Posts in February 2009

I suoni della campagna

Posted by Serena

How different our life is here in this little village in the Appenino Tosco-Emiliano mountains to that which we lived for 14 years in the city of Nottingham, England. When we wake up in the morning no longer do we hear the distant rumble of traffic, the regular wail of sirens and the general hubbub of city life. These sounds have been replaced by gentler, more timeless ones.

Usually the first sound we become aware of when we leave il mondo dei sogni (the land of dreams) is the river flowing over the rocks (il fiume che scorre fra le rocce) in the valley below our house. This is often accompanied by il canto del gallo: chicchirichi’, le galline che fanno coccode’, e i loro pulcini che pigolano (the crow of the cockerel ‘cock-a-doodle-doo’, the clucking of the chickens and the cheeping of their chicks).

Throughout the day, depending on the time of year, we will hear various other sounds:

C’e’ il cane che abbaia – there’s the the dog that barks 

la mucca che muggisce – the cow that moos

le pecore che belano – the sheep that bleat

gli uccelli che cinguettano – the birds that twitter

il corvo che gracchia – the crow that croaks

e il cavallo che nitrisce – and the horse that neighs

Hmm, sounds a bit like a nursery rhyme!

During the summer there are of course innumerable insects such as le api (the bees), le mosche (the flies), and le vespe (the wasps) that serenade (or annoy) us with their ronzio - buzzings and whinings. Two such sounds that are very characteristic of a long hot summers day are il canto dei grilli e il frinire delle cicale (the song of the crickets and the screeching of the cicadas). Then there is il suono delle lucertole che fanno frusciare le foglie secche (the sound of the lizards that rustle the dry leaves). We have learned to distinguish the quick furtive rustling of the lucertola (lizard) from the longer drawn out sliding rustle of the serpente (snake) which we have disturbed whilst it was basking in the morning sun. Most of the snakes that we see are, like the two meter monster who lives on our orto (vegetable plot), the fairy harmless frustone (western whip snake), but we always have to be aware of the vipere (vipers) which are deadly poisonous.

We also hear, of course, the many customary sounds of rural working life such as il trattore, (the tractor), la motosega (the chainsaw), and l’Ape (the Ape: not a real bee this time but the ubiquitous tiny three wheeler van with a motorbike engine, usually containing an old man wearing a cap, his wife and their dog, all squashed together in a minuscule cab.

But marking out the pace of the day is the most pleasing of these man made sounds: il rintocco delle campane (the chiming of the bells). As they have done for centuries the bells of the village clock regulate rural life: three times a day, at 7.00 a.m., 12 a.m., and 6.30 p.m., they sound out the Angelus to call the villagers to prayer. The twelve chimes of midday also signal ora di pranzo (lunch break), and usually, as the first of these twelve chimes begins, we hear our next door neighbor shout out to her husband who is out on the orto “Adriano, la pasta e’ pronta” (Adriano, the pasta’s ready - in other words stop work and come and eat, now!). Other sequences of bells are used to announce funerals and weddings, which are public in Italy.

It’s 11.58, in two minutes time the clock will sound mezzogiorno, ora di pranzo, so I’ll finish here and say arrivederci.

 

Ahi, mi sento male!

Posted by Serena

Only a short blog today I’m afraid because when I woke up this morning I didn’t feel very well, non mi sentivo bene. So I decided to let you benefit from my illness by giving you a bit of vocabulary that you can use next time siete malati (you are ill) to have a good old moan to your family and friends.

Ho mal di gola (I’ve got a sore throat)

Devo prendere una pastiglia per la gola (I’ll have to have a throat pastille).

Ho il raffreddore (I’ve got a cold).

Starnutisco in continuazione (I’m sneezing all the time).

Mi serve un fazzoletto (I need a handkerchief).

Ho il naso bloccato (I’ve got a blocked nose).

Mi fanno male tutte le ossa (all my bones are aching).

Ho preso l’influenza (I’ve caught the flu).

Interestingly the word flu is an abbreviation of the Italian word ‘influenza’ (influence), as at one time it was believed that illnesses were the result of unfavorable astrological ‘influences’ (from Latin ‘in’ and ‘fluere’ meaning ‘to flow in’). With the development of medical science this was later modified to influenza del freddo (influence of the cold). The word influenza was first used in English in the 18th century and was eventually abbreviated to the more commonly used word flu.

Meanwhile, back to moaning about how ill I am:

Per fortuna non ho la febbre alta (luckily I don’t have a high fever), ma ho mal di testa (but I’ve got an headache), devo prendere un analgesico (I’ll have to take a painkiller). 

Adesso torno a letto (now I’m going back to bed) e stasera mi berro’ un bel vin brule’ (and this evening I’ll drink a nice mulled wine – in Italy this is a traditional remedy when you have a bad cold), at least that will be something to look forward to!

 

Free Romantic Ecards and 16 Language Love Song for Valentines Day

Posted by margie

This Valentine’s Day, send free Italian romantic ecards that are animated, musical, and—best of all—say “I love you” in any of 9 languages! It’s our way to celebrate the holiday…

Also, learn how to say “I love you” in Italian and 15 other languages by watching the new love phrases video starring a very musical Transparent Language employee! Hint: forward this video to your sweetheart for extra points!

Happy Valentine’s Day!

 

“Promemoria” by Gianni Rodari

Posted by Serena

I was browsing through my books this morning when I came across a little poem which I had forgotten all about: it’s called Promemoria (Memo) and was written by Gianni Rodari, a famous children’s author who is also loved by adults. Rodari was born in 1920 in Omegna (Piedmont); when he was young he initially worked as a primary school teacher, but in 1948 he became a journalist for the newspaper L’Unita’ in Milan. It was at this time that he began writing stories for children. In 1950 he was made editor of the children’s weekly magazine Il Pioniere in Rome and in the same year he published his first book: Il libro delle filastrocche (The book of nursery rhymes). In 1970 Rodari was awarded the Hans Christian Andersen Prize for children’s literature, which gained him a wider international reputation, and his books were translated into many languages. In 1973 he wrote La grammatica della fantasia (The grammar of fantasy), an introduction to the art of storytelling. Rodari died in 1980 in Rome.

Gianni Rodari’s poems and stories are often comic, with elements of fantasy and absurdity, but they still retain a link with the real world.  The poem Promemoria was published posthumously in Il secondo libro delle filastrocche (The second book of nursery rhymes) in 1985; it’s one of his ‘serious’ poems.

 

Promemoria

Ci sono cose da fare ogni giorno:

lavarsi, studiare, giocare,

preparare la tavola

a mezzogiorno

Ci sono cose da fare di notte:

chiudere gli occhi, dormire

avere sogni da sognare,

orecchie per non sentire.

Ci sono cose da non fare mai,

ne’ di giorno ne’ di notte,

ne’ per mare ne’ per terra:

per esempio, la guerra.

 

Memo

There are things to be done every day:

washing oneself, studying, playing,

setting the table

at midday.

There are things to be done every night:

closing one’s eyes, sleeping,

having dreams to dream,

ears for listening.

There are things never to be done,

neither by day nor by night,

neither by sea nor by land:

for example, war. 

 

If you would like to read some of Rodari’s works in Italian have a look at this site:  http://www.giannirodari.it/bambini/index.html.

 

Aceto Balsamico di Modena

Posted by Serena

Aceto balsamico di Modena is a concentrated, syrupy, dark brown balsamic vinegar with a deep complex aroma; just a few drops of it in any sauce or salad will give it a unique flavor. But what makes aceto balsamico di Modena so special and why is so expensive? Well, as the name implies, authentic balsamic vinegar is only made, following an age old tradition, in the counties of Modena and Reggio Emilia which form part of the Emilia Romagna region in Northern Italy. The mosto (grape juice before fermentation is complete) from Trebbiano and Lambrusco grapes is boiled until it has been reduced to half its original volume; this liquid, which is called sapa, is then put into small casks to mature. The casks are laid out in rows layered one on top of the other and every year the content of one layer of barrels is poured into those of the row beneath, and so on. Each row of barrels is made from a different type of wood, each of which infuses the liquid with its own particular aroma: castagno (chestnut), ciliegio (cherry), gelso (mulberry), ginepro (juniper), and quercia (oak). The process takes a minimum of five years, which explains the rarity and the high price of authentic aceto balsamico di Modena DOP. The special reserve balsamic vinegar is bottled in 200 ml ampolle (small glass bottles) designed by the Italian designer Giugiaro, with those reserved for 12 years having a capsula oro (gold lid) whilst the 25 years old Extravecchio (extra matured) reserve has a capsula avorio (ivory lid).

It is, of course, impossible to try to produce real aceto balsamico at home, but you might want to try this simple recipe for a nice home made aromatic vinegar:

Aceto al limone (lemon vinegar). You will need 1 liter of white wine vinegar and 3 un-waxed lemons. After having washed and dried the lemons, use a sharp knife to remove the rind (be careful to only use the yellow part of the rind); put the rind in a glass jar with a wide opening; pour the vinegar over the rind; close the jar tightly and leave it to infuse for at least 10 days after which time the vinegar is ready to be filtered and bottled. Aceto al limone is particularly good for dressing green salads and fruit salads, it also makes a really good accompaniment for fish.

Buon appetito!