Puglia Quotes

and well-informed insights into their insular world. We all took our seats as a picture of a smiling Paul Verdun in toque was projected up onto screens. White jackets streamed from the kitchen: the amuse-bouche, a shot glass filled with a bite-sized baby octopus cooked in its “natural essence,” extra virgin olive oil from Puglia, and a single

Lo importante es tener salud, el resto se arregla". Es la más pura verdad, Victoria, para todo, todo de verdad, en esta vida hay solución, menos para la muerte.

If you had any ingredients at your disposal, what would you make?" "You said it was a small dinner?" "Yes," he affirmed. "In that case, I would begin with a gustatio of salad with peppers and cucumbers, melon with mint, whole-meal bread, soft cheese, and honey cake." I tried to draw on my memory of one of the last meals I'd made for Maximus. Apicius licked his lips. "Yes, yes, go on." "Then pomegranate ice to cleanse the palate, followed by a cena prima of saffron chickpeas, Parthian chicken, peppered morels in wine, mussels, and oysters. If I had more time, I would also serve a stuffed suckling pig. And to close, a pear patina, along with deep-fried honey fritters, snails, olives, and, if you have it on hand, some wine from Chios or Puglia." "Perfect. Simple and the flavors would blend nicely at the beginning of the meal.

The heat of a million suns shimmered from the ground and bounced off the triple canopy that loomed above and created undulating waves, that blurred a man’s vision. Knap, looking like a ghost weaved his way forward through the rays of heat.

No, for some unknown reason, I feel more at home in the Italian Alps than I do in the brutal heat of Puglia. I like brisk autumns, snowy winters, rainy springs, and temperate summers. The change of seasons allows for a change in one’s wardrobe (I’m sartorially obsessed) and, most important, one’s diet. A boeuf carbonnade tastes a thousand times better in the last days of autumn than when it’s eighty degrees and the sun is shining. An Armagnac is the perfect complement to a snowy night by the fire but not to an August beach outing, just as a crisp Orvieto served with spaghetti con vongole is ideal “al fresco” on a sunny summer afternoon but not nearly as satisfying when eaten indoors on a cold winter’s night. One thing feeds the other. (Pun intended.) So a visit to Iceland to escape the gloom of what is known in London as “winter” was an exciting prospect. However, my greatest concern, as you can probably guess, if you’re still reading this, was the food.

Real burrata is a creation of arresting beauty- white and unblemished on the surface, with a swollen belly and a pleated top. The outer skin should be taut and resistant, while the center should give ever so slightly with gentle prodding. Look at the seam on top: As with mozzarella, it should be rough, imperfect, the sign of human hands at work. Cut into the bulge, and the deposit of fresh cream and mozzarella morsels seems to exhale across the plate. The richness of the cream- burrata comes from burro, the Italian word for "butter"- coats the mouth, the morsels of mozzarella detonate one by one like little depth charges, and the entire package pulses with a gentle current of acidity. The brothers, of course, like to put their own spin on burrata. Sometimes that means mixing cubes of fresh mango into its heart. Or Spanish anchovies. Even caviar. Today, Paolo sends me next door to a vegetable stand to buy wild arugula, which he chops and combines with olives and chunks of tuna and stirs into the liquid heart of the burrata, so that each bite registers in waves: sharp, salty, fishy, creamy. It doesn't move me the same way the pure stuff does, but if I lived on a daily diet of burrata, as so many Dicecca customers do, I'd probably welcome a little surprise in the package from time to time. While the Diceccas experiment with what they can put into burrata, the rest of the world rushes to find the next food to put it onto. Don't believe me? According to Yelp, 1,800 restaurants in New York currently serve burrata. In Barcelona, more than 500 businesses have added it to the menu. Burrata burgers, burrata pizza, burrata mac and cheese. Burrata avocado toasts. Burrata kale salads. It's the perfect food for the globalized palate: neutral enough to fit into anything, delicious enough to improve anything.

I would learn to value silence , be comfortable with being alone, be more spontaneous and risk my life on the Italian roads.

Remember when we took that trip to Puglia?" He knows that I do. We'd gone for our anniversary a few years ago. We had stayed on the top floor of a small hotel impossibly cantilevered over an expanse of rocky shore. We'd eaten burrata, a Pugliese specialty, every morning for breakfast, with a slab of bread- arguably the best in Italy, still warm from baking overnight in the dying embers of the ancient oven. The cheese would arrive each morning on a tray outside our room, still warm, and wrapped in the customary thick blade of grass, swollen like a ripe piece of fruit.

At first glance, the main display case at Dicecca today looks like a selection you'll find in any cheese shop in Puglia: tubs of milky water covering hunks of mozzarella in its many guises; strings of swollen scamorze dangling from the ceiling, bronzed by their stopover in the cold smoker; small plastic containers of creamy ricotta ready to be stuffed or eaten straight with a spoon. But look closer and you'll see some unfamiliar faces staring back at you through the glass: a large bucket brimming with ricotta spiked with ribbons of blue cheese and toasted almonds, served by the scoop; a wooden serving board paved with melting slabs of goat cheese weaponized with a cloak of bright red chili flakes; a hulking wheel of pecorino, stained shamrock green by a puree of basil and spinach. These are the signs of a caseificio in the grips of an evolution, one that started more than a decade ago when the brothers took the reins from their parents and began to expand the definition of a small, family-run cheese shop.

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 Vietnam War was definitive in the lives of those who served. But those who made it home, never fully returned. My story was an attempt to find that part of me who remained in-country. Upon the story’s completion, I realized the part I left behind, was perpetually lost.

No one warrior, no protestor, no member of the silent majority walked away from the Vietnam war unscathed.

your connections with others can only be as rewarding as the connection you have with the only ‘someone’ with whom you live every moment of your life: your own self.

Dalla festa del nonno ai mulini ecco il catalogo delle spese folli Secondo Confcommercio si buttano 82 miliardi l’anno C’è chi ha uffici in Nicaragua e chi paga corsi di merletto Nella foto a sinistra le «mutande verdi» acquistate dall’ex governatore del Piemonte Cota. A destra Franco Fiorito, in passato capogruppo Pdl nel Lazio, condannato a 3 anni e 4 mesi di reclusione Mattia Feltri | 752 parole Nel cassetto è rimasto un vecchio servizio dell’Espresso, giugno 2000. Un po’ più di quattordici anni fa e comunque non era una primizia: vi si leggeva, già con un margine di scoramento, dei 410 milioni (di lire) spesi dal Molise per commissionare alla Pontificia fonderia Marinelli la campana col rintocco adatto alle celebrazioni giubilari, oppure dei 65 stanziati dal Lazio a sovvenzione della festa del nonno di Ariccia, dove qualche notorietà la si deve alla porchetta più che al vecchierello. Poi c’erano i dieci milioni della Calabria per la cipolla rossa di Tropea, e avanti così, ma non era soltanto un festival dello strano ma vero: la Sicilia tirò fuori quattro miliardi per la valorizzazione dei mulini a vento e sei per l’individuazione di spiagge libere. Da allora i quotidiani e i periodici e la tv d’inchiesta coprono gli spazi e i momenti di noia con servizi di questo tipo, che hanno il pregio di essere infallibili; in fondo sono il modo superpop di cogliere l’attimo carnevalesco e, attimo dopo attimo, di spiegare come le Regioni siano in grado di sprecare 82,3 miliardi di euro all’anno, secondo lo studio presentato a marzo da Confcommercio. Vi si dice, fra l’altro, che il Lazio ne butta oltre undici, la Campania dieci abbondanti e la Sicilia - record - è lì per toccare quota quattordici. Il mondo è pieno di resoconti di questa natura. Il sempreverde è l’articolo sulle sedi di rappresentanza delle Regioni, con l’aneddoto strepitoso delle ventuno sedi regionali a Bruxelles, tutte indispensabili a mantenere il filo diretto fra Bari e l’Ue, Cagliari e l’Ue, Genova e l’Ue; piccolo dettaglio: le Regioni sono ventuno, ma Trento e Bolzano ritennero doveroso farsi una sede per provincia. Ai tempi di Giulio Tremonti si venne a sapere, con molta fatica e qualche approssimazione, che queste sedi sono 178 sparse nel mondo, il Piemonte ne ha una in Nicaragua e un’altra a Minsk, il Veneto in India e in Vietnam, la Puglia in Albania, le Marche a Ekaterinburg, dove ci fu l’eccidio dei Romanov e altro non si sa. Ha provato a metterci mano anche Carlo Cottarelli, il commissario alla spending review, e gli raccontarono (ne scrisse il Fatto) di quel consigliere regionale della Basilicata che voleva aprire a Potenza un ufficio di rappresentanza della Regione, e nonostante la Regione Basilicata abbia sede a Potenza. Insomma, se c’era un affare su cui si raggiungeva l’unanimità della nazione, era questo: le Regioni sono il tombino dei nostri soldi. Eravamo andati a vedere le consulenze distribuite in splendida allegria, i consulenti piemontesi sulla qualità percepita dagli utenti delle reti ferroviarie, i consulenti friulani sulle biblioteche nel deserto della Mauritania e su un corso di merletto, quello umbro sul monitoraggio delle tv locali. Siamo andati a verificare che la Valle d’Aosta (Regione e altri enti locali) ancora lo scorso anno aveva 493 auto blu, una ogni 260 residenti, mentre il Molise ne aveva 368 (tre soltanto a Montenero di Bisaccia, il paese di Antonio Di Pietro) ed era l’unica Regione, insieme col Trentino, che nel 2013 aveva aumentato anziché diminuito il parco macchine. Nel settore, una specie di bibbia è il divertente libro di Mario Giordano (Spudorati, Mondadori) che al capitolo sulle Regioni racconta che la Lombardia ha tirato fuori 75 mila euro nell’osservazione degli scoiattoli e cifre varie nel sovvenzionamento della Fiera della Possenta di Ceresara, dell’International Melzo Film Festival, della festa Cià che gìrum, del gemellaggio Pero-Fuscaldo. E la Lomb

In questo senso se la terra del rimorso è la Puglia in quanto patria elettiva del tarantismo, i pellegrini che la visitarono nell’estate del ’59 provenivano da una più vasta terra cui in fondo spetta lo stesso nome, una terra estesa sino ai confini del mondo abitato dagli uomini, e forse oltre, verso gli spazi che gli uomini si apprestano a conquistare: una terra tuttavia che è bella, perché la vita è bella, almeno nella misura in cui, secondo il destino umano, è soccorsa dalla vigile memoria del passato e dalla prospettiva dell’avvenire; una terra, infine, che anche in questo ricorda la siticulosa Apulia, dagli ampi orizzonti segnati dalla polvere delle transumanze, ma che al termine del viaggio si apriva all’improvvisa fioritura degli orti di Taranto e al dolce Galeso ombreggiato di pini e bianco per le greggi che vi si specchiavano.

For iron and pep, I wanted to make a cold lentil salad with a zingy orange-ginger vinaigrette, handfuls of chopped herbs, and slices of white peach. (The purple-green Puy lentils, more common than the orange ones in France, just seemed too dark for a summer salad.) After unpacking half the kitchen while standing, against my better judgement, on a kitchen chair, I ended up not with orange lentils, but with a bag of yellow split peas. That would have to do. The split peas had been hiding up there for a while--- I'm pretty sure I bought them after a trip to Puglia, where we were served warm split-pea puree drizzled with wonderful glass-green olive oil and a grind of fresh pepper. Still hankering after a cold salad, I tried cooking the dried peas al dente, as I would the lentils, but a half hour later, where the lentils would have been perfect, the split peas were a chalky, starchy mess. I decided to boil on past defeat and transform my salad into the silky puree I'd eaten with such gusto in Italy. When the peas were sweet and tender and the liquid almost absorbed, I got out the power tools. I'm deeply attached to my hand blender--- the dainty equivalent of a serial killer's obsession with chain saws. The orange-ginger vinaigrette was already made, so I dumped it in. The recipe's necessary dose of olive oil would have some lively company. The result was a warm, golden puree with just enough citrus to deviate from the classic. I toasted some pain Poilâne, slathered the bread with the puree, and chopped some dill. My tartines were still lacking a bit of sunshine, so I placed a slice of white peach on top.

According to a study done in 2011 by the welfare department of the CISL trade union, in the three-year period from 2006 to 2008 it could take as long as 540 days to have a mammogram scheduled (Puglia), 90 days to get a bone-density scan done (Veneto) and 74 days to see a geriatrics specialist in the generally well-organized Tuscany region. I myself know someone who had to wait seven months to get a heart bypass, and one of my next-door neighbors here in Rome waited almost a year for a hip replacement. Of course, this is not unusual for a country with national health; all the Brits I know decry their own system violently and even in Sweden, once a model for such things, there is considerable disorganization. The fact remains that the Italian national health system is often more virtual than real, forcing people who can afford it to look for an alternative solution.

Aside from including several of Irving’s recipes in her book, they shared a number of overlapping themes: foremost among them was the idea that they were recording recipes rooted in a way of life that was on the verge of disappearing. In Honey from a Weed, Patience likened the endeavor to that of a musicologist who records old songs. It was an apt analogy: Just a few years before she and Irving took their trip to Lecce in 1958, American ethnomusicologist Alan Lomax and the Italian anthropologist Diego Carpitella had traveled through the south of Italy, including Puglia, recording folk songs. They started out in Martano, not far from Santa Maria di Leuca, and traveled north, documenting the songs of agricultural workers, shepherds, and peasants. In the text accompanying the recordings Lomax wrote, “It was a mythic time. None of us suspected that that world—made of music, songs, poverty, joy, desperation, custom, violence, injustice, love, dialect, and poetry, formed over the course of millennia—would be swept away in a couple of years . . . by the voodoo of ‘progress.’” Federman, Adam. Fasting and Feasting . Chelsea Green Publishing. Kindle Edition.

Pasta Fazool, from the region of Puglia Warm 4 Tablespoons of fruity extra-virgin olive oil in a large saucepan and gently sauté 1/ 2 onion, chopped, a peeled and chopped carrot, a rib of chopped celery and some minced garlic. Open a can of cannelini or Jackson Wonder beans and drain, then add to the vegetables along with 4 chopped plum tomatoes, a pinch of fresh rosemary and 2 cups boiling water. Bring back to a boil, then reduce heat and simmer for thirty minutes. Transfer about half of the beans and their liquid to a food processor and process to a thick purée. Stir the purée back into the beans. Add 1/ 4 pound of ziti (or other pasta) and another 1-2 cups of boiling water to the beans in the pot. Cook, stirring constantly, until the pasta is tender, about 10-15 minutes. Remove from heat. Add salt and lots of black pepper to taste. Serve in warm bowls, garnished with a drizzle of olive oil, a sprinkle of chopped flat-leaf parsley and some parmigiana.

La Puglia è servita: Ricette semplici e gustose

It would take, he calculated, more than an hour. First a cream-filled swan and a coffee at Tonolo, then the walk to Campo San Barnaba and the store that sold the good cheese and the bread from Puglia. He had fled his office in search of peace and quiet, seeking some evidence that sanity still existed in a world of violence and crime, and his wife suggested they spend an hour eating pastry and buying a loaf of bread. He leaped at the chance.