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Dreaming in Blue..Chagall… Italian Comfort Food.. Poundcake

Posted in Art, Caro Diario.(dear diary..), cucina, cucina povere, desserts, La Dolce Vita, recipes, and Uncategorized


Copyright Art of living, PrimaMedia,Inc/Maria Liberati

Who would’ve thought that a beautiful popular song in its’ day Volare..(still a song in the hearts of many  Italians) was written based on 2 of Marc  Chagall’s paintings LeCoq Rouge and  Le Peintre et le Modele..the lyricist woke up one morning..a bit hung over from the night before..but began noticing the paintings hung before him and  writing these beautiful lyrics to the song “nel blu. di pinto di blu’” ( In blue, painted of blue) to describe the painting..and titled the song  first ‘Dream in  Blue’..but then of course it became re titled describe the man flying in the picture..and the lyricists’ day spent in a  flat in Piazza Navona in Rome during a terrific rain storm more accurately helped that word  (Volare) come to him..Volare Italian means to fly…and shutters flying open,. wind gusts ..all inspiration for what is now one of the most classic Italian modern songs…Volare .

Chagall’s blue tint is so awe inspiring that it has been used for patient therapy and has been called a symbol of hope because of it’s intensity…And soar like the wind..yes inspiring….

..A rendition of Volare….(the unofficial Italian anthem) and an Italian comfort food a ‘>ciambella is sure to  lift you out of your doldrums on a lazy weekend afternoon..…

Ciambella (Italian style poundcake)

ciambella pound cake (2)


(From the Gourmand World Award Winning Cookbook ‘>-The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition)

2 cups all purpose flour or cake flour sifted

¾ cup sugar

2 eggs

½ cup melted butter

1 tsp baking powder

¼ tsp salt

zest l of 1 fresh lemon

extra flour and butter for greasing pan

Place sugar and eggs in bowl, blend together with wooden spoon. Blend in flour and melted butter. Work the dough till it is a smooth blended dough and add in the baking powder and salt and lemon peel. Butter and flour an 8” cake pan, place in batter and bake at 350 degrees for 25-30 minutes or until toothpick inserted comes out clean. Should be golden on top. Remove from oven and cool. You can decorate the top with a dusting of powdered sugar or shaved dark chocolate. Serve with some fresh fruit in season for a great breakfast.

For more great recipes, get your copy of ‘>The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition



*May 7th-Hope to see you at the Pearl S. Buck Foundation Gala Event. I will be on the panel of Celebrity Judges with Chef Darryl Harmon from the Waterworks restaurant (one of Philly’s finest) and Chef Joseph Poon. If you would like to compete in the chef competition or would like to attend this exciting event email:

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