Posts from August 2009

Every country seems to have its own simplistic interpretation of stranieri (foreigners), reducing them to a limited set of stereotypes. For example, most Italians that I have met since I returned to Italy a couple of years ago seem to see London as synonymous with England, although when pressed they will concede that there is a ‘Great Forest’ somewhere near Nottingham which is inhabited by Robin Hood and his Merry Men, and then there’s that place with an unpronounceable name where Shakespeare used to live, ‘come si chiama?’ (what’s it called?)  Anyway, they’re pretty certain that everyone has a cup of tea served in their best china at 5 o’clock, and dresses in a similar manner to the Royal Family, an element of the ‘Great British Institution’ for which the Italians have an unhealthy voyeuristic fascination. In fact you could probably learn more about the British Royal Family by reading Italian gossip magazines than you would from their British equivalents!

Obviously the reverse is true, and during fourteen years of living in Great Britain I was measured up against all the usual stereotypical images that the British have of us Italians. Obviously we all have huge homogenous families which have obscure connections with the Mafia, and we spend most of our time sitting around eating spaghetti, and drinking wine at large rustic tables beneath pergolas of grapes in front of wonderful old Tuscan farmhouses. In the distance we hear the timeless clanging of the ancient campanile calling the faithful to mass, mingled with the tinkling of bells emanating from a large flock of sheep which old Giuseppe the wizened shepherd drives along a dusty white road lined with cypresses and surrounded by fields of sunflowers. Occasionally the whole family will set off to the beach on an old Vespa, Papà driving, Mamma sitting behind, and the seventeen bambini clinging on for dear life wherever they can. We all wear designer clothes of course, and  gesticulate frantically with our hands when we talk, constantly exclaiming ‘mamma mia!’ and ‘Madonna!’ especially whilst driving our quaint little Fiats. Ah ‘La dolce vita!’

Probably the most erroneous stereotype that I had to endure in Great Britain was that of the repressive Catholic culture which the British so often seem to believe prevails here in Italy. Come si sbagliano! (how wrong they are!).

Have they never heard of Cicciolina, the famous Hungarian born porn star who in 1987 gained 20,000 votes to become a member of the Italian parliament? Check this out: International Museum of Women 

And what about Wladimiro Guadagno, better known as Luxuria, the transvestite who in 2006 was elected as a member of parliament to the Camera dei Deputati. This caused an amusing altercation with a fellow MP, Elizabetta Gardini, over the use of the toilets, as Luxuria refused to use the men’s ‘restroom’ and the female MPs refused to let him/her use theirs. Gardini later proposed the creation of a purpose built ‘trans’ toilet! See this link: Luxuria

All this leads me to the article published a couple of days ago in La Corriere della Sera which prompted me to write this missive: “Sviene a Show Erotico della D’Abbraccio” (Fainted at Erotic Show of D’Abbraccio)

Now, in case you didn’t know, Milly D’Abbraccio is a famous (yes famous, as in ‘popular personality known by all and sundry’) porn star. The incident took place at the Fiera Adriatica di Silvi Marina in the province of Teramo which was hosting the unambiguously named “Erotic Tour” starring D’Abbraccio ‘Italy’s best loved porn star’. During the show a 26 year old man from Lecce was dragged up onto the stage by D’Abbraccio to participate in an erotic dance with his scantily clad idol. Alas it all proved too much for the poor young man and he promptly fainted in front of the 2000 strong audience. Milly tried her best to revive her ‘victim’ as did the show’s presenter, a volunteer member of the Pronto Soccorso (First Aid Medic), but to no avail.  A 118 call was made to the emergency services, and in due time a full recovery was made.

Emerging from his swoon the young Leccese exclaimed “Ho visto la Madonna!, dov’è Milly?” (I’ve seen the Madonna!, where’s Milly?)

Ieri era San Lorenzo (yesterday it was San Lorenzo’s day) and questa notte (last night), as is traditional here in Italy, I went out looking for una stella cadente (a shooting star). In fact la notte di San Lorenzo (San Lorenzo’s night) is also known as la notte delle stelle cadenti (the night of the shooting stars) due to the appearance of a shower of meteorites which comes within the Earth’s orbit during this period. As usual, however, I didn’t manage to see a single one, therefore non ho potuto esprimere un desiderio (I couldn’t make a wish). Oh well, andrà meglio l’anno prossimo!  (hopefully next year….!)

The name notte di San Lorenzo immediately brings to mind a poem that we used to study at school, X Agosto (The 10th of August) by Giovanni Pascoli. This poem describes the tragic death of the poet’s father, who was mysteriously killed on the night of San Lorenzo in 1867 while returning home from a farmer’s fair. In Pascoli’s poem the shooting stars represent the tears of Heaven for his father’s death, and for the evil which afflicts our planet. I must confess that I used to cry every time I read this poem.

 

X Agosto

 

San Lorenzo, io lo so perché tanto

di stelle per l’aria tranquilla

arde e cade, perché sì gran pianto

nel concavo cielo sfavilla.

 

Ritornava una rondine al tetto:

l’uccisero: cadde tra spini;

ella aveva nel becco un insetto:

la cena de’ suoi rondinini.

 

Ora è là, come in croce, che tende

quel verme a quel cielo lontano;

e il suo nido è nell’ombra che attende,

che pigola sempre più piano.

 

Anche un uomo tornava al suo nido:

l’uccisero: disse: ‘Perdono’;

e restò negli aperti occhi un grido:

portava due bambole in dono …

 

Ora là, nella casa romita,

lo aspettano, aspettano invano:

egli immobile, attonito, addita

le bambole al cielo lontano.

 

E tu, Cielo, dall’alto dei mondi

sereni, infinito, immortale,

oh! d’un pianto di stelle lo inondi

quest’atomo opaco del Male.

 

The 10th of August

San Lorenzo, I know way so many stars are burning and falling in the tranquil air, why such great weeping sparkles in the concave sky.

A swallow was returning to its home: they killed her: she fell amongst thorns; in her beak she had an insect: the dinner for her little swallows.

Now she is there, as if on a cross, holding out that worm to the distant heaven; and her nest is in the shadow waiting, chirping ever more softly.

A man was also going back to his nest: they killed him: he said: ‘Forgiveness’; and in his open eyes there remained a scream: he was bringing two dolls as presents …

Now there, in the remote house, they are waiting for him, waiting in vain: he, motionless, astonished, points the dolls to the distant heaven.

And you, Heaven, from the heights of serene worlds, infinite, immortal, oh! with a weeping of stars you flood this atom, opaque with Evil.

As promised, here are a couple of essential Italian recipes that contain il basilico (basil).

The first one is the famous Pesto, which takes about 15 minutes to prepare. The quantities given below should make enough pesto for four to six (Italian!) people.

You will need:

100g di foglie di basilico (100 grams of basil leaves)

uno spicchio d’aglio (a clove of garlic)

50g di pinoli (50 grams of pine nuts)

5 gherigli di noci (5 shelled walnuts)

2 cucchiai di parmigiano grattugiato (2 spoons of grated parmesan cheese)

2 cucchiai di pecorino grattugiato (2 spoons of grated pecorino cheese)

1 pizzico di sale (a pinch of salt)

150g circa d’olio d’oliva (around 150 grams of olive oil)

 

Wash the basil leaves, and spread them out on a tea towel to dry off the surplus water. Put them in a mortaio (mortar) with the salt and begin to pestare (crush) them. Add the pine nuts and walnuts and squash them against the sides of the mortaio with the pestello (pestle). When the basilico is well mixed with the other ingredients add the grated cheese a bit at a time. Mix the ingredients well, adding the olive oil in order to obtain a thick liquid paste. Now make yourself a nice piatto di spaghetti (plate of spaghetti), add your lovely fresh pesto, and enjoy!

By the way, as you may have guessed the name pesto comes from the verb pestare (to crush), and the pestello is literally the ‘crusher’.

 

If pesto sounds a bit too complicated, or you don’t have all the ingredients then you can always try the second recipe, Salsa di pomodoro, also known as Pomarola.

You will need:

1 kg di pomodori maturi (1 kilo of ripe, preferably sweet tomatoes)

una cipolla piccola (one small onion)

uno spicchio d’aglio (one clove of garlic)

un mazzetto di basilico (a small bunch, or handful of basil)

olio d’oliva (olive oil)

sale (salt)

Drop the tomatoes in boiling water for a moment to loosen the skins, peel and chop them, remove the seeds, and then blend them. Finely chop the onion and garlic and gently sauté them in olive oil for about 5 minutes. Add the blended tomatoes, basil leaves, and salt, and leave the salsa to simmer for about half an hour. This salsa is wonderful with any pasta dish, just pour the it over the cooked pasta and sprinkle a bit of grated parmigiano, or chopped mozzarella on top.

 

In fine (finally), I’ll leave you with this excerpt from an interesting  comment I received from Kavita about my article: http://www.transparent.com/italian/il-basilico

“Il basilico italiano is a cousin of indian basil (tulsi)!
This is interesting. Basil has so many beneficial properties it is considered holy here in India.”

Buon appetito

Last week I wrote a post in which I explained as best as I could the many ways in which we use that tricky little word called ci. If you missed it you can read it here: Ci – part 1 . Well done those of you who had a go at translating my two silly sentences. The aim of the exercise was to try to fit as many different types of ci as possible into one single sentence, therefore it was quite important to translate each ci into English even if it was redundant in order to clarify their meaning. Here are my translations:

1) ci andiamo domani pomeriggio dopo che ci siamo riposati, così vedremo se l’armadio ci sta. Se no, non so cosa possiamo farci

We’ll go there tomorrow afternoon after we have rested ourselves, therefore we’ll see if the wardrobe fits in there. If not, I don’t know what we can do about it.

2) quando l’acqua bolle ci metto gli spaghetti, e poi ci vuole il sale. Gli spaghetti ci mettono 10 minuti a cuocere. Quando sono cotti si condiscono con l’olio e ci si macina un po’ di pepe fresco che ci sta bene.

When the water boils I’ll put the spaghetti in it, then it needs salt. The spaghetti takes 10 minutes to cook. When it’s cooked one dresses it with oil and grinds a bit of fresh pepper on it, which goes well with it.

Sorry, I know the translations sound horrible, but I wanted to make them as literal as possible to show the many different uses of ci. Here in Italy we are particularly fond of the sound of this little word, so we use it as much as possible even when it’s not necessary, particularly with the verb avere, e.g. Giovanna: Scusa, ci hai una penna? Mario: No, non ce l’ho (Giovanna: Excuse me, have you got a pen? Mario: No, I haven’t got one), N.B. ci hai (you have), ci ho (I have) and so on, are pronounced as a single word, e.g. “chai”, “cho” etc. We also use ci with the verbs sentire and vedere, e.g. Scusa, puoi ripetere? Non ci sento bene (Excuse me, can you repeat that? I can’t hear very well). Things can get more confusing if you happen to travel through Toscana, the region of Italy that I come from, as you will probably hear a strange sound where you would expect to find the ci. In Toscana we tend to pronounce ci like the English word “she” instead of the more ‘correct’ pronunciation “chee”, so last example, non ci sento bene, would sound like non “she” sento bene.

Arrivederci! or should I say Arrivedershee!

It’s difficult to imagine Italian cuisine without il basilico (basil). The name basilico derives from the Greek word basilicòn which means ‘royal’, and in fact it was the Greeks themselves who introduced this most archetypal of Mediterranean herbs into Europe, importing it from its native habitat of India. For the Romans, besides being an important aromatic ingredient in their cuisine, il basilico was the emblem of gli innamorati (those in love). 

Il basilico is an annual arbusto (bushy plant) which can grow up to about 60 cm high. It is used a lot as an aroma (an aromatic ingredient) in la cucina Italiana (Italian cuisine), especially in sughi al pomodoro (tomato sauces), insalate fresche (fresh salads) and, of course, as the main ingredient of Pesto alla Genovese.

If you want to grow il basilico at home you should plant it in a fairly light soil, or terriccio (compost), and keep it well watered. It has a sweet fragrance, especially when it gets a lot of sun, and the scent of the leaves is at its strongest just before the plant begins to flower although older leaves tend to have a more piccante (peppery) flavor.

One of the hidden benefits of il basilico is that it attracts le api (bees) and therefore helps with l’impollinazione (the pollination) of other plants growing nearby.

The Egyptians, incidentally, incorporated il basilico into the balsam which they used to mummify their dead, but I’m afraid I don’t know the whole recipe!

Coming soon……….Ricette Italiane col Basilico (Italian Recipes with Basil).

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