Quotessence
Home / Quotes / Quote by Boris Pahor

Quote by Boris Pahor

Work

Qui è proibito parlare

Browse quotes and source details for this work. more

Author

Boris Pahor

Browse famous quotes and profile details for Boris Pahor. more

You May Also Like

“Opera was born in Florence at the end of the sixteenth century. It derived almost seamlessly from its immediate precursor, the intermedio, or lavish between-the-acts spectacle presented in conjunction with a play on festive occasions. Plays were spoken, and their stage settings were simple: a street backed by palace facades for tragedies, by lower-class houses for comedies; for satyr plays or pastorals, the setting was a woodland or country scene. Meanwhile the ever-growing magnificence of state celebrations in Medici Florence on occasions such as dynastic weddings gave rise to a variety of spectacles involving exuberant scenic displays: naval battles in the flooded courtyard of the Pitti Palace, tournaments in the squares, triumphal entries into the city. These all called upon the services of architects, machinists, costume designers, instrumental and vocal artists. Such visual and aural delights also found their way into the theater—not in plays, with their traditional, sober settings, but between the acts of plays. Intermedi had everything the plays had not: miraculous transformations of scenery, flying creatures (both natural and supernatural), dancing, singing. The plays satisfied Renaissance intellects imbued with classical culture; the intermedi fed the new Baroque craving for the marvelous, the incredible, the impossible. By all accounts, no Medici festivities were as grand and lavish as those held through much of the month of May 1589 in conjunction with the marriage of Grand Duke Ferdinand I and Christine of Lorraine. The intermedi produced between the acts of a comedy on the evening of May 2 were considered to be the highlight of the entire occasion and were repeated, with different plays, on May 6 and 13. Nearly all the main figures we will read about in connection with the birth of opera took part in the extravagant production, which was many months in the making: Emilio de' Cavalieri acted as intermediary between the court and the theater besides being responsible for the actors and musicians and composing some of the music; Giovanni Bardi conceived the scenarios for the six intermedi and saw to it that his highly allegorical allusions were made clear in the realization. Jacopo Peri and Giulio Caccini were among the featured singers, as was the madrigal composer Luca Marenzio, who wrote the music for Intermedio 3, described below. The poet responsible for the musical texts, finally, was Ottavio Rinuccini, who wrote the poetry for the earliest operas...”

OperaItalyFlorenceMediciFirenze
Book:Opera: A History in Documents
Create image

“A lot of countries surrounding Italy aren't so bad. That's because the Roman Empire conquered and raped their women. So there is a little bit of Italian in everybody! This is good news, as all Italians bear this in mind when dealing with our neighbors and other foreign-fucked, heavily raped countries, and it gives us the resolve and compassion to deal with their bullshit.”

HumorFunnyComedyQuoteInternationalRapeItalyRomanObservations
Book:Observations
Create image

“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.”

MemoryVacationItalyAnniversary
Book:Aftertaste: A Novel in Five Courses
Create image

“True to its name (gelato spelled backwards), Oletag is swimming against the tide of cost-cutting convenience that dominates Italy's ice cream industry. Sixty flavors at a given time, rotating daily- most rigorously tied to the season, many inspired by a pantry of savory ingredients: mustard, Gorgonzola with white chocolate and hazelnuts, pecorino with bitter orange. He seeks out local flavors, but never at the expense of a better product: pistachios from Turkey, hazelnuts from Piedmont, and (gasp!) French-born Valrhona chocolate. Extractions, infusions, experiments- whatever it takes to get more out of the handful of ingredients he puts into each creation. In the end, what matters is what ends up in the scoop, and the stuff at Oletag will make your toes curl- creams and chocolates so pure and intense they must be genetically manipulated, fruit-based creations so expressive of the season that they actually taste different from one day to the next. And a licorice gelato that will change you- if not for life, at least for a few weeks. Radicioni and Torcè are far from alone in their quest to lift the gelato genre. Fior di Luna has been doing it right- serious ingredients ethically sourced and minimally processed- since 1993. At Gelateria dei Gracchi, just across the Regina Margherita bridge, Alberto Monassei obsesses over every last detail, from the size of the whole hazelnuts in his decadent gianduia to the provenance of the pears that he combines with ribbons of caramel. And Maria Agnese Spagnuolo, one of Torcè's many disciples, continues to push the limits of gelato at her ever-expanding Fatamorgana empire, where a lineup of more than fifty choices- from basil-honey-walnut to dark chocolate-wasabi- attracts a steady crush of locals and savvy tourists.”

Ice CreamItalyFlavorsGelato
Book:Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture
Create image

“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.”

VarietyItalyCheesesPuglia
Book:Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture
Create image

“Hey what's the matter? Are you crying?" I shook my head, slowly opening my eyes and smiling at him again. "No, it's nothing." But it wasn't nothing. I didn't want to ruin the moment by explaining to him, but suddenly it was like I had a zoomed-out view of this moment and I never, ever (ever) wanted it to end. I had Nutella on my face and my first real love sprawled out next to me and any minute the stars were going to sink back into the sky in preparation for a new day, and for the first time in a long time, I couldn't wait for what the day would bring. And that was something.”

RomanceItalyFlorenceGelato
Book:Love & Gelato
Create image