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One Night in Italy

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Lucy Diamond

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“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?”

ItalyItalian CuisineSally Woods
Book:Last Bite
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“Newcomers to manuscripts sometimes ask what such books tell us about the societies that created them. At one level, these Gospel Books describe nothing, for they are not local chronicles but standard Latin translations of religious texts from far away. At the same time, this is itself extraordinarily revealing about Ireland. No one knows how literacy and Christianity had first reached the islands of Ireland, possibly through North Africa. This was clearly no primitive backwater but a civilization which could now read Latin, although never occupied by the Romans, and which was somehow familiar with the texts and artistic designs which have unambiguous parallels in the Coptic and Greek churches, such as carpet pages and Canon tables. Although the Book of Kells itself is as uniquely Irish as anything imaginable, it is a Mediterranean text and the pigments used in making it include orpiment, a yellow made from arsenic sulphide, exported from Italy, where it is found in volcanoes. There are clearly lines of trade and communication unknown to us.”

LatinIrelandItalyAncient HistoryMedieval LiteratureMediterraneanBook Of KellsPigmentsTrade RoutesOrpiment
Book:Meetings with Remarkable Manuscripts
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“But you don't come to Palermo to stay in minimalist hotels and eat avocado toast; you come to Palermo to be in Palermo, to drink espressos as dark and thick as crude oil, to eat tangles of toothsome spaghetti bathed in buttery sea urchins, to wander the streets at night, feeling perfectly charmed on one block, slightly concerned on the next. To get lost. After a few days, you learn to turn down one street because it smells like jasmine and honeysuckle in the morning; you learn to avoid another street because in the heat of the afternoon the air is thick with the suggestion of swordfish three days past its prime.”

ItalySicilyLocal FoodPalermo
Book:Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture
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“But the daily tasks and prayers of men, the ancient city tired from having lived too long, the ravaged marble and worn out bells, all those things oppressed by the weight of memories, all those perishable things were rendered humble in comparison with the tremendous blazing Alps that tore at the sky with their thousand unyielding spikes, a vast, solitary city that was waiting, perhaps, for a new race of Titans.”

ItalyVeniceD Annunzio
Book:The Flame
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“Le poison de Venise, c’est la féerie d’une architecture de songe dans la douceur d’une atmosphère de soie ; ce sont les trésors des siècles, amassés là par une race de marchands et de pirates, la magnificence de l’Orient et de l’ancienne Byzance miraculeusement alliée à la grâce de l’art italien, les mosaïques de Saint-Marc et le revêtement rosé du palais ducal ; le poison de Venise, c’est la solitude de tant de palais déserts, le rêve des lagunes, le rythme nostalgique des gondoles, le grandiose de tant de ruines ; dans des colorations de perles —perles roses à l’aurore et noires au crépuscule —, le charme de tristesse et de splendeur de tant de gloires irrémédiablement disparues ; et dans le plus lyrique décor dont se soit jamais enivré le monde, la morbide langueur d’une pourriture sublime.”

ItalyVeniceItaliaVeneziaVenise
Book:Pelléastres
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