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Quote by Lizzy Dent

“Our holidays began here in Catania, this loud, bustling city pulsing with memories. I know these scenes, like a movie once adored and now almost forgotten. I know the large square lava-stone pavers that line the footpaths. I can smell salty, fishy air coming from the fish market I think is just down the far end of the square. I remember this intense heat, the sea breeze flowing like water between the buildings, down the alleyways, never quite cooling enough.”

Quote by Lizzy Dent

Book:Just One Taste
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Just One Taste

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Lizzy Dent

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“The need for certainty, homogeneity, rationalization and good road traffic organization, as well as the need to clearly identify the areas of an urban centre, took a back seat in respect to prevailing nationalization, driven by the need to reduce minorities and to make the State's cultural structure almost monistic. Toponymy became a cultural asset, inevitably losing its function as a "historical turnaround, or scientific furnishings that might be compared, in the order of physical events, to the different deposits studied by geologists".”

ItalyItalian HistoryEthnic MinoritiesNationalizationToponymyNational MinoritiesRisorgimento
Book:Topographical Names and Protection of Linguistic Minorities
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Book:Topographical Names and Protection of Linguistic Minorities
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Book:The Scarlet Thread: Adventures in Wartime Espionage
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“This was the gastronomic heartland of Italy, where every inch of the fertile soil was cultivated. In Parma he visited shops festooned with hams, each one postmarked with the stamps of a dozen different inspectors---the regions of Italy are fiercely protective of their produce, and only a handful of towns between the Enza and Stirone Rivers are allowed to designate themselves as true producers of prosciutto di Parma. Because the huge lofts in which the hams are aged are always left open to the wind, the villages of the Enza valley seemed scented with the aromatic sweetness of the meat as he drove through them. In the valley to the north of Parma, he sampled culatello di zibello, perhaps the greatest of all Parma's pork products and for that reason almost never exported, even to other parts of Italy: a pig's rump, marinated in salt and spices, then sewn inside a pig's bladder and aged for eighteen months in the humid air of the flat river basin, a process so delicate that almost half the hams are spoiled before they are ready, but which leaves the rest incomparably delicious.”

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