Trovato su un muro nel Mezzogiorno:
«10 - 100 - 1000 -10000 R. Saviano per i (casalesi) del clan»
*Ma cosa vuol dire? Lucy, mi puoi aiutare? Non capisco.
Ecco un brano sulle scritte da Corriere.it (su CORRIERE DEL MEZZOGIORNO.it):
Casal di Principe: 10-100-1000 Saviano per i casalesi (del clan)
L'inno sui muri
Dopo le scritte ingiuriose comparse a più riprese dopo il successo di Gomorra le prime lodi a Roberto Saviano
CASERTA - Per usare le parole del presidente di Libera Caserta, Valerio Taglione, viene da pensare «qualcosa pur si muove» guardando le scritte su Roberto Saviano comparse sui muri dello stadio comunale di Casal di Principe.
Perché, a differenza di quanto accaduto in passato — come nel 2008 e non solo a Casale, ma anche a Castel Volturno e Villa Literno — quelle non sono scritte ingiuriose: «10 - 100 - 1000 -10000 R. Saviano per i (casalesi) del clan», campeggia sul muro.
Il primo segnale di questo tipo che viene da una città, Casal di Principe, da sempre poco tenera nei confronti dello scrittore napoletano che ha portato alla ribalta nazionale e internazionale i sogni di gloria di una malavita abituata a vivere «rinchiusa», quasi al sicuro, nel suo mondo piccolo, pur pensando in grande.
Friday, July 30, 2010
E' arrivata la burrata!
I received an email from an Atlanta restaurant called Sotto Sotto that they had received a shipment of burrata from Puglia.
This is a very good sign!
Slowly but surely genuine Italian foodways are making their way over to the U.S. I used to order burrata at a restaurant in Firenze called Borgo Antico. It's so tender that it melts in your mouth.
If you want to learn more about burrata, here's the email:
We’re Big on Burrata
Sotto Sotto would like to introduce you to a unique cheese just in from Italy – burrata.
Made fresh yesterday, our burrata selection arrived at the restaurant today, and we'll be serving it first come, first serve until it's gone!
First crafted circa 1920, burrata is an established artisanal specialty of Southern Italy. Deliciously creamy and oozing with layers of oh-so-comforting flavors, burrata's uniqueness lies in the buttery texture of the cheese's center, made from fresh cream and shredded pieces of mozzarella called stracciatella.
The cheese is delicately wrapped in the protective leaves of asfodelo, an herb-like plant similar to leeks, tied into a sac with a simple blade of grass. Slice into this tantalizing treat, typically served warm, and be rewarded with a taste of three different textures and flavors all at once - the sweetness of the cream, the shredded mozzarella with a touch of acidity and the more complex outer layer.
Sotto Sotto
313 N. Highland Avenue Northeast
Atlanta
(404) 523-6678
This is a very good sign!
Slowly but surely genuine Italian foodways are making their way over to the U.S. I used to order burrata at a restaurant in Firenze called Borgo Antico. It's so tender that it melts in your mouth.
If you want to learn more about burrata, here's the email:
We’re Big on Burrata
Sotto Sotto would like to introduce you to a unique cheese just in from Italy – burrata.
Made fresh yesterday, our burrata selection arrived at the restaurant today, and we'll be serving it first come, first serve until it's gone!
First crafted circa 1920, burrata is an established artisanal specialty of Southern Italy. Deliciously creamy and oozing with layers of oh-so-comforting flavors, burrata's uniqueness lies in the buttery texture of the cheese's center, made from fresh cream and shredded pieces of mozzarella called stracciatella.
The cheese is delicately wrapped in the protective leaves of asfodelo, an herb-like plant similar to leeks, tied into a sac with a simple blade of grass. Slice into this tantalizing treat, typically served warm, and be rewarded with a taste of three different textures and flavors all at once - the sweetness of the cream, the shredded mozzarella with a touch of acidity and the more complex outer layer.
Sotto Sotto
313 N. Highland Avenue Northeast
Atlanta
(404) 523-6678
Tuesday, July 27, 2010
Summer dinner, Italian-style
Da cominciare, prosciutto e melone.
Poi, come primo...le tagliatelle ai pomodori.
I think we also had a secondo but I guess I didn't take a photo!
Da bere: a bottle of Torre Quarto Uva di Troia Bottaccia IGT Puglia 2006
Buon appetito!
Sunday, July 18, 2010
Tanto per cambiare (vino)
I don't drink many Italian merlots and I don't drink very many wines from Northeast Italy.But hey, tanto per cambiare.
The wine in the picture is: a Ca Donini Merlot Delle Venezie IGT
It was good! A great everyday bottle of red.
For Atlanta wine lovers, I bought it at Toscano & Sons on the city's Westside. I think you can probably find it cheaper elsewhere, but I needed to stock up on coffee and biscotti so I threw it into the basket.
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