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Quote by Alan Friedman

“Il leader leghista portava lo scompiglio, aizzava lo spread e pareva contento. Come se si stesse divertendo. Le sue dichiarazioni sempre più agguerrite e la sua banda di colonnelli antieuro hanno conti “nuato a causare danni alla reputazione italiana, già traballante, nei giorni successivi alla vittoria delle elezioni. E chi lo aiutava ad alzare la posta in palio, a rilanciare ancora? Naturalmente il suo fedele compare antieuro, Claudio Borghi, l’ex funzionario della Deutsche Bank di Milano che ormai si dava arie da profeta economico. Un membro della prima ora di quel gruppo di militanti antieuro che includeva Paolo Savona, Alberto Bagnai e in seconda battuta Francesca Donato e Antonio Maria Rinaldi.”

Quote by Alan Friedman

Book:Questa non è l'Italia
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Questa non è l'Italia

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Alan Friedman

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“Certe volte Salvini, Borghi e la loro corte dei miracoli sembrano dei veri teorici del complotto. Quando invece la “realtà è che Salvini è il politico più furbo d’Italia, il più abile protagonista dei palazzi del potere nostrani: quando lui e Borghi si presentano in televisione o sui social a proporre soluzioni irrealizzabili, se non addirittura assurde tipo i minibot, o l’espansione del debito pari a decine di miliardi all’anno per il prossimo triennio, lo fanno perché sono convinti che la maggioranza del loro elettorato sia troppo ignorante per comprendere le conseguenze dei provvedimenti proposti. O è così, o ci credono davvero, il che sarebbe ancora più preoccupante.”

PoliticsItaly
Book:Questa non è l'Italia
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“We navigate the produce stands, plucking palms full of cherries from every pile we pass, chewing them and spitting the seeds on the ground. We eat tiny tomatoes with taut skins that snap under gentle pressure, releasing the rabid energy of the Sardinian sun trapped inside. We crack asparagus like twigs and watch the stalks weep chlorophyll tears. We attack anything and everything that grows on trees- oranges, plums, apricots, peaches- leaving pits and peels, seeds and skins in our wake. Downstairs in the seafood section, the heart of the market, the pace quickens. Roberto turns the market into a roving raw seafood bar, passing me pieces of marine life at every stand: brawny, tight-lipped mussels; juicy clams on the half shell with a shocking burst of sweetness; tiny raw shrimp with beads of blue coral clinging to their bodies like gaudy jewelry. We place dominoes of ruby tuna flesh on our tongues like communion wafers, the final act in this sacred procession.”

ItalySeafoodFruits And VegetablesForagingSardinia
Book:Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture
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“Down every aisle a single thought follows me like a shadow: Brand Italy is strong. When it comes to cultural currency, there is no brand more valuable than this one. From lipstick-red sports cars to svelte runway figures to enigmatic opera singers, Italian culture means something to everyone in the world. But nowhere does the name Italy mean more than in and around the kitchen. Peruse a pantry in London, Osaka, or Kalamazoo, and you're likely to find it spilling over with the fruits of this country: dried pasta, San Marzano tomatoes, olive oil, balsamic vinegar, jars of pesto, Nutella. Tucked into the northwest corner of Italy, sharing a border with France and Switzerland, Piedmont may be as far from the country's political and geographical center as possible, but it is ground zero for Brand Italy. This is the land of Slow Food. Of white truffles. Barolo. Vermouth. Campari. Breadsticks. Nutella. Fittingly, it's also the home of Eataly, the supermarket juggernaut delivering a taste of the entire country to domestic and international shoppers alike. This is the Eataly mother ship, the first and most symbolically important store for a company with plans for covering the globe in peppery Umbrian oil, and shavings of Parmigiano-Reggiano Vacche Rosse. We start with the essentials: bottle opener, mini wooden cutting board, hard-plastic wineglasses. From there, we move on to more exciting terrain: a wild-boar sausage from Tuscany. A semiaged goat's-milk cheese from Molise. A tray of lacy, pistachio-pocked mortadella. Some soft, spicy spreadable 'nduja from Calabria. A jar of gianduja, the hazelnut-chocolate spread that inspired Nutella- just in case we have any sudden blood sugar crashes on the trail.”

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