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Quote by Matt Goulding

“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.”

Quote by Matt Goulding

Work

Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture

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Matt Goulding

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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.”

“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.”

“Each time Vesuvius erupted, it covered its slopes with a deep layer of a remarkable natural fertilizer called potash, and as a result the mountain supported dozens of species of fruit and vegetables which grew nowhere else in all Italy, a culinary advantage which more than compensated for the area's occasional dangers. In the case of apricots, the varieties included the firm-fleshed Cafona, the juicy Palummella, the bittersweet Boccuccia liscia, the peachlike Pellecchiella and the spiky-skinned but incomparably succulent Spinosa.”