Tattoos In Italian Quotes

I have fallen hopelessly in love with the Italian tattooed bad boy from the wrong side of the tracks. And I fall into his protective, open arms with one hundred percent abandon.

Gabe ran his hand through his hair and suppressed sending an entreaty to God. It wouldn’t do any good. The motley crew before him could only have been sent by the devil himself. His long lost sister, a hippie vampire, an angry Italian cop, and a tattooed man with no last name. It was as if Central Casting had thrown up its hands and sent over whomever had walked in the door.

The stainless-steel mold gives the cheese its disc shape, about ten inches thick and two feet in diameter. But the mold serves another increasingly important function, as an anticounterfeiting measure. The molds are specially produced by the Consorzio Parmigiano-Reggiano, an independent and self-regulating industry group funded by fees levied on cheese producers. Carefully tracked and numbered, molds are supplied only to licensed and inspected dairies, and each is lined with Braille-like needles that crate a pinpoint pattern instantly recognizable to foodies, spelling out the name of the cheese over and over again in a pattern forever imprinted on its rind. A similar raised-pin mold made of plastic is slipped between the steel and the cheese to permanently number the rind of every lot so that any wheel can be traced back to a particular dairy and day of origin. Like a tattoo, these numbers and the words Parmigiano-Reggiano become part of the skin. Later in its life, because counterfeiting the King of Cheeses has become a global pastime, this will be augmented with security holograms... One night, friends came to town and invited Alice out to dinner at celebrity chef Mario Batali's vaunted flagship Italian eatery, Babbo. As Alice told me this story, at one point during their meal, the waiter displayed a grater and a large wedge of cheese with great flourish, asking her if she wanted Parmigiano-Reggiano on her pasta. She did not say yes. She did not say no. Instead Alice looked at the cheese and asked, "Are you sure that's Parmigiano-Reggiano?" Her replied with certainty, "Yes." "You're sure?" "Yes." She then asked to see the cheese. The waiter panicked, mumbled some excuse, and fled into the kitchen. He returned a few minutes later with a different and much smaller chunk of cheese, which he handed over for examination. The new speck was old, dry, and long past its useful shelf-life, but it was real Parmigiano-Reggiano, evidenced by the pin-dot pattern. "The first one was Grana Padano," she explained. "I could clearly read the rind. They must have gone searching through all the drawers in the kitchen in a panic until they found this forgotten crumb of Parmigiano-Reggiano." Alice Fixx was the wrong person to try this kind of bait and switch on, but she is the exception, and I wonder how many other expense-account diners swallowed a cheaper substitute. This occurred at one of the most famous and expensive Italian eateries in the country. What do you think happens at other restaurants?

Could you imagine a busload from Milan parading around Trafalgar Square showing off their tattoos? “Why do you English behave like this?” one Italian asked me, believing that I was of the same nationality. “Is it something to do with being an island race? Is it because you don’t feel European?

Steward was himself an able poet. His Italian sonnet “Virginia to Harlotta,” written at age nineteen, presciently describes a consciousness divided between virtuous chastity and thankless promiscuity: This is yours: to lie beside him all the night And feel the steady heat come out from him; The coolness of his hands, each slender limb Made restless by the absence of the light… To know the graceless touch, the never-quite- Sufficient kiss of lip on lip, or breast, And when the day comes, grey unwanted guest To see love’s death, each in each other’s sight. And this is mine: a solitary bed, And I so still…unwarmed, untouched, unkissed, With moonlight fingering flowers on my spread, And moaning trees and crying winds and mist… Weave me a spell, O bow-boy, so that he Embracing her sends his caress to me!

The difference between these two alternatives couldn’t be starker. At Starbucks, the drink sizes are Italian words, not English ones. The array of coffee concoctions that one can choose from takes up multiple boards above the barista’s preparation station. There is, by contrast, no “barista” at Dunkin’ Donuts. Until recently, there weren’t an awful lot of choices at Dunkin’, either. Small, medium, or large. Cream, sugar, or both. (James usually goes with a medium coffee with sugar. It is practical and costs about two bucks. It gets the job done efficiently.) You’re unlikely to walk out of Starbucks with a two-dollar cup of coffee. But that’s not what the Bleus are looking for. Starbucks offers a kaleidoscope of options, many of them daringly offbeat, and the company’s ethos clearly aligns with the priorities of fluid people—even if it occasionally stumbles, as with its #RaceTogether campaign, which was intended to foster conversations about race among its customers, but which drew a harsh and speedy backlash from across the political spectrum. But that hasn’t stopped the Bleus from frequenting the chain. Indeed, the fluid’s love of nuance, the less traditional, and the pursuit of individual fulfillment is on full display at Starbucks (or any of the other cutting-edge coffee shops in the Bleus’ neighborhood, which are full of people expressing their individuality with lots of tattoos and piercings).