Bologna Italy Quotes

Four times during the first six days they were assembled and briefed and then sent back. Once, they took off and were flying in formation when the control tower summoned them down. The more it rained, the worse they suffered. The worse they suffered, the more they prayed that it would continue raining. All through the night, men looked at the sky and were saddened by the stars. All through the day, they looked at the bomb line on the big, wobbling easel map of Italy that blew over in the wind and was dragged in under the awning of the intelligence tent every time the rain began. The bomb line was a scarlet band of narrow satin ribbon that delineated the forward most position of the Allied ground forces in every sector of the Italian mainland. For hours they stared relentlessly at the scarlet ribbon on the map and hated it because it would not move up high enough to encompass the city. When night fell, they congregated in the darkness with flashlights, continuing their macabre vigil at the bomb line in brooding entreaty as though hoping to move the ribbon up by the collective weight of their sullen prayers. "I really can't believe it," Clevinger exclaimed to Yossarian in a voice rising and falling in protest and wonder. "It's a complete reversion to primitive superstition. They're confusing cause and effect. It makes as much sense as knocking on wood or crossing your fingers. They really believe that we wouldn't have to fly that mission tomorrow if someone would only tiptoe up to the map in the middle of the night and move the bomb line over Bologna. Can you imagine? You and I must be the only rational ones left." In the middle of the night Yossarian knocked on wood, crossed his fingers, and tiptoed out of his tent to move the bomb line up over Bologna.

The pilgrimage of Italy, which I now accomplished, had long been the object of my curious devotion. The passage of Mount Cenis, the regular streets of Turin, the Gothic cathedral of Milan, the scenery of the Boromean Islands, the marble palaces of Genoa, the beauties of Florence, the wonders of Rome, the curiosities of Naples, the galleries of Bologna, the singular aspect of Venice, the amphitheatre of Verona, and the Palladian architecture of Vicenza, are still present to my imagination. I read the Tuscan writers on the banks of the Arno; but my conversation was with the dead rather than the living, and the whole college of Cardinals was of less value in my eyes than the transfiguration of Raphael, the Apollo of the Vatican, or the massy greatness of the Coliseum. It was at Rome, on the fifteenth of October, 1764, as I sat musing amidst the ruins of the Capitol, while the barefooted fryars were singing Vespers in the temple of Jupiter, that the idea of writing the decline and fall of the City first started to my mind. After Rome has kindled and satisfied the enthusiasm of the Classic pilgrim, his curiosity for all meaner objects insensibly subsides.

What I remember most about those days is how happy we all were. When I think back on my life growing up on Terra d’Amore, tides of warm memories wash over me like the waves of the Mediterranean. Our little farm, nestled in the hills and valleys of Montecalvo just outside Bologna, was idyllic. Indeed, it was an Italian paradise...a veritable heaven.

All around me, other dishes were taking shape: for the first service, a group of young girls were gilding candied plums, figs, oranges and apricots with fine gold leaf, and more gold was being smoothed onto sweet biscuits of fried dough cut into witty shapes and drenched in spiced syrup and rose water. There were torte of every kind: filled with pork belly and zucca; torte in the style of Bologna, filled with cheeses and pepper, and torte filled with capons and squabs. There were sausages, whole hams from all over the north of Italy. My suckling pigs were for the second service, alongside the lampreys, candied lemons wrapped in the finest sheet of silver, an enormous sturgeon in ginger sauce, a whole roast roebuck with gilded horns, cuttlefish cooked in their own ink.

As we walk through Savignio, the copper light of dusk settling over the town's narrow streets, we stop anyone we can find to ask for his or her ragù recipe. A retired policeman says he likes an all-pork sauce with a heavy hit of pancetta, the better for coating the pasta. A gelato maker explains that a touch of milk defuses the acidity of the tomato and ties the whole sauce together. Overhearing our kitchen talk below, an old woman in a navy cardigan pokes her head out of a second-story window to offer her take on the matter: "I only use tomatoes from my garden- fresh when they're in season, preserved when it gets cold." Inspired by the Savignio citizenry, we buy meat from the butcher, vegetables and wine from a small stand in the town's piazza, and head to Alessandro's house to simmer up his version of ragù: two parts chopped skirt steak, one part ground pancetta, the sautéed vegetable trio, a splash of dry white wine, and a few canned San Marzano tomatoes.

Everywhere you turn you see signs of its place at the top of the Italian food chain: fresh-pasta shops vending every possible iteration of egg and flour; buzzing bars pairing Spritz and Lambrusco with generous spreads of free meat, cheese, and vegetable snacks; and, above all, osteria after osteria, cozy wine-soaked eating establishments from whose ancient kitchens emanates a moist fragrance of simmered pork and local grapes. Osteria al 15 is a beloved dinner den just inside the centro storico known for its crispy flatbreads puffed up in hot lard, and its classic beef-heavy ragù tossed with corkscrew pasta or spooned on top of béchamel and layered between sheets of lasagne. It's far from refined, but the bargain prices and the boisterous staff make it all go down easily. Trattoria Gianni, down a hairpin alleyway a few blocks from Piazza Maggiore, was once my lunch haunt in Bologna, by virtue of its position next to my Italian-language school. I dream regularly of its bollito misto, a heroic mix of braised brisket, capon, and tongue served with salsa verde, but the dish I'm looking for this time, a thick beef-and-pork joint with plenty of jammy tomato, is a solid middle-of-the-road ragù.

Carbonara: The union of al dente noodles (traditionally spaghetti, but in this case rigatoni), crispy pork, and a cloak of lightly cooked egg and cheese is arguably the second most famous pasta in Italy, after Bologna's tagliatelle al ragù. The key to an excellent carbonara lies in the strategic incorporation of the egg, which is added raw to the hot pasta just before serving: add it when the pasta is too hot, and it will scramble and clump around the noodles; add it too late, and you'll have a viscous tide of raw egg dragging down your pasta. Cacio e pepe: Said to have originated as a means of sustenance for shepherds on the road, who could bear to carry dried pasta, a hunk of cheese, and black pepper but little else. Cacio e pepe is the most magical and befuddling of all Italian dishes, something that reads like arithmetic on paper but plays out like calculus in the pan. With nothing more than these three ingredients (and perhaps a bit of oil or butter, depending on who's cooking), plus a splash of water and a lot of movement in the pan to emulsify the fat from the cheese with the H2O, you end up with a sauce that clings to the noodles and to your taste memories in equal measure. Amatriciana: The only red pasta of the bunch. It doesn't come from Rome at all but from the town of Amatrice on the border of Lazio and Abruzzo (the influence of neighboring Abruzzo on Roman cuisine, especially in the pasta department, cannot be overstated). It's made predominantly with bucatini- thick, tubular spaghetti- dressed in tomato sauce revved up with crispy guanciale and a touch of chili. It's funky and sweet, with a mild bite- a rare study of opposing flavors in a cuisine that doesn't typically go for contrasts. Gricia: The least known of the four kings, especially outside Rome, but according to Andrea, gricia is the bridge between them all: the rendered pork fat that gooses a carbonara or amatriciana, the funky cheese and pepper punch at the heart of cacio e pepe. "It all starts with gricia.

Spallanzani was a genial, round-faced, baldheaded man who looked a bit like actor Wally Shawn. Born in northern Italy in 1729 to a lawyer and his well-connected wife, at the age of twenty he embarked on the study of law at the University of Bologna, where his cousin Laura Bassi was the first female professor of physics and mathematics in Europe.

People of Italy!” they were told, “the Army of France has broken your chains: the People of France is the friend of all other Peoples! Come to greet it!” Their joy vanished when the young hero presented them with his bill. An immediate contribution of twenty million francs, vast stores of provisions and thousands of horses were demanded as the price of French protection. A hundred of the finest carriage horses in the province were dispatched across the Alps to grace the coaches of the Directors. The Grand Duke of Parma, who had been slower to acclaim the liberator than the fickle Milanese, had to yield twenty of the best pictures in his gallery and a crushing tribute. And when the people of Pavia contested Bonaparte's requisitions, they were quickly enlightened as to the conditions of Italian emancipation. The magistrates and leading inhabitants were shot, the city sacked and all who resisted massacred. A few weeks later a village near Bologna was burnt to the ground and the entire population murdered to strike fear through Italy. For Bonaparte, once a follower of Robespierre, did not believe in terror for its own sake but only as an instrument of policy.

Medical science in the West began with the import of Greek and Arabic texts, especially the works of Galen and Avicenna, in the eleventh century. Salerno in Italy established the first medical school. It seems to have been astonishingly enlightened. After Salerno, medical schools were organized at Bologna, Montpellier, and elsewhere.

The word universitas means no more than “the corporation.” Its first recorded appearance is in a letter of Pope Innocent III in 1208 or 1209. The first university was at Salerno in Italy, followed by others at Bologna, Paris, Montpellier, and Oxford. They gained a relative independence from their local bishops and put themselves under the control of the pope, who was likely to be more liberal than the bishops and was at least much farther away.

Italy’s two greatest food towns are Parma and Bologna,

We'll be in Parma, Bologna, Florence, Ravenna, and the hills of Chianti with our own 'Morning in America' chef, Casey Costello, who will cook in the kitchens with real Italians. We'll show you how true parmigiano-reggiano is made and see the fat pigs that give us Parma ham. You'll learn how to cook a Tuscan steak the size of a cow, make a real Bolognese sauce, pasta the Italian way"- she leaned forward and gave the camera a coquettish twinkle- "and what to do with a squiggling eel." Who could resist?

She talked to Sidelnikov, and all the material on the serf composer is here. His name was Maxim Sasontovich Beriozovsky, and he was born on 16 October 1745 in Glukhov. In 1765 he was sent to the Musical Academy of Bologna, where he studied under Padre Tartini the Elder, who was a pupil of Mozart. He became an honorary member of the Bologna Academy, as well as being a member of other musical academies. He wrote the opera Demophones, based on texts by Metastasio, for the Livorno Opera. He composed a great deal of superb music and became very well known in Italy In 1774 he returned to Russia at the wish of Potyomkin, who proposed that he found a musical academy in Kremenschug. He fell in love with a serf actress belonging to Count Razoumovsky. When the Count heard of it he raped the girl and dispatched her to Siberia. Beriozovsky went to St. Petersburg where he started to drink heavily and in 1777 took his own life. In Bologna there lives someone called Napoleone Fonti, aged seventy, who knows a lot about Beriozovsky and what happened to him. His scores are in Bologna and Livorno

Guglielmo Marconi, the inventor of the radio, was born in Bologna, Italy, in 1874. His family

Europe’s earliest cookbook came from ancient Rome. In it, the writer Epicius described the recipes for dishes such as stuffed dormouse, and snails soaked in wine and oil. Food fashions may have changed, but many Italians still take great pride in their cooking. Regional Italian dishes have become familiar in countries around the world. They include bolognaise sauce from Bologna, cassata siciliana (an ice-cream dessert) from Sicily, and from Parma, the smoked parma ham which is often served thinly sliced with fresh figs. Italian restaurants are found in towns and cities in many other countries. Traditionally, the midday meal is the main meal of the day, and a family event. Fresh ingredients are usually used, and packaged “convenience foods” are less common than in many other countries. Fresh raw vegetables, sliced very thinly and arranged in a colorful display, are often served as an appetizer. Common drinks are wine (though often watered down for children) and mineral water. For dessert there is usually fresh fruit and more Italian specialties, ice cream and espresso coffee.

Soccer is Italy’s favorite sport, and is played and watched all over the country. Each Sunday the great stadiums of Milan, Turin, Naples, Rome, and Bologna are filled with thousands of fans. Italian club soccer teams are among the best in the world, and regularly win international competitions. The national Italian team won soccer’s World Cup in 1982. Wages for successful players are high, and this helps to attract soccer stars from many other countries. Cycling also is very popular, as a sport to both do and watch. The Grand Tour of Italy takes place each year, following a long, grueling course over mountainous country. Many Italians forsake their favorite cafes to watch this bicycle race on television. Other popular pastimes include bowls, a game played on a sanded rink, and card games, commonly seen in cafes and bars across the nation. During August, many businesses close and workers go on vacation to the coast or mountains. The big cities are mostly deserted, except for tourists.

Education Children in Italy must go to school from age six until age fourteen. Primary school goes through age eleven, when children move to lower secondary school (like middle school in North America). About 80 percent of children continue their education through high school or go to a technical institute. Students who go to college usually attend one in their own city and live at home. Few universities have housing for students. University education in Italy began in ancient times. A school of medicine was founded in Salerno in the ninth century. The University of Bologna, founded in the eleventh century, is probably the oldest full university in Europe. It has about one hundred thousand students. The University of Rome was founded by the Catholic Church in about 1300 and remained primarily a religious institution for hundreds of years. When Rome became part of modern Italy, the university became a state university. Often called La Sapienza, meaning “Knowledge,” it is Europe’s largest university, with nearly 150,000 students.