Italy Wine Quotes

First of all, let's get one thing straight. Your Italy and our Italia are not the same thing. Italy is a soft drug peddled in predictable packages, such as hills in the sunset, olive groves, lemon trees, white wine, and raven-haired girls. Italia, on the other hand, is a maze. It's alluring, but complicated. It's the kind of place that can have you fuming and then purring in the space of a hundred meters, or in the course of ten minutes. Italy is the only workshop in the world that can turn out both Botticellis and Berlusconis.

They travelled for thirteen hours down-hill, whilst the streams broadened and the mountains shrank, and the vegetation changed, and the people ceased being ugly and drinking beer, and began instead to drink wine and to be beautiful.

Come live with me and be my love And we will all the pleasures prove Of a marriage conducted with economy In the Twentieth Century Anno Donomy. We’ll live in a dear little walk-up flat With practically room to swing a cat And a potted cactus to give it hauteur And a bathtub equipped with dark brown water. We’ll eat, without undue discouragement, Foods low in cost but high in nouragement And quaff with pleasure, while chatting wittily, The peculiar wine of Little Italy. We’ll remind each other it’s smart to be thrifty And buy our clothes for something-fifty. We’ll bus for miles on holidays For seas at depressing matinees, And every Sunday we’ll have a lark And take a walk in Central Park. And one of these days not too remote You’ll probably up and cut my throat.

People think computers are different from people because they don't have minds, even though, in the Turing test, computers can have conversations with people about the weather and wine and what Italy is like, and they can even tell jokes.

She dreamed of Venice. However, it wasn’t a city alive with stars dripping like liquid gold into canals, or Bougainvillea spilling from flowerpots like overfilled glasses of wine. In this dream, Venice was without color. Where pastel palazzi once lined emerald lagoons, now, gray, shadowy mounds of rubble paralleled murky canals. Lovers could no longer share a kiss under the Bridge of Sighs; it had been the target of an obsessive Allied bomb in search of German troops. The only sign of life was in Piazza San Marco, where the infamous pigeons continued to feed. However, these pigeons fed not on seeds handed out by children, but on corpses rotting under the elongated shadow of the Campanile.

He didn’t think it sanitary to shake hands, didn’t smoke, and had no taste for liquor, not even Italy’s fine wine. He was a poor listener who disliked hearing other people talk. He was loath to spend nights away from his own bed, and the time he allotted for meals—either alone or with his family—averaged about three minutes.

… Could I return, I will not say to revel, but breath this sky, under which I was born: to rejoice with sea views and gardens; to consol me with your kindness; to drink this wine or this water, that might reduce my illness…

I remember one day - the day I had to leave after a month here alone. I had just had lunch in some small tratoria on the remotest part of the Fondamente Nuove, grilled fish and half a bottle of wine. With that inside, I set out for the place I was staying, to collect my bags and catch a vaporetto. I walked a quarter of a mile along the Fondamente Nuove, a small moving dot in that gigantic watercolor, and then turned right by the hospital of Giovanni e Paolo. The day was warm, sunny, the sky blue, all lovely. And with my back to the Fondamente and San Michele, hugging the wall of the hospital, almost rubbing it with my left shoulder and squinting at the sun, I suddenly felt : I am a cat. A cat that has just had a fish. Had anyone addressed me at that moment, I would have meowed. I was absolutely, animally happy. Twelve hours later, of course, having landed in New York, I hit the worst possible mess in my life - or the one that appeared that way at the time. Yet the cat in me lingered; had it not been for the cat, I'd be climbing the walls now in some expensive institution.

When the world seems to shine like you've had too much wine...

The days go by, through the brief silence of winter, when the sunshine is so still and pure, like iced wine, and the dead leaves gleam brown, and water sounds hoarse in the ravines.

As for describing the smell of a spaniel mixed with the smell of torches, laurels, incense, banners, wax candles and a garland of rose leaves crushed by a satin heel that has been laid up in camphor, perhaps Shakespeare, had he paused in the middle of writing Antony and Cleopatra — But Shakespeare did not pause. Confessing our inadequacy, then, we can but note that to Flush Italy, in these the fullest, the freest, the happiest years of his life, meant mainly a succession of smells. Love, it must be supposed, was gradually losing its appeal. Smell remained. Now that they were established in Casa Guidi again, all had their avocations. Mr. Browning wrote regularly in one room; Mrs. Browning wrote regularly in another. The baby played in the nursery. But Flush wandered off into the streets of Florence to enjoy the rapture of smell. He threaded his path through main streets and back streets, through squares and alleys, by smell. He nosed his way from smell to smell; the rough, the smooth, the dark, the golden. He went in and out, up and down, where they beat brass, where they bake bread, where the women sit combing their hair, where the bird-cages are piled high on the causeway, where the wine spills itself in dark red stains on the pavement, where leather smells and harness and garlic, where cloth is beaten, where vine leaves tremble, where men sit and drink and spit and dice — he ran in and out, always with his nose to the ground, drinking in the essence; or with his nose in the air vibrating with the aroma. He slept in this hot patch of sun — how sun made the stone reek! he sought that tunnel of shade — how acid shade made the stone smell! He devoured whole bunches of ripe grapes largely because of their purple smell; he chewed and spat out whatever tough relic of goat or macaroni the Italian housewife had thrown from the balcony — goat and macaroni were raucous smells, crimson smells. He followed the swooning sweetness of incense into the violet intricacies of dark cathedrals; and, sniffing, tried to lap the gold on the window- stained tomb. Nor was his sense of touch much less acute. He knew Florence in its marmoreal smoothness and in its gritty and cobbled roughness. Hoary folds of drapery, smooth fingers and feet of stone received the lick of his tongue, the quiver of his shivering snout. Upon the infinitely sensitive pads of his feet he took the clear stamp of proud Latin inscriptions. In short, he knew Florence as no human being has ever known it; as Ruskin never knew it or George Eliot either.

One doesn’t come to Italy for niceness,” was the retort; “one comes for life. Buon giorno! Buon giorno!” bowing right and left. “Look at that adorable wine-cart! How the driver stares at us, dear, simple soul!

The Langhe is a paradise, a giardino: pears, apples, pomegranates, chestnuts. Everything you could want to eat falling from a tree. And above all, nocciole. You see those trees? Those are South American hazelnuts. Fatter. Rounder. There are also the smaller Turkish hazelnuts, but Ferrero Rocher uses the big ones to make Nutella. And wine- everywhere, wine. Barbera, Bonarda, Dolcetto, and the king, Nebbiolo, the king of all grapes.

Peasant families ate pork, beef, or game only a few times a year; fowls and eggs were eaten far more often. Milk, butter, and hard cheeses were too expensive for the average peasant. As for vegetables, the most common were cabbage and watercress. Wild carrots were also popular in some places. Parsnips became widespread by the sixteenth century, and German writings from the mid-1500s indicate that beet roots were a preferred food there. Rutabagas were developed during the Middle Ages by crossing turnips with cabbage, and monastic gardens were known for their asparagus and artichokes. However, as a New World vegetable, the potato was not introduced into Europe until the late 1500s or early 1600s, and for a long time it was thought to be merely a decorative plant. "Most people ate only two meals a day. In most places, water was not the normal beverage. In Italy and France people drank wine, in Germany and England ale or beer.

But beyond the extravagance of Rome's wealthiest citizens and flamboyant gourmands, a more restrained cuisine emerged for the masses: breads baked with emmer wheat; polenta made from ground barley; cheese, fresh and aged, made from the milk of cows and sheep; pork sausages and cured meats; vegetables grown in the fertile soil along the Tiber. In these staples, more than the spice-rubbed game and wine-soaked feasts of Apicius and his ilk, we see the earliest signs of Italian cuisine taking shape. The pillars of Italian cuisine, like the pillars of the Pantheon, are indeed old and sturdy. The arrival of pasta to Italy is a subject of deep, rancorous debate, but despite the legend that Marco Polo returned from his trip to Asia with ramen noodles in his satchel, historians believe that pasta has been eaten on the Italian peninsula since at least the Etruscan time. Pizza as we know it didn't hit the streets of Naples until the seventeenth century, when Old World tomato and, eventually, cheese, but the foundations were forged in the fires of Pompeii, where archaeologists have discovered 2,000-year-old ovens of the same size and shape as the modern wood-burning oven. Sheep's- and cow's-milk cheeses sold in the daily markets of ancient Rome were crude precursors of pecorino and Parmesan, cheeses that literally and figuratively hold vast swaths of Italian cuisine together. Olives and wine were fundamental for rich and poor alike.

The people of Rome had particular reason to associate a god more commonly worshipped as the patron of prophecy and self-discipline with vicious cruelty. In the Forum, next to the sacred fig tree, there stood the statue of a pot-bellied man with a wine-sack on his shoulder. This was Marsyas, a satyr who had once challenged Apollo to a musical contest, been cheated of the victory that was rightfully his, and then been flayed alive for his presumption. Such, at any rate, was the version of the story told by the Greeks – but in Italy an altogether happier ending was reported. Marsyas, they claimed, had escaped the irate Apollo and fled to the Apennines, where he had taught the arts of augury to the natives and fathered the snake-charming Marsians. Rome was not the only city to commemorate him. Statues of Marsyas were to be found in public squares across Italy.

His ragù begins the same way all ragù begin: with finely diced onion, carrot, and celery sautéed in olive oil, the sacred soffritto. "It's important to really caramelize the vegetables. That's where the flavor comes from." Later come two pounds of coarsely ground beef ("from the neck or shoulder- something with fat and flavor") and a pound of ground pork butt, browned separately from the vegetables and deglazed with a cup of white wine (pignoletto, of course). Peeled tomatoes, tomato paste, bay leaves, and three hours of simmering over a low flame. Seasoning? "Salt. Never pepper.

There was something in Lima that was wrappd up in yards of violet satin from which protruded a great dropsical head and two fat pearly hands; and that was its archbishop. Between the rolls of flesh that surrounded them looked out two black eyes speaking discomfort, kindliness, and wit. A curious and eager soul was imprisoned in all this lard, but by dint of never refusing himself a pheasant or a goose or his daily procession of Roman wines, he was his own bitter jailer. He loved his cathedral; he loved his duties; he was very devout. Some days he regarded his bulk ruefully; but the distress of remorse was less poignant than the distress of fasting, and he was presently found deliberating over the secret messages that a certain roast sends to the certain salad that will follow it. And to punish himself he led an exemplary life in every other respect. He had read all the literature of antiquity and forgotten all about it except a general aroma of charm and disillusion. He had been learned in the Fathers and the Councils and forgotten all about them save a floating impression of dissensions that had no application to Peru. He had read all the libertine masterpieces of Italy and France and reread them annually;

Aboard the gondola, Giacomo Foscarini sat facing Mathias. They were crossing the Canal Grande, then they would navigate around San Marco and return. Foscarini loved to travel around Venice this way. They stopped briefly at a mooring near the bridge to the Rialto, and Foscarini had a servant fetch green olives, fresh Piacenza cheese, a few sausages from Modena, and wine that had just been delivered from Crete. The nobleman often dined aboard his gondola, looking out over the city, watching his world. "Seen from this vantage point, Venice doesn't seem like it's in any of its terrible troubles at all magister," said Foscarini.

The soul of Sardinia lies in the hills of the interior and the villages peppered among them. There, in areas such as Nuoro and Ozieri, women bake bread by the flame of the communal oven, winemakers produce their potions from small caches of grapes adapted to the stubborn soil and acrid climate, and shepherds lead their flocks through the peaks and valleys in search of the fickle flora that fuels Sardinia's extraordinary cheese culture. There are more sheep than humans roaming this island- and sheep can't graze on sand. On the table, the food stands out as something only loosely connected to the cuisine of Italy's mainland. Here, every piece of the broader puzzle has its own identity: pane carasau, the island's main staple, eats more like a cracker than a loaf of bread, built to last for shepherds who spent weeks away from home. Cheese means sheep's milk manipulated in a hundred different ways, from the salt-and-spice punch of Fiore Sardo to the infamous maggot-infested casu marzu. Fish and seafood may be abundant, but they take a backseat to four-legged animals: sheep, lamb, and suckling pig. Historically, pasta came after bread in the island's hierarchy of carbs, often made by the poorest from the dregs of the wheat harvest, but you'll still find hundreds of shapes and sizes unfamiliar to a mainland Italian. All of it washed down with wine made from grapes that most people have never heard of- Cannonau, Vermentino, Torbato- that have little market beyond the island.

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.

Load the sailboat with bottles of white wine, olive oil, fishing rods, and yeasty, dark-crusted bread. Work your way carefully out of the narrow channels of the Cabras port on the western shore of Sardinia. Set sail for the open seas. Navigate carefully around the archipelago of small boats fishing for sea bass, bream, squid. Steer clear of the lines of mussel nets swooping in long black arcs off the coastline. When you spot the crumbling stone tower, turn the boat north and nuzzle it gently into the electric blue-green waters along ancient Tharros. Drop anchor. Strip down to your bathing suit. Load into the transport boat and head for shore. After a swim, make for the highest point on the peninsula, the one with the view of land and sea and history that will make your knees buckle. Stay focused. You're not here to admire the sun-baked ruins of one of Sardinia's oldest civilizations, a five-thousand-year-old settlement that wears the footprints of its inhabitants- Phoenicians, Greeks, Romans- like the layers of a cake. You're here to pick herbs growing wildly among the ancient tombs and temples, under shards of broken vases once holding humans' earliest attempts at inebriation. Taste this! Like peppermint, but spicy. And this! A version of wild lemon thyme, perfect with seafood. Pluck a handful of finocchio marino,sea fennel, a bright burst of anise with an undertow of salt. Withfinocchioin fist, reboard the transport vessel and navigate toward the closest buoy. Grab the bright orange plastic, roll it over, and scrape off the thicket of mussels growing beneath. Repeat with the other buoys until you have enough mussels to fill a pot. In the belly of the boat, bring the dish together: Scrub the mussels. Bring a pot of seawater to a raucous boil and drop in the spaghetti- cento grammi a testa. While the pasta cooks, blanch a few handfuls of the wild fennel to take away some of the sting. Remove the mussels from their shells and combine with sliced garlic, a glass of seawater, and a deluge of peppery local olive oil in a pan. Take the pasta constantly, checking for doneness. (Don't you dare overcook it!) When only the faintest resistance remains in the middle, drain and add to the pan of mussels. Move the pasta fast and frequently with a pair of tongs, emulsifying the water and mussel juice with the oil. Keep stirring and drizzling in oil until a glistening sheen forms on the surface of the pasta. This is called la mantecatura, the key to all great seafood pastas, so take the time to do it right.

This worship of the sacred fire did not belong exclusively to the populations of Greece and Italy. We find it in the East. The Laws of Manu as they have come to us show us the religion of Brahma completely established, and even verging towards its decline; but they have preserved vestiges and remains of a religion still more ancient—that of the sacred fire—which the worship of Brahma had reduced to a secondary rank, but could not destroy. The Brahmin has his fire to keep night and day; every morning and every evening he feeds it with wood; but, as with the Greeks, this must be the wood of certain trees. As the Greeks and Italians offer it wine, the Hindu pours upon it a fermented liquor which he calls soma. Meals, too, are religious acts, and the rites are scrupulously described in the Laws of Manu. They address prayers to the fire, as in Greece; they offer it the first fruits of rice, butter, and honey. We read that “the Brahmin should not eat the rice of the new harvest without having offered the first fruits of it to the hearth-fire; for the sacred fire is greedy of grain, and when it is not honored it will devour the existence of the negligent Brahmin.” The Hindus, like the Greeks and the Romans, pictured the gods to themselves as greedy not only of honors and respect, but of food and drink. Man believed himself compelled to satisfy their hunger and thirst if he wished to avoid their wrath.

Pasta with Garlic Scapes and Fresh Tomatoes In Italy, you can find a garden anywhere there is a patch of soil, and in many areas, the growing season is nearly year round. It’s common to find an abundant tomato vine twining up the wall near someone’s front stoop, or a collection of herbs and greens adorning a window box. Other staples of an Italian kitchen garden include aubergine, summer squash varieties and peppers of all sorts. Perhaps that’s why the best dishes are so very simple. Gather the fresh ingredients from your garden or local farmers’ market, toss everything together with some hot pasta and serve. In the early summer and mid-autumn, look for garlic scapes, prized for their mild flavor and slight sweetness. Scapes are the willowy green stems and unopened flower buds of hardneck garlic varieties. Roasting garlic scapes with tomatoes and red onion brings out their sweet, rich flavor for a delightful summer meal. 2 swirls of olive oil 10 garlic scapes 1 pint multicolored cherry tomatoes 1 red onion, thinly sliced Sea salt and red pepper flakes, to taste ½ lb. pasta—fettuccine, tubini or spaghetti are good choices 1 cup baby spinach, arugula or fresh basil leaves, or a combination 1 lemon, zested and juiced Toasted pine nuts for garnish Heat oven to 400 ° F. Toss together olive oil, garlic scapes, tomatoes, onion, salt and pepper flakes and spread in an even layer on a parchment-lined baking sheet. Roast for 12–15 minutes, until tomatoes are just beginning to burst. If you have other garden vegetables, such as peppers, zucchini or aubergine, feel free to add that. Meanwhile, cook pasta according to package directions. Toss everything together with the greens, lemon zest and juice. Garnish with pine nuts. Serve immediately with a nice Barolo wine.

Load the sailboat with bottles of white wine, olive oil, fishing rods, and yeasty, dark-crusted bread. Work your way carefully out of the narrow channels of the Cabras port on the western shore of Sardinia. Set sail for the open seas. Navigate carefully around the archipelago of small boats fishing for sea bass, bream, squid. Steer clear of the lines of mussel nets swooping in long black arcs off the coastline. When you spot the crumbling stone tower, turn the boat north and nuzzle it gently into the electric blue-green waters along ancient Tharros. Drop anchor. Strip down to your bathing suit. Load into the transport boat and head for shore. After a swim, make for the highest point on the peninsula, the one with the view of land and sea and history that will make your knees buckle. Stay focused. You're not here to admire the sun-baked ruins of one of Sardinia's oldest civilizations, a five-thousand-year-old settlement that wears the footprints of its inhabitants- Phoenicians, Greeks, Romans- like the layers of a cake. You're here to pick herbs growing wildly among the ancient tombs and temples, under shards of broken vases once holding humans' earliest attempts at inebriation. Taste this! Like peppermint, but spicy. And this! A version of wild lemon thyme, perfect with seafood. Pluck a handful of finocchio marino,sea fennel, a bright burst of anise with an undertow of salt. With finocchio in fist, reboard the transport vessel and navigate toward the closest buoy. Grab the bright orange plastic, roll it over, and scrape off the thicket of mussels growing beneath. Repeat with the other buoys until you have enough mussels to fill a pot. In the belly of the boat, bring the dish together: Scrub the mussels. Bring a pot of seawater to a raucous boil and drop in the spaghetti- cento grammi a testa. While the pasta cooks, blanch a few handfuls of the wild fennel to take away some of the sting. Remove the mussels from their shells and combine with sliced garlic, a glass of seawater, and a deluge of peppery local olive oil in a pan. Take the pasta constantly, checking for doneness. (Don't you dare overcook it!) When only the faintest resistance remains in the middle, drain and add to the pan of mussels. Move the pasta fast and frequently with a pair of tongs, emulsifying the water and mussel juice with the oil. Keep stirring and drizzling in oil until a glistening sheen forms on the surface of the pasta. This is called la mantecatura, the key to all great seafood pastas, so take the time to do it right.

They say the Gauls, when they first tasted of the wines of Italy, were so taken with their lusciousness and sweetness, that they could not be content to trade thither for this wine, but resolved to conquer the land where they grew.  Thus the sincere soul thinks it not enough to receive a little, now and then, of grace and comfort, from heaven, by trading and holding commerce at a distance with God in his ordinances here below; but projects and meditates a conquest of that holy land, and blessed place, that he may drink the wine of that kingdom in that kingdom.

I don’t go to Italy to avoid nice meals, I don’t go to Bordeaux to avoid a wine tour. I didn’t save money at home to make cheap meals in hostels.

Most Italians consume alcohol every day, but it’s not what we call drinking. For Americans and northern Europeans alcoholic beverages are mind-altering drugs, used as tranquilizers, sleeping potions, inhibition-looseners (“Candy is dandy but liquor is quicker”—Ogden Nash), or roads to inebriation. That is to say, to getting tipsy, high, drunk, plastered, smashed, sloshed, sozzled, soused, crocked, wrecked, juiced, stinko, tight, pie-eyed, crosseyed, shit-faced, blitzed, fried, wasted, gassed, polluted, pissed, tanked up, ripped, loaded, pickled, bombed, blasted, blooey, blotto, blind drunk, roaring drunk, dead drunk, falling down drunk, drunk as a lord, stewed to the gills, or feeling no pain—and that’s just my own personal vocabulary. Italians reach that state so infrequently that their language provides only a few tame options—ubriaco (drunk), brillo (tipsy), alticcio (high), sbronzo (drunk)—with at most perso (lost) or fradicio (rotten) tacked on for a touch of color. They don’t even have a proper word for a hangover, though if pressed they’ll come up with the stately postumi della sbornia, aftereffects of overindulgence. For Italians, wine and beer are foods. If they provide a little buzz that’s just a pleasant side benefit, improving the sparkle of the conversation. When I first traveled in Italy, parents regularly fed wine-laced water to their kids (“acquavino”), vaccinating them against later dipsomania. And at lunchtime in the cafeteria of my Nuovo Regina Margherita Hospital the docs would jostle to sit at the chaplain’s table, because he’d always bring a bottle of good country wine. Even the harder stuff fits into a culinary protocol: a seven p.m. Campari is meant to whet the appetite, and the cognac or amaro at the end of a large meal to aid digestion. Which is why, in proportion, Italy has one-tenth as many problem drinkers as America.

I believe that we shocked each other by how swiftly we went from being the people who knew each other best in the world to being a pair of the most mutually incomprehensible strangers who ever lived. But it was vital to my survival to have a one bedroom of my own i saw the aprtment almost as a sanatorium a hospice clinci for my own recovery I painted the walls in the warmest colors i could find and bought myself flowers every week as if i were visiting myself in the hospital is this lifetime supposed to be only about duty why are you studying Italian so that just in case Italy ever invades Ethiopia again and is actually successful this time? ciao comes from if you must know it's an abbreviation of a phrase used by medieval venetians as an intimate salutation Sono il Suo Schiavo meaning i am your slave. om Naamah Shivaya meaning I honor the divinity that resides whin me. I wanted to experience both , I wanted worldly enjoyment and divine transcendence the dual glories of a human life I wanted what the Greeks called kalos kai agathos the singular balance of the good and he beautiful I'd been missing both during these last hard years because both pleasure and devotion require a stress free space in which to flourish and I'd been living in a giant trash compactor of nonstop anxiety , As for how to balance the urge for pleasure against the longing for devotion. four feet on the ground a head full of foliage looking at the world through the heart. it was more than I wanted to toughly explore one aspect of myself set against the backdrop of each country in a place that has traditionally done that one thing very well. same guatemalan musicians are always playing id rather be a sparrow than a snail on their bamboo windpipes oh how i want italian to open itself up to me i havent felt so starved for comprehension since then dal centro della mia vita venne una grande fontanana dolce sitl nuovo Dante wrote his divine comedy in terza rima triple rhyme a chain of rhymes with each rhyme repeating here times every five lines. lamor che move il sole e laltre stelle we are the masters of bel far niente larte darrangiarsi The reply in italy to you deserve a break today would probably be yeah no duh that's why I'm planning on taking a break at noon to go over to your house and sleep with your wife, I walked home to my apartment and soft-boiled a pair of fresh brown eggs for my lunch i peeled the eggs and arranged them on a plate beside the seven stalks of the asparagus (which were so slim and snappy they didn't need to be cooked at all,)I put some olives on the plate too and the four knobs of goat cheese I'd picked up yesterday from the fromagerie down the street tend two slices of pink oily salmon for dessert a lovely peach which the woman at the market had given to me for free and which was still warm form the roman sunlight for the longest time I couldn't even touch this food because it was such a masterpiece of lunch a true expression of the art of making something out of nothing finally when i had fully absorbed the prettiness of my meal i went and sat in apatch of sunbeam on my clean wooden floor and ate every bit of it with my fingers while reading my daily newspaper article in Italian happiness inhabited my every molecule. I am inspired by the regal self assurance of this town so grounded and rounded so amused and monumental knowing that she is held securely in the palm of history i would like to be like rome when i am an old lady. I linger over my food and wine for many hours because nobody in

Perhaps encouraged by the wine, my father was particularly fiery that afternoon. "The time has come for action. Mussolini crushing Italy under his boot, Franco massacring Spain, Stalin murdering his own with his purges, Hitler getting ready to devour Europe. Yes, the time has come for action." He looked out the window. "How did we get here? How? All we have left to choose is different forms of terror. Terror and imperialism. That's all. Fascist imperialism. Soviet imperialism. Capitalist imperialism. Those are our only choices now, it seems. The time has come for radical action.

For years, in between our short trips overseas, my husband Dave and I started talking about a different kind of trip, a long-term trip. Both of us loved the food, wine, and people of Italy, and we began talking/dreaming about someday living in Italy for an entire year. We named this dream our Beautiful Dream—our “Bel Sogno.

Like many of his townsmen, Brunetti never tired of studying the city, every so often delighting himself by discovering something he had never noticed before. Over the course of the years, he had worked out a system that allowed him to reward himself for each discovery: a new window earned him a coffee; a new statue of a saint, however small, got him a glass of wine; and once, years ago, he had noticed on a wall he must have passed five times a week since he was a child a lapidary stone that commemorated the site of the Aldine Publishing House, the oldest in Italy, founded in the fourteenth century. He had gone right around the corner and into a bar in Campo San Luca and ordered himself a Brandy Alexander, though it was ten in the morning and the barman had given Brunetti a strange look when he placed the glass in front of him.

First of all, let's get one thing straight. Your Italy and our Italia are not the same thing. Italy is a soft drug peddled in predictable packages, such as hills in the sunset, olive groves, lemon trees, white wine, and raven-haired girls. Italia, on the other hand, is a maze. It's alluring, but complicated. In Italia, you can go round and round in circles for years. Which of course is great fun.

California and Italy are about the same size. Roughly speaking, California contains about 150,000 square miles, Italy about 120,000 square miles. They are not dissimilar in physical characteristics. They extend over a long distance from north to south, and each has an extensive coastline. Each is destitute of coal mines. Each produces large quantities of wheat. Each produces citrus and other fruits, olives, wine, and raisins. The climate is about the same, although California's is superior. They are in about the same zone. Rome lies in about the same latitude as San Francisco. Our state is one of the richest and most fertile of all the United States. Yet suppose that California were as populous as Italy—someday it will be. Suppose it had a population of millions. Could California, even with its vast resources, support an army of a quarter of a million men as Italy does? She could do it only as Italy does, by grinding the people into the dust with oppressive taxation.

La strega prese l'ostia e la mise controluce, quando la mangiò si appiccicò al palato. Lui le diede il vino. "Qui ci sono i segreti del mondo." La strega bevve. "Ecco perché sa di aceto.

After checking into your hotel, get right into the mood by having a crisp glass of wine at Pie’ de Ma’.  Take the stairs at the train station, and head down Via dell’ Amore---a three minute walk. 

Italy’s climate is well suited to growing a variety of crops. However, in such a mountainous country, flat and fertile land is in short supply. Wheat is the main cereal crop and is grown in the lowlands of central and northern Italy. Sugar beet, potatoes, and maize also are cultivated, and some rice is grown in the Po valley. The majority of Italy’s farms are small, averaging only 17 acres in size. Each farm is usually run by one family. Tractors and other farm machinery have become more common in the past 20 years, and bullock carts are now rarely seen. Since the 1950s the government has paid for ways to improve farmland by irrigating dry areas and draining swampy ones. Despite these problems, Italy is the world’s leading producer of both olive oil and wine. More than half the farms in the country grow at least some grapes, and each region has its own special wine. Fishing ports are dotted all around Italy’s long coastline. There are still some small, family-owned fishing boats. But the fishing industry is becoming more mechanized, with fleets of large boats.

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.

Dried Plums with Wine and Ginger–Zest Crostini SERVES 8 TO 10 Sir, she came in great with child; and longing, saving your honour’s reverence, for stewed prunes … MEASURE FOR MEASURE, 2.1 THIS SIXTEENTH-CENTURY recipe calls for the dried plums to be served in a tart as part of the first course. However, in another cookbook of the time, L’Opera, by Bartolomeo Scappi, published in Italy in 1570, a similar dried-plum mix is served on toast points as an appetizer, as suggested here. The striking contrast of the ginger and lemon zest against the dark purple plums makes this unusual appetizer both beautiful and delicious.

It took five minutes for the barkeep to come around. He was an old salt—tall and thin. So grizzled he looked like he’d been here back when Ponce de León first showed up. Letty ordered a vodka martini. While he shook it, she eavesdropped on a conversation between an older couple seated beside her. They sounded midwestern. The man was talking about someone named John, and how much he wished John had been with them today. They had gone snorkeling in the Dry Tortugas. The woman chastised her husband for getting roasted in the sun, but he expertly steered the conversation away from himself. They talked about other places they’d been together. Their top three bottles of wine. Their top three sunsets. How much they were looking forward to a return trip to Italy. How much they were looking forward to Christmas next week with their children and grandchildren. These people had seen the world. They had loved and laughed and lived.

ripe medium tomatoes, cored, cut into 1-inch pieces 1 pound fresh mozzarella, cut into ½-inch cubes 4 packed cups coarsely chopped fresh baby spinach leaves 1½ teaspoons kosher salt ¼ cup extra-virgin olive oil 3 tablespoons red-wine vinegar 1 teaspoon dried oregano     Toss together the tomatoes, mozzarella, spinach, and salt in a large serving bowl.

SERVES 6 TO 8 AS AN APPETIZER     Two 10-ounce packages large white stuffing mushrooms (about 24 mushrooms) ½ cup finely chopped scallions (about 4) ¼ cup finely chopped red bell pepper ¼ cup fine dry bread crumbs 6 tablespoons grated Grana Padano or Parmigiano-Reggiano 3 tablespoons chopped fresh Italian parsley ¾ teaspoon kosher salt ¼ cup extra-virgin olive oil ½ cup dry white wine 3 tablespoons unsalted butter, softened

The Italians don’t like laws: in fact, they like disobeying them: it’s their game, like the Russians’ game is chess … 

A bishop in Gaul could anoint a novitiate with oil from the olive orchards of Greece, bless the event with wine from the vineyards of Italy, and celebrate the sacrament with bread baked with the wheat of Africa while wearing a garment made by Syrian weavers from Chinese silk, all because of the ships.

France is the largest wine consumer with 34.5 million yearly hectoliters; then Italy with 30.8 million; followed by The United States with 21.2 million; Spain with 13.8 million and Argentina with 12.4 million. The annual per capita consumption is at 63.5 liters in Luxemburg, 57 liters in France, 54.7 liters in Italy and 50.2 liters in Portugal.

Neither are the pig-skins, in common use to hold wine, and hung out in the sun in all directions, by any means ornamental, as they always preserve the form of very bloated pigs, with their heads and legs cut off, dangling upside-down by their own tails.

In the Langhe hills it’s the aromas—of truffles, mushrooms, hazelnuts, coffee, and above all else, Barolo and Barbaresco wine—that sweep people off their feet. Although

Il vino buono si beve solo d'estate, quando si deve fare molto lavoro: si porta sul campo per pranzo o quando si ha bisogno di energia. (la dieta di un contadino mantovano nel 1870)

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I returned to Moscow from Italy to find everything in a foul state. My room at home full of guests, smoking, loud music, wine and brandy spilt on the table. Quite revolting.

It is estimated that some 40 million wine amphorae from Italy were sent north of the Alps in the first century BC alone.

In Ruck’s analysis of the Gospels, Paul’s letters, and other Greek-language documents of the era, the earliest generations of Christians inherited a mind-altering sacrament from the Greeks, replacing Demeter’s beer with Dionysus’s wine as the vehicle for the psychedelic kick. For Christianity to compete with the eye-opening experience at Eleusis or the Dionysian ecstasy that had spread through the mountains and forests of the ancient Mediterranean, it needed a hook. At the time, what was more enticing than the legendary kukeon or the spiked grape elixir of Dionysus, to whom a third of all festivals in Ancient Greece were dedicated? Rather than restrict its use to a special pilgrimage site or the wilderness of Greece and Italy, did the early Church domesticate the ancient potion?

We would mull over the ills of Italy and the ills of the world, and conclude at the end that everyone's crazy so what's the use, let's go have some lunch and a little wine.

You just have to be willing to work; they'll teach you. I could also work at a surfing school in New Zealand, or learn how to make wine in Italy. Basically, I could go anywhere. Doesn't that sound amazing?

The Renaissance extended the definition of la passione to an all-consuming dedication to a worthy pursuit, most often beauty in its infinite variety. Its passionate artists and artisans unleashed the greatest creative flowering the world had ever seen. A few centuries later the Romantics yearned to become impassioned and quiver with the intensity of their ardor. Jurists blamed “crimes of passion” on high-octane emotions that exploded into acts of unspeakable violence. [...] Passion—and passion alone—lifts us above the ordinary. Without passion, there would be no literature, no art, no music, no romance, perhaps none of the wonders Italians have wrought. Beyond sentiment or emotion, la passione italiana qualifies as a primal force of nature that cannot be ignored or denied. “When a passion chooses you, there’s nothing else you can do,” says a friend whose family produces wine and olive oil in Umbria. “Whatever happens in your life, that fire inside you is always burning. You need to follow it. It’s like betraying yourself if you try not to, and the price for betraying yourself is very, very high.

She was aware, as perhaps never before, that alternative deaths might be available, that one might progress to a cheerful and inconvenient old age somewhere in the sun, instead of putting up with that resigned half light. Old people in the south, good wine assisting, relied more on being obstreperous than on being polite. She had seen ancient women in Italy, in Spain, in Greece, their legs bowed, their faces deeply wrinkled, rocking along sun-struck streets with a sort of gaiety, raising their sticks in greeting, laughing at babies in their new innocence, babies themselves in the immediacy of their sensations. These people too lived modestly, making do with small rooms, with pensions, having happily divested themselves of most of their worldly goods. They were returning to nature, which was perhaps a lesson worth learning. The revelation—for it was nothing less—was that one did not have to sit down and wait to be transformed. One could, and should, go out to meet nature half way.

Biscotti,’ said Lucius. ‘Hard as bricks, break your teeth if you bite into them. You dip one in the wine — it’s a dessert wine, quite sweet — and let it soften. Then you eat it.

The arrival of the food snapped me out of my reverie. Like many chefs in Roma, the Farnese chef had taken much inspiration from Bartolomeo over the years. The first course included slices of Parmesan; olives from Tivoli; cherries in little gilded cups; a salad of sliced citron with sugar and rosewater; veal rolls dredged in coriander, spit-roasted, then topped with raisins soaked in wine; peas in the pod served with pepper and vinegar; salted buffalo tongue, cooked, then sliced and served cold with lemon; a delicate soup of cheese and egg yolks poured over roasted pigeon; blancmange white as snow and sprinkled with sugar; roasted artichokes and pine nut tourtes.

Pair fruity dishes with wines from New World regions. Pair earthy dishes with wines from Old World regions. How do you distinguish Old World from New World? If it had a king or a queen in the 1500s (e.g., France, Italy, Spain) it is Old World; and any place they sent explorers (e.g., United States) or prisoners (e.g., Australia) is New World. — GREG HARRINGTON, master sommelier

The Oak Forest mushrooms for the langoustine didn't arrive in time, so we've substituted with enoki mushrooms from Champagne Farms. Also, we are adding an entrée to the menu tonight. It's lemon pine-nut-encrusted sea scallops with a celery mousse and my signature vinaigrette. It took three months to get it right, and the end result is phenomenal. So sell it." Alain paused while the servers took notes. "In wines, we're out of the Napa Valley El Molino, the Talenti, and the Chateau Margeaux '86." Alain paused and, while the servers wrote furiously in their pads, my thoughts wandered. I tried picturing the customers who might have opinions about Oak Forest mushrooms compared to those from Champagne Farms. Did they wear tweed and bifocals? Or were they übermodern with sculpured haircuts and electronic cigarettes? I shook my head, annoyed with myself and my train of thought. Let the mushroom people be mushroom people, I chastised myself. You signed up for this gig, Charlie, remember? You're living your dream, remember? Alain changed gears for a second and threw out a quiz question, one of his more sadistic rituals during family meal. "What are the six ingredients in the jalapeño emulsion we serve with the salmon?" Silence. A blonde in the back ventured, "Jalapeño, olive oil, shallots...?" More silence. "Fleur de sel, ground pepper, lemon juice," Alain finished for her, giving her an icy glance over his bearish nose. "Wake up, people. All right, here's an easy one. What's the difference between jamón ibérico and prosciutto?" Four hands went up, and Wade got it right. "Jamón ibérico is dry-cured from black Iberian pigs in Spain, not to be confused with jamón serrano, which comes from a less expensive white pig. Prosciutto is also dry-cured, but it is from Italy. It is the common man's gourmet ham, which is why we don't serve it." Wade finished with a cock of the head and a high-five with another server. Alain snorted. "Thank you for the editorial comment. Please keep it to yourself, however, when recommending the melon and jamón ibérico appetizer." He spent the next five minutes grilling the staff on the origin of our rice vinegar, what dessert wine paired best with Felix's raspberry brûlée, and the correct serving temperature of the parsnip purée.

It is clear, however, that luck frequently comes to the curious and energetic.

I sent messengers across Italy: to our farms for wood pigeons, dormice, capons, and heaping baskets of grapes, apples, and beets; to the fields beyond Rome for fresh pears; to Nomentanum for amphorae of wine, some more than forty years old; to Praeneste for hazelnuts; and to the plains between Ostia and Lavinium for wild boar and deer. I sent men to Ostia for fresh, salty mackerel and mussels and to Mount Hymettus for the finest honey to dilute the Falernian wine we had on stock at home for the princeps and all the senators. I purchased ginger, nutmeg, cloves, and other spices from India and Taprobane, not only to flavor the food but to present as gifts. I even sent a man to Sicilia for green and black olives and for the olive relish that was a specialty of the region. I reveled in the planning of such a massive banquet.

In the side refrigerators, where Vito so carefully arranges the morning's new attractions, you'll find even more examples of a traditional caseificio gone rogue: a wheel of aged goat cheese coated in a rough armor of wild herbs; a thick, blue-veined goat cheese soaked red with purple with Primitivo wine; goat yogurt in half a dozen international flavors. You won't be surprised to find that the early efforts of the Dicecca boys were met with opposition- both from the family and the regular clientele. Each brother has a story about the resistance he has encountered along the way- the parental eye rolling at the cacao-coated goat cheese, the sisterly skepticism about mango-stuffed burrata, the customers' confusion at the latest experiment to emerge from the lactic laboratory in back. Every story ends the same way: with one or all of the family members doubting the viability of another esoteric cheese, followed by the long, slow acceptance by enough customers to justify its real estate space in the display case. "When I started making cheese with the Nikka barrel, they made fun of me, said I was destroying the taste of the cheese. Now they're copying me. That's the pattern we always see: at first they make fun, then they start to copy.

The sweetest, best kind of dates are Medjools. They’re large, so they are easy to fill, meaty, and chewy. Stuffed with goat cheese and wrapped in prosciutto, they provide a perfect sweet-salty mouthful in every bite. Serve these with a crisp white wine as the ideal before-dinner tidbit.

CHIANTI The yellow sun lays low upon the fields that are covered in dry grass. Soft is the rain that falls in the distance yet does not dare to come near the places where summer lives and dies. The haze is the aftermath of the kiss summer shared with the land so gracefully. And now, I may kiss your wine-stained lips within September's pale delight.

After a slight diversion around Milan Centrale, I found my way to Como and got my bike down the street to my apartment. I quickly assembled the bike, rolled it down the stairs, and cruised down the street for a leisurely ride to the lake, managing to forget that I’d consumed thirteen glasses of wine and hadn’t slept in over twenty-four hours. Welcome to Italy, I thought to myself. Let’s go!

halibut steamed in parchment paper halibut al cartoccio Four 6-ounce pieces halibut Kosher salt and freshly ground black pepper 4 tablespoons unsalted butter 1 fennel bulb, very thinly sliced 4 shallots, very thinly sliced 1 garlic clove, very thinly sliced ½ cup extra virgin olive oil, plus more for drizzling ¼ cup dry white wine 3 lemons, halved, plus more lemon juice for drizzling if needed 1 large or 2 medium tomatoes, peeled, seeded, and diced ¼ cup fresh flat-leaf parsley leaves ¼ cup celery leaves 2 tablespoons snipped fresh chives 2 tablespoons finely sliced fresh basil 1 teaspoon crushed coriander seeds 1 Preheat the oven to 400°F. 2 Cut 4 good-sized pieces of parchment paper or aluminum foil, each about 9 inches long, and shape into heart shapes by folding them in half and then, beginning at the bottom of the fold, cutting a half-heart shape, using most of the paper. When you open the folded paper, it should be in the shape of a heart and about 9 inches long. Lay the open hearts on the countertop. 3 Put a piece of halibut on one side of each heart and season to taste with salt and pepper. Put a tablespoon of butter on top of each piece of fish. Arrange the fennel, shallots, and garlic evenly over and around each piece of halibut. Drizzle 1 tablespoon of olive oil, 1 tablespoon of wine, and the juice of ½ lemon on each fish. 4 Fold the parchment over the fish and crimp any open sides by folding it back onto itself to seal the fish inside the packet. Transfer the packets to a baking sheet or shallow baking pan and bake for 12 minutes. 5 Meanwhile, toss the tomatoes with the parsley, celery leaves, chives, basil, and coriander seeds in a bowl. Season to taste and dress with the remaining ¼ cup of olive oil and the juice of 1 lemon. 6 Remove the baking sheet from the oven. Gently cut open each parchment package, taking care because the steam can be very hot, and set each portion on a serving plate. The fish can stay on the parchment or not. 7 Top each piece of fish with a quarter of the salad. Drizzle with more olive oil and lemon juice, if necessary. Delicate fish is often cooked in parchment in Italy, which allows it to steam gently in the paper. When you open the parchment, a dramatic whirl of hot, moist steam escapes—a true delight for the senses! For this recipe, I follow another Italian culinary custom and top the fish with dressed salad when I serve it. The hot fish brings out the flavors in the herbaceous salad.  serves 4

luxury wines such as Gaja Barbaresco, Conterno Barolo, and Super Tuscans such as Sassicaia and Masseto, we revel in the challenge of finding the most interesting and tasty Piedirosso, Pigato, and Procanico to tempt our guests. To that end, when the restaurant was under construction and still uninhabitable, we found ourselves in a whirlwind of tasting appointments off site, often up to eight hours straight, auditioning hundreds of wines daily for several weeks. Each day, we asked our trusted wine sellers to bring only the wines of a particular region of Italy. Alto Adige day seems to always be a bit easier, as these northern wines tend to have a nice palate-cleansing and reviving acidity that certainly helps when there are so many wines to taste. On that day we taste wines like crisp, clean Sauvignon Blanc from Zemmer and the elegant Chardonnays of Elena Walch, both made from international grape varieties, and Hofstatter Pinot Bianco and Mayr-Nusser Lagrein made from homegrown grapes. On the other hand, Tuscany day can be a tough one, with all of the rich, high-octane reds that are typically presented, and for the tremendous number of high-quality wines that we just cannot bring ourselves to forgo swallowing. Tuscany provides us with glassfuls of the classic Sangiovese-based Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano, and their more reasonably priced facsimilies: Sangiovese Toscana, Rosso di Montalcino, and Rosso di Montepulciano. The neoclassic Tuscan reds include the blends in which Sangiovese is married with grapes like Cabernet Sauvignon, Merlot, and Syrah. These are the Super Tuscan wines. We call these few weeks of intense wine tasting “The Gauntlet.” As much fun as it sounds, you realize that tasting can actually be very hard work. Thank goodness for the chef’s sandwiches: Sicilian Tuna to revive the palate after all of that Sicilian Nero d’Avola, Bresaola and Arugula on Lombardy day when we have been drinking Sforzato di Valtellina and its simpler cousin, Rosso di Valtellina, both made from Chiavennesca—all perfect vehicles for bringing our palates and ourselves back to life!

Yes. If you asked for my number and I gave it to you, what would have happened?” “Then I would have called you that very day, and I would have asked you out on a date that night . . . because I couldn’t have waited one more hour to see you. I would have been nervous before I picked you up, and you would have worn my favorite red dress, and I would have worn your favorite pair of blue jeans.” My heart swells as I listen. “And we would have gone to our favorite restaurant, Little Italy. You would have ordered the beef ragù, and I would have ordered the fettuccine,” he says softly. I smile as I listen. “And we would have drunk a bottle of red wine and ordered dessert, and then by the end of the tiramisu . . . I would have known that you were the one.

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