#53 • February 8th, 2015

IN THIS NUMBER: THE VENICE CARNIVAL • CUNEO STONE • ANTONIO MEUCCI • AMERICA, THE MUSICAL • CREMONA SALAMI • GOTHIC UNDERGROUND... & MUCH MORE

INTERVIEW WITH Gianluca De Novi

from to Harvard # 53 • FEBRUARy 8th, 2015

Editorial staff We the Italians is a web portal where everybody Umberto Mucci can promote, be informed and keep in touch with anything regarding happening in the US. It is Giovanni Vagnone also the one and only complete archive of every Alessandra Bitetti noncommercial website regarding Italy in the USA, Manuela Bianchi geographically and thematically tagged. Enrico De Iulis Jennifer Gentile Martin We also have our online magazine, which every 15 William Liani days describes some aspects of Italy the beautiful and some of our excellences. Paola Lovisetti Scamihorn We have several columns: all for free, in English, in Simone Callisto Manca your computer or tablet or smartphone, or printed Francesca Papasergi to be read and shared whenever and wherever you Giovanni Verde want. Anna Stein Ready? Go! Plus, articles written by:

www.expo2015.org www.borghitalia.it www.buonenotizie.it www.folclore.it www.italia.it www.livingadamis.com MIPAAF © # 53 • February 8th, 2015 UNIONCAMERE

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2 | WE THE ITALIANS www.wetheitalians.com # 53 • febrUARY 8th, 2015 INDEX EDITORIAL #53: ITALIAN LITTLE ITALIES: What’s up with WTI Tagliacozzo, The ancient capital of Marsica By Umberto Mucci By I borghi più belli d’Italia pages 4 pages 36-37

THE INTERVIEW: ITALIAN ART: Gianluca De Novi Gothic underground By Umberto Mucci By Enrico De Iulis pages 5-10 pages 38-40

ITALIAN TRADITIONS: GREAT ITALIANS OF THE PAST: The Venice Carnival Antonio Meucci By folclore.it By Giovanni Verde pages 11-13 pages 41-42

ITALIAN CULTURE AND HISTORY: ITALIAN SPORT: House Museums and Historic Homes Tennis, Ferrari and ... the Super Bowl! By www.italia.it By Simone Callisto Manca pages 14-17 pages 43-44

ITALIAN LAND AND NATURE: ITALIAN FLAVORS: The Region of Basilicata Cremona Salami and National Park By Consorzio di Tutela del Salame Cremona By www.italia.it with MiPAAF pages 18-21 page 45-47

ITALIAN LIFESTYLE: ITALIAN WINE: Alessi’s Souvenir d’Italie Cannonau di Sardegna with Sardus Pater By Living Adamis By Jennifer Gentile Martin pages 22-23 pages 48-49

EXPO 2015: ITALIAN HANDCRAFTS: The basic facts Cuneo Stone By Expo 2015 By Camera di Commercio di Cuneo with pages 24-30 Unioncamere pages 50-51 IT AND US: America, the musical ITALIAN LANGUAGE: By Simone Sibillano Vowels and diphthongs, singular and plural pages 31-33 By Manuela Bianchi for learnitalygroup.com pages 52-53 ITALIAN CUISINE: Gianduia cake with cherries By Paola Lovisetti Scamihorn pages 34-35

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EDITORIAL #53: What’s up with WTI

of view of those who actually came to the US. The music is wonderful, the actors are mar- velous, the story is moving, the characters are inspiring: share your thoughts with us at [email protected] …would you like to see it in your town, too?

That’s all for now. So stay tu- ned, fasten your seat belt and enjoy the ride. The future’s so bright, we gotta wear shades!

We cannot begin our new edi- promote some of the conten- torial without celebrating the ts that will be in this extraordi- new President of Italy’s Repu- nary event, that will put at the blic, Sergio Mattarella. We the center of the world Milan and Italians, proud of our country the whole Italy. We are proud and willing to do whatever we to participate in the promotion can to promote it in the United Expo 2015, and we strongly States, truly appreciates the encourage everyone of our re- choice made by the Italian Par- aders to consider a trip to Italy liament and wishes good luck to come and be part of it, from to the newly appointed Head May 1 to October 31. And …

of our State, who mentioned there’s more to come about BY UMBERTO MUCCI the Italians abroad in his first this! speech as our President. IMAGES © http://www.contattolab. Finally, we suggest for you to it/wp-content/uploads/2015/02/ presidente-sergio-mattarella-com- We have a big announcement take a look to the IT and US co- pressed-765x510.jpg • EXPO2015 to make: We the Italians made lumn of this issue. America, the a deal with Expo 2015, and musical is a wonderful play that from this number of our online tells the story of Italian emigra- magazine we will be happy to tion to America from the point

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read more #interviews THE INTERVIEW: GIANLUCA DE NOVI

we always meet with great ple- nimize trauma and maximize asure and interest, hoping to the results. be able to contribute, telling their stories, to promote more I then work on other contexts and more the collaboration related to the military world, between Italy and the United because these projects are States. sponsored by the American Department of Defense: I am working a lot in the simulation Gianluca, at Harvard Medical of surgical gesture recogni- School and Massachusetts Ge- tion. It is a system that tracks neral Hospital in Boston you the movements of the surge- do research and teaching in on and allows to do a quality the areas of surgical simulation check on his performance, Innovation in America has and robotic surgery. Please, identifying if the surgeon for- always been synonymous with help us non-experts to under- gets a part of the procedure, Silicon Valley, but recently Har- stand better what you do... if he is not entirely precise, if vard surpassed the legendary maybe he is under stress, and Californian area regarding The surgical simulation ser- then must rest. the biotech industry: indeed, ves primarily to two things. thanks to a new huge campus The first is the training and the dedicated to entrepreneur- maintenance of the manual How did you get to the US? ship that will rival that of MIT, skills of the surgeon, because the Boston/Cambridge area is there are practices that are not Thanks to my stubbornness. likely to become the main cen- as recurrent, of which the sur- When I was in Bologna I did a ter of attraction of investments geon tends to forget dexterity PhD in robotics applied to sur- in the United States. and protocol. The trainer al- gery and there I started to deal lows him to maintain this kind with these topics. After my doc- In this area works Gianluca De of skills. The other application torate I came to the US for six Novi: a young Italian native of is the pre-operative planning: months to complete my jour- Bernalda, a small village in Ba- we virtually reconstruct the ney of research and to meet silicata, who is another excel- body of a patient and using my American colleagues; after lent example of those young these technology we can set a while I began receiving the successful Italians in America the intervention in order to mi- first proposals to stay. Coming

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here was a bit complicated be- those who do it sporadically, I sociation dedicated to Italian cause I had to come to terms do it intensively, because I take Americans. with my Italian advisor who did them here continuously. not want me to come here: he used to say “You’re not made The Made in Italy sectors most shaped to go to the United You started from a small town known in America are those of States, you will miserably fail”. in Basilicata. Are you are in the classic “4F”: food, furnitu- I balked a bit, and at the end I touch with many people emi- re, fashion, Ferrari. But you’re managed to win. grated to America with their an Italian excellence in the roots in your region? field of high-level technology. How is Italy considered, regar- Are there many Italians at Har- I generally spend time with ding this sector, by the Ameri- vard, either students or tea- Italians who live here, but only can professionals? chers? two or three of them are from Basilicata: most of the Italians In the United States there are I know many of them, almost here come from many Italian professionals and all are researchers with a quite or . I always try to follow scientists. Italian technology is robust scientific background: I projects that will help them definitely pretty cutting edge. have met very few low profile to come and learn and deve- I don’t think that in this sector people, at Harvard. There are lop their careers here, even we are considered as leaders also several Italian students, temporarily, possibly to get as in the others mentioned who come through people back to Italy bringing back so- by you; however, we’re very like me who are committed to mething. I am also working to strong in mechanics. Lately we seek students from Italy and create here in Boston a chap- are also doing very well in the bring them here; there are ter of UNICO, the national as- field of the creative applica- tion of existing technologies. But our process of assimila- tion of the new technologies is still too slow, in my opinion. I don’t think this is due to re- asons related to training or to our capability; instead, I think the reason is more related to our current economy, because beyond this, I repeat, our en- gineers and scientists are very competitive and appreciated.

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Do you agree or not with tho- se who think that if you live in a society that gives you many problems, such as the ones your advisor created to you, or the many other bureaucratic obstacles that we have here in Italy, in the end this makes you become good at finding solu- tions?

I don’t think it is entirely true. Sometimes it seems more a justification: even in not very hostile environments you have very tenacious people, Ame- rica is an example. Perhaps a more complicated environ- I am convinced so. If we were Italian universities there are ment selects: in less difficult si- strong in the 4F means that professors who pose as “ba- tuations, the number of those when we were in the period rons” - as we call them in Italy who succeed is smaller. of our industrial boom and we - while they do not realize that had not the problems we have they are there to provide a ser- In an environment like mine, today, we were still at the top. vice to students: they should which is a bit comparable to Today, however, we are losing prioritize the goal of forming Silicon Valley, I see everywhe- all that previous generations good students and not to re startup, projects, guys who have created. hold them or stretch their pa- get together and create new ths. Italian students should be things: I realize how much an helped to be more flexible, to environment like this substan- Of the many differences try to create connections with tially increases the speed with between the American acade- other countries, with industry, which you can figure out if a mic system and the and Italian with other universities, instead project is good or not, and so one, the relationship between of being kept in a box. this makes all the entrepreneu- the university and the business rial process faster. You can qui- world is one of those with the Here in the US, if a teacher ckly learn the mechanisms that largest gap. You are engaged behaves like these barons he allow to come to market, but on both fronts: can you descri- or she would be immediately definitely an environment like be how it works in America, thrown out: it is vital that no this is not only a privilege: it is and what in this practice we in one should complain about also harder, very competitive. Italy could learn and introdu- the service that you offer. If you ce? do a survey in Italy, you will find that 90% of students will com- So we the Italians would be First of all, the world of the plain about their professors: masters of creativity even wi- Italian university should finally not about programs, or lesson thout those annoying pro- understand the concept of cu- plans, or teaching quality; but blems that we basically create stomer care, because today it about the quality of the servi- by ourselves? is absolutely unknown. In the ce, the relationship. The servi-

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ce is not only what you teach in I understand that those who experience. the classroom, but also mento- come out the American Uni- ring the student: you have to versities do not know lots and Then, there is another big pro- have the student to love the lots of theory while knowing blem: the demonization of the subject you are teaching. almost nothing about practice, will of doing business. A stu- as happens here in Italy... dent who wants to do business Another thing is that in Italy the is not seen as someone who salaries of professors come It is absolutely the opposite. wants to do more, as it should from contracts with the univer- The fact that in Italy you know be; instead, this student is seen sity, so they are there regard- that much theory is definitely as someone who spends most less of the results of the teacher not a bad thing, in fact: the Ita- of his time doing other thin- as a researcher; while here in lian students who come here gs rather than study. It is a big the United States is absolutely and show that they are able to mistake. Here, on the contrary, different. Here you have the easily solve difficult theoreti- this is encouraged: 30/40% of title, if your resume allows you cal problems, leave everyone the students here have a star- to: but this has nothing to do speechless, and this is defini- tup, they get together with with your salary, which inste- tely a good thing. But first of others and actually realize ad comes from your ability to all the Italian university should projects. In Italy, in this case the get finance to your projects … do more to try to help the stu- student is hindered, as it hap- so it really is about the quality dents in creating connections: pened to me. In 2003 I created of your projects. If you do not it is very rare to have teachers my first company when I was a bring anything, after a couple who create their students the PhD. My entrepreneurial acti- of years you’re out. right contacts, helping them to vity made me earn very well, enter the work world. Moreo- much more than what I ear- ver, it absolutely needs more ned doing my doctorate, be- Who finances the projects, uni- practical training. cause I won a scholarship; but versities or companies? I was considered negatively When Italy reformed its univer- because I could afford things It depends: research institu- sity system, we tried to copy the that other graduate students tions (as I said, the projects I Anglo-Saxon model by intro- could not afford, as if I were am working at are funded by ducing the concept of bache- stealing to someone. In Ame- the American Department of lor and master degree: before rica, however, is very different: Defense), companies, even we had five years graduations, here I’ve just met the lawyers universities, minimally. we now have the 3 + 2. But we of the institutions for which I forgot that the system works work, we cleared out what I do as a whole: the Anglo-Saxon in the institutions and what I And how does the relationship system is based on a large do outside of them, how much with companies and universi- amount of practice through in- time I spend doing something ties work? ternship and many hours of la- for them and how much doing boratory, while in Italy we have something else, we all agreed, Companies simply sponsor the continued to do almost just we signed, They even wished research: they co-own a small theory. So when you come out me well, telling me “ we hope part of it, but must pay for the you are more competitive in that your plans will turn into licensing of patents that are the research market, because big hits”. possibly created by the con- it is more theoretical, but you ducted research. are definitively less competiti- ve in the labor market, becau- Let’s talk about your activities se you have way less practical on behalf of Italian students

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and entrepreneurs: many acti- a different path in life that led year. I also am in contact with vities, and very meritorious... them to do business, and then the Politecnico di Bari to do they begin to understand that the same with their territory. I care very much about this. they can do the same. My goal These two are for now only at- I’m not a fugitive, I did not run is to hope that at least some of tempts, I’m not sure that they away from Italy to forget it, be- these guys, when they get back get to success, but I’m trying. cause I have a family and many home after six months, may It would be nice, because it friends who live there: I am very bring back a more open-min- could create a flow, encoura- attached to my country, espe- ded legacy, more projected ging other southern Italian in- cially to my region. But I reali- towards the business world. stitutions to do the same. zed that being here I could do There’s a scene in the movie much more than what I could “The Social Network”, in whi- The other front on which I’m remaining there. So I started ch the Dean of the University working is that of business. to move on two fronts. First, I says “Harvard undergraduates I understand that small and asked myself what is missing believe that inventing a job medium-sized Italian compa- nowadays in Italy in specific is better than finding a job”: nies have the absolute need areas, for example in Basilica- that’s exactly the message I try to strengthen their export, but ta, in : and I rea- to share. many of them do not know lized that the culture of doing how. Getting to the US market business among young peo- The Italian students I host are involves a number of technical ple is quite missing, because here to develop their thesis: and practical requirements: there are few guys who jump now I’m also trying to have they need a supporting infra- in the entrepreneurship world scholarships allocated by some structure, and for this I created and then there are many pro- regions to sponsor some stu- a consortium company cal- blems related to the economy. dents for their six months here, led Triotech Ventures. In this because right now they are al- experience I have with me two In the matter of helping Ita- most all at their expense and Italian friends, who have had lian students, therefore, I bring the universities here give them success in their careers here: them here in the US to have an only a visa, after which they will Andre DiMino and Leonardo experience in these big uni- have to arrange for the rest. Zangani. versities, which are located in So far I have only managed to areas where there are many bring students from northern The consortium finds Italian many startup and incubators, or central Italy. But then I hap- companies that have a great a very lively and creative entre- pen to go in southern Italy and product but are not able to get preneurial environment. When find kids, families who would here: we create at our expen- they come here, in addition of like to have this experience, se an affiliated American com- doing a training in the labora- but cannot afford it. Then I pany, to which are transferred tory and in the university, they asked the Basilicata region to the rights to sales and product find themselves meeting and allocate a small scholarship of assembly in the North Ameri- getting together with other € 100,000 a year to sponsor at can market. We provide office, students who have followed least 10 of their students each secretarial and technical sup-

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port, all the infrastructure they need, all at our expense: the We started in the biomedical Italian company does not face field, because that’s what we any cost. three partners know best: but now we are moving towards Obviously we take a share of other sectors. It all depends on this American company, but the kind of partner that we can lower than the majority, be- find. The consortium was cre- cause we want to ensure con- ated in 2014, we have already trol to the Italian company and founded and incubated seve- do only a transfer of the busi- ral companies that are in the ness side, while research and path of obtaining certifications development of the products and anything else needed, and must stay in Italy. In this way if all goes well this summer we we ensure that the know-how should be on the market with remains in Italy, protected. Mo- the products of the first com- reover, we maintain the share panies, while to proceed wor- only if the result is achieved, king with new ones and repea- ie the company get certifica- ting this cycle every year. tions and all that is promised: this way the Italian company risks nothing and finds itself an infrastructure in America since the day one and at zero cost. Triotech Venture is head- quartered in the Boston area: BY UMBERTO MUCCI however, the market in which we take the licensing covers is the entire United States and Canada.

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read more about #Italian Traditions ITALIAN TRADITIONS: THE VENICE CARNIVAL

A timeless journey between gets nostalgic and charming. and a leveling of social roles the “fields” and water channels, The Venice Carnival is one of were created. Out of nowhere including masks, wigs, cosme- the oldest carnivals and alre- came a true artisan tradition tics, sequins … an enchanted, ady in the XIII century it was that created beautiful masks ancient and unreal location: declared a public holiday. By of papier mache, plaster, clay the Carnival of Venice. Visitors participating in disguise at the and gauze, and even today, to Venice during the carnival party, with everybody’s faces at any time of the year, these are involved in this very special hidden by masks, for a few we- products can be purchased in atmosphere, where everything eks a distortion of everyday life Venice.

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The arrival of the Carnival is in- Between the two events, days Volo di Colombina” (Colombi- troduced by the parade along of celebration take place with na is a typical and traditional the Grand Canal in a wonderful shows and dances in the pri- Venetian character): a guest, and sparkling procession with vate rooms of the ancient pa- a famous artist or an athlete, colorful masks; while another laces, dances and concerts in every year different and spe- procession, this time silent and the public squares, and many cial, who comes down from made by gondolas, skimming other fun moments. the bell tower, secured to a the water by candlelight, cal- metal cable, falling slowly to led “La Volgata del silenzio” At noon on the first Sunday of the ground, and through the (the Vulgate of silence), gives celebration, a tradition is “Il crowded square. the farewell to the Carnival on Volo dell’Angelo” (the flight of Mardi Gras. the Angel), originally called “Il

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IMAGES © http://www.carnevale-di-venezia.it/wp-content/ uploads/2011/10/Carnevale_di_Venezia_XIII_by_Mr_BigMan1. BY folclore.it jpg; http://www.carnevale-di-venezia.it/wp-content/up- loads/2009/09/vogata-storica-carnevale-di-venezia.jpg; http:// www.yenbaet.com/img/s8/v78/p1436771908-3.jpg; http:// www.engelvoelkers.com/wp-content/uploads/2014/02/carnev- ale-di-venezia-2013-il-volo-dell-angelo.jpg

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ITALIAN CULTURE AND HISTORY: House Museums and Historic Homes

As the name says, a “house mu- or a center of power: that whi- society where the master of seum” is a habitation or palaz- ch renders a house museum the house moved and carried zo that has been transformed exceptional is its capacity to out his day-to-day. into a museum. It could have re-enact or represent the life been the abode of illustrious that was, the traditions and To visit a house museum is to gentlemen, or of common ci- values not only of those that experience the intriguing and tizens, site of familiar intimacy lived there, but also the larger the fascinating. Everything

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read more about #Italian Culture and History ITALIAN CULTURE AND HISTORY: House Museums and Historic Homes

inside becomes part of the that belonged to famous forei- as defined by DEMHIST, part visiting itinerary: furniture, ar- gners that spent part of their li- of the International Coun- tworks, books, personal and ves in, and fell in love with, the cil of Museums (ICOM). The everyday objects. From north Bel Paese. most common category is that to south, Italy boasts countless of “Homes of Distinguished house museums throughout House museums can be divi- Men,” e.g. the House Museum the Peninsula, including those ded into various categories, of Giovanni Pascoli, in Castel-

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Vecchio Pascoli, in Emilia-Ro- the other hand, visitors will not (1926), was born, (in Nuoro, magna, where Pascoli the poet want to miss the opportunity Sardinia); the Historic Museum wrote many of the works for to visit the place where Mario of Carlo Levi (author of the which he became famous. Re- Praz, esteemed collector and iconic novel Christ Stopped canati, then, in the Marches, scholar of English literature, at Eboli), in Aliano, Basilicata; hosts the House Museum of lived, in Piazza di Spagna (the and the hillside estate Vitto- another highly-celebrated Ita- Spanish Steps) as well as the riale degli Italiani in Gardone lian poet, Giacomo Leopardi: house museum of Romantic Riviera (Lombardy), which also the Palazzo faces the piazza to English poet John Keats, whi- comprises the home of Ga- which the Leopardi dedicated ch in part is dedicated to his briele D’Annunzio. the poem Sabato del Villaggio, contemporary, Percy Bysshe “Saturday in the Village.” But it Shelley. A true feast for the eyes are is in Florence, Tuscany where the “Homes of Collectors,” like lies the home of Italy’s poet Among other homes of impor- Palazzo Jatta in Ruvo di Puglia par excellence: Dante Alighie- tant personages on show case (), or the bourgeois Casa ri, born in the evocative pa- – worth mentioning are the Carbone in Lavagna, Liguria. lazzo facing the Torre (Tower) house where Grazia Deledda, The “Houses of Beauty,” rather, della Castagna. In Rome, on Nobel laureate in Literature became museums more for

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their artistic and architectonic museum, the “Noble Abodes,” Residences of the Savoy Dyna- value, rather than for who lived such as the Castle of Donnafu- sty, in Venaria Reale’s Borgo inside. The gorgeous Palazzo gata in Ragusa, Sicily, figure Castello (Piedmont) is certainly Spada in Rome is an exemplar in, as do the house museums a good place to begin! of one of many homes owned commemorating historic even- by a noble family or member ts – think the houses at Hercu- of the Roman Catholic Chur- laneum in Campania that were ch that became art galleries. buried by the 79 A.D. volcanic Of the so-called “homes wan- eruption that also destroyed ted by the community,” due to . Art and history enthu- BY ITALIA.IT their status as a paradigm of siasts will be enthralled by the community life, the Museum of “houses of an ethno-anthro- the Peasant’s Home in Corcia- pological nature:” the Pezzola no (Umbria) stands out, narra- Trullo in Alberobello, Apulia is ting a life of one of those wor- one of these. Finally, the “Royal king in the fields in the 1900s. Palaces” make for the ultimate house museums; one cannot In other categories of the house mention them all, but the Royal

IMAGES © http://hotel-la- pergola.com/wp-content/ uploads/2014/07/casa_pascoli. jpg; http://media-cdn.tripad- visor.com/media/photo-s/02/ dc/65/71/biblioteca-leopardi. jpg; http://4.bp.blogspot. com/-_wXP6ckEM6c/Teui- fUoh18I/AAAAAAAADCY/ Jfy4BO5FVSQ/s1600/ Estate%2B2010%2BVentimi- glia%2B100.jpg; http://www. casemuseoitalia.it/img/House- Museums/Venaria_Reale_Ap- partamenti_Reali_di_Borgo_ Castello_06_Sala_Udienze.JPG

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read more about #Italian Land and Nature

ITALIAN LAND AND NATURE: The Region of Basilicata and

The Basilicata region is cros- paths that lead to the tops of of the Park: when Ottomans sed by the Pollino mountain Dolcedorme, Serra di Crispo conquered Albania, some Or- range (which extends to Cala- and Gole del Raganello as well thodox groups fled the coun- bria). Here there is a magnifi- as the one leading to the Polli- try and settled down in Basili- cent Park where you can walk no Plain. Sport lovers can also cata. among the wild and unspoiled practice mountain-bike, horse nature, observing animals and riding, canoeing and rafting in birds of prey, and also learn the Park. The Pollino Park still This is the case of San Paolo about local customs and tradi- keeps its traditional habits and Albanese, a small Albanian vil- tions, and taste the authentic, customs and gives to tourists lage that was founded around traditional recipes. the possibility to have a taste the 16th century by a colony of Basilicata food and wine; who fled from their homeland. The Park was established in every little town is unique and Tourists can admire the local 1993 with the aim of preser- has distinctive features. arbereshe culture, its traditio- ving and protecting some of nal costumes and handicrafts the rarest plants in the world, Towns and Villages as well as the reconstruction such as the Pinus heldreichii. The following towns can not be of traditional settings, that di- The area is important for the missed: Alvera, Castelluccio splay the arbereshe way of presence of holm-oak, beech Inferiore, Castelluccio Supe- life. The typical dress that lo- and maple trees, beautiful ri- riore, , Castro- cal people wear nowadays, on vers such as the Sinni (this ri- nuovo di Sant’Andrea, Carbo- the occasion of weddings and ver is 94 kilometers long and ne, , , celebrations, are still wonder- it is one of the largest rivers in Episcopia, Fardella, Francavilla ful. While women wear mul- Basilicata region) and the vari- in Sinni, , , Noe- ticoloured clothes, enriched ed local fauna - tourists have a poli, Rotonda, San Costantino by ribbons and embroideries, chance to see wolves, wildcats, Albanese, San Giorgio Lucano, men prefer dark colors and squirrels, boars and roe deer San Paolo Albanese, San Se- hats with colored hatbands. (the only surviving species of verino Lucano, , , deer that were once nume- , Valsinni, rous). . The Albanian mi- San Costantino Albanese was nority is an example of an un- probably founded by Alba- The most enchanting activity in contaminated and secret cul- nian and here the citizens still the Park is walking through the ture within the protected area use both the Greek ritual and

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the ritual in the language of chanting village in the Park, that origin. This village is famous has three wonderful churches: Viaggianello both for the production of ne- the Church of Saint Egidio, the The country of Viaggianello edlework and stockings and Church of Saint Michael and encompasses many churches for the Sanctuary of Maria San- the Church of Saint Nicola. This and chapels as well as the ru- tissima della Stella. This church village is well known for the lo- ins of a Medieval Castle, loca- dates back to the 17th century cal stone that is extracted from ted in Sanseverino , and its frescoes are very well the Alpi Mountain and manu- where Frederick II lived. In this preserved. There are many factured according to the tra- area there is also the Plain of ancient archaeological sites in ditional local procedure: this is Ruggio and the Belvedere: a this extraordinary area. a white alabaster with grey and karst plateau covered in green blue veins, the so-called “Mar- grasslands and surrounded by Rotonda ble from Latronico.” mountains and woods. Rotonda is located in the cen- is another small village with a tre of the Park, it is a medieval particularly interesting Cathe- Episcopia is a small village rich village with important monu- dral, that displays paintings of monuments, that date back ments: the ruins of the Castle date back to the17th and 18th to Byzantine, Renaissance and of Sanseverino-Bisignano, that centuries. Interesting is also Baroque period; moreover, dates back to the 15th century; the visit to the nearby spring this village has a medieval for- the Sanctuary of Santa Ma- of sulphurous water, located in tress dates back to the 14th ria della Consolazione, wjocj the district “Vallina”. century. goes back to the 16th century and has an impressive works Castelluccio Finally, on marble ; the old Cathedral and Su- is located at 1500 meters abo- with precious frescoes and pla- periore are two other small vil- ve sea level, in the heart of the stered decorations; the lages of the Pollino Park, in Ca- Park. In this area, many centu- Palace, with its historical gar- stelluccio Inferiore you can not ries ago, the Sanctuary of the den, large halls, fireplaces car- miss the Church of Annunzia- Madonna del Pollino was built: ved in stone and a basement ta, with its bell tower covered a destination for pilgrims dee- with ancient olive presses. in multicoloured ceramic tiles, ply rooted in the heart of the Every year on June the 13th, that resembles a Byzantine ar- local people. Rotonda hosts the celebra- chitecture from the 17th cen- tions performed in honour of tury, while Castelluccio Supe- Do not miss Saint Anthony from Padua: the riore is famous for its abundant In the area of the Park there are traditional fir-tree festival. Ac- archaeological finds and ruins. also a famous springs of sul- cording to the tradition, Saint Pinus heldreichii is quite wide- phurous and magnesian wa- Anthony stopped in Rotonda spread both in Castelsaraceno ter, “The Calda.” Well known near a fir tree for a rest. Some and on the west side of the for their curative power since years later, in the same place, Alpi Mountain. The Murge are ancient times, and now tra- a shepherd who had fallen into very interesting too: these are sformed into a modern ther- a precipice, has recovered by blocks of rocks hang over the mal centre, the Terme Lucane a miracle. From this moment village on whose surface are come complete with curative, people started to celebrate still admirable the early exam- wellness, and cosmetic areas. Saint Anthony by carrying out ples of houses; these houses celebratory activities and reli- were in a strategic position, gious rituals on this mountain. inhabitants could monitor the situation all around and could

Latronico defend themselves from any BY ITALIA.IT Latronico is a small and en- invasions.

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IMAGES© http://www.calabriatours.org/galleria/montagne/piano_gaudolino.jpg; http://static.panoramio.com/photos/large/75786306.jpg; http://3. bp.blogspot.com/-fV4VefJ8Kns/UfAbgDcG_5I/AAAAAAAADBc/DbvuuVSEKr8/s1600/Gole.jpg; http://www.wild-wonders.com/blog/wp-content/up- loads/2010/01/sba_pollino_3.jpg

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read more about #Italian Lifestyle ITALIAN LIFESTYLE: Alessi’s Souvenir d’Italie

For its a catalog, Alessi pre- wearing a dress and sented “Souvenir d’Italie”, a hairstyle decorated with chiles. new line between the Alessi “Rosalia la più bella che ci sia” “Figures”: a tribute to Italy that (Rosalia the most beautiful at from May to October will host all) with a dress reminiscent of the Expo 2015. Five figurines the fruit of the prickly pear, as a in decorated porcelain, each a symbol of Sicily offers a basket symbol of a different aspect of filled with fruits that abound in the Italian character. Three cre- the region: lemons, prickly pe- ations are from Antonio Aricò, ars, grapes. who, interpreting the theme of being Italian with fantasy The irony and cartoon stretch and dream, hark back to the of Massimo Giacon are found classic genre of porcelain fi- in “Ciro il Pulcinella”, where gures, typical of the Europe- Campania region is represen- an tradition. ted by a greedy character, sit- ting at the table ready to enjoy “Venice”, depicting the Ve- a classic pizza Margherita; and neto, is an elegant Venetian “Lella Mortadella”, where Emi- mask with a gondola and lia Romagna is personified by little fishes as headgear. The a buxom blonde woman offe- red, instead, dominates “Ca- ring typical sausages of that labrisella”, that represents region.

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“Alessandro M.”, the corkscrew desi- gned by Alessandro Mendini in 2003, each year is proposed in different li- mited editions. “Alessandro M. - Milan Cathedral” is a tribute to Italy and, in particular, to the city of Milan, which hosts the World Expo in 2015. An in- ternational event which has its the- me in the complex issue of food and nutrition. “Alessandro M.” plays the role of a very Italian chef. The outfit is completed by a particular headgear: a reproduction of the Milan cathedral on top of which shines the inevitable golden Madonnina. As with previous versions, also “Alessandro M. - Milan Cathedral” is decorated by hand in a limited edition produced in chro- me-plated zamak and PA (polyamide).

BY Living Adamis

IMAGES © http://living.corriere.it/arredamento/gallery/2015/01/27/img/maison/alessi-souvenir_MGbig.jpg?uuid=3eb298c0-a638-11e4-8ef5-275a388cd- 6be?v=20150128184008; http://www.questodesign.com/media/catalog/product/cache/1/image/630x400/9df78eab33525d08d6e5fb8d27136e95/s/o/ sourvenir1.png; http://ffstatic.pl/alessi/a_di_alessi_figurka_lella_mortadella__AMGI50-2-b.jpg; http://www.thestar.com.my/~/media/Images/TSOL/Pho- tos-Gallery/features/2015/01/30/Alessandro%20M.ashx/

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EXPO 2015: THE BASIC FACTS

Expo 2015 is the Universal Exposi- exhibition of human progress, but tion to be held in Milan from May 1 to the opportunity to promote discus- October 31 next year. The theme of sion and cooperation between na- the event will be “Feeding the Planet, tions, organizations and businesses Energy for Life”. Over 140 countries to develop joint strategies to impro- will participate, of which 53 will bu- ve the quality of life and support the ild their own pavilion with a total in- environment. This will be achieved vestment of around one billion Euro; by an edition that will be able to offer EXPO 2015 several International Organizations the general public an unforgettable have confirmed their participation. 20 experience that will combine knowle- million visitors are expected. Italian dge, taste and entertainment, with a tourism will benefit from a turnover of focus on families, children, young pe- approximately 5 billion Euro and it is ople and women. The Expo Site will estimated that the direct and indirect be open from 10 am to 11 pm every effects on employment will involve a day of the week to ensure visitors can team of approximately 60,000 peo- experience all the cultural and dining ple. offerings presented by all Participan- ts and several partners (including Ea- However, it is not so much the figures taly) also in the evening. Moreover, that make Expo Milano 2015 particu- they will be able to participate in va- lar. For the first time in its centuries-old rious events. history, the Expo will not simply be an

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The key players of this event will be be identified by key iconic elements the Participating Countries presen- of Expo Milano 2015: the Mediterra- ting their experiences and solutions nean hill, the Open Air Theatre, the in the field of nutrition. In fact, the Lake Arena and the Expo Centre and Universal Exposition has always re- other landmarks that guide visitors presented an opportunity to show and host major expo events. the best of the various Countries to an audience of millions of people from The Italian pavilion will be loca- all over the world. Several products ted along the Cardo (on an axis of and technologies have made their about 400 meters): it will be divided début at this event: from the combi- into exhibition spaces dedicated to ne harvester of the London edition in excellence in regional food culmi- 1851, to the lift in 1853, to the ear- nating with Palazzo Italia, a place of ly sewing machines of the Parisian representation for institutional and edition in 1855; from the telephone governmental meetings, and enter-

in 1876 in Philadelphia, to external tainment and show areas. EXPO 2015 lighting systems based on Edison’s The Cardo will also host two other light bulb, to the first assembly line major pavilions: Italian wine pro- for automobiles in 1915, to the tele- duction, sponsored by the Ministry vision in 1939 and so on. Today, the of Agriculture, and the European emphasis has shifted from themes Union, for the first time present at a that are more “hardware” oriented, Universal Exposition with a self-ma- to issues that require more complex naged area. and multidisciplinary approaches. However, the overarching aim to pre- Instead, the Decumanus (about 1.5 sent the best at the Expo remains. km long) will be facing the exhibition spaces of the Countries. Each Pavi- The site chosen for Expo Milano lion will no longer be a place-contai- 2015 is situated in the metropolitan ner of objects, products and goods. area of Milan, north-west of the city. It will be a place for exhibitions and The area, half an hour from the Piaz- events related to the theme of Expo za del Duomo, is at the centre of all Milano 2015, designed according to Milanese transport systems: it is at the principles set out in the Theme the junction of the highways of the Guide provided in October 2012. North. It is directly linked by a metro line and a train station and is no more The Clusters are a great innovation than twenty minutes from Malpensa introduced by Expo Milano 2015. Airport. They are shared exhibition areas de- dicated to Countries that do not wish The exhibition area is more than one to have their own pavilion, for various million square meters and is spread reasons. These “villages”, which will over two orthogonal axes, called Car- be located throughout the site, will do and Decumanus. The site is com- allow these Countries to represent pletely surrounded by a canal and the food history, culture and tradi- large canopies placed on the routes, tion which characterize them most. In helping visitors shelter from the rain fact, some Clusters will be dedicated and sun. The four cardinal points will to the presentation and tasting of ti-

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meless products, such as rice, coffee, Civil Society will find hospitality in spices, fruit and vegetables, cere- Cascina Triulza, an old rural building als and tubers. However, others will within the exhibition site that is being group Countries around themes that renovated and that will provide for characterize specific regions such as experiences, debates and discus- the Bio-Mediterranean, islands and sions between the Non-Governmen- arid areas. tal and Third Sector Organizations that, for a number of reasons, deal

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with the theme of food. loped:

Another point of interest of the visit • the Zero Pavilion, managed by are the Thematic Areas, built by the Davide Rampello with the architectu- Expo 2015 company, which will be a re of Michele De Lucchi, is the intro- sort of leitmotif of the event to simpli- ductory space that will be a springbo- fy understanding of the boundaries ard to the themes and languages of within which the theme will be deve- the Expo;

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• the Future Food District, ma- to October 2014, the situation is as naged by Carlo Ratti, in collabora- follows: tion with MIT in Boston, will allow • the first phase, referred to as visitors to have an insight into the interference removal is 94% com- future of the food chain; plete; • the Children’s Park, mana- • the second phase, work for ged by Reggio Children, is an area the preparation of the platform is for games and knowledge dedica- 80% complete; ted entirely to children and families; • the third and final phase in- • the Biodiversity Park, thanks volves the construction and set-up to the collaboration of the Universi- of the Country Pavilions and the im- ty of Milan and Carlin Petrini’s Slow plementation of the Thematic and Food, will reproduce the diversity of shared Areas by the organizer. life in a varied and very impressive • At present, over 40 Coun- landscape, able to emotionally en- tries have begun work at the site. In gage and intellectually inspire visi- the coming weeks all Countries bu- tors. ilding an own Pavilion will be opera- tional and ready to complete work The thematic areas finally include by April 2015. the “Arts&Foods” exhibition mana- ged by Germano Celant, dedica- The Expo Milano 2015 challenge ted to the relationship between art will also be addressed in terms of and food, which will be set up at the environmental sustainability - of Triennale in Milan. the pavilions and the food chain - energy efficiency and water re- The work plan is progressing ac- sources, as well as the fight against cording to schedule and comple- waste. One of the key objectives of tion is expected by April 2015. Up the event that stands out is, in fact, EXPO 2015

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the promotion and dissemination of se include Ermanno Olmi, the direc- good conduct that is best expres- tor of Albero degli Zoccoli (Tree of sed through respect for the environ- Clogs) working on a documentary ment and natural ecosystems. There film that narrates the importance of will be many initiatives to assure the water as a symbol of life and ener- achievement of these goals: from gy for the world; Dante Ferretti, the 200 thousand square meters or more production designer, and winner of of green areas at the exhibition site, three Oscar, who is managing the to low-impact telecommunications development of the Cardo and De- and energy infrastructures, to the cumanus; Norman Foster, the archi- international standards adopted for tect who designed the Pavilion of the sustainable management of the the UAE, and several Ambassadors event. The Universal Exposition of such as as the chef, Davide Oldani;, 2015 is the first Expo to have publi- footballers Albertini, Kakà and Her- shed a Sustainability Report: the do- nanes; the TV presenter Antonella EXPO 2015 cument was presented at the end of Clerici; the architect, Massimiliano 2013 and will be drafted annually to Fuksas and many others. guarantee transparency, It includes monitoring and reporting of activi- Event communications have been ties carried out and will be a legacy intense and the symbol of the event in the history of major events. is Foody, the Mascot. It was created by Disney Italia and is made up of 11 Expo Milano 2015 is the greatest col- characters (Pomina the apple, Pie- lective work dedicated to the theme ra the pear, Gury the watermelon, of nutrition ever created. This work Max Mais the blue corn, Arabella the will involve the contribution of seve- orange, Chicca the pomegranate, ral intellectuals, architects, scientists the Rap Brothers radishes, Rodolfo who are working towards its imple- the fig, Josephine the banana, Man- mentation in various capacities. The- ghy the mango and Guagliò the gar-

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lic), each with a curious tale to tell. knowledge and responsibility, all sti- mulating awareness in terms of the Because of its nature and the quality issue of sustainability. of the theme chosen, the ambition of • Short Food Movie, a project of Expo Milano 2015 goes beyond the Fondazione Cinema per Roma Cen- simple promotion of the event. The tro Sperimentale di Cinematogra- intention is to create the conditions fia (Rome Cinema Foundation and for actual involvement in the Expo- Experimental Centre of Cinemato- sition, and a reflection on its theme graphy), encourages young people by the highest possible number of around the world to film a video with people around the world. Thus, in a tablet or smartphone that narrates addition to the constant activity car- the themes of Expo Milano 2015. ried out on the network and on so- cial networks, a series of inclusion In addition, as part of an initiative projects have been developed: by the President of the Milan’s Law Court, Livia Pomodoro, a project is • Laboratorio Expo, a collabo- being developed by Centro sul Dirit- ration with Fondazione Feltrinelli ai- to all’Alimentazione (Nutrition Rights med at involving major universities Center) which aims to promote an In- around the world, for sharing rese- ternational Agreement on The Right arch and ideas, and for developing to Food. a list of recommendations to be di- scussed during the six months of the Together, these initiatives will make Expo. up the legacy of Expo Milano 2015, • Women for Expo, the largest which aims to be not only a material network of women dedicated to the legacy, as it was for many editions theme of nutrition: it is a project de- of the Universal Exposition, but also veloped with Fondazione Mondado- one that is conceptual and useful, ri and the Ministry of Foreign Affairs. helping humanity to live consciously • Children Share, in collabora- in a better world. tion with MUBA, aims to allow chil- dren from all over the world to take BY EXPO2015 part together, through games, food EXPO 2015 traditions, and activities focused on IMAGES © EXPO2015

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read more about #IT AND US IT AND US: AMERICA, The musical

The curtains rise and the mazurka of grandpa Bartolomeo accompanies a dance that enters straight into our souls. Over the notes the characters show up and everyone immediately understand their joys, sorrows, wor- ries and expectations: feelings that many Italians of the early twentieth century would very well express. For- ced to a life without the hope to see a better future, about 9 millions of them left Italy in those years to find fortune in many other countries, in- cluding America.

With our show we want to tell the courage and the strength of our grandparents, we want to bring to the stage their great hope, retracing the long journey they were forced to face, the arrival at Ellis Island, and finally their long-awaited new lives in America. On our ship we show a meeting of lives, each with a story to tell. Important issues such as disabili- ty and death, but also brotherhood, unity and attachment to traditions are part of a web of emotions, music and scenarios that warms the heart.

I play Bartolomeo Cataldo: musician, emigrant (the very grandfather of Guido Cataldo, composer of the mu- sic of the show) that actually set off

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for the United States in 1912. cannot imagine the emotion back then. He gradually com- He was the one to inspire our he felt playing it for the first posed all the music and when show, and in our history he is time. In that moment, music I heard it for the first time, I a component of the group replaced words and talked to could immediately imagine we describe. Our emigrants Guido about a distant time the characters. I wrote down are supported by the figure and a grandfather he never what I saw and, working with of Mother Cabrini: during the met, and still so much closer, actors, we gave life to their sto- great exodus, the protector of thanks to that music. Guido ries, as they developed more emigrants did very much to then decided to tell the story and more. So, step by step help people who left their ho- of his grandfather indirectly were born Tommaso, Maria, meland, and her character in narrating the great emigration: Rosa, Santo and all the others, the show combines each cha- a phenomenon that, unfortu- who now I feel as a little part racter’s hope. nately, nowadays is again very of me. topical. It all started when, more than Their stories live whenever the 20 years ago, Guido Cataldo This was done interpreting curtains of “America” open: found among old family pa- with music the attachment to you can feel their energy when pers the scores of “Seduzione” the land, to the hard work in you see them behind the back- (Seduction), his grandfather the fields, to the traditional fe- stage, and it is their energy Bartolomeo’s mazurka. I still asts, to the scent, color and life that every time gives away to

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an attentive and excited au- American dream. Miss Liberty history of the Italians. We, the dience and to an exceptional welcomed immigrants shortly italians. cast an intimate, elegant and before landing at Ellis Island, deep experience. the land of dreams. Our big- gest dream is to land there, as In the story you can smell the they did, and to bring our show BY Simone Sibillano land, the sea breeze and a to the United States, to tell with great need to not surrender, an Italian spirit and passion that culminates with the great our history, your history. The

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read more about #Italian Cuisine ITALIAN CUISINE: GIANDUIA CAKE WITH CHERRIES

BY Paola Lovisetti Scamihorn IMAGES © Paola Lovisetti Scamihorn

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TORTA GIANDUIA WITH CHERRIES 1 ½ tablespoon potato starch (GIANDUIA CAKE WITH CHERRIES) 300 ml (1 ¼ cups) cherry juice

Love and sweetness together? Yes it is possible DIRECTIONS with my gianduia cake prepared with chocolate 1. Preheat oven to 180°C (350°F) and hazelnuts and then covered with a cherry 2. Put the hazelnuts in a food processor and topping. Chocolate is seductive and slightly process until finely ground. Set aside mysterious; it has been called the food of the 3. In a large bowl mix the flour, baking powder, devil. Chocolate and love result in the same salt, cacao powder, ground hazelnuts good feelings and sensations in the brain. The- 4.Beat the eggs and the sugar with an electric refore, this delicious and tasty cake is perfect to whisk for at least 5 min. until pale and creamy. serve as dessert for the most intimate dinner of Stir in the melted butter and vanilla extract until the year, Valentine’s Day! Gianduia is a specialty thoroughly combined of Piedmont, and it is made with ground hazel- 5. In a double boiler melt the chocolate. Cool nuts and chocolate. The combination of these for about 2 minutes stirring continuously and flavors makes an irresistible treat. I also recom- slowly add the buttermilk mend gianduiotti, the pralines made with the 6. Combine the egg mixture with the flour mix- same mixture. The colorful and fruity addition ture, then add the chocolate mix and the rum. of cherry topping gives a moist texture to this Mix with an electric whisk until creamy cake. You can certainly impress your partner on 7. Generously butter a 25 cm (10 inch) spring- such a special day, an experience for all senses! form cake pan. Sprinkle with flour to cover the Happy Valentine’s Day to all of my beloved re- entire surface, removing any excess flour aders. 8. Bake for 40-45 min. or until done. Test by in- serting a wooden toothpick into the middle of TORTA GIANDUIA CON CILIEGE GIANDUIA the cake. If it is done, it should come out dry CAKE WITH CHERRIES 9. Let cool on a wire rack for 10 min. Remove Preparation time: 1 h from the pan and let cool completely on a wire Cooking time: 50 min. rack Servings: 8 10. In the meantime prepare the topping. In a saucepan dissolve sugar and potato starch into INGREDIENTS the cherry juice. Mix with a whisk until smooth. Cake Add the lemon juice and the cherries. Over a 260 g (1 ¼ cups) granulated sugar medium low heat bring to boil. Cook for 4- 5 3 whole medium eggs min. stirring slowly until thick. Let cool and spre- 1 teaspoon vanilla extract ad over the cake. 150 g (5 oz) melted butter 140 g (1 ¼ cups) ground hazelnut 240 g (1 2/4 cups) all-purpose flour 2 tablespoons cocoa powder 15 g (3 teaspoons) baking powder 150 g (5 oz) dark chocolate (70%) 170 ml (¾ cup) buttermilk at room temperature 2 tablespoons rum 1 pinch salt

Topping 450 g (1 pound) canned, pitted cherries 1 lemon (juice) 6 tablespoon sugar

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discover our new column #Italian Little Italies ITALIAN LITTLE ITALIES: Tagliacozzo, The ancient capital of Marsica

On the northern slopes of the Simbruini mountains, not away from the border of Lazio, Tagliacozzo is an historical centre whose walls erected in 1410 counted five doors and whose defence was submitted to a castle, in total ruin today. The best in- teresting part is the one meeting over the Roman arc toward the inside.

Piazza Obelisco is one of the most harmo- nic squares of Abruzzo, it is the pulsating centre of the village since from when it was called Piazza da’Piedi. It is surrounded of elegant buildings, some restructured and others in deterioration. Other things to see is an attractive double lancet windows, an open gallery with arcs to all order and Re- naissance windows. In the past it was sur- rounded by arcades, closed in 1810 orde- red by Gioacchino Murat, king of . To the centre he brought the “pilozzo”, a seat of stone for insolvent debtors who were exhibited to the public pillory, that was replaced around 1825 by the fountain with the obelisk.

The Ducal building, the pearl of the artistic patrimony of Tagliacozzo, goes back to the first half of the 14th century, while the second constructive phase is connected IMAGES © https://www.flickr.com/photos/pee- tastn/6413755249/sizes/l; http://www.marsicalive.it/ wp-content/uploads/2010/12/tagliacozzo-piazza-obe- lisco-sotto-la-neve-1024x682.jpg; http://www.abruzzo- 36 | WE THE ITALIANS food.it/foto/grandi/convento-s-francesco-tagliacozzo. jpg; http://www.comune.tagliacozzo.aq.it/wp-content/ www.wetheitalians.com uploads/03.JPG # 53 • febrUARY 8th, 2015

to the second half of the fol- together with the construction mas pizza with walnuts and full lowing century under the com- of the cloister, with stories of “nivoles”; at Carnival pancakes mander Earl Roberto Orsini, the life of St. Francis. It beca- and “zeppoles” with honey painted with his wife in the me Baroque in the 18th cen- chestnuts and “nocchietelle”; frescos of the room with the tury with an evident detach in at Easter pizza and above all writing RUBERTUS COMES ET comparison to the past, it was biscuits (little horses and do- CAPITANEUS on the frieze of closed from the Napoleonic ves) manufactured by the nuns the door. Other changes were edicts in 1809 and turned to of seclusion of the Benedictine brought when the building town services. monastery for the Feast of the passed from the Orsinis to the Face Saint on Sunday in Albis. Colonnas: of both families we The Church of Saints Cosma And more biscuits with anise still have their symbols, but in and Damiano is the most an- seeds, “mostaccioli” with cho- the portal of entry and in the cient and rich of memories, in colate, “baracchiglie” full of courtyard of honor, the coats despite of the thefts and the jam, macaroons with almonds, of arms of the first ones were dispossessions of which it has wine buns or with a topping of chiseled by the seconds. been object during the times. icing sugar. It goes back to the 8thcentury Many elements testify the and introduces a Romanesque The recipe beauty of this building, such style. It belonged to the Be- Gnocchetti with ceci, celebra- as: decorated windows , the nedictines of Montecassino ted with a festival in the begin- double lancet windows, or- and it was reason of long ar- ning of August; the (porridge) namental rooms, paintings, guments between the papacy polenta with sausages and staircases and particularly the and the bishop of the Marsis. “spuntature” served in wood Cappellina in which splendid For a century and a half, from dishes (the scifellettes), which frescos of late-Gothic taste 1230 to 1380, it preserved the a festival is also devoted in the showing the life of Christ are right to bury their dead. beginning of December; final- still visible: the Nativity has ly, the lamb with cheese and similarities with the Benozzo The name eggs for the deliciousness of Gozzoli of the Pinacoteca Vati- The placename means, accor- the meat. cana (same subject, same ab- ding to the researchers, “cut in stract elegance). the rock” - from the Latin talus BY I borghi più belli d’Italia (cut) and cotium (rock) - to indi- There is no certitude of the cate the fissure that divides the passage of St. Francis to Ta- mountain, in which the urban gliacozzo, even if in the Chur- installation has developed. ch and Convent of St. Francis there is the tomb of the first The product biographer of the poor man The most representative food of Assisi, the Blessed Thomas stuff are: home-made egg no- from Celano (1190-1260). The odles, corn´s flour porridge Franciscan church, mentioned (polenta), lamb and calf meat, in a 1252 papal bull, is back the secular tradition of the wor- to the death of the Saint, whi- kmanship of pork meat with le the primitive construction sausages, ham, loin of pork, named Saint Mary in Eloreto coppa, liver, salami, “guancia- (that is “in a wood of laurel”) is le” and bacon. already mentioned in 1115. It was contemporarily restructu- The production of sweets fol- IMAGES © https://www.flickr.com/photos/pee- tastn/6413755249/sizes/l; http://www.marsicalive.it/ red in the beginning of 1600 lows the festivities: at Christ- wp-content/uploads/2010/12/tagliacozzo-piazza-obe- lisco-sotto-la-neve-1024x682.jpg; http://www.abruzzo- food.it/foto/grandi/convento-s-francesco-tagliacozzo. WE THE ITALIANS | 37 jpg; http://www.comune.tagliacozzo.aq.it/wp-content/ uploads/03.JPG www.wetheitalians.com # 53 • FEBRUARy 8th, 2015

read more about #Italian Art ITALIAN ART: Gothic underground BY ENRICO DE IULIS

This time the good news is wor- the opening of the extraordi- of Tino di Camaino and Atta- th double, not only for the ope- nary underground stations, the nasio Primario. ning of a new museum created city had already shown an inte- in an almost unique place, but rest in new and contemporary; After a long renovation, final- also for the city in which this is but now it adds an important ly open to the public these happening: Naples. A city that piece to the knowledge of the powerful buttresses made by apparently remains motionless Italian late medieval. We are pillars closed by pointed ar- in the museum sector and that talking about the Gothic un- ches; between these spaces, sometimes seems to expect derground of the Certosa di visible from the outside in the most complete decay by San Martino, virtually the sup- their upper part, the tombsto- consumption. porting structures of the origi- nes, the inscriptions and the nal building that was founded marble works will be set up. A It is not so. With the contempo- in 1325 by the order of Charles collection of one hundred and rary art museum MADRE and of Anjou, thanks to the genius fifty works gathered through

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IMAGES © http://ilgiornaledellarte.com/immagini/ IMG201501191522135_900_700.jpeg; http://i.vimeocdn.com/ video/496221905_640.jpg; http://ilsudonline.it/wp-content/ uploads/2015/01/COD_209_Certosa-di-San-Martino-2.jpg; http://www.napolipost.com/wp-content/uploads/2014/02/ Scultura_di_San_Martino-1728x800_c.jpg

WE THE ITALIANS | 39 www.wetheitalians.com # 53 • FEBRUARy 8th, 2015

tions the facts of urban life in the city.

Napoli not only enriches its portfolio of highest quality art sites that absolutely have to be visi- ted, but it increases the chance to know the city in its subsoil. This new opening is going to join the famous “Napoli sotterranea” (Underground Naples) that returns intact Greek and Roman environments of Naples from the early centu- ries of its foundation, along tunnels dug into the tuff around what was the cardo/decumano axis of the classical period.

deposits, bequests and consolidations that will Not to forget, in this matter, is also the less allow the visitor to take an interesting journey in known “Tunnel Borbonico” (Bourbon Tunnel), the art of sculpture from the Middle Ages to the which at this point we can consider the chrono- eighteenth century. logical closure of a journey that starts from the foundation of Naples and arrives to the second The place becomes almost metaphysical, with world war. In fact in this tunnel, which is inserted the works accessible in the very high spaces of on the areas linked to the seventeenth-century this huge Angevin hall, and you can see four- traits of the “Acquedotto della Bolla”, you can teenth-century pieces like the sarcophagus of admire the civil works carried out by Errico Alvi- Beatrice del Balzo, proceeds from the reuse of no, but also the display of vintage motorcycles a Roman bath of the II-III century dc; a reclining and cars, there remained because deposited figure from the shop of Tino Camaino himself; during the second world ward, when the tunnel a “Veiled Allegory” by Angelo Viva from the late also served as air-raid shelter. eighteenth century. In addition, there will be an important epigraphic collection, a kind of real Napoli gives us a new experience, guarded in stone archive, which will witness with its inscrip- its always varied subsoil.

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read more about #Great Italians of the Past GREAT ITALIANS OF THE PAST: ANTONIO MEUCCI

the first of nine children from pany to debut in Havana, first Giuseppe Meucci and Maria at the Teatro Principal, then at Domenica Pepi. When he was the Gran Teatro de Tacón. An- thirteen and a half he is ad- tonio Meucci and his wife Ester mitted to the Academy of Fine are both hired: Antonio as an Arts in Florence, and starts to engineer, machinist and scenic study design and the basic designer; Ester, as director of arts, in addition to chemistry the tailoring of the theater. and mechanics. Meucci and his wife spend in It is at Teatro La Pergola, in the Havana fifteen years of their October of 1833, that Antonio life together, during which the Meucci has the opportunity to Italian inventor gest a few suc- build his first rudimentary la- cesses in the fields of mecha- boratory. Called to fill the role nics and hydraulics. In 1849, of aid toolmaker, Meucci has during some experiments of The story of Antonio Meuc- the ability to do some experi- electrotherapy, Meucci disco- ci crosses the Italian genius ments in the very narrow room vers the voice transmission via and creativity with the extra- he is working in, installing a electricity. Antonio immedia- ordinary ability of the Ameri- mobile acoustic mechanism to tely decides to name the sy- can people to recognize and connect the stage with the atti- stem "telegrafo parlante” (spe- highlight talent from all over cs of the theater. aking telegraph), which then the world. The life of this Tu- becomes “telettrofono”. scan inventor is that of a hum- In 1834 Antonio meets his fu- ble and reserved man, almost ture wife, Maria Matilde Esther In 1850, once expired the con- forgotten for so long. It is also Mochi. The two get married tract with the Cuban impresa- the life of a man who found his on August 7 of the same year, rio, Meucci and his wife move American dream, then the bru- in the church of Santa Maria to New York, recommended tal setback, and finally the re- Novella. In those years, Italian by many American friends, cognition of his grandeur and opera reaches a global suc- who thought the City perfect a new momentum of notoriety. cess. When the Cuban thea- for the ingenuity of the inven- ter manager Don Francisco tor. The couple settles in Cli- Antonio Meucci was born in Marty y Torrens comes to Italy fton, a small neighborhood of Florence on April 13, 1808, to form an Italian theater com- Staten Island, in a house that

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surd judgment, later reversed by the US Supre- me Court. In a situation with no winners or lo- sers on an issue of such profound importance, in early 2000 the City Council of New York una- nimously approves a resolution that requires today hosts the Garibaldi-Meucci Museum, na- the Congress to recognize the paternity of the med so because for some months Meucci will invention to Antonio Meucci. host in that house the Italian patriot Giuseppe Garibaldi. On June 11, 2002, the United States Congress proclaims Antonio Meucci the sole inventor of On December 28, 1871, Antonio Meucci de- the telephone, fully recognizing his talent and posit with the US Patent Office the caveat of its the originality of his idea. invention, called "sound telegraph", waiting to find the money to file the definitive patent. In the summer of 1872, he ask to the American District Telegraph Co. to try his invention on their own lines, delivering all projects. Among the directors of the company there was a man BY GIOVANNI VERDE named Alexander Graham Bell. The president IMAGES ©http://commons.wikimedia. of the company agrees with the proposal, but org/wiki/File:Antonio_Meucci.jpg; then he refuses to go ahead and claims to have http://www.secretpriceofhistory.com/ uploads/2/8/8/1/28815779/8002121. lost Meucci’s projects. jpg?537; http://commons.wikimedia. org/wiki/File%3AGaribaldi_meucci_ The economic difficulties of the Italian inventor house_2008_07_20.jpg lead Bell to take advantage of the situation, so in March 1876 he files a patent for an invention very similar to Meucci’s. Antonio tries to defend himself in court, although the caveat is not ad- missible, because it has already been expired for two years.

What happens next is long and complex. The court decides in favor of Bell, thanks to an ab-

42 | WE THE ITALIANS www.wetheitalians.com # 53 • febrUARY 8th, 2015

read more about #Italian Sport ITALIAN SPORT: TENNIS, FERRARI AND... SUPER BOWL!

For many years Italian tennis in the singles tournaments has not been achieving any out- standing results: however, when it is about partnering up, either in double or in the na- tional team, our tennis players transform and conquer the most prestigious tournaments.

After the success of Sara Errani and Roberta Vinci in Wimbledon 2014 – which came after four victories in eight years in the Federa- tions Cup - on January 31st it was the turn of Simone Bolelli and Fabio Fognini, who won the first Grand Slam of the season: the Au- stralian Open.

The success of Bolelli and Fognini comes 56 years after the last victory of an Italian dou- ble in a Grand Slam: in 1959 Paolo Pietran- vely number 17 and number 30. geli and Orlando Sirola brought home the tournament in Paris, the red clay tournament For our two players this is the first Slam won in par excellence. career: Fognini had so far won just three ATP titles, while for Simone Bolelli this is his first-e- They were not the favorites in Melbourne: ver triumph. Fognini has been often on the Fabio Fognini is currently number 18 in the pages of many newspapers in 2014, not for world in the ATP Doubles rankings and Simo- sporting reasons, but for his affair with the star ne Bolelli is number 27. But as outsiders, they of the Italian female tennis, Flavia Pennetta. arrived to the final gaining confidence game after game, and then won 6-4 , 6-4 against the From the actual success, we now move to the French Double Herbert and Mahut, respecti- success we hope for: the new season of Fer-

WE THE ITALIANS | 43 www.wetheitalians.com # 53 • FEBRUARy 8th, 2015

rari has officially started, with the official pre- between Fiat and Chrysler. sentation of the SF15-T and the tests that took place in the first week of February in Jerez de la Finally, we celebrate Italy in sport also through Frontera, Spain. the recent Superbowl won by the New England Patriots over the Seattle Seahawks: one of the It will not be easy for Ferrari to compete with touchdown of the Patriots was scored by Danny the power of Mercedes, which in 2014 led Amendola, wide receiver of the Boston team, Lewis Hamilton to win the title, and with the de- who has Italian heritage from his father's family. sire for redemption of McLaren who has hired Good Job, Danny! the former Ferrari pilot, Fernando Alonso; not forgetting Red Bull, the dominatrix of the years 2010-2013, which presents the great hope Da- niel Ricciardo. Sebastian Vettel, the four-time world champion with Red Bull, is the new Ferra- ri pilot: the German champion hopes to revive the glory of Michael Schumacher with the Red from Maranello.

Ferrari news this year are not only from sport: the beginning of the new Formula 1 champion- BY Simone Callisto Manca ship, on March 15 in Melbourne, Australia, will see a new governance for the “cavallino”: a new team manager, Maurizio Arrivabene, and a new IMAGES © http://www.metronews.it/sites/default/files/ articolo/2015/01/31/fognini%20metro.jpg; https:// President, Sergio Marchionne. The goal is to re- www.flickr.com/photos/35496841@N08/16227410768/ sizes/o/; http://imgick.masslive.com/home/mass-me- scue Ferrari after a few years of bad luck, and dia/width620/img/patriots/photo/16912589-mmmain. also to give the brand Ferrari a more "Ameri- jpg can"projection: in fact, the Red is part of FCA, the company formed in 2014 from the merger

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read more about #Italian Flavors ITALIAN FLAVORS: CREMONA SALAMI

WE THE ITALIANS | 45 www.wetheitalians.com # 53 • FEBRUARy 8th, 2015

Historical background buted to convents and was known and appre- ciated by the nobility of the time, even beyond Its precise origins are unclear, but salami ma- the territory of Cremona. A document from king has certainly been closely associated with 1853 describes the Cremonese as inventors of the presence of numerous pig farms in the Po several varieties of appetising and profitable Valley since Roman times. Pig farming and the salamis, and mentions the large number of pigs marketing of pork products acquired a central slaughtered each year for their production. The role in the rural economy and the daily life of original need to cure pork during the autumn the local communities at that time, a fact testi- and winter months to provide nutritional food fied by numerous codex decorations depicting for the spring and summer months led to the scenes of pig farming and slaughtering during development of new systems and methods. the autumn months. It was only after World War II, however, that the There are numerous references to the presen- cured meat sector adopted the benefits of new ce of salami in this area since the 13th century, technologies: the introduction of refrigeration such as the frieze of the labours of November techniques and the invention of air and humi- on the facade of Cremona Cathedral, which dity conditioning brought a true revolution and shows a pig being slaughtered, and some no- allowed the manufacturers to produce salami tarial deeds for the sale of pigs from Cremona throughout the year. to neighbouring states. Salami production soared between the 1950s The establishment of salami in the Cremona and ‘60s, when the Italian economic boom was area is verified in the ‘Annales’ of the Notary at its height, driven by the significant increase Ludovico Cavitelli, from 1583, which describe in consumption due to the lower production how some of the local inhabitants made a kind costs permitted by year-round manufacturing. of sausage from pork that was minced, mixed with pepper, ginger and cinnamon, stuffed into Over the last half century, “Salame Cremona animal intestines, tied and then boiled or roa- IGP” has become increasingly characterised sted. as a factory-made product, although several companies still make salami by hand. Howe- Cremona salami was aptly named ‘salsicciotto’ ver, the manufacturing methods, which are re- (lit.: ‘large sausage’), because it could be eaten gulated by the product specifications, are the fresh, boiled or roasted. Documents from the same for both industrial plants and hand-made 16th century indicate that the salami was distri- production.

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lest size, to over four months for the largest, Although they have evolved over time, the pre- and its characteristic features of softness and paration, processing and curing of PGI Cremo- doughiness remain unchanged. na Salami are still based on the same original Thanks to its perfect blend of ingredients, PGI principles, passed down from generation to Cremona Salami is particularly aromatic and generation to the present day. This has allowed spicy on the palate, with a fragrant aroma and the product to preserve the special organolep- an intense red colour that gradually blends tic qualities that clearly distinguish it from other with the white fatty parts. The product has a Italian salamis. cylindrical shape with slight irregular sections and a soft texture. The slices are compact and The Product homogeneous.

PGI Cremona Salami is made from selected The local area pork that is ground, seasoned with salt and cru- shed garlic and stuffed into natural casings. The Today, the PGI Cremona Salami production specifications require the exclusive use of pork area includes the regions of Lombardy, Pied- from Italian pigs reared in the Prosciutto di Par- mont, Emilia Romagna and Veneto. The origi- ma and Prosciutto di San Daniele production nal production area, which was marked by the areas. borders of the province of Cremona during the Only fresh meat may be used for the prepara- Lombard era, gradually extended until, by the tion of PGI Cremona Salami. The salami is left to mid-19th century, the area involved included cure for a minimum of five weeks for the smal- almost the entire basin of the Po valley and the adjacent Alpine and Apennines valleys.

The landscape of the Po Valley is uniform and completely flat, traversed by various rivers and canals and mainly used for corn growing, with woody vegetation limited to fruit trees or iso- lated poplar groves. In the Apennine valleys, despite the great variations in the overall land- scape, very similar physical and climatic cha- racteristics are found, especially near the water courses on the valley floors.

All of these areas have a similar high level of humidity and relatively little wind, with severe autumns and winters that are damp and fog- gy, mild, rainy springs and warm summers with frequent showers. These characteristics have favoured the development of pig farming. The damp climate, with little wind, also provides the ideal conditions for curing the product.

By Consorzio di Tutela del Salame Cremona with MiPAAF

IMAGES © http://www.taccuinistorici.it/preview_imag- es/news/1621_0.jpg; http://www.saporie.com/public/ images/27787.jpg; http://www.bedandbreakfastmania. com/immagini/eventi/25024517_DSC_6744_(Custom). jpg; http://www.agriturismo-cremona.it/img/bon- ta-salame.jpg

WE THE ITALIANS | 47 www.wetheitalians.com # 53 • FEBRUARy 8th, 2015

read more about #Italian Wine ITALIAN WINE: Cannonau di Sardegna with Sardus Pater

Who is ready for some wines from Sardinia, in Italian as Sardegna? First time covering this region, so let’s get started. If I say Cannonau do you know what it is? You might be surpri- sed you may be familiar with it because Can- nonau is a red grape also known as Grena- che or Garnacha. And to think you may have overlooked it in the store wondering what is Cannonau?

Sardus Pater, founded in 1949 and meaning “Father of Sardinians”, is a wine cooperative comprised of over a couple hundred mem- bers located on the region and island of Sar- dinia, west of Italy. Sardus Pater is actual- ly specifically located on an even smaller island part of Sardinia, but to the west, called Sant’Antiocco. The island of Sardinia is sur- rounded mostly by the Tyrrhenian and Medi- terranean Seas and is the 2nd largest island in Italy next to Sicily.

I recently tasted the 2012 Sardus Pater Foras Cannonau di Sardegna with their export ma- nager, Antonio Cabibi, at the Grand Portfolio tasting with Masciarelli in Boston. I had fun with this tasting as they had a lot of grapes that folks aren’t super familiar with. Canno- nau is a widely grown grape in this wine re- gion of Sardinia. There is a DOC in Sardinia

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named the Cannonau di Sardegna D.O.C. The 2012 Sardus Pater Foras Cannonau di Sarde- gna is a full-bodied balanced with rich fruit on the nose and palate along with some sweet spi- ciness and some notes of vanilla. I enjoyed the mild tannins and pretty nice finish.

A wine to seek out from Sardus Pater that is one of their prized wines is the Carignano del Sul- cis. It’s made from the Carignano grape on vi- nes that are around 80 years old.

There was a book written by Dan Buettner cal- led “Blue Zones: Lessons for Living Longer from the People Who’ve Lived the Longest” and in this book the Sardinian people and culture are one of the groups mentioned. Maybe it’s be- cause of the Cannonau grape? Find out for yourself. One of the very few regions I have been too so would love to hear about your tra- vels there.

BY Jennifer Gentile Martin

IMAGES © http://images.vivino.com/thumbs/01rqg- ja1klnk3_375x500.jpg; http://www.globeholidays. net/Europe/Italy/Sardegna/Media/Sardegna_Can- nonau.jpg; http://www.scattidigusto.it/wp-content/ uploads/2011/09/vigneti-480x207.jpg; http://www. oenogrape.com/assets/images/prodotti/viticoltura/ vcr/cannonau/vcr3-cannonau.jpg

WE THE ITALIANS | 49 www.wetheitalians.com # 53 • FEBRUARy 8th, 2015

read more about #Italian Handcrafts ITALIAN HANDCRAFTS: CUNEO STONE

tractive qualitative features, but were seldom available in significant quanti- ties.

The use of Monregalese marble dates back to Roman times: some gravesto- nes found in Vicoforte and Mombasi- glio are made from Verzino and Bigio di Frabosa varieties. The late 16th and early 17th century was a particularly important time for the recognition and use of some of the area’s most impor- tant materials.

During the 17th century, other types of Monregalese marble were discove- IMAGES © http://img1.annuncicdn.it/a1/db/a1d- red and used primarily in Turin, due to b7a5c90b239bc93923606b16a9450_orig.jpg; http:// www.cavemaurino.it/immagini/foto_prodotti/cubet- the direct control over marble by the ti1_grande.jpg; http://www.domenino.com/images/ central power of the House of Savoy. luserna4.jpg; http://www.pietradiluserna-beltramoflli. com/polopoly_fs/1.12308722.1365153686!/httpIm- Yellow Frabosa marble was used in age/img.jpg the churches of Santa Maria al Monte, Santa Teresa and San Lorenzo in Turin, Historical background and later, in the eighteenth century, by Juvarra in the Chapel of Sant’Uberto in The Monregalese (the area covered by the ancient pro- Venaria Reale. vince of Mondovi, including the mountainous region between the Tanaro and the Pesio) in the province of The 18th century was undoubtedly the Cuneo, is one of Piedmont’s few marble reserves, and golden age of Cuneo marble. A wide was certainly its most important one in the period when range of marble types were quarried, the use of coloured marble was at its peak (17th-18th particularly the coloured varieties. The centuries). extraction of known marble varieties increased over the course of the cen- The quarries of the past provided a wide range of mar- tury, due in part to the improvement of bles, with white and coloured varieties including black, the roads through Val Tanaro. violet, red, persichino and yellow. These have very at-

50 | WE THE ITALIANS www.wetheitalians.com The first decades of the twentieth century saw the international success of Cipollino Dorato, a marble from Valdieri with excel- lent decorative features, which was expor- ted and used all over the world: in London (County Hall Council Chamber and West- minster Cathedral), Buenos Aires (the Ita- lian Club Building), Bangkok (Royal Palace), Tripoli (Sidi Hamuda Mosque), Havana (Go- vernment Palace) and Sofia (Military Aca- demy Building).

Production

The rock is brought down using explosives. It is divided into blocks by drilling, loading the holes with explosives and blasting. The extracted stone is then transported to wor- kshops, where it can be given various fini- shes, according to its intended use. These can include polishing with abrasive wheels or flame finishing, which involves intense heating followed by rapid cooling with jets of water.

Another type of finish is bush hammering, obtained with compressed air percussion tools. The stone can be marketed in the form of naturally split slabs and blocks.

The local area

The stone industry in the province of Cuneo is composed of 219 companies registered with the Chamber of Commerce. The type of activities in which they are involved ran- ge from quarrying and mining to stone ma- sonry (cutting, shaping and finishing). The geological and territorial features of the Province of Cuneo make it a mining provin- ce of primary importance in terms of quar- ried stone. Cuneo’s quarries provide a large quanti- ty and variety of basic products, not only for construction but also for various other industries. These include aggregates for concrete, limestone for cement, lime and various other uses, clay for bricks, and silica sand for ceramics and glassware. Its buil- ding and decorative stone sector is also of particular importance.

BY Camera di Commercio di Cuneo with Unioncamere # 53 • FEBRUARy 8th, 2015

read more about #Italian Language ITALIAN LANGUAGE: Vowels and diphthongs, singular and pluralS

On the contrary, long vowels are in to- nic open not final syllable (i.e. syllable ending with a vowel, in an internal po- sition of the word, such as “ca-ne" (dog) or “ca-sa” (home).

Having such few vowels (English pho- netically has 12 vowel sounds!), Italian recognizes numerous ascending and descending diphthongs. In the words "piede” (foot), "piuma” (feather), "quat- tro” (four), we pronounce the vowels contiguous ie-iu-ua with a single voice emission: that’s a diphthong. Diphthon- gs are called ascending if the phonic accent falls on the second vowel such as "piéno” (full) and descending if, on the Let’s continue to explore the vowel usage in the Italian contrary, the emphasis is on the first as language. We already told that Italian has 7 vowels and in "mài" (never) and “pòi” (then). A litt- that they differ in four degrees of opening (open, clo- le curiosity for the more experienced: sed, semi-closed and semi-open). Another feature that Latin also had diphthongs, in particular Italian has inherited from the Latin is the difference in ae-oe-au, which later became Italian. the realization based on quantity. What does it mean? AE>e or >ie: caelestis>”celeste” (cele- stial), caelum>”cielo” (sky); OE>e: poe- In Latin every vowel had either a long sound and a na>”pena” (pain); AU>o: paucum>”po- short one, and in the passage between Latin and Ita- co” (few). lian this quantitative opposition with distinctive value has resulted in timbre opposition. In Italian, therefore, But beware: for a proper decomposi- the different length of the vowels is determined by the tion into syllables, we be remember that accentual and syllabic context. A few examples: short diphthongs are part of the same syllable vowels are the unstressed, the tonic ones in the mo- - i.e."pie-de" (foot) - while in other ca- nosyllables, and those in truncated words like “città” ses two vowels close one to each other (city), the tonic ones in a closed syllable, i.e. syllables in a word may belong to two different ending with a consonant such as “can-to” (singing).

52 | WE THE ITALIANS www.wetheitalians.com # 53 • febrUARY 8th, 2015 syllables. Why? In the word "aorta" (aorta) the exceptions. In fact, the plural of the word "ala” division in syllables is a-or-ta, as well as “leone” (wing) is "ali” (wings); the plural of “arma” (we- (lion) is broken down into three syllables: le-o- apon) is “armi” (weapons); “uomo” (man) beco- ne. In these cases the pronunciation of the two mes “uomini” (men) and “bue” (ox) becomes vowels requires two different voice emissions “buoi” (oxen). (exactly the opposite of what happens in the Now, let’s introduce few other rules. Masculine diphthong) and thus we have what is called a nouns ending in –io, and only when the “I” is ac- hiatus. It is not always easy to distinguish a di- cented, have a bizarre plural with a double final phthong from a hiatus, but it is good to know -ii: “zìo” (uncle) becomes “zii” (uncles); “leggìo” that there is a difference. (lectern) becomes “leggii” (lecterns). However, when in the nouns ending in –io the “I” is not ac- The problem of the plural cented, things are different and the plural is for- The plural of Italian nouns remains a sore point med with one -i: “armadio” (cabinet), with the for students of Italian language: we have daily emphasis on the second “a”, becomes "armadi” confirmations of this in our Learnitaly schools. (cabinets). Two more exceptions, the last ones We have already addressed this issue by analy- for today: “tempio” (temple) becomes “tem- zing the plural of names ending in -co, -go, -cia ple” (temples), while “dio” (god) becomes “dei” and -gia. Now let’s review in general the for- (gods). It just takes a good amount of memory mation of plurals. First of all, masculine nouns at the beginning, but gradually, with practice, ending in -a form the plural in -i: papa > papi you will assimilate the rule and the good results (pope/popes) while the feminine nouns in -a will come spontaneously. form the plural in -e: rana > rane (frog/ frogs). Either masculine and feminine nouns ending BY Manuela Bianchi in -o form the plural in –i: mano > mani (hand/ for learnitalygroup.com hands); while masculine and feminine nouns IMAGES © http://icosa.hkbu.edu. ending in –e form the plural in –i padre > padri hk/grammar/nouns/singular-plural/ (father/fathers). Though, you shouldn’t be sur- files/img/img1.jpg; http://cdn-1. vivalascuola.it/o/j/italiano-come-divi- prised to know that, even in this topic, there are dere-le-parole-in-sillabe_8c21924aaf- fad2f1dbae2f18ebfbd07b.jpg

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