave my residence, not even to go for a walk? Since the exercise restriction had been lifted the week before, we concluded I will go for not one walk a day, but two. I didn’t bother bringing up the fact that they never weighed me in the beginning, just asked me what my pre-pregnancy weight was. I knew what it was, and so I told them. I never thought to clarify that that’s my morning weight, no shoes, no coat, and before breakfast because that’s the most consistent way to weigh yourself?

Real life: Eating a gelato

Real life: Eating a gelato

Midwife was about to let it go and move on to other subjects when she lets out an “aha! You like your potatoes, don’t you?” Inwardly sighing, no, nope. “No, I don’t care for potatoes that much.” She just would NOT let it go. She never thought that, all things considered, gaining 1 or 2lbs outside the “clinical” range, during a world pandemic is maybe not a big deal? That maybe not every single woman should gain 25lb-35lbs because every body is different? That people gain weight differently, vary in height, babies’ weights vary, and a woman’s water weight during pregnancy can vary? I’m no doctor and not here to suggest throwing out the clinical weight guidance, but a woman who is 5’1” and gains 35lbs probably wouldn’t be given a hard time, and yet a woman who is 5’11” and gains 40lbs might be shamed because she gained 5lbs too much? Maybe you can tell that this bothers me, but I didn’t appreciate being quizzed and feeling like midwife didn’t believe me. And despite reassurances from both my husband and mom that I shouldn’t worry, I couldn’t help but have this little midwife on my shoulder every time I went to eat something for the next few days. Shouldn’t eat that. Maybe I should skip the olive oil on my salad? Aw man, I want a cookie, what would midwife say? Then I would constantly have to talk myself out of it and not feel guilt anytime anything entered my mouth. I’m not implying that I don’t think a medical professional should be able to discuss weight concerns with a patient, but there is a way to go about that, and it certainly doesn’t involve quizzing, guilt-tripping, or not believing the patient.

At the end of the appointment midwife said I would have to do the glucose test for gestational diabetes if I gained 3kg again by the next visit, instead of 2kg. Despite the fact that I have 0 risk factors for gestational diabetes aside from this 1 week weight gain. But I think all women in America get this done regardless, so there’s that. I’ve heard it’s not a fun test but it wasn’t the test itself I dreaded, it was the next weigh in.

Chapter 12: 6th month checkup

The fateful day when the midwife would weigh me had arrived. Silly that that was the thing weighing most on my mind, no?

By now I had gotten into a pretty good rhythm of doing any blood work on the same day as my midwife appointment. The way it works to get blood work done, is waiting. Lots of waiting. Namely, sitting in a large, cold, grungy room while staring at a screen waiting for your number to be called. During Covid they would leave the doors and windows open often, so dress warm! This particular place had a malfunctioning number system, the same numbers would be called repeatedly, creating confusion. The first time your number is called, you go back for the “accettazione,” or handing over your tessera sanitaria and slip with the tests you need done. Then you go back to the waiting room and wait again, until your same number is called a second time, at which point you go back to one of the other rooms and they draw your blood. Then you’re done and you can either come back and pick up your results in a week (depending on the tests done, of course ) or have them mailed to you.

Knowing it could take anywhere between 20 minutes (as it did the second time I did bloodwork) to over 2 hours (as it did the first time), I arrived with a bit more than an hour to go before my midwife appointment, hoping that would be enough time. Being pregnant, I fortunately did not have to make an appointment to do blood work during Covid times, I could just show up and not only would they let me in, but the people taking temperatures and verifying why you’re there would also give me a priority number. Which I personally find a bit strange, as the vast majority of people waiting to get blood work done at any given time appear to be 60 and older, and although pregnant, I still think most of them should get priority over the youngest person waiting (usually me). As the time for my 11:00 appointment neared I despaired of getting the tests done that day. It is a bummer that these tests need to be done while fasting and I would have walked, taken a train, walked some more, and waited an hour without eating all for nought. At 10:50, just as I was thinking I would need to head upstairs for my appointment so as not to be late, my number was called to go back to accettazione. After handing over my tessera sanitaria I asked the lady what my chances were of being called back to get blood drawn within the next ten minutes? She replied not to worry, I could come back down after my appointment without having to wait with a new number, as long as I was back by 12:00 when they close. That should work, my midwife appointments are generally 30-45 minutes, so that should get me back down here just in time!

I scurried up to the waiting room, arriving at 11:05, to wait for my midwife to call me back. I waited, and waited. 11:15. 11:25. 11:30. Where is she? I won’t be able to make it back down now to do the blood tests! Urgh. Did she come looking for me at 11:00, and I wasn’t here yet? I am normally early, and she often calls me a bit early, so maybe she thought I wasn’t coming today?? Finally at 11:35 she appears and apologizes for being late today. She sees my folder out with the test papers and asks if I have more test results for her to look at? No, these are ones I was supposed to do today but ran out of time. She suggests I run down and do the blood work and then return to her. I felt bad about that, since I’d be making her wait. She then suggests we do the appointment really quick, so I can get back down by 12:00. That works! I had no burning issues to discuss with her, so she made photocopies of my most recent tests, weighed me, took my blood pressure, made sure I was feeling ok in general, and then off I was! Fastest appointment ever, only 15 minutes! Didn’t even have time to chide me on my weight, aha! She did have to take my blood pressure twice since the first time was higher than usual. The second was better, if still a bit high, but she said it was her fault since she had stressed me trying to figure out how to fit everything in.

Now 11:50, I hurried back down and was able to get my blood work done, hurray! No wait, either. Now, where’s my pastry???

Thus marked the end of the second trimester appointments.


Here is Part 1 if you missed it

Click here to continue on to Part 3

Pregnancy: The Italian Edition - Part 1

Oh, hello there! Continuing on with this newer branch of posts of pregnancy in Italy and all things related.

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If you’re reading this, I’m going to hazard a guess that you’re either curious of what pregnancy is like in Italy, or you or someone you know who lives in Italy is pregnant. Either way, welcome, it’s an interesting experience to say the least, and hopefully an interesting and informative read. While many women share their birth stories (and I love reading those!), it might be unusual that I’m sharing here my “pregnancy story.” But the whole experience was so…ahem, different, that I wanted to share it. I’m also seriously considering a Postpartum: Italian Edition. Hahaha.

Click here to read Part 2 of Pregnancy: The Italian Edition or skip ahead to Part 3 of Pregnancy: The Italian Edition

A few things before I get rolling.

  1. What follows is an in depth recap of my pregnant experience in Florence, Italy. It might ramble, but it does me good to write it out and it just may be helpful, or at the very least, entertaining to someone out there. Someday, maybe, my child will read this and realize what I went through for him. Ha! :) What every mom goes through, really, but Italy’s just a treat. Just….a treat. That said, speed-reading and scrolling aren’t offensive to me, I won’t even know if you do. Scroll away.

  2. This is my first pregnancy, so while I may do a lot of comparison/contrast with the US, I have no first-hand experience of being pregnant or giving birth in the US (Update: I’ve now had 2 children in the US and have first hand experience the difference between birth in the USA and Italy!). However, my mom has had five kids in America, not to mention most the people I know, plus I have family who work as baby nurses, lots of nieces and nephews, and my doula lives in America, so I do have lots of shared information from them.

  3. This pregnancy was also largely lived in the midst of a world pandemic. Heyyyy, 2020. If you are, like me, an expat living in Italy and pregnant and reading this blog for information, keep in mind that my experience will probably be somewhat different than yours. World pandemic aside, your experience would probably still differ from mine in some aspects, because. Italy. The land of inconsistency.

  4. When I refer to pregnancy by weeks, i.e. 20 weeks pregnant, I am going by the commonly used system in the medical world of counting from the first day of the last period. I use this to avoid confusion as it seems to be the mainstay in both Italy and the US, even though the first “two weeks” of pregnancy by this system a woman is not technically pregnant. I believe back when my mom was having babies, and in the world of Ina May Gaskin, they tend to count from the day of conception, usually about two weeks after a woman’s period. This means this more “old fashioned” though realistic way of counting gives you two weeks less of pregnancy. So while my midwife might say, you’re 20 weeks pregnant, technically, as my mom would say, you’re 18 weeks pregnant.

Here goes nothing:


Pregnancy: The Italian Edition - Part 1, the First Trimester

Chapter 1: Finding out you’re pregnant

Tada, two bars!
Annnnd now what? I decided not to immediately rush off to the doctor, as from what I had understood, they would probably just confirm the pregnancy, telling me what I already know. There isn't a whole lot you can do in the first bit of pregnancy, other than ride out the symptoms and do what I already knew to do; avoid the pregnancy prohibited foods, take a good prenatal vitamin, get good rest, etc. At least, that’s how I heard it works in America.

Chapter 2: Confirming your pregnancy with your doctor

I waited until I was 9 weeks pregnant, then after talking with my husband and mom, decided it was time to go to the doctor. First step was to go to my primary care doctor, who, as I had understood from some other blog posts about pregnancy in Italy, would order the test to confirm the pregnancy. Then I would have to get the pregnancy booklet and be assigned a midwife or gynecologist to follow me through the pregnancy. Something like that.

In Italy, once you sign up for the national healthcare and get your tessera sanitaria, or healthcare card, (which should be valid for as long as your permesso is valid) you can then choose your primary care doctor. Unless you’ve heard of someone you want specifically, your doctor is usually chosen based on proximity. I chose mine because he has an office less than a 10 minute walk from where I lived. Primary care doctors can have up to 3 different offices throughout the city, and are at each office on different days only for 3-4 hours at a time. You should receive a paper at the time you choose your doctor which lists office hours and locations. The offices are quite plain, and you are usually seen on a first come first serve basis. They might have an examination table, but from my observations it’s more decorative. I see the primary care doctor as more of a stepping stone. He’s mostly good for prescribing medicines for common complaints such as colds, flu, rashes, etc. If you need to see a specialist or have any kind of exams done, you will be given a “ticket” which will allow you to make an appointment through the “CUP” system or enable you to go to one of the offices where they do tests. I have yet to see a doctor do more than ask a few basic questions. Never once have I or my husband had our eyes, ears, nose, blood pressure, weight, height, or any of these basic checks done while visiting a family doctor, no matter the complaint.

My husband and I walked to the doctor’s office and waited about an hour before it was my turn. We told him I was pregnant, he congratulated us, then asked for my card. What card if not the tessera sanitaria? I always love these situations where people ask me for things that I don’t have or know what they’re talking about. Apparently without this card (not my tessera sanitaria) he couldn’t put me into the “system” to give me the appointment ticket. He told us to talk to the secretary, as she could help us understand what card this is and what it looks like, based on where I had signed up for my tessera sanitaria. Apparently when I signed up almost two years ago I was given a little paper card that I’m supposed to bring to my chosen doctor the first time I see him. The secretary described what it looked like and told us we can come back tomorrow evening with the card. This was frustrating to me since I had seen the doctor once already and he didn’t ask for this card then, probably because he prescribed me a medicine and that was that, there was no need to put me in the system for further appointments. I went home, located the card, and sure enough written at the bottom was, “bring to doctor at first visit.” Well I’ll be. The next day my sweet husband offered to precede me to the doctor’s office and call me when it was almost my turn, so I wouldn’t have to wait again while feeling sick. That wasn’t even necessary since the secretary took the card and told my husband to come back in an hour, she would take my card in to the doctor herself and get the appointment ticket. A little more than an hour later my husband was back home and I now had the slip to make the appointment with a gynecologist.

I headed to the ASL (healthcare agency I think is what you might call that in English?) near Santarosa where you can make appointments through the CUP system in person. After getting a number and seeing how many people were ahead of us, we got a cappuccino and pastry from the lovely next door bistrot (Santarosa Bistrot) while we waited, then headed back in time for my number to be called. The signora took the appointment slip from my doctor, and made me an appointment with a gynecologist for 6 days later. 6 days is great, considering these appointments can range from weeks to months in the future, or I’ve even heard “don’t even dream about getting an appointment they’re so booked out.” So yes. 6 days is great. Especially because pregnancy is not a lifelong condition.

Chapter 3: First appointment with a gynecologist or midwife

6 days later I was off to my first appointment with the gynecologist. Searching for the office where my appointment would be on Google maps, I noticed it was quite far from where I lived. It would take over an hour in public transport to get there, for an appointment at 9:20am. Oh well. This is Italy.

A train ride, a tram ride, a bus ride, and a short walk later, I was near to where my appointment would be. I had a lovely headache and nausea that had me planning the nearest safe place to up-chuck at any given point. Thankfully I didn’t, and a little plain croissant somehow managed to greatly ease my nausea and headache. Not mad about it being a croissant.

I found the office, was told where to go and wait, and after probably 15 minutes was called back by the doctor. I sat down opposite her, and she asked what she was doing for me today. I told her I was pregnant and took her completely by surprise. Oh! That’s wonderful, but strange there was no note made by my primary doctor at all that this was a prenatal appointment; she was expecting a routine checkup. She asked if I had had this pregnancy confirmed? Just by an at home test. She asked some general information and health history. When she calculated how far along I was, she was yet again surprised. You’re already 11+3!? (That’s 11 weeks 3 days, if you are like me and wasn’t quite sure what the “+3” is for) Yep. At that point she started to act a little harried, because I was coming in so “late,” and wasn’t shy about letting me know that. (Er, I’m sorry for not knowing? I’m sorry my primary doctor didn’t even ask how far along I was and didn’t make the correct notes and didn’t tell me at all the next steps, and that maybe I should get on it asap? Yes, I can be very sassy in my head.) Another gynecologist came into the room and started helping as well, especially once they found out I didn’t have the pregnancy booklet of appointments yet, which you need a separate appointment to get. You see, the national health care for pregnant women is completely free, aside from any extra tests a doctor may recommend and prescriptions, and all the tests that need to be done throughout the nine months are contained in this Libretto di Gravidanza, or pregnancy booklet. Each test can only be done in a certain window of time in your pregnancy, and if you miss this window, you would have to go and get these done in private. If you miss the first test, as I almost did, I guess you’d be forced to go private for the whole pregnancy? Not exactly sure on that, but that is what the gyno was implying to me. Honestly, you’d have more control over choosing your doctor and might receive better care if you were to go into the private sector. However, everything would be out of pocket, I’m guessing 50+euro per visit, plus all the tests.

The second doctor went to go see if she could make me an appointment asap to get the libretto, while the first doctor confirmed my pregnancy by ultrasound (quicker than waiting for blood or urine tests). I got to see my baby, although I thought the tail/bum was the head until the doctor pointed out the actual head…oh, sorry, baby, I’ll learn your head from your bum by the time you come out, promise! She casually asked how long I was in Florence for. Well, indefinitely as I met and married my husband here. Again, she was surprised, thinking I was a student here just for a short time. I take it from that exchange that that scenario is not so uncommon? Especially since that is her first guess, knowing only that I’m “young” (26 at that point) and American? Then again most first time moms here are mid thirties so it may just be unusual to see someone in their twenties that wasn’t an “oops.” No oops here!

The second doctor came back with three appointment options to get the libretto, but recommended the soonest one, which was back at this same office in a few days. They asked where I lived and when hearing I had come from so far, they exclaimed, “oh you poor thing! We can’t have you trekking back here for all your appointments, especially when the hot summer comes along and you’ll be in your third trimester.” (Thank you, I do appreciate that!) The second doctor left again to see if there were any other options, and managed to get her hands on a libretto and some spare time, so I got to do my libretto appointment with the second doctor almost immediately following the first appointment, cancelling the appointment they had just made for me. So in some ways, coming in late saved me some travels and appointments, even if I put them in a bit of a tizzy!

Chapter 4: Appointment for the Libretto di Gravidanza

The libretto appointment basically involved the second doctor gathering a lot of information I had already given, general health information, questions about the pregnancy, then going over basic pregnancy do’s and don’ts quickly, and booking my first appointments from the libretto all the way through the second trimester ultrasound. She was supposed to take my blood pressure and a few other things, but as I said, they were a bit flustered and inadvertently skipped some things.

First up in the libretto was to do a round of blood and urine tests the very next morning. The day after that I would have my first appointment with the midwife who would follow me throughout my pregnancy, at a healthcare center much closer to where I lived. Yay. In Italy you are followed by a midwife if you’re considered low-risk, and a gynecologist if you’re considered high-risk. I was supposed to have the results from the tests ready when I went to my first midwife appointment, but since they take a week that wasn’t possible, and the doctor told me not to worry about that.

Chapter 5: First Midwife Appointment

My birthday present was getting to meet my midwife. Little did I know that this would also be the last appointment that my husband would be allowed in, with Covid-19 lurking around the corner.

My midwife turned out to be a kind woman who seemed to be in this line of work since the 80’s or 90’s. She has a slow and thorough manner of speaking, but I appreciated that as someone whose native tongue isn’t Italian and being my first pregnancy, left me feeling like I could ask questions without annoying her. Too often people who are, let’s say on the job, don’t give you the time of day if you want to ask a question and brush you off or recite some rote answer so fast you can’t understand them. Unfortunately that’s what happens in a country where rules are treated like guidelines, there is disorganization everywhere or excessive organization that way over complicates things, leaving the civilians irritated and needing assistance from people who are already underpaid and irritated because they have to deal with angry people all day. When you do get someone kind, it really makes your day. A reminder to us all to be that person.

The first appointment with the midwife was all information collecting and getting to know each other a bit, mostly the same stuff I had already gone over with the other gynecologists but more thorough.

When I get nervous or don’t really know what response someone wants from me, I tend to ramble. So when the midwife got to the part about any surgeries I’ve undergone, I decided to mention that I had broken my leg when I was 3, as I couldn’t remember if there was surgery but I do know they put me under. It was my growth plate in my leg that I had broken, and at the time was a big deal if my leg would grow properly or not. It did, but as I’m explaining all this to the midwife I’m realizing that this is probably irrelevant and try to draw to a close this confusing tale I’ve woven, not knowing the word for “growth plate” in Italian and also conveniently forgetting the word “anesthesia.” I’m trying to dismiss what I’ve said as the midwife is sitting there looking quite concerned over this dramatic tale I’ve told for naught. Oh dear. Finally we agreed that since it was my knee, and not a hip or something pertinent to birth, it probably doesn’t matter. Haha oh dear. Hold your tongue, Jenny.

Favorite take-aways from the appointment:

  • Once again being told my job as a baker is not suitable for a pregnant woman. My midwife went further to explain that any job that requires a woman to be on her feet for more than 4 hours at a time is too much. Unless my boss is willing to change my duties and allow me to “pull up a chair to the cash register”, I am eligible and should take the anticipated maternity leave. This was very surprising to me as most women I know in America work up until they about pop!

  • Being told I must wash any raw fruits and veggies at least 6 times before eating them. My husband can wash his just 3 times, but he has to wash mine 6. :D

  • Talking about pregnancy diet do’s and don’ts, my midwife asked if I like to eat raw meat. Uh. that would be a no? She meant raw meat as in undercooked, rare, like the famous bistecca fiorentina. Nope, not a big meat eater at all, especially beef and pork. She made an off hand comment about well, we’ll see when my blood results come back, so then I can eat raw meat and raw vegetables if I want. Worst that could happen is I would get salmonella or something. Worst? Haha what is this lady going on about? (Apparently toxoplasmosis is a really big deal in Europe, and if I had already come into contact with it, then I would have been “safe” to eat the raw meat and vegetables. However, my blood results came back negative, so getting toxoplasmosis now during pregnancy is potentially dangerous for baby, which is why I had to continue not eating raw meat and veggies, among other things.) It’s funny because she never even mentioned raw fish/sushi or alcohol.

  • Upon learning I was a professional ballerina and still quite active, she emphasized to me that I “can’t use my abdominals.” Having heard ab-centric exercises like crunches and planks aren’t good to do while pregnant, I think I knew what she was on about, and yet I had to press her a bit because it was such a blanket statement. She does realize that most bodily functions involve your abdominals? That I would be bed ridden if I can’t use them at all? She clarified about meaning ab exercises, and went on to say that walking and arm exercises are good. Annnnnd yep, that’s about all she gave me. At the end of this pregnancy I may be very out of shape, but at least my arms will be chiseled. That will really help with labor. Yep.

  • Being weighed with shoes and boots on (it’s winter). When asked to step on the scale I asked if I should remove them, and midwife says, “no, don’t worry about it.” Alrighty then.

Chapter 6: The screening

A few days later came the screening for certain health conditions, including screening for Down, Edward’s, and Patau Syndromes. I believe this screening is optional in the US, but here it has been a part of the recommended libretto exams for about a year as of March 2020. Now being on the other side, I would have asked to skip the screening, as not even a 100% positive for some condition (which isn’t even possible from what I understood) could have persuaded me to even consider ever aborting my baby, and any false positivity only creates undue stress in an already new and sometimes stressful time in life. False-positivity and false-negativity are not uncommon. Not to mention that this screening (made up of blood work and an ultrasound) is only the first step in ascertaining the “risk.” If you are found to be at any kind of risk, medium or high, you will be offered to do a DNA blood test, at a reduced cost of 200euro. (If you’re low risk but desire to have the second blood work done, the whole 400euro cost is out of pocket.) If the second blood work confirms the medium or high risk, you can go on to have the amniocentesis or CVS done.

The screening was done in a group at 8:00am at the Palagi hospital not far from Piazzale Michelangelo. On the appointment slip we were asked to arrive early and have our partners accompany us. We arrived even earlier than asked, found out where to go, and found the doors to the women’s center where we were supposed to go still locked. Yes, let’s keep the pregnant ladies outside waiting on a brisk March morning. As more women continued to arrive, the nurse, who was inside the whole time, finally came and unlocked the doors for us. She then sent us on our way to wait some more. In the end we were probably a dozen or so women altogether, and typical Italy, we were asked to arrive early and yet they started late. The first part of the screening was a talk on what to expect from the screening, possible results, and what they mean. Except the partners weren’t allowed in for the talk, due to the ever-growing presence of coronavirus in the country. The poor men, woke up early, maybe took off work to come with their wives as requested only to find they have to wait for them outside. The screening talk took about 45 minutes, then we were told to wait to be called one by one to sign a paper with the doctor. Another 45 or so minutes and I was called back, this time husbands could come; I signed the paper and was told to go get the blood work done. We found our way to the lab area, took a number, and waited some more. We also would have to go to the CUP area of the hospital after to make an appointment for the anatomical ultrasound. Based on the number of people ahead of me to get blood drawn, we decided to run to the CUP area and make the appointment. When we got there, we had to get a number and there was yet another wait. Time was ticking, and not wanting to miss my number for bloodwork, we ran back to the lab to check to see where they were at. Nope, I still had plenty of time! Run back to CUP, my number is called and I make the appointment, then back to the lab to wait some more and get the blood drawn. After the nurse drew my blood I asked where I could pick up the results. She told me not to worry about picking them up, they will be ready for me when I come for the ultrasound in a few days.

More than 3 hours later and we were done. Now to get two buses back home.

Chapter 7: Anatomical ultrasound and screening results

Four days after the screening talk we went back for my anatomical ultrasound and screening results. As I walked through the door the doctor was already calling my name to go back. I had arrived on time, but was off to a flustered start because the receptionist needed to see my healthcare card before I could go back. The doctor told me to come back to room 1 when I was ready. To our dismay my husband was not allowed back with me, even though there was a large notice on the counter stating that companions to patients should be limited to 1. My husband is 1 person, why can’t he come back?! No use arguing, it’ll just get you worked up so it’s usually best just to swallow the bitter inconsistency pills and go with it.

I went back by myself and the doctor asked, as always, some basic information, then for my blood work results. Not even thinking about the blood work that was done for this screening (duh, Jenny) because the nurse had told me I didn’t need to pick them up myself, I thought the doctor was referring to the first round of blood work, that still wasn’t ready. So I told her it’s not ready yet. “What do you mean it’s not ready yet?!” She was immediately riled and continued to tell me that me coming to this appointment was useless unless I had the blood work ready. I apologized and was trying to stay calm, explaining that the first gynecologist told me the blood work won’t be ready when I go in for my first appointments, and if it’s asked for, to tell them it’s not ready yet, but it’ll be ok. I’m just trying to do what I’m told here, please don’t get angry at me! At this point the doctor must have understood that we were talking about different blood work, as she started muttering something about she’ll check online. In a matter of seconds she found my blood work and printed it, the one she was after. (I have to ask myself why it would make more sense to expect a patient to go all the way to pick up results when she can access them in a matter of seconds?) She printed them and asked for my signed consent form from the screening talk. I handed them to her, and she tsked that I hadn’t filled out a section of the second page. “You were supposed to fill this out at home!” I again apologized, I didn’t know. I don’t recall being told about that second page, and if I was and missed it, I’m truly sorry, but you getting mad at me isn’t helping!! She ordered me to fill that section out while she went to get my blood work results from the printer. She came back and kept asking me questions, while I’m also trying to concentrate and fill out the consent form. It should’ve only taken a minute or so, but it took a little longer as I was upset and shaking because the doctor kept scolding me. In an admirable move of passive agressiveness, she flung my copy of the blood results at me. They would’ve gone flying off the desk if it hadn’t been for my folder lying open there.

From there she told me to lie on the table. I noticed the paper on the table look a bit rumpled, as if someone had already lain there. My normally non-confrontational self probably wouldn’t have said anything (I would rather lay on a table already lain on than risk “insulting” the doctor by asking if it had been changed), but at this point I was already in her bad graces and besides, I’m no longer just speaking up for myself but also the little human inside me. So I asked. And yes, she seemed insulted, and proceeded to explain that the paper rumpled when changing the table, and changed the paper again to prove it to me. Ok ok, thank you, that’s all I needed to know. Assured of a clean table, I laid down. She did the ultrasound, warning me that she would be working in silence and not to be alarmed if she didn’t say anything. I’m sure we were both relieved to be able to proceed in silence, and I was able to enjoy the process. The ultrasound took all of 10-15 minutes, and I got to see much more clearly this time my little baby. I was a bit disappointed that she only turned the heartbeat on once for a split second, other than that it was completely silent in the room. Once she told me I could get up, she handed me the largest wad of paper towel to clean the gel off of my belly, so much that I couldn’t contain it in my arms, while really only needing one square to wipe off the gel. The rest inadvertently fell on the floor, which she swooped in to retrieve and throw away. Ah, the strikes against me are mounting.

I sat back down in the chair opposite the doctor, and she launched into my results. She started by saying that because of my age and other factors, I’m low risk, except that the blood results showed the two hormones, Beta HCG and Papp A, were off, which would put me in the medium risk threshold. This finally put me over and I started to cry. I’m denied any kind of emotional support from my partner being there, the doctor doesn’t treat me kindly, and I get possibly bad news that my baby is at risk? She proceeded to say that my baby appeared perfectly healthy and nothing was off on the ultrasound, and to remember that everything indicates me being low risk except for the blood results being a bit off. She recommended I get the DNA blood work done for the reduced price of 200euro…200euro?! I had thought it was free if someone was medium-high risk or more? No, just half price. I told her nothing would change my mind about keeping my baby, but asked if I could at least talk to my husband first? Maybe he can help me think more clearly if we’d like to go ahead with further testing, so that at least we could prepare and educate ourselves on how best to love and care for a baby with one of these syndromes? She said that was fine, she would be moving on to see other patients, so let the receptionist know when I was ready to sign the paper for or against further testing. As she walked me out she asked if the price of the test would in any way discourage us from continuing. I told her it might, as I’m still trying to compose myself. She then rattled off some form online that we would have to fill out and file first to maybe get a discount. The what what form on the what what site? I was beyond trying to figure out more bureaucracy, so mostly just repeated some of the names of the forms she was telling me about and nodding and going, ok, ok, without having any idea what I was saying. Another doctor came out from her office, saw me standing there in tears talking to my doctor, asked if everything was ok? My doctor assured her we were.

I went outside to find my husband, who was dismayed to see me in tears. I got part of the story out to him and told him I needed to go back in with our answer. We decided not to continue with any testing. So I had to head back in, tell the receptionist I needed to see the doctor again with my answer, wait while trying not to cry and have everyone staring at me, then give the doctor my final answer, “no” to any more testing.

Poor Moez, wondering why his wife is the only one who comes out in tears when he’s seen every other woman come out smiling and glowing, walking away hand-in-hand with their partners and dreaming of their baby.

Both my mom and midwife assured me not to worry, there’s nothing I can do and stressing about it will only make things worse, when there’s probably not anything to worry about anyway. The Lord is in control and knitting this baby in my womb, and he/she will be born as His image bearer, to be loved and cherished!

Chapter 8: Second midwife appointment and pap test

A few days after screening results I was back to see my midwife, this time for a crowd favorite, the pap test. If it’s been a while or you have never done one in Italy, you will have to have it done. If you are between the ages of 25-33 you will probably get the pap, if you are 34 or older you will probably also have the HPV test done.

The original gynecologist had scheduled me a pap test with some other random gynecologist, but my midwife cancelled that appointment and remade it with herself since she would need to do a physical examination anyway, save me time and trouble.

This appointment happened on the same day that all of Italy was locked down for the first time. No actual measures were yet in place, except now my midwife started wearing a mask for my protection and we were supposed to keep 1 meter apart (aside from any actual exams which would prove a mite problematic.) Everything went smoothly, my midwife keeping me well informed of everything she was about to do and making sure I wasn’t stressed about coronavirus.

Favorite takeaway from this appointment:

  • Midwife casually asking me how I got to the appointment? I told her I walked. “Good for you!” A slight pause, then she asked me how far a walk it was for me? About 30 minutes. She then mentioned that walking is very good for me, but that 30 minutes is a bit much for a pregnant woman, so try and take a rest every 10-15 minutes or so. Ah, ok. Yes. The girl who has always walked many miles a day, dragging along anyone unfortunate enough to be with her, has become a delicate flower and must take breaks. I laughed on the inside, and if you knew what a crazy walker I can be (I’m sorry, family and friends!), you would laugh, too.

After the appointment later on my midwife called me because my tessera sanitaria (healthcare card) had expired two days previously, and the lab couldn’t process my pap results without first receiving proof of a new one. Great. In the middle of a pandemic when everything is now closed. In theory you are supposed to receive your new tessera sanitaria in the mail before the old one expires. Didn’t happen. I had to go to the nearest ASL office 30 minutes away, which thankfully was open. There was only one other man there. I’ve never seen it so empty! I promptly received a photocopy of my new tessera sanitaria with the assurance the new one would arrive in the mail within 3 weeks, but for some reason I didn’t completely understand, it is valid only for 4 months instead of the 2 years I was supposed to get. So I will have to renew it once again before this pregnancy is over. Ah well, I was able to send a photo to my midwife and get my results processed.

This marked my last appointment in the first trimester.

Still reading? Click here to read Part 2 of Pregnancy: The Italian Edition or skip ahead to Part 3 of Pregnancy: The Italian Edition








New York Style Cheesecake

Happy December!

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Our bellies may still be lamenting the onslaught of food this past weekend, but planning for Christmas will soon be under way, if it’s not already! Actually, for it just being my husband and I (and baby!) eating a 15lb turkey, we demolished it in good time. Read, the only thing left of the turkey is some turkey broth I made from the bones.

What’s on your Christmas menu? Do you have traditional recipes or try new ones every year? A mix of both? One thing that’s not strictly traditional but I love for Christmas…is cheesecake. It just seems so rich and stately, special enough for my favorite holiday, yet not terribly difficult.

If you’re surprised by that last statement, good. This recipe’s point is to make a bakery-worthy cheesecake attainable in your own kitchen. Cheesecake shouldn’t be intimidating to make. Heed a few simple techniques and the rest is as easy as crushing graham crackers and mixing a few ingredients together.

Tips for making great cheesecake

The most difficult part, at least for me, is baking. Under bake, and it won’t set up. Over bake, and it’ll be a bit dry/crumbly, especially near the edges. It just feels wrong to turn off the oven when the cheesecake is still jiggly in the middle! But it’s supposed to be that way because it works. Trust!

My biggest piece of advice for you, don’t rush your cheesecake. While not difficult, it requires time. Shortcuts will jeopardize the final product. Your ingredients need time to come to room temperature, cheesecakes usually bake an hour or upwards, then there is the gradual cooling, and finally, the refrigeration. All essential for the best cheesecake, no cracks. Other things to remember when making cheesecakes:

  • As mentioned above, it’s important for your ingredients to be room temperature before starting. This may mean pulling out your cream cheese, sour cream, and eggs, etc. first thing in the morning. If it’s particularly cold in your home, you may need to put them near a source of heat. If it’s a holiday baking day, I might put them near the oven that’s giving off heat. You can use a microwave to soften cream cheese, but not eggs. I don’t have a microwave so must stay on top of getting my ingredients out in a timely manner. It’s also possible to stick them in a bowl of warm water to speed up the process.

  • Use full fat ingredients where possible. This is coming from a person who often cuts corners to lighten up dishes, using less sugar, milk instead of cream, and so on. But if you’re going to eat cheesecake, you might as well make it super creamy. I have often used the lower fat Neufchâtel instead of cream cheese in cheesecakes, but there IS a difference. Enough of one for once I am recommending you use the full fat. Take my word for it or try it yourself, but now you know!

  • Use a bain-marie. I’ve made many a cheesecake in my shortish life, sometimes with and sometimes without a bain-marie. A bain-marie is simply a water bath that helps the cheesecake bake evenly thus producing a creamier end product and helps prevent cracks. You might be tempted to skip this step, as I have in the past, but I’ve come to the conclusion that it really does help. A water bath alone can’t save a cheesecake that wasn’t made correctly, but it is one of the keys to a perfect cheesecake.

  • Don’t over mix! In fact, because cheesecake batter shouldn’t be beaten, it’s a good one to mix by hand.

Keeping these simple tips in mind you’re already on your merry way to a fantastic cheesecake.

We’ve all heard of it, but what exactly makes a New York Cheesecake, New York?

To simplify cheesecakes in the most general way possible, there are two kinds. Baked and unbaked. You’ll see unbaked cheesecakes pop up more in hot summer months, but I think most Americans will think of “classic” cheesecake as the baked version. Among the baked variety there are many more categories, I’ve heard of New York style, Chicago style, Pennsylvania-Dutch, Philadelphia, Swedish, Vegan, Roman, Japanese, Savory, among others. Some are made with cream cheese, farmer’s cheese, or ricotta, some are baked in springforms or squarepans. Of the baked variety, probably the most familiar by far is the New York style. And according to some, that’s the only kind that should matter.

In fact, as an American I’m so conditioned to think of cheesecake as the cream cheese based dessert, often in the guise of New York style, that when I try some of the other kinds that use different cheeses, such as ricotta or farmer’s cheese, I don’t like it as well. That’s preference, but for me there is nothing like the silky smooth texture of a cream cheese cheesecake. Here in Italy cheesecake is…weird. Often the cheesecake is more of a semi-freddo or uses ricotta and mascarpone and it’s just not the same. Maybe if it wasn’t called cheesecake I could go into it with more of an open mind. If you’re going to use ricotta, make cannoli!!

A typical cheesecake usually calls for a moderate amount of cream cheese and is  “lightened” with sour cream or heavy cream, whereas a New York style is heavy on the cream cheese, with less sour cream or heavy cream. NY style will usually call for 2lbs (32oz or four 8oz blocks; that’s roughly 900g) of cream cheese, has a graham cracker crust, and maybe just a touch of lemon juice or vanilla extract for flavor, nothing more. The density and richness of the cheesecake speaks for itself and needs no more extra fluff. The original recipe used at The Cheesecake Factory uses the iconic sour cream topping. The first time I ever made a cheesecake with a sour cream topping I thought that was the weirdest thing, but it’s so good. You can choose to make a sour cream topping, use a fruit topping, dust with powdered sugar, or just leave your cheesecake plain, as you can see I did in these photos. It might have looked more picture perfect with a topping but I honestly love how it looks with its golden and crackless top.

And that’s it. New York style cheesecake is just a richer, denser, no frills cheesecake. And when done well, as I hope you’ll agree with me this recipe does, it needs nothing else.

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Recipe adapted from Butternut Bakery


New York Style Cheesecake

Serves 12-16

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Ingredients:

For the Graham Cracker Crust

  • 12 sheets / 170g graham crackers

  • 1/3 cup / 66g sugar

  • 1/2 cup / 113g butter, melted

  • 1/2 tsp cinnamon, optional

  • 1/8 tsp salt

For the Filling

  • 32oz / 900g cream cheese, room temperature

  • 1 1/2 cups / 300g sugar

  • 3 Tbsp / 23g cornstarch

  • 4 eggs + 1 egg yolk

  • 2 tsp / 10g vanilla extract

  • 2 tsp / 10g lemon juice

  • 1 cup / 245g sour cream, room temperature

Directions:

Make the Graham Cracker Crust

Oven preheated to 350°F / 177°C. Lightly grease a 9in / 23cm springform pan. Line the sides by cutting two or three strips of parchment paper that are a little bit wider than the springform sides are tall, about 5in / 13cm, and wrap them around the inside of the springform. The parchment paper should rise up a little higher than the sides.

  1. Finely crush graham crackers with a rolling pin or in a food processor. Add sugar, butter, cinnamon, and salt to the graham cracker crumbs in a large bowl or pulse in the processor until graham cracker crumbs are evenly moistened, like wet sand.

  2. Press mixture evenly and firmly into the bottom and up the sides of the springform pan, reaching almost to the top.

  3. Bake in preheated oven for 10 minutes; remove and let cool.

Make the Filling

Reduce oven temperature to 305°F / 152°C. Place one oven rack in the middle and the second below it. Place a large baking dish on the bottom rack. Bring a quart or so of water to boil while you make the cheesecake filling.

  1. In a large bowl combine cream cheese, sugar, and cornstarch with a rubber spatula. The mixture should be smooth.

  2. Add eggs and yolk one at a time, mixing well after each addition.

  3. Add vanilla and lemon juice, mixing until smooth.

  4. Add sour cream, mixing just until combined.

  5. Pour filling over cooled crust, gently tap pan on counter to encourage any air bubbles to come up.

  6. Place cheesecake in oven on the middle rack and pour the boiling water into the baking pan on the rack below. Bake for about 1 hour 40 minutes or until 1-2in / 2.5-5cm of the edges of the cheesecake are set and the center is still jiggly when lightly shaken.

  7. Turn off the oven and crack the oven door, leaving the cheesecake inside for 1 hour.

  8. Remove cheesecake from oven and let cool the rest of the way. Once cool, cover cheesecake and refrigerate for 8 hours or overnight.

  9. Remove sides of springform, top cheesecake if so desired, and serve!

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Jenny’s Notes:

  • When pressing the graham cracker mixture into the springform pay special attention that the corners don’t get too thick.

  • It might seem unusual to mix a cheesecake by hand, but it’s the simplest and safest way to ensure you’re not incorporating excess air into the batter. You can use a stand mixer or hand held mixer, but only use the lowest speed. While it’s important for the cheesecake batter to be well combined and smooth, too much air that inevitably gets incorporated when over beaten can lead to the cheesecake cracking.

  • Most often cheesecake recipes call to place the cheesecake IN the bain-marie, but this recipe has you place the cheesecake on the rack ABOVE the bain-marie, so they’re not touching. Why? It’s easier and it works! If you however wish to place the cheesecake in the water bath (if your oven only has one rack or any other reason) first wrap the outside of your springform in tinfoil to keep the water out.

New York Style Cheesecake
Yield 12-16 Servings
Author
Prep time
45 Min
Cook time
1 H & 40 M
Inactive time
9 Hour
Total time
11 H & 25 M

New York Style Cheesecake

Classic New York Cheesecake is rich, dense, slightly tangy and oh so creamy.
Cook modePrevent screen from turning off

Ingredients

For the Graham Cracker Crust
For the Filling

Instructions

Make the Graham Cracker Crust
  1. Oven preheated to 350°F / 177°C. Lightly grease a 9in / 23cm springform pan. Line the sides by cutting two or three strips of parchment paper that are a little bit wider than the springform sides are tall, about 5in / 13cm, and wrap them around the inside of the springform. The parchment paper should rise up a little higher than the sides.
  2. Finely crush graham crackers with a rolling pin or in a food processor. Add sugar, butter, cinnamon, and salt to the graham cracker crumbs in a large bowl or pulse in the processor until graham cracker crumbs are evenly moistened, like wet sand.
  3. Press mixture evenly and firmly into the bottom and up the sides of the springform pan, reaching almost to the top.
  4. Bake in preheated oven for 10 minutes; remove and let cool.
Make the Filling
  1. Reduce oven temperature to 305°F / 152°C. Place one oven rack in the middle and the second below it. Place a large baking dish on the bottom rack. Bring a quart or so of water to boil while you make the cheesecake filling.
  2. In a large bowl combine cream cheese, sugar, and cornstarch with a rubber spatula. The mixture should be smooth.
  3. Add eggs and yolk one at a time, mixing well after each addition.
  4. Add vanilla and lemon juice, mixing until smooth.
  5. Add sour cream, mixing just until combined.
  6. Pour filling over cooled crust, gently tap pan on counter to encourage any air bubbles to come up.
  7. Place cheesecake in oven on the middle rack and pour the boiling water into the baking pan on the rack below. Bake for about 1 hour 40 minutes or until 1-2in / 2.5-5cm of the edges of the cheesecake are set and the center is still jiggly when lightly shaken.
  8. Turn off the oven and crack the oven door, leaving the cheesecake inside for 1 hour.
  9. Remove cheesecake from oven and let cool the rest of the way. Once cool, cover cheesecake and refrigerate for 8 hours or overnight.
  10. Remove sides of springform, top cheesecake if so desired, and serve!

Notes

  • Room temperature ingredients are essential for making a cheesecake correctly!
  • While I'm for lightening up recipes to make them healthier, cheesecake is one area I fully endorse using full-fat ingredients!
  • When pressing the graham cracker mixture into the springform pay special attention that the corners don’t get too thick.
  • It might seem unusual to mix a cheesecake by hand, but it’s the simplest and safest way to ensure you’re not incorporating excess air into the batter. You can use a stand mixer or hand held mixer, but only use the lowest speed. While it’s important for the cheesecake batter to be well combined and smooth, too much air that inevitably gets incorporated when over beaten can lead to the cheesecake cracking.
  • Most often cheesecake recipes call to place the cheesecake IN the bain-marie, but this recipe has you place the cheesecake on the rack ABOVE the bain-marie, so they’re not touching. Why? It’s easier and it works! If you however wish to place the cheesecake in the water bath (if your oven only has one rack or any other reason) first wrap the outside of your springform in tinfoil to keep the water out.


Nutrition Facts

Calories

591.48

Fat

40.97 g

Sat. Fat

22.97 g

Carbs

49.39 g

Fiber

0.59 g

Net carbs

48.80 g

Sugar

37.88 g

Protein

8.53 g

Cholesterol

185.41 mg

Sodium

396.34 mg

Nutritional information is approximate. Based on 12 servings.

NY style cheesecake, new york cheesecake, best cheesecake, cheesecake troubleshooting,
dessert, cheesecake
American
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Thoughts on Pregnancy

I’m branching out a bit today, starting a new series or something akin to one that is a bit outside my usual of food and Italy. Of course, I spent all of my pregnancy in Italy so it will eventually tie in. Being currently under lockdown with a newborn as the second wave of Covid-19 rocks Italy, these thoughts and musings are starting to want to come out. While writing used to be the school task I abhorred, ironically I now find it enjoyable and even therapeutic when I write of my own initiative. Mostly these thoughts of late have to do with pregnancy, birth, and babies.

Those are pretty significant things in a person’s life, and there’s a reason why women love sharing their birth stories and reading them, especially when pregnant the first time (not just me reading them like they’re going out of style, right?). It’s a miracle of life, it’s natural, and well, life changing. So while some upcoming posts might focus on these subjects, I think it’s also important to note that this might not be an easy subject for everyone, and if you don’t want to read any further, well, you’re not missing out on much. I don’t take lightly my smooth pregnancy and healthy baby. A woman is whole and worthy, children or not. I want you to know that, as some of these posts may unabashedly proclaim how CRAZY COOL pregnancy and birth and babies are. And while it can be an instant connection between women, I also realize that not everyone can relate, and that’s not always by choice. I see you. I hear you. If you’re a mom reading this, you’re beloved. If you’re not a mom reading this, you’re beloved. That’s all.

Yes, pregnancy, birth, and babies are big life things. Huge, actually. I’ve only been pregnant once, given birth once, and only have one baby. Which makes me an expert and I’ll be sure to share with you all the tips and tricks. Just kidding. As you can see, my resume does not make me an expert in the field, I’m still green. A very green field. But I did experience these things in Italy, which is not my home country, culture, or language. During a world pandemic. With no family around except my husband, and moving apartments/cities. So as usual, the stories and observances just may help someone, or at the very least, provide some entertaining reading.


Thoughts on Pregnancy

IMG_3599.jpg

What follows is purely my experience and musings. That might be obvious, but if you’ve seen the interwebs and how people act on them of late, you’ll understand that it’s necessary, even on the silliest of posts, to have some kind of disclaimer.

Being pregnant wasn’t as hard as I was expecting

Maybe this was partly the cultural narrative I saw so much, and partly our age of “bringing awareness” and “normalizing” certain things, which is OK and good most of the time. But when I’m looking at our cultural depiction of pregnancy and seeing all these women being “real” on social media about their pregnancies, birth, postpartum, and parenting, I began to get the idea that pregnancy was going to be this constant battle of symptoms and misery. Then the opposite turned out to be true. Don’t get me wrong, you’re growing another child, it’s not a walk in the park. It’s fascinating just how different each woman and each pregnancy can be.

Lightning crotch? Baby bouncing on the bladder? Stretch marks? Mood swings? Lower back pain? What are those? I think I really did have a relatively easy pregnancy, with much grace from the Lord helping me get through not only the physical aspects of carrying a child, but the mental stress of 2020. I did have my share of symptoms, just maybe not the worst, or all of them together. Of course nausea, headaches, (but Tylenol often worked which is a miracle), fatigue, third trimester insomnia, and significant edema (fluid retention; third trimester during a hot Florentine summer with no AC will do that).

Then there were the fun parts of pregnancy! I enjoyed how amazing food tasted all the time, the kindness strangers bestowed, everyone always guessing boy or girl once they discovered we chose not to find out, the baby movements! The superhuman smell could go both ways. I loved walking down the street narrating what people were making for lunch inside their apartments. “Oh someone is frying onions and garlic in butter…ope, they just added some red bell peppers…” … “oh that smells like a wonderful tomato sauce, I want their recipe!” … “do you think that house would pity a hungry pregnant woman and invite her in for a roast chicken lunch??” Anything anyone else was eating, that’s what I then craved. On the other hand, all the unsavory smells were also amplified, and everything in between. One evening I asked my husband if he smelled smoke, as if something was burning. He didn’t. We were inside the apartment with all windows closed. The next day we were walking and about a quarter mile from our apartment there was a small spot where something had burned near the trash bins. I turned to my husband, “HA see?!” Something did burn, haha!

I didn’t turn into a whale

I don’t know why, but I completely expected to turn into a whale, and I was ok with that, if that meant baby was growing and healthy! Neither the bump nor weight gain reached my imagination’s expectation. I also think that I was expecting a bump that was worthy of a triplet pregnancy. Not complaining! Although my Italian midwife certainly made me feel like I was nearing elephant status, but the edema as previously mentioned did get me. By August my feet looked like clubs and I had lost all sight of any once prominent veins. And a puffy face. It happened gradually enough it didn’t particularly bother me, and even if it had, it’s well worth it!

It’s amazing how 9 months was the perfect amount of time to get used to the idea of having a baby

9 months is so long. It’s the better part of a year! And yet, 9 months is so short. Am I prepared to be a parent?? Longing and dreading the end of the 9 months. It’s amazing how those 40ish weeks are exactly the time I needed for it to sink in, that I was going to be mommy and there is no looking back from parenthood. Well, at least to get to that point where you’re as mentally prepared as you can be without it actually happening, ya know? God knew what He was doing when He made it 9 months!

A whole new wardrobe wasn’t needed

Naturally, as I had expected to turn into a glowing whale, I also expected to need a whole new wardrobe. While this might be some women’s dream (the wardrobe not the whale part), this thought only served to stress me out. I have to spend how much money on clothes that I’ll only wear a few months?? (I realize there could be future pregnancies, but what if the third trimester doesn’t fall in the summer again?) However, I was pleasantly surprised that some clothes in my closet fit the whole pregnancy! It helps that I wear a lot of flowy dresses and skirts and several of them have some choice pieces of elastic that apparently work great for expanding waistlines. I should keep those in mind for Thanksgiving…

Not finding out the gender of our baby was a lot harder than I expected

No, not because the suspense was killing me, I was actually completely at terms with not knowing, but because it’s so hard to find cute neutral colors for anything baby! I kept finding myself wishing I knew because gosh, there’s really cute boy clothes and really cute girl clothes, but I can’t get any of them until after baby is born, but we need to be prepared! While gray is nice to offset some of the pink and blue tones, it’s a bit of bummer when all you can find is gray and white. Green is such a nice color. Why don’t they make more green?? Even trying to find a baby comb. Pink or blue? Uh. Where’s your gray? Haha. I managed to find a mint green one hidden in the back. Italy, at least Florence, has a poor selection of baby stores and what it does have, are high prices. I really missed the ease of American shopping in these times. Even Amazon Italy didn’t have much. Add on top of that the seemingly interrupted supply chains, after adding something to my baby list it would become unavailable within a week, or the price would jump all around dramatically. No thanks, I don’t want to pay €15 for a small bottle of baby shampoo.

All of the non-scientific ways to guess baby’s gender are highly enjoyable

Oh yeah, I tried all the tricks and read all the old midwives’ tales, just for fun.

  • According to the Chinese Gender Predictor, I was having a girl

  • The ring test predicted girl

  • By the way I carried and the shape of my bump, boy, as many strangers enjoyed informing me!

  • Nausea only in the first trimester, boy, although some say no nausea means boy, so I guess that could go either way. But with people I know, the former was true, so I went with boy on this one!

  • I wanted more salty things and wasn’t as sweets crazy as I normally am, seeming to indicate boy

  • Heartbeat, my mom’s favorite “fun” indicator. Baby’s heartbeat hovered between 145-155 usually, stubbornly in the middle, although slightly hovering towards girl.

  • The pregnancy “glow.” My acne actually went away while pregnant, yay! Which would mean boy, as they give you the glow, and baby girls supposedly steal your beauty. On the other hand, my Tunisian sister-in-law said the opposite, I was “even prettier” (Aw gee) and therefore I was having a girl.

What did I think I was having? A boy. My husband thought so, too. As did 95% of Italians whom I had interactions with or were simply passing me on the street. I thought I was having a boy because, besides instinct, I was craving not just salty things but heavy “man” food I don’t normally even like, think hamburgers and French fries and just MEAT in general. I normally could easily survive as a vegetarian. Beyond that, the morning sickness seemed a successful indicator for several people I know, besides swelling I mostly had a basketball out front, and a ahem, fuzzy belly. It looked like I had the linea nigra from afar but really it was just a line of fine hair! I only discovered that I did in fact have a faint linea nigra after I gave birth.

Ah, pregnancy can be a funny thing!


And there you go, a bunch of information you didn’t need to know! In the works, what it’s like being pregnant and having a baby in Italy!

Homemade Pancake Mix

Updated May 23, 2024

Last week I shared with you my favorite buttermilk pancake recipe: my mom’s, of course! Today I’ll share with you the dry pancake mix that is always sitting in a large glass jar in the pantry, ready to be made into fluffy golden pancakes just as easy as a store-bought mix.

IMG_3216.jpg

For the pancake recipe, click here!

Pancakes are always a good idea. Lazy Saturday mornings, brunch with friends, dinner when you desperately need to go grocery shopping…brinner, anyone? Pancakes can be whipped up at a moment’s notice, and my children are never sad about this decision. With this mix, pancakes become even easier to make, as half the work is already done for you.

Making homemade pancake mix is as simple as whisking together 5 dry ingredients, putting them in a jar, then taping on some instructions. You’ll walk by the pancake mixes in the store from now on and cackle because you have something better and healthier at home! Mwahaha.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe from my mama


Homemade Pancake Mix

Makes enough for about 10 batches of pancakes

Ingredients:

  • 10 cups / 1,200g all-purpose flour

  • 8 Tbsp (1/2 cup) / 112g baking powder

  • 1/2 cup / 100g sugar

  • 4 tsp / 20g salt

  • 2 cups / 250g powdered instant milk

Directions:

  1. In a large bowl, whisk together all ingredients until thoroughly combined. Transfer to a large jar or container with lid.

  2. Tape to the jar the following instructions:

    Combine 1 1/4 cups dry mix with:

    1 cup water or milk

    2 Tbsp oil

    1 egg

  3. When preparing a batch of pancakes, preheat a lightly greased griddle or pan to 375°F / 190°C. Combine the wet ingredients with the dry ingredients until just combined, little lumps are ok. Pour desired amount onto griddle and cook until the bubbles in the batter don’t immediately fill in when they pop and edges look dry; flip and cook second side until golden.

Jenny’s Notes:

  • If you don’t have or prefer not to use powdered milk, simply leave it out and make sure to use buttermilk or milk of choice instead of water when making up a batch. The powdered milk makes for richer pancakes, but it is not strictly necessary. I like using buttermilk/milk when making pancakes even if there’s already powdered milk! Extra delicious.

  • If your pancakes are getting beyond golden before they’re cooked through, lower the heat of your pan.

Homemade Pancake Mix
Yield 10 batches
Author
Prep time
10 Min
Total time
10 Min

Homemade Pancake Mix

Homemade dry pancake mix to make pancakes even easier and quicker to whip up at a moment's notice

Ingredients

Instructions

  1. In a large bowl, whisk together all ingredients until thoroughly combined. Transfer to a large jar or container with lid.
  2. Tape to the jar the following instructions: Combine 1 1/4 cups dry mix with: 1 cup water or milk - 2 Tbsp oil - 1 egg
  3. When preparing a batch of pancakes, preheat a lightly greased griddle or pan to 375°F / 190°C. Combine the wet ingredients with the dry ingredients until just combined, little lumps are ok. Pour desired amount onto griddle and cook until the bubbles in the batter don’t immediately fill in when they pop and edges look dry; flip and cook second side until golden.

Notes

  • If you don’t have or prefer not to use powdered milk, simply leave it out and make sure to use buttermilk or milk of choice instead of water when making up a batch. The powdered milk makes for richer pancakes, but it is not strictly necessary. I like using buttermilk/milk when making pancakes even if there’s already powdered milk! Extra delicious.
  • If your pancakes are getting beyond golden before they’re cooked through, lower the heat of your pan.


Nutrition Facts

Calories

494.19

Fat

1.66 g

Sat. Fat

0.49 g

Carbs

105.92 g

Fiber

3.26 g

Net carbs

102.65 g

Sugar

10.30 g

Protein

13.27 g

Sodium

1977.86 mg

Cholesterol

2.00 mg

Nutritional information is approximate. Based on one batch of dry pancake mix.

pancakes, American breakfast, fluffy pancakes, best buttermilk pancakes, recipe
breakfast
American
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Coconut Curry Lentil Soup

Last Updated September 6, 2024

Adjustments.jpeg

I was never a big fan of lentils growing up, but the past couple of years I’ve really been appreciating their nutritious versatility. So when I saw a recipe called “Best Lentil Soup” I wanted to try it. At the same time I was very skeptical. Best? In the whole wide world? I kinda doubt it. But now I want to try it to see just how good it is, because it probably is good. But best is a really big word.

Do you know what? This is a really good lentil soup. I’m taking out that word “best” because I certainly have not tried all the lentil soups in the world, and don’t feel that this soup could accurately make that claim without trying hundreds more lentil soups. But it IS delicious. It’s creamy, comforting, and leaves your tummy feeling all warm and fuzzy and satisfied. It has a bit of zing from ginger and curry, and a bit of acidity from fresh lemon to round off the creamy coconut base. Plus it comes together quickly and is freezer friendly.

So if you, like me, are craving and enjoying all the comforting food and clothes and activities that come with fall, then you should try out this soup!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe lightly adapted from Love and Lemons


Coconut Curry Lentil Soup

Serves 4-6

Ingredients:

Adjustments.jpeg
  • 2 Tbsp / 28g oil

  • 1 medium onion, finely chopped

  • 4 garlic cloves, minced

  • 3 Tbsp fresh ginger, grated

  • 1 Tbsp mild curry powder

  • 1/4 tsp crushed red pepper flakes

  • 28oz / 800g canned fire-roasted or regular diced tomatoes

  • 1 cup dry lentils

  • 2 1/2 cups / 593g water

  • 1 14oz / 400g can coconut milk

  • Salt and pepper to taste

  • Generous handful of cilantro, roughly chopped

  • Lemon or lime wedges, for serving

Directions:

  1. Heat oil in a large pot over medium heat. Add onion and cook until translucent and soft, about 5 minutes, stirring occasionally.

  2. Add garlic, ginger, curry powder, and red pepper flakes. Cook until fragrant, 1-2 minutes, stirring frequently.

  3. Add in the tomatoes, lentils, water, coconut milk, a generous pinch of salt and pepper. Bring to a boil then turn down heat. Cover and simmer for 25-35 minutes, or until lentils are tender, stirring occasionally. Taste and adjust salt and pepper, as desired.

  4. Turn off heat and stir in cilantro. Serve with lemon wedges and crusty bread, rice, or your choice of side.

Jenny’s Notes:

  • This can also be made in the crockpot! Simply add all ingredients except for cilantro and lemon to a slowcooker and cook on low 6-8 hours or on high 3-4 hours, until lentils are tender. Stir in cilantro just before serving.

  • The length of time until lentils are tender will depend on the type you are using, whether brown, green, red, etc., and all work just fine in this recipe.

  • If soup becomes too thick, add more water as needed to thin it out.

Coconut Curry Lentil Soup
Yield 4-6
Author
Prep time
15 Min
Cook time
35 Min
Total time
50 Min

Coconut Curry Lentil Soup

Creamy coconut curry lentil soup with lemon and cilantro
Cook modePrevent screen from turning off

Ingredients

Instructions

  1. Heat oil in a large pot over medium heat. Add onion and cook until translucent and soft, about 5 minutes, stirring occasionally.
  2. Add garlic, ginger, curry powder, and red pepper flakes. Cook until fragrant, 1-2 minutes, stirring frequently.
  3. Add in the tomatoes, lentils, water, coconut milk, a generous pinch of salt and pepper. Bring to a boil then turn down heat. Cover and simmer for 25-35 minutes, or until lentils are tender, stirring occasionally. Taste and adjust salt and pepper, as desired.
  4. Turn off heat and stir in cilantro. Serve with lemon wedges and crusty bread, rice, or your choice of side.

Notes

  • This can also be made in the crockpot! Simply add all ingredients except for cilantro and lemon to a slowcooker and cook on low 6-8 hours or on high 3-4 hours, until lentils are tender. Stir in cilantro just before serving.
  • The length of time until lentils are tender will depend on the type you are using, whether brown, green, red, etc., and all work just fine in this recipe.
  • If soup becomes too thick, add more water as needed to thin it out.


Nutrition Facts

Calories

470.36

Fat

29.45 g

Sat. Fat

19.52 g

Carbs

42.84 g

Fiber

8.43 g

Net carbs

34.41 g

Sugar

4.14 g

Protein

15.62 g

Cholesterol

0.00 mg

Sodium

160.15 mg

Nutritional information is approximate. Based on 4 servings.

Vegan, gluten-free, curry, best lentil soup
Dinner, soup
American
Did you make this recipe?
Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs
Adjustments.jpeg

Momsy's Pancakes

7CCA3EAB-FC24-468B-AC50-AD97ADBD242E.jpg

Last Updated September 8, 2024

As the weather cools down, what could possibly be better than flipping some fresh, hot pancakes off the griddle?

Well, let’s be honest, whether the weather is heating up, cooling down, stagnant, or generally doing its weather-pattern-season thingy, are pancakes ever not a good idea?

Thought not.

Breakfast, lunch, dinner. Summer. Winter. Inside. Outside. Buttermilk. Pumpkin. Lemon poppyseed. There is always room for a plate of pancakes at the table!

Growing up I can’t say we had a family tradition of eating pancakes on a specific day of the week. It was more of a, whenever the fancy hits you. My mom would make a up a large batch of homemade dry pancake mix (you can get that recipe here), then tape instructions to the jar of how much wet ingredients to add, to be whipped up at a moment’s notice. My dad makes maple syrup every spring and there are always quarts of the liquid gold in the pantry, so we were always pancake ready.
When my nieces and nephews were younger they spent a lot of time at our house, and pancakes were a regular deal. Especially my oldest niece, Gwen, could pack them away! From the time she was a toddler she would eat more than anyone, a stack of 4 or more. It was actually amazing she could fit that many in her tiny body. Realize that we make big pancakes, the size of your face or a large dinner plate. I usually eat 2. The first time I ate pancakes at a friend’s house when I was little the mom seemed surprised I only wanted two. I realized why when two itty bitty pancakes arrived in front of me. Oh. I’ll take 8 more, please. Plus, my friend’s mom made them with chocolate chips and my mom usually didn’t let us, too much sugar. ;)

The pancake recipe below is my mom’s basic recipe, it’s wonderful as-is for a buttermilk pancake, or a base for any add-ins you want, whether that be chocolate chip, raspberry, gingerbread, apple-cinnamon, or whatever your taste-buds can dream up!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe from my mama


Buttermilk Pancakes

Serves 1-2

Ingredients:

  • 1 cup / 120g flour

  • 2 1/2 tsp baking powder

  • 2 1/2 tsp sugar

  • 1/2 tsp salt

  • 1 cup / 237g buttermilk

  • 1 egg

  • 2 Tbsp / 28g oil

  • up to 1 cup / 250g sourdough discard, optional

Directions:

Preheat a lightly greased griddle or large pan over medium heat (375°F / 290°C if using an electric griddle.)

  1. In a medium bowl whisk together flour, baking powder, sugar, and salt.

  2. In another bowl, combine buttermilk, egg, oil, and sourdough discard, if using. Add to dry ingredients and mix until just moistened. Lumps are ok as long as they’re not too big.

  3. Pour pancake batter to desired size (or shape!) on hot griddle, repeat as you have room, but making sure to leave about an inch / 2cm between pancakes. Flip after a couple minutes or a when the edges look dry and the bubbles towards the middle pop but don’t immediately fill in. Cook for a few minutes on the second side, until golden. Repeat until batter is gone.

  4. Serve hot with butter and maple syrup, or your favorite toppings such as peanut butter, honey, powdered sugar, jams, fruit, Nutella, etc.

Jenny’s Notes:

IMG_3216.jpg
  • Pancakes are easy, quick, and delicious, and also very easy to fit to your dietary needs and choices. With the exception of the baking powder, every ingredient can be substituted or even omitted at times. Even then, some use baking soda instead of baking powder or a combo of the two. Just don’t do more than one, maybe two substitutions at a time without risking the quality of your pancakes. So don’t be frying’ up flour, water and baking powder, okayyyy?

    - Replace flour with a gluten-free flour or flour of your choice. My mom likes grinding oats in a food processor to make oat flour pancakes. I also like substituting part of the flour with buckwheat.
    - Omit sugar if desired. I used to not eat sugar during the week and simply left out the sugar so I could still enjoy pancakes. I recommend leaving it in, though, as it rounds out the flavor of the pancake, especially if you use toppings that aren’t as sweet as maple syrup.
    - If you don’t have buttermilk, you can make it at home by adding 1 Tbsp / 14g vinegar or lemon juice to a 1 cup measure and filling up to the 1 cup mark (223g) with milk. You can also use plain ol’ water in a pinch, or alternative milks as desired!
    - If you don’t have or don’t eat eggs, try using a flax egg, or you can also leave the egg out.
    - For the oil, use whichever oil you prefer. A neutral baking oil is best for a classic pancake taste, but that doesn’t mean you can’t use olive or coconut oil if that’s what you prefer. Or even melted butter. Also, the oil can be left out if need be.

Fluffy Buttermilk Pancakes
Yield 1-2
Author
Prep time
5 Min
Cook time
10 Min
Total time
15 Min

Fluffy Buttermilk Pancakes

Classic, fluffy, buttermilk pancakes hot off the griddle in 15 minutes! Plus substitutions to make delicious pancakes for your dietary needs.
Cook modePrevent screen from turning off

Ingredients

Instructions

  1. Preheat a lightly greased griddle or large pan over medium heat (375°F / 290°C if using an electric griddle.)
  2. In a medium bowl whisk together flour, baking powder, sugar, and salt.
  3. In another bowl, combine buttermilk, egg, and oil. Add to dry ingredients and mix until just moistened. Lumps are ok as long as they’re not too big.
  4. Pour pancake batter to desired size (or shape!) on hot griddle, repeat as you have room, but making sure to leave about an inch / 2cm between pancakes. Flip after a couple minutes or a when the edges look dry and the bubbles towards the middle pop but don’t immediately fill in. Cook for a few minutes on the second side, until golden. Repeat until batter is gone.
  5. Serve hot with butter and maple syrup, or your favorite toppings such as peanut butter, honey, powdered sugar, jams, fruit, Nutella, etc.

Notes

  • Pancakes are easy, quick, and delicious, and also very easy to fit to your dietary needs and choices. With the exception of the baking powder, every ingredient can be substituted or even omitted at times. Even then, some use baking soda instead of baking powder or a combo of the two. Just don’t do more than one, maybe two substitutions at a time without risking the quality of your pancakes. So don’t be frying’ up flour, water and baking powder, okayyyy?

- Replace flour with a gluten-free flour or flour of your choice. My mom likes grinding oats in a food processor to make oat flour pancakes. I also like substituting part of the flour with buckwheat.

- Omit sugar if desired. I used to not eat sugar during the week and simply left out the sugar so I could still enjoy pancakes. I recommend leaving it in, though, as it rounds out the flavor of the pancake, especially if you use toppings that aren’t as sweet as maple syrup.

- If you don’t have buttermilk, you can make it at home by adding 1 Tbsp / 14g vinegar or lemon juice to a 1 cup measure and filling up to the 1 cup mark (223g) with milk. You can also use plain ol’ water in a pinch, or alternative milks as desired!

- If you don’t have or don’t eat eggs, try using a flax egg, or you can also leave the egg out.

- For the oil, use whichever oil you prefer. A neutral baking oil is best for a classic pancake taste, but that doesn’t mean you can’t use olive or coconut oil if that’s what you prefer. Or even melted butter. Also, the oil can be left out if need be.

Nutrition Facts

Calories

448.68

Fat

18.02 g

Sat. Fat

2.44 g

Carbs

58.48 g

Fiber

1.63 g

Net carbs

56.85 g

Sugar

11.17 g

Protein

13.26 g

Cholesterol

97.74 mg

Sodium

1452.78 mg

Nutritional information is approximate, based on 2 servings.

buttermilk pancakes, homemade pancakes recipe, hot cakes, griddle cakes, best
breakfast
American
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Homemade Italian Dressing

Last Updated September 6, 2024

Simple goodness: Arugula tossed with Homemade Italian Dressing

Simple goodness: Arugula tossed with Homemade Italian Dressing

Have you ever thought to make homemade Italian dressing? I certainly hadn’t, until this summer, as it’s usually something I buy. Why bother making it homemade when it’s cheap and I really don’t use it that often? Except for pasta salad, and I’ve been allll about the pasta salads this summer.

First I wanted the classic creamy pasta salad (dressing made with mayo and mustard), then the Italian dressing pasta salad, then I started going off and making up my own, like this Greek Pasta Salad I posted a couple weeks ago. But you know what’s ironic? You can’t find Italian dressing in Italy. Italian dressing is very American. Italians dress their salads with a quality olive oil, salt and pepper, generally speaking. One time I was in Switzerland grocery shopping and saw American dressing. I’m American and had no idea what it was. It was creamy, maybe like Ranch? Haha. I was amused. I wonder if that’s how Italians feel about Italian dressing.

Being in Italy with no Italian dressing ready made at the store, I figured I would see if I could find a homemade recipe. Surreeee there are plenty on the interwebs! And easy enough ingredients, you probably have them all on hand, as I did. Olive oil, vinegar, some spices…I looked at several different recipes, looked up the ingredients for “classic” Kraft Italian dressing, and combined a few of them to create a bit of my own version. It’s tangy and got the job done! Success. Made a delicious pasta salad and had a bit leftover even to dress some regular ol’ salads.

It probably won’t taste exactly like the store bought version, but maybe better if you’re not a die-hard Kraft fan? Some of the ingredients listed on the Kraft Zesty Italian dressing are a bit vague, like “spice,” which can be hard to replicate, but the bright side is that you can control the quality and freshness of ingredients going into your dressing. Better yet, no preservatives at all!

Great for salads, pasta salad, marinades for all types of proteins!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Kraft, Five Heart Home, and the Whole Cook


Homemade Italian Dressing

Makes about 1 cup dressing

I clearly need to figure out how to attractively photograph liquids…and find my whisk. (Recently moved apartments.) But hey, forks work, too!

I clearly need to figure out how to attractively photograph liquids…and find my whisk. (Recently moved apartments.) But hey, forks work, too!

Ingredients:

  • 3/4 cup / 168g extra virgin olive oil

  • 1/4 cup / 60g red or white wine vinegar

  • 1 tsp / 5g lemon juice

  • 1 tsp / 7g honey

  • 3/4 tsp dried basil

  • 1/2 tsp dried oregano

  • 1/2 tsp garlic powder

  • 1/2 tsp salt

  • 1/4 tsp onion powder

  • 1/4 tsp crushed red pepper

  • 1/4 tsp black pepper

  • 1/4 cup / 25g grated parmesan cheese, optional

Directions:

  1. Whisk or shake all ingredients together; taste and adjust seasonings as desired.

  2. Store in fridge, shake well before using.

Jenny’s Notes:

  • This is one of those very versatile and very easily adjustable recipes, no one says you have to follow this one to a T! If you don’t have red or white wine vinegar, use what you have on hand. Even the olive oil can be switched out for what you have. While olive oil will give you the heartiest flavor, technically Kraft uses a bunch of rather junkier oils that don’t add much to the flavor profile (soybean, canola), but oils do tone the vinegar in dressings/vinaigrettes. The spices can be upped if you want a very zesty dressing, or you can add another teaspoon of honey to help tone it down a bit.

  • You could also finely dice red bell pepper to add to this instead of the crushed red pepper, but that seemed like more work than I wanted to put in for this “whip up” type recipe. Plus, I like the touch of added spice, even if not original.

Homemade Italian Dressing
Yield 8
Author
Prep time
10 Min
Total time
10 Min

Homemade Italian Dressing

Homemade zesty Italian dressing is simple, uses pantry ingredients, and doesn't have any preservatives like store-bought versions.
Cook modePrevent screen from turning off

Ingredients

Instructions

  1. Whisk or shake all ingredients together; taste and adjust seasonings as desired.
  2. Store in fridge, shake well before using.

Notes

  • This is one of those very versatile and very easily adjustable recipes, no one says you have to follow this one to a T! If you don’t have red or white wine vinegar, use what you have on hand. Even the olive oil can be switched out for what you have. While olive oil will give you the heartiest flavor, technically Kraft uses a bunch of rather junkier oils that don’t add much to the flavor profile (soybean, canola), but oils do tone the vinegar in dressings/vinaigrettes. The spices can be upped if you want a very zesty dressing, or you can add another teaspoon of honey to help tone it down a bit.
  • You could also finely dice red bell pepper to add to this instead of the crushed red pepper, but that seemed like more work than I wanted to put in for this “whip up” type recipe. Plus, I like the touch of added spice, even if not original.

Nutrition Facts

Calories

204.62

Fat

21.89 g

Sat. Fat

3.39 g

Carbs

1.58 g

Fiber

0.14 g

Net carbs

1.44 g

Sugar

0.75 g

Protein

0.98 g

Sodium

202.78 mg

Cholesterol

2.69 mg

Nutritional information is approximate. Based on 8 servings of 2 Tbsp each and includes parmesan cheese.

Homemade Italian dressing recipe, copycat Zesty Kraft Dressing, Greek dressing
Condiment
American
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Living in Italy: Culture Shock?

IMG_2156.jpg

Did you experience culture shock the first time you came to visit or live in Italy?

I wrote “culture shock” as a question in the title because this is something I occasionally chew on. Sometimes we tend to throw around words without thinking about what they actually mean, and after awhile some words start to lose their real meaning or their sharpness. I think one of those words, or phrases, is “culture shock.”

This phrase includes the word “shock.” Consider quickly the definition of shock which I just copy and pasted from the Merriam Webster Online Dictionary:

1a(1) : a sudden or violent mental or emotional disturbance. (2) : a disturbance in the equilibrium or permanence of something. b : something that causes such disturbance the loss came as a shock. c : a state of being so disturbed were in shock after they heard the news.

With this in mind, I think I can safely say that while we joke about culture shock, we use the term quite lightly. Of course, people differ with different mindsets, age, sensibilities, so different people may experience different levels of culture shock, but my goal with this blog wasn’t actually to dissect the term culture shock but more, what it’s like for an American in Italy. How different is life really? Is it shockingly different? Almost the same just a different language? Like one long vacation in Italy consisting of evening strolls and an overabundance of margherita pizza and Chianti Classico? I shall try to give you a little glimpse into what life in Italy is like.

So, IS it a shocker? Long answer short: No. I don’t think Italy, at least for me, was a culture shock. Especially for a tourist, student, it’s different and charming, but shocking? Nah. We’ve grown up hearing too much about Italy, Italian food, Italian people, that setting foot here on vacation or short term is more the realization of a dream than an unexpected shock. Actually digging your heels in, learning the language, and going through the motions it takes to live is when things become more…shocking. The “bella figura” peels away to reveal bitterness, disorganization, and corruption, unless you have enough money or power to avoid some of it, as human nature caters to the wealthy and powerful. Even myself as an American, though by no means rich, has a certain affluence that is catered to. That might sound awful, but it’s true. You’ll probably find these things out over a period of years instead of one day, so it still isn’t quite culture shock. You just…slowly come to terms with it.

I have experienced culture shock. Oh yes. If I wavered on whether Italy truly was shocking as some people think it is, I knew for sure it wasn’t for me after visiting Tunisia. I think I could also say Honduras, but I was only in Honduras for a couple weeks touring with my ballet company, and thus we had hosts who brought us in and took wonderful care of us. Lodging, food, transit, and translators were all provided, so the experience, while it remains treasured in my heart, is a far cry from real life in Honduras.

While I can say the same is almost true for my time in Tunisia, it still was a very different experience. My husband is from Tunisia and I went to visit/meet his family for the first time in 2018. I think anywhere in Africa or Asia would be shocking for me, honestly! No amount of pictures or stories or articles can prepare someone for such a different way of life. I cried more times in front of people than I cared to. It’s easy looking back and chiding myself for my reactions, but I was doing the best I could in a new culture, country, people, and language. And no, hardly anyone speaks English. While my in-laws took wonderful care of me, maybe too good care of me, everything was still veryyyy different and not understanding what is going on around you can be stressful. Add on being sick while I was there…well, that, for me, was a culture shock experience.

So now we come back to Italy and I say, no, this country is similar enough (or tries to be) to the way America and other first world countries operate that you can get by pretty well. Until you enter the web of bureaucracy. Then I suggest you get a panic bunker for your many meltdowns. I’m kidding. Kind of.

Some differences between life in America and Italy

Keep in mind these reflect my observances as someone who grew up in a smallish town in Michigan and who now lives in Florence. I have lived in the city center of Florence, in the city surroundings, and now live in a very small town outside of Florence.

Usually the best way I can think to summarize life in Italy is by saying it’s similar to life in the US, everything’s just a little bit harder and takes longer. For example:

Driving

While driving is driving, keep in mind that most cars in Italy are manual. Then getting from point A to point B generally takes longer than you would think, because it’s not a straight shot, especially when there are historic city centers nearby. This usually means driving in a wide arc around the city center to get where you need to be. Many roads in or around city centers are prohibited to say, non-residents or during the day. So your route could be different based on your status and time of day. Then, because that’s not enough, make sure you can drive legally! If you live here you probably will at some point become a resident. I know for sure for Americans and Canadians, that your driver’s license is valid for one year after you become a resident. After that you must attend driving school (which last I heard will run you around 1000euro) to get your Italian driver’s license. Unfortunately there is no international driving agreement between the US/Canada and Italy.

Parking

While we’re on the subject of cars here, parking can be a nightmare. It’s hard to understand where you can and can’t park, during what hours, and between what color lines. This is tight city living, not sprawling America. It’s often parallel parking, too, oh joy. I can’t tell you how many times I’ve seen parallel parked cars hit the cars around them multiple times before squeezing in, or bumpers literally touching while parked. Then there are those who park in the middle of the road, or around a round-about for lack of better options. You’d think they’d get a ticket. But if you try it, you will. Because that’s the Italian Murphy’s Law. Parking to grocery shop, while probably guaranteed, will often be a parking garage under the store where you may have to pay.

Grocery Shopping

If you’re not fortunate enough or crazy enough to have a car, grocery shopping means only being able to buy what you can physically carry (or put on a bike) home. This often means grocery shopping more often, but that’s more the Italian way of life anyway. And it’s easier to stay on top of the fresh produce before it goes bad, only getting enough for a few days instead of a week or two. You can read more about grocery shopping in Italy by clicking here.

Bills

You have to pay bills in Italy, too, unfortunately. While you can pay online and even set up automatic bill pay, I personally don’t trust the companies enough to just say, “here, take my money every month!” As I note below, once an Italian company has your money, you’re unlikely to ever see any type of refund. So if there is ever anything you want to contest, it’s much easier to do so BEFORE you pay than after.

Any kind of rules/regulations

You hear one thing, you read another, you’re left confused. You ask someone who has authority on the matter, and they tell you what to do. Great. You do what they tell you, and you get told, no, that’s not how it works. “But I was told…” nope. Doesn’t matter. New person, new day, and they get to tell you what they want. It can be extremely frustrating, or entertaining. Depending on your mood and what it is. Viva l’Italia!

Hospitals/Healthcare

While the healthcare I was fortunate enough to have access to growing up was nothing short of great, I can’t say the same for what I’ve seen first hand and heard of in Italy. The public healthcare in Italy is cheap and accessible to all, even if you don’t have the correct documents to live here, they’re not going to turn you away. I’m currently pregnant as I write this, and haven’t and won’t pay a cent for the whole care I’ve received so far, except for supplements and vitamins recommended by my midwife. While this is great, I’ve also left some family and friends aghast in the States when I tell them all about my appointments and pregnancy care here. And my pregnancy experience compared to other scenarios I’ve seen is positively solid. I have too many stories to recount in this post about hospitals and the care here, but I will say this. If the care in America is excellent overall, but not accessible to everyone, and the care in Italy is accessible to everyone but if they don’t do anything for you, what good is it? There has to be some way to better these systems because it feels like I’ve lived in the two opposite lands of healthcare. Governments and politics, I tell you.

Size

Everything in Italy is smaller. The people, apartments, shops, restaurants, ovens, portion sizes, cars, bathrooms, fitting rooms….Some of these things are good, some just take getting used to.

I grew up with four brothers in a 5 bedroom house. By American standards in our area our house is probably average, maybe even small considering 7 people lived there. By Italian standards? It’s huge! I don’t think I know anyone who has more than a 3 bedroom apartment. Even then, 3 bedrooms? Wow, that’s luxury! What space! The biggest apartment I’ve lived in was with 2 roommates, 2 bedrooms, and it was about 90 sq meters, so about 900 square feet? That was a big apartment, and we enjoyed hosting because of all our space.

Visiting public restrooms is always fun. They’re hard to find, and often you have to hunt down a bar or someplace where you can buy a coffee or quick drink just so you can use the bathroom. The tiny bathroom. Then good luck figuring out how to flush the toilet. Hint, it could be a handle, a button, on the toilet, on the wall, a pull string from the ceiling, or even a peddle. No, it’s probably not automatic. And make sure you figure it out before the light, which may be automatic, goes out on you and doesn’t want to turn on again. My favorite was the bathroom that used to be upstairs at La Rinascente. Now, Rinascente is an upscale department store, so you’d think their bathrooms would be nice? Better than most, but clearly their architects were at a loss with what to do with the space. One of the two rooms had the toilet in such a tight corner that it was not possible to sit down forward facing with the wall right there. There were just a few inches between the front of the toilet and the wall. Unless you would like to swing one leg over the toilet and do a semi-split, the only option was side-straddle. Fun.

Fitting rooms are also entertaining. I highly suggest trying on a larger size rather than smaller first so you don’t have any problems trying to remove the article of clothing. Even removing something that fit perfectly usually leaves me hitting at least 3 walls of the fitting room before getting back in my own clothes. To anyone nearby, they would probably think I’m being mauled by a tiger in there with all the thunks, bangs, and curtain rustling. Extra fun when you’re 8 months pregnant and belly practically spans the width of the room just standing still.

Punctuality

As an American you probably are punctual and consider it rude if you show up late. I know a lot of Americans who do run late, but it’s usually a matter of minutes and often there is the “I’m on my way, I’m so sorry!” text. In Italy it is all but expected to show up late to things, at least casual encounters.

My church states that it starts at 11:00am. It usually starts closer to 11:15-11:30 because they know everyone shows up late anyway.

If a store has its hours as opening at 10am, don’t bother arriving before 10:10. The person opening the gate and unlocking the door will probably be there around 10:08 and if they see you waiting there, to deflect their tardiness, will make some statement about “you know we don’t open until 10” or be a bit abrupt with you because you stressed them out by arriving “early.” Ha.

Store hours

Speaking of store hours, Americans come from a 24/7 culture. Grocery stores, pharmacies, restaurants, hospitals, are all open, just waiting for your midnight run. In Italy you have to plan ahead. Many shops are closed during the afternoon between 1pm and 4pmish, close around 8pm in the evening, are only open for the evening hours on Mondays, and only the morning hours on Saturday. Many restaurants aren’t open at all on Mondays. Almost everything is closed on Sunday. Even the big grocery stores close between 8 and 9 pm and some close on Sundays around 1pm. Any holidays often mean stores close, even grocery stores, or at the very least modify their store hours. So make sure you dinner planned in advance! I once was at an emergency room where their reception closed at 4pm. Haha.

Then there are all the government offices that usually are open for a only few hours a day Mon-Fri. Which makes any bureaucratic process a pain.

Add on top of this that the hours on Google maps and official websites are usually not updated or can’t keep up with how often the hours are adjusted on a whim. If they even have hours listed. This has only worsened with the constant changing of Covid-19 hours and openings to where I have all but given up trying to look up hours anywhere but on the building itself.

Illness

This one gets talked about a lot by Americans, because we find it so entertaining. Italians tend to believe a lot more in what I’ll call circumstantial illness rather than illness being transmitted by bacteria/germs. Maybe this is also the wider European/Mediterranean culture, because my husband also tends to believe some of these, while I laugh. Or maybe he’s just lived in Italy too long and is part Italian. Reasons you get sick in Italy:

  • Going outside with wet hair, especially when it’s NOT summer.

  • Sleeping with wet hair.

  • There was a draft.

  • Air conditioning.

  • A fan blowing on you.

  • Sudden changes in temperature.

  • Not covering your neck/wearing a scarf if it’s below 70°F / 21°C.

  • Eating something out of date.

  • Not washing vegetables six times if you’re pregnant.

While I may not start believing these reasons whole heartedly, the level of concern/judgment shown me in public from strangers has caused me to change some of my habits. Mainly going outside with wet hair, as most of the other ones are more easily avoidable or done in the privacy of my own home. I have never owned a hair dryer but I started using one religiously at the gym, as does every other Italian. Men, too, according to my husband. I don’t think I’ve ever seen my dad or brothers use a hair dryer, but hey, sometimes Italian men have really fabulous hair so who am I to judge?

Customer Service

The ol’ “the customer is always right” does NOT rule in Italy. There is often fine print you should make sure to read or policies and rules that you should pore over before ever attempting to have any interaction with any store or service beyond handing over money. Returns, exchanges, refunds, complaints, or basically anything that involves the business handing you back money, will probably not go down well. Either Italian customer service hasn’t learned or doesn’t care that a happy customer is one who will bring many more customers to you. Maybe it doesn’t affect them because so many operate in this way. I might as well keep going back to the place with indifferent customer service and pay less than go somewhere else and get indifferent customer service and pay more, no?

I’m not implying that there are a bunch of awful people working in customer service. Unfortunately there is a common theme of disorganization that leaves everyone involved dissatisfied and ornery. If a company treats a customer unfairly, the customer is going to be understandably upset. If the then unhappy customer goes to rant and complain to employees of the company, when it isn’t the employee’s fault, this upsets the employee. The employees that are now dealing with numerous angry customers then become jaded and treat customers poorly. Do you see a bit of the vicious cycle? This is my attempt to explain what I observe on a daily basis in this beautiful, but unfortunately unorganized country. I can tell you, when there is some interaction with a smiling and helpful person, it is always so refreshing and I often leave wishing I could offer that person a coffee or gelato or maybe be my new best friend? A few anecdotes below before I move on in case you want some of my real life examples:

  • On phone companies: I used to have phone service through the company TIM. In Italy, most people have a phone plan which is debited monthly from your phone’s credit. One day I received a text message, something about some game that had been activated on my phone for 5euro a week. Weird? I haven’t activated anything on my phone! I followed the link to deactivate this service, except that there wasn’t anything for deactivation. I waited a week, kept an eye on my phone credit, didn’t notice any unusual money being deducted. I waited another week, nothing. I figured it must be some scam, because after all, people can’t just access your phone credit and activate anything they want without your consent, right?! Wrong. After the third week I noticed that 10euros were now missing from my phone credit. I promptly called the TIM service line and tried explaining the situation, wanting my 10euros back. I was told that because I didn’t notify them within two weeks, unfortunately they couldn’t refund me. What? Money wasn’t taken out within two weeks. This was unacceptable to me so I insisted, trying to explain more thoroughly the situation as the lady kept cutting me off and interrupting, never letting me finish. Our lovely conversation ended by her continually talking over me, raising her voice so she was yelling, then hanging up on me while I was still talking as she had yet to hear all what I was trying to explain. I switched phone companies. What did I learn about this encounter? Phone companies DO allow in these third parties to access your number, sending you text messages to activate services, and as I experienced, they can activate them on your phone even without your consent. So, if you have a plan in Italy make sure to ask how to block these third party scammers, which involves sending a text message to a certain number to block them. The good news is, since being with a new phone company, I haven’t had anyone outright steal money from my phone credit.

  • On simple clothing returns/exchanges: I once bought a sweater online, on sale. When it arrived it was too big. I took it into the store, because an in store exchange is a whole lot easier than sending back a package and reordering it. I had read online their return/exchange policies, so knew this was possible. I explained to the saleslady that I would like to exchange this sweater for the smaller size, which they had in store. She tried to explain to me that I will have to pay the difference. What difference, sorry? I’m exchanging the exact same sweater, just a different size. Said sweater was no longer on sale, so she was trying to get me to pay the difference. I’ve worked in sales and exchanged goods before, and hadn’t heard of this before? I felt like I was explaining their store policies to her, and she finally went to get her manager, who confirmed what I said. I would like to give this lady the benefit of the doubt, maybe she was new? Regardless, maybe not a good idea to stand there and argue with a customer if you’re not sure.

  • On bureaucracy: The first time I applied for my marriage based “permesso” or permission to stay in Italy, I needed a whole slew of documents to bring with me to the questura. One of these documents (idoneità alloggiativa) itself needed a whole slew of documents, to be brought and applied for at another government office. Once we brought in all the necessary paperwork, we were told it would take 90-120 days to get this document. My appointment to go to the questura was in about 90 days, so while I was hoping it would be ready in time so I don’t have to go BACK to the questura (average wait time at the questura is 4-5 hours, my record is 8), I knew that it probably wouldn’t be. On the bright side, I was assured that the questura realizes it takes time to procure this, so at least they wouldn’t give me a hassle for not having it ready. Shortly before my questura appointment and when 90 days had passed, we tried calling the office to see if my document was ready to be picked up. After calling multiple times over several days, finally someone answered the phone. The lady responded to our inquiry by saying that whoever told us 90 days was wrong, it takes a FULL 120 days for this document to be ready. But we were told….? Nope, it’s not ready. My appointment for the questura comes, I submit everything except that one missing document. Once 120 days passed, my husband called again and was informed it was ready. I went out to the office to pick it up since the only 3 hours they are open is while he is at work. I tell the lady at the desk what I need to pick up, “ah the one that’s been ready since May 15th?” May 15th?! It’s now June, and my questura appointment was May 19th. It had been ready since BEFORE my questura appointment. So when we called the first time, it had been ready when the lady insisted it wasn’t. Oh, and I wasn’t allowed to pick it up, despite it being for me and my permesso, because it was in my husband’s name. Bummer, because it takes about 1.5 hours in public transport for me to reach this office. The lady said my husband would need to fill out the delegation form and give me a form of his ID to pick it up. It would be nice to know these things before coming all the way out here, ya know? She said I already had this form, they gave it to us when we applied for this document. I looked in my folder which had all pertinent information and paperwork given us for this document, and confirmed what I already knew, we had neither been given nor told about this form. Well, they’re supposed to give it you, she says. The ironic thing in all this is actually two things. First, we were told that they are supposed to contact us when this document is ready. Second, when my husband later asked why we were told the second time it takes 120 days and the document wasn’t ready when in fact it WAS, the only reason the lady could come up with was that someone wanted to play a practical joke on us…welcome to Italy, friends!

Modesty

This is a bit of an interesting one to talk about, especially since most media consumed by the world comes out of America and the world tends to think we are fun, fast, and loose people. They’re not wrong when they look at the US as a whole, but are we more so than say, the French, Italians, etc? Probably not. But as an American in Italy, and getting attention because it’s assumed I’m easy, I’m here trying to help give Americans a more respectable name. Italians/Europeans just seem more comfortable with their bodies in general, in many circumstances. I’m a conservative and modest person by faith and also somewhat by nature, and still am shocked by what I see girls wearing around, especially summertime. I’m sure it’s that way in the US as well, but I’ve been gone a few years and styles seem to be edging closer and closer to uh, nudity? You can only cut material so small. Bathing suits and beaches are another matter. I seriously contemplate why some people don’t just walk around naked? Oh, wait, they do! Crowded public beach right next to the water, with men and boys all around, women sunbathing topless on their backs.

I learned a good bit about Italian modesty in the women’s locker room at the gym. Italians have no qualms about standing for long periods of time stark naked and chatting up their neighbors, relatives, or complete strangers., blow drying their hair, doing their makeup. And doing all kinds of grooming operations that I usually prefer to do with no one else around. Blowdryers don’t blow dry just heads, but the WHOLE body. Sometimes I’m left wondering if I really want to use that blow dryer next to my own head after they’re done. I don’t mean to imply that all of these things are wrong, but speaking as an American, it definitely takes some getting used to!


Greek Pasta Salad

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It’s August. It’s hot. I’ve already made all the different classic versions of pasta salad and have moved on to making up my own versions. Hot dishes are out when hot weather is in!

Well, most of the time. I say this a bit sheepishly as I’m about to eat a big plate of aglio, olio, peperoncino pasta. That’s not only hot, it’s also lightly spicy. It’s about 100°F out and no, we don’t have air conditioning. Sometimes you just know what you want to eat (especially as a pregnant person) and that’s ok. At least, that’s what I keep telling myself. :D

I’ve also been really into Greek everything. I’ve been making lots of Greek wraps, Greek salads, learned what a traditional Greek salad is, and made a 7+ layer Greek dip! I’ll have a recipe up for the Greek dip soon, it’s very easy to whip up and nutritious to boot! And if you hadn’t already noticed, today’s recipe is a Greek pasta salad! I actually saw a similar idea to this on Instagram recently and decided I needed to eat that. I noticed the recipe used a dressing with ingredients similar to what we’d call Italian dressing in America (oil, vinegar, basil, oregano, garlic, etc) and I decided I wanted to try a hummus dressing. And it was delicious! Hummus mixed with some plain yogurt makes for a creamy and wonderful twist to this pasta salad. You can make homemade hummus, or use whatever brand and flavor you prefer!

Enjoy, my friends, and stay cool!

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A recipe by Jenny Nicole


Greek Pasta Salad

Serves 3-4

Adjustments.jpeg

Ingredients:

  • 8oz / 250g short pasta of choice, fusilli, penne, shells, etc.

  • 3/4 cup / 185g plain yogurt

  • 3/4 cup / 185g hummus, flavor of choice

  • 1 Tbsp / 14g red wine vinegar

  • 1/4 tsp dried oregano

  • 1/4 tsp dried basil

  • 1 cucumber, diced

  • 1/2 red or green bell pepper, diced

  • 1/2 cup / 90g pitted kalamata olives, sliced if large

  • 1 cup / 150g cherry tomatoes, halved or quartered

  • 2/3 cup / 100g crumbled feta cheese

  • salt and pepper, to taste

  • drizzle of extra virgin olive oil, for finishing

Directions:

  1. Cook pasta one minute less than according to directions, nicely al dente, drain and rinse in cold water to stop pasta from continuing to cook. Cool in fridge while you make dressing.

  2. In a large bowl, stir together yogurt, hummus, vinegar, and spices.

  3. Add pasta, all the chopped vegetables, and cheese; stir until everything is evenly coated in dressing. Taste and add salt and pepper, as needed.

  4. Refrigerate until chilled, at least 2 hours. The longer the pasta sits the more the flavors will meld and the sauce be absorbed by the pasta, creating the ideal pasta salad! Just before serving, drizzle with olive oil.

Jenny’s Notes:

  • If you have fresh herbs on hand, you can use about 1 tsp each of finely chopped fresh basil and fresh oregano!

  • The quantity of vegetables is really up to you and easy to adjust in simple recipes like this, measurements are approximate.

  • While you might think Greek yogurt would be better adapted to this “Greek” pasta salad, plain/soupier yogurt actually works better because as the pasta sits, it absorbs the dressing. If you use already thick Greek yogurt, the dressing will probably end up too thick. If Greek yogurt is all you have, you can simply add a few tablespoons of water or milk to thin up the dressing to your liking. This can also be done if you make/buy a particularly thick brand of hummus, or just want the dressing thinner anyway!

  • The photos you see in this post I actually used a gluten-free penne pasta made from red lentils and brown rice. I had never tried it before but it is an excellent pasta, I would never have known it’s gluten-free. Probably also because it was made by my favorite pasta brand here in Italy, Rummo. If you live here or can find it in the States, I highly recommend it! Although I think I’ve only seen it at World Market for way more than I pay here in Italy. Bummer.

Greek Pasta Salad
Yield 3-4
Author
Prep time
20 Min
Cook time
20 Min
Total time
40 Min

Greek Pasta Salad

A twist on the classic pasta salad with a creamy, herbed hummus dressing, vegetables, and Feta cheese.
Cook modePrevent screen from turning off

Ingredients

Instructions

  1. Cook pasta one minute less than according to directions, nicely al dente, drain and rinse in cold water to stop it from continuing to cook. Cool in fridge while you make dressing.
  2. In a large bowl, stir together yogurt, hummus, vinegar, and spices.
  3. Add pasta, all the chopped vegetables, and cheese; stir until everything is evenly coated in dressing.
  4. Refrigerate until chilled, at least 2 hours. The longer the pasta sits the more the flavors will meld and the sauce be absorbed by the pasta, creating the ideal pasta salad! Just before serving, drizzle with olive oil.

Notes

If you have fresh herbs on hand, use about 1 tsp each of finely chopped fresh basil and fresh oregano! The quantity of vegetables is really up to you and easy to adjust in simple recipes like this, measurements are approximate. While you might think Greek yogurt would be better adapted to this “Greek” pasta salad, plain/soupier yogurt actually works better because as the pasta sits, it absorbs the dressing. If you use already thick Greek yogurt, the dressing will probably end up too thick. If Greek yogurt is all you have, you can simply add a few tablespoons of water or milk to thin up the dressing to your liking. This can also be done if you make/buy a particularly thick brand of hummus, or just want the dressing thinner anyway!

Nutrition Facts

Calories

486.29

Fat

26.16 g

Sat. Fat

8.20 g

Carbs

46.18 g

Fiber

7.25 g

Net carbs

38.93 g

Sugar

8.71 g

Protein

18.81 g

Sodium

779.53 mg

Cholesterol

33.37 mg

Nutritional information is approximate; based on 3 servings.

Pasta salad, cold pasta, summer pasta, summer dish, Greek, hummus dressing
Pasta, Side dish
American
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IMG_3831.jpg

Double Chocolate Zucchini Bread

Last Updated August 30, 2024

IMG_3532.jpg

It’s zucchini season!

Don’t ask me why, but I am always surprised when summer rolls around and so do all the mountains of ripe zucchini…I associate zucchini with fall and winter dishes. Why? No idea. Especially when I look back over my childhood, and my mom almost always had zucchini growing in her garden (they would get huge and there would be so many, who wants zucchini???) Ah, the things we take for granted! Summer dinners would often see zucchini battered in flour and fried up over the griddle.

Now that I live in Italy, I always see the zucchini blossoms battered and fried. It’s a favorite appetizer in restaurants come summer. In fact, more often than not zucchini are sold with the blossoms still attached. Or you can buy just the blossoms. I rarely batter and fry things at home and haven’t bothered to discover other ways of using them, so I have to be careful because the blossoms go moldy much quicker than the zucchini itself! The zucchini are also quite small and light in color, at least compared to the monster dark green baseball bats that used to grow in my mom’s garden.

With the abundance of zucchini around, or any produce, I tend to start looking for new ways to cook them or improving current recipes. While I love zucchini in a stir-fry, with pasta, in risotto, pan-fried like my mama’s, etc., I wanted something different. Zucchini bread came to mind. But not just classic zucchini bread. I wanted chocolate zucchini bread. Double chocolate zucchini bread.

Thus this recipe was born, and if you’re at the point where you’re getting sick of all the zucchini, this is the recipe for you. You won’t even know there is zucchini in it. It’s chocolatey, fudgy, not overly sweet, and just exactly what I was wanting.

Aside from having vegetables in it, it doesn’t have much oil, using half yogurt or applesauce instead, keeping the calories and fat content down. If you’re concerned about cholesterol, you can also use egg whites instead of the whole egg! See notes below recipe for more ideas to customize this bread to your tastes and needs.

Use up sourdough discard

Another great thing about this recipe? You can use up some sourdough discard that may be lurking in your fridge. No need to feed it or for it to be active at all, just make sure it hasn’t gone bad! Sometimes my discard sits up to 2-3 weeks in my fridge before I get to it. The longer it sits the more sour it will taste/smell, but even using a 3 week old discard I couldn’t have told you there was any in this zucchini bread! It can help bulk up recipes like this and add a little fermented nutrition!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from my mama’s classic zucchini bread


Double Chocolate Zucchini Bread

Makes 1 loaf

IMG_3541.jpg

Ingredients:

  • 1/2 cup / 100g sugar

  • 1/4 cup / 56g oil

  • 1/4 cup / 60g plain yogurt or applesauce

  • 1 egg or 2 egg whites

  • 1 tsp / 5g vanilla extract

  • about 1/2 cup / 100g sourdough discard, optional

  • 1 1/2 cups / 250g grated zucchini (about 2 medium)

  • 1 cup / 120g all-purpose flour

  • 1/2 cup / 50g cocoa powder

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 1/4 tsp baking powder

  • 1 cup / 170g chocolate chips

Directions:

Preheat oven to 350°F / 177°C. Grease 1 9x5inch / 23x13cm bread pan or line with parchment paper.

  1. In a large bowl, beat together sugar, oil, yogurt, egg, vanilla, and sourdough discard, if using. Stir in zucchini.

  2. In a separate bowl, whisk together flour, cocoa, baking soda, salt, and baking powder.

  3. Fold dry ingredients and chocolate chips into wet ingredients until just combined. Reserve a handful of chocolate chips for sprinkling on top, if you wish.

  4. Pour into prepared bread pan, sprinkle with remaining chocolate chips, and bake in preheated oven for 40-45 minutes or until toothpick inserted in the center comes out mostly clean. A few moist crumbs clinging to the toothpick is a good sign the bread is done but still moist! Allow to bread to cool before removing from pan and serving.

Jenny’s Notes:

  • If you desire a sweeter bread, you can up the sugar to 1 cup / 200g.

  • I know not everyone has plain yogurt on hand, so if you have French Vanilla or another flavor you wouldn’t mind mixing with chocolate, use that! Flavored yogurt has added sugar, so if that is important to you to keep the sugar down, simply reduce the sugar from 1/2 cup / 100g to a scant 1/2 cup / 80-90g.

  • Zucchini quantity can be played with! My mom’s original recipe calls for 1 cup, but here I’ve increased it to 1 1/2 cups. If you can’t detect the veggies, why not add more so you get maximum nutrition? On that note, measuring grated, sliced, or cubed veggies by weight is always a bit tricky. From my research, the average medium zucchini weighs about 5oz or 140g, so if you’re buying zucchini specifically for this recipe, you’ll probably want to get 2, making a bit more than 1 1/2 cups, but that’s ok! I would use it all. Or just get one zucchini that’s a bit bigger. However you please, as I said it’s flexible! And I just way over-analyzed that for you. You’re welcome.

Double Chocolate Zucchini Bread
Yield 1 loaf
Author
Prep time
20 Min
Cook time
45 Min
Total time
1 H & 5 M

Double Chocolate Zucchini Bread

Fudgy, chocolatey zucchini bread loaded with chocolate chips. A sneaky way to get in more vegetables and you can even use up some sourdough discard with this recipe!
Cook modePrevent screen from turning off

Ingredients

Instructions

  1. Preheat oven to 350°F / 177°C. Grease 1 9x5inch / 23x13cm bread pan or line with parchment paper.
  2. In a large bowl, beat together sugar, oil, yogurt, egg, vanilla, and sourdough discard, if using. Stir in zucchini.
  3. In a separate bowl, whisk together flour, cocoa, baking soda, salt, and baking powder.
  4. Fold dry ingredients and chocolate chips into wet ingredients until just combined. Reserve a handful of chocolate chips for sprinkling on top, if you wish.
  5. Pour into prepared bread pan, sprinkle with remaining chocolate chips, and bake in preheated oven for 40-45 minutes or until toothpick inserted in the center comes out mostly clean. A few moist crumbs clinging to the toothpick is a good sign the bread is done but still moist! Allow to bread to cool before removing from pan and serving.

Notes

If you desire a sweeter bread, you can up the sugar to 1 cup / 200g.I know not everyone has plain yogurt on hand, so if you have French Vanilla or another flavor you wouldn’t mind mixing with chocolate, use that! Flavored yogurt has added sugar, so if that is important to you to keep the sugar down, simply reduce the sugar from 1/2 cup / 100g to a scant 1/2 cup / 80-90g. Zucchini quantity can be played with! My mom’s original recipe calls for 1 cup, but here I’ve increased it to 1 1/2 cups. If you can’t detect the veggies, why not add more so you get maximum nutrition? On that note, measuring grated, sliced, or cubed veggies by weight is always a bit tricky. From my research, the average medium zucchini weighs about 5oz or 140g, so if you’re buying zucchini specifically for this recipe, you’ll probably want to get 2, making a bit more than 1 1/2 cups, but that’s ok! I would use it all. Or just get one zucchini that’s a bit bigger. However you please, as I said it’s flexible! And I just way over-analyzed that for you. You’re welcome.

Nutrition Facts

Calories

277.93

Fat

13.31 g

Sat. Fat

4.04 g

Carbs

38.03 g

Fiber

2.86 g

Net carbs

35.17 g

Sugar

22.45 g

Protein

4.65 g

Sodium

291.43 mg

Cholesterol

21.07 mg

Nutritional information is approximate; based on roughly 9 slices from 1 loaf. Does not include using sourdough discard.

zucchini bread, quick bread, sourdough discard, low fat recipe, double chocolate zucchini bread
bread, dessert
American
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A zucchini lurking in the background, for proof there truly is zucchini in this bread

A zucchini lurking in the background, for proof there truly is zucchini in this bread