Soaking olives

I like preserving olives, the step I like best is soaking them in water for weeks, with my little boy who reminds me every day to change the water. I would remember anyway (how could I forget when they are in a big laundry bucket on the kitchen floor?), but it is just so nice to hear him say "Mamma, did you change the water today?". He takes his olives very seriously.






This image is for Black and White Wednesday, a weekly blogging event created by Susan of The Well-Seasoned Cook and for the coming week hosted by Sihi of Wondering Ladle. The title of the photo is: soaking olives.






I am also adding another photo to today's post, not food, but I photo that I took a few years ago in Modena, my provincial city. And I am thinking of everyone who is suffering in the area because of the earthquakes. 

Photos by Alessandra Zecchini ©

Modena, and Strawberries with Aceto Balsamico Tradizionale di Modena.

I grew up in the province of Modena, in the Emilia-Romagna region of Italy. During the summer I returned to the city and stayed in the centre, in the lovely small boutique Hotel Cervetta. Below is the view from my balcony, a very quiet street that leads straight to the main square, Piazza Grande (photo above).

In the main square there is the Cathedral of Modena, considered one of the masterpieces of Romanesque architecture in Europe. Recently this was the place where friends from all corners of the world came to pay their respects to the city's most famous resident, the late Luciano Pavarotti. Below are some details of the Cathedral's Porta Regia.

This is the Clock Tower ...

....And the beautiful Torre della Girlandina, all boxed up for restorations. Some people don't like the 'box', designed by Italian sculptor Mimmo Paladino, but I thought that it looks cool.

And beautiful is also the Palazzo Ducale

But now for a typical Modena ingredient....

A must visit is the museum of the Traditional Balsamic Vinegar of Modena, in the nearby small city of Spilamberto, where I got a 25 years old balsamic, which is just amazing!

Strawberries with Aceto Balsamico Tradizionale

di Modena

1 punnet of strawberries

1 tsp Aceto Balsamico Tradizionale di Modena (ABTM)

1 tbsp white sugar

Hull and cut the strawberries, place in a bowl with the ABTM and sugar,

stir and let marinate for a few hours. Serve by itself or with Vanilla ice-cream.

Photos by Alessandra Zecchini ©