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  • Life & People

    "Here lies Giorgio Faletti, dead at the age of 17"

  • Op-Eds

    Italy’s EU Semester Kicks off Wednesday


    ROME – With a speech in which he will announce Italy’s program for Europe, Italian Premier Matteo Renzi, 39, assumes the six-months presidency of the Council of the European Union on July 2. But even before announcing his proposed program goals Renzi spoke movingly of the reason for the existence of a united Europe, in which Italy today, with 59.7 million people, represents both 12% of the total European population, and, with a GDP of E 1.560 billion ($2.13 billion),12% of the European economy. Italy’s immediate predecessors for the presidency were, in order of time, France, Lithuania, Greece.



    “Don’t you get a thrill,” the 39-year-old premier asked rhetorically, “at the very thought of being called upon, today, to achieve that dream of the United States of Europe, born from the postwar generation’s desire to create something new out of the desolation of war? We of the Erasmus generation want to tell our children that today’s Europe can be the place where hope is possible.” The Premier was referring to the two Erasmus exchange programs: the Student Network, or ESN, which lasts from three months to a year, and the Erasmus exchange program for young EU businessmen, for work up to six months.



    Renzi’s words, quoted on the official Italian website serving the EU Council presidency www.italia2014.eu, take on particular meaning in the light of today’s Euro-skepticism, especially visible in the UK.. But he was also speaking to Italy, where some still see the Euro as the scapegoat for the lingering economic recession. The new website also launches the official logo for the Italian presidency, a stylized swallow designed following a competition won by an Italian technical high school in Lombardy, the G. Meroni Liceo Artistico Design e Tecnico Grafico.



    In a press conference June 29 Renzi spoke of the need for Italy and Europe in coming months to show growth in the economy and employment, as well as to deal with the multiple problems of immigration. He referred specifically to North Africa, regarding not only to the instability of Libya and Egypt but also the flood of immigrants reaching European shores. European countries must make common cause in facing their problems, said Renzi; “otherwise populism and anti-Europeanism will take the day.”. Another goal: flexibility for Italy in dealing with its huge public debt. Asked by a newsman about the wave of corruption emerging in daily installments in Italy, Renzi heatedly replied that Italian laws are not at fault, but that the law-breakers are, and that, in his personal opinion, those in public office who take kickbacks are guilty of betrayal of the state. At the same time the government announced a review of the system for dispensing contracts.



    The eighth legislature of the European parliament will hold its first session in Strasbourg in the course of the next two weeks. For the event Beppe Grillo is expected to be on hand with his Euro MPs and probably seated, if only physically, together with the parties on the far right led by Marine Le Pen. A crucial date is July 16, when the plenary session is Strasbourg is to elect the president of the European Commission. The EU Council has nominated the controversial Jean-Claude Juncker, opposed the United Kingdom.



    Elsewhere behind the scenes former Premier Silvio Berlusconi, 78, has been converted from making endless tasteless jokes about gays to a reportedly more tolerant attitude. The change is supposedly due to the influence of his young blonde partner Francesca Pascale, who has just taken membership in Arcigay as a sympathizer on grounds that she shares the gay association’s battles for civil rights. Only a few months ago Berlusconi, introducing his younger acolyte Giovanni Toti, 44, said, “You’ll see a lot of us together but don’t think we are gay.” Said leftist commentator Serafino Massoni, “I guess they are doing it to be popular, and for publicity. Well, okay. Renzi can, too.” From the right a comment on Il Giornale’s website: “At this point is there no limit to the worst, joining that odious lobby?” From the gay world came, instead, invitations to gay events, including from the trans Luxuria, herself a former member of Parliament.



    In a press conference June 29 Renzi spoke of the need for Italy and Europe in coming months to show growth in the economy and employment, as well as to deal with the multiple problems of immigration. He referred specifically to North Africa, regarding not only to the instability of Libya and Egypt but also the flood of immigrants reaching European shores. European countries must make common cause in facing their problems, said Renzi; “otherwise populism and anti-Europeanism will take the day.”


    His appeal for Europe to share a commitment to address the problems of the immigrants flooding into Italy – 65,000 so far this year – was highlighted by the latest sea disaster June 30, in which 30 refugees locked into the cabin of a derelict boat died of suffocation. “They were shut in worse than animals,” said Ezio Mauro, editor-in-chief of La Repubblica daily. “They are like our immigrants in the l9th century.” Six hundred refugees from Syria and sub-Sahara Africa were crammed into the small craft which landed at Pozallo off Sicily. Among them were two tiny babies.



    Another goal: flexibility for Italy in dealing with its huge public debt. Asked by a newsman about the wave of corruption emerging in daily installments in Italy, Renzi heatedly replied that Italian laws are not at fault, but that the law-breakers are, and that, in his personal opinion, those in public office who take kickbacks are guilty of betrayal of the state. At the same time the government announced a review of the system for dispensing contracts.


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  • Fatti e Storie

    ‘Il postino e l’isola di Salina’





    ISOLA DI SALINA (Messina) - Il tema dell’emigrazione delle famiglie eoliane al centro delle celebrazioni del ventesimo anniversario dalla morte dell’attore Massimo Troisi che il Comune di Malfa (Isola di Salina) celebrerà in collaborazione con l’Anfe. Per ricordare l’attore un memorial ‘Il postino e l’isola di Salina’ e un ricco programma di eventi a partire dal 20 giugno al 28 settembre.



    28 e 29 giugno 2014 - Pollara


    Nel secondo weekend dedicato al Memorial a Massimo Troisi, i riflettori tornano ad accendersi su Salina e la poesia de “Il Postino” con una serie di appuntamenti d’eccezione. Si comincia sabato 28 alle ore 21, con l’incontro “Ricordando Massimo”: piazza Sant’Onofrio si trasformerà così in un salotto per accogliere gli amici dell’attore. Maria Grazia Cucinotta, Lorenzo Baraldi, Gianna Gissi e Alfredo Cozzolino condivideranno ricordi, aneddoti ed emozioni con il pubblico e l’eco della voce di Troisi risuonerà tra le splendide pendici dove crescono i noti capperi di Salina, sopra le Balate di Pollara, a pochi metri dalla “casa rosa” del film “IL POSTINO” che verrà proiettato a seguire.




    Domenica 29, giornata di inaugurazioni, sarà di grande importanza per il Comune di Malfa. Alle ore 18 vedrà, infatti, l’intitolazione a Massimo Troisi della famosa stradella di Pollara, con la presenza di Maria Grazia Cucinotta, madrina dell’evento.

    Nel contesto, verrà inaugurata la scultura “L’ombra del Postino”, ideata dagli architetti Giuseppe Faranna e Sergio La Spina e realizzata dal fabbro-artista Fabio Pilato e gentilmente donata da Banca Nuova.



    Si aprirà, inoltre, la mostra di foto e bozzetti “Il Postino: Salina, la metafora della poesia” dello scenografo Lorenzo Baraldi, della costumista Gianna Gissi e del fotografo Mario Tursi, presso Casa Sebastiano Lo Monaco (sempre a Pollara). Alle ore 22 la magia delle note napoletane scalderà ancora l’atmosfera in una grande serata di musica che vedrà insieme in concerto Enzo Gragnaniello e Gianni Cont

  • PastaMania #1. "Fettuccine al ragù"


    INGREDIENTS

    Serves 4
    ● 24 oz De Cecco egg fettuccine
    ● 1 stalk of celery
    ● 1 onion
    ● 1 carrot
    ● A sprig of parsley
    ● 30 oz tomato puree
    ● 10 oz ground meat (pork and veal)
    ● 10 oz ground meat (pork and veal)
    ● 4 fl. oz red wine 
    ● 4 oz. grated Parmigiano 
    ● 4 tablespoons De Cecco extra virgin olive oil
     
    PREPARATION
    ● Finely dice the celery, onion, and carrot.
    ●  Cook the diced vegetables in a large pan with extra virgin olive oil for five minutes until the onion is golden.
    ● Add white wine and cook for another five minutes, until the wine evaporates. 
    ● Add ground meat. You should use both pork and veal. Pork is sweeter and fatter than veal and gives the sauce flavor and a smooth texture.
    ● Add salt and pepper.
    ● Cook for about ten minutes, until the meat is brown.
    ●  Add tomato sauce and reduce heat to low.
    ● Let it cook for at least an hour and a half.
    ●  When the water comes to a boil, add coarse salt.
    ● Toss in the pasta, stirring occasionally so it doesn't stick.
    ● Cook the fettuccine for 3 minutes.If you cook it longer, Italians won't like it! Pasta must be "al dente"—or firm to the bite.
    ●  When the fettuccine is done, don't drain it with a colander—just remove it from the pot using a large slotted spoon.
    ● Add the fettuccine to the saucepan. Turn off the heat and stir carefully.
    ● Sprinkle with parmigiano and a little extra virgin olive oil, and stir.
    ● Fettuccine al ragù bolognese should be paired with still, medium-bodied red wine, especially a wine produced in Emilia Romagna. We recommend San Giovese.
     
    ... AND REMEMBER: To make an excellent pasta dish, use excellent pasta!



     

  • PastaMania #2. "Penne zucchine e gamberetti"


    INGREDIENTS
    Serves 4
    ● 24 oz De Cecco penne
    ● 2 medium sized zucchini
    ● 1 pound shrimp, cleaned
    ● 4 tablespoons De Cecco extra virgin olive oil
    ● ½ cup white wine
    ● 1 clove garlic
    ● Freshly chopped parsley, as desired
    ● Salt and pepper to taste
     
    PREPARATION
    ● Cut zucchini lengthwise and discard white center, then cut into julienne strips
    ● Add extra virgin olive oil to a pan and cook at medium heat for about a minute
    ● Then add garlic and remove it when it's golden
    ● Add your zucchini strips and stir, cooki for about 10 minutes
    ● Add shrimp and cook for another 5 minutes
    ● Add half a cup of white wine and let it cook at low heat for about five minutes, until wine evaporates
    ● Add a bit of chopped parsley
    ● When the water comes to a boil, add coarse salt and toss in the penne, stirring occasionally, and cook for 9 minutes—not longer: remember that pasta must be "al dente"
    ● When penne is ready, drain well but without rinsing
    ● Pour penne into the pan and stir over a high flame for another minute
    ● Just before serving, add pepper, a bit of chopped parsley and a few drops of extra virgin olive oil
    ● Penne zucchine e gamberetti should be paired with a dry white wine (not too strong). We recommend 'Greco di Tufo', from Avellino, near Naples. 'Greco,' or Greek, refers to the Greeks who introduced the wine to the region of Campania roughly 2,500 years ago.
     
    ... AND REMEMBER: To make an excellent pasta dish, use excellent pasta!



     

  • PastaMania #3. "Rigatoni Zucca e Salsiccia" (Squash and Sausage Rigatoni)


    INGREDIENTS

    Serves 4
    • First you'll need 24 oz De Cecco rigatoni
    • 2 sausages
    • 16 oz squash
    • 1 scallion
    • 4 fl. oz white wine
    • 4 tablespoons De Cecco extravirgin olive oil
    • 4 tablespoons grated Pamigiano
     
    PREPARATION
    • Chop scallion and brown in a deep thick pan with extra virgin olive oil
    • Remove sausages from skins and add them to the saucepan, stirring and mincing the meat with a fork. Let the meat cook for about 5 minutes until brown.
    • Cube squash and add it to the pan, stirring in with the meat for a few minutes.
    • Add white wine and cook for another 5 minutes until it evaporates.
    • Lower the flame, cover and let it cook for 10 minutes
    • Meanwhile, when the water comes to a boil, add coarse salt and toss in the rigatoni, stirring occasionally so it doesn't stick
    • Check to make sure the rigatoni you are using is made in Italy with durum wheat semolina. The best Italian pasta stays firm after cooking and has a rough porous texture that the sauce sticks to better. You'll recognize it by the touch.
    • Cook rigatoni for 14 minutes. If you cook it longer, Italians won't like it! Pasta must be "al dente"—or firm to the bite.
    • When it is ready, don't strain the rigatoni—just remove it from the pot using a large slotted spoon and add it to the saucepan. The starch in the water will help the sauce stick to the pasta.
    • Cook over a high flame for a minute or so, stirring thoroughly
    • Before serving add some extra virgin olive oil and sprinkle with grated parmesan cheese
    • Rigatoni zucca e salsiccia may be paired with a red wine, not too dry, such as Lambrusco, from central-northern Italy.
    ... AND REMEMBER: To make an excellent pasta dish, use excellent pasta!



     

  • PastaMania #4. "Spaghetti alla Puttanesca"


    INGREDIENTS
    • Serves 4
    • First you'll need  24 oz De Cecco spaghetti
    • 8 oz diced tomatoes
    • 6 tablespoons extra virgin olive oil
    • 1/3 pound of black olives
    • 6 anchovy filets
    • 1 clove of garlic
    • 1 tablespoon of capers
    • A sprig of parsley
    • De Cecco extra virgin olive oil
    • Salt and pepper to taste
     
    PREPARATION
    • Pour extra virgin olive oil into a deep pan and add a clove of garlic, stirring to give flavor to the oil.
    • Meanwhile, cut the tomatoes, discard the center, and then finey dice the remaining tomatoes.
    • Add the anchovy filets to the pan and stir thoroughly.
    • Add 1/3 pound of black olives and continue stirring. Most Italians would use whole olives; you may use pitted olives if you prefer—but buy them fresh and untreated, and pit them yourself.
    • Coarsely chop some anchovies so that they release flavor more rapidly.
    • Add capers.
    • Add pepper and salt to taste—but don't overdo it: capers and anchovies are already pretty salty.
    • Remember to remove garlic as soon as it turns golden—don't let it burn
    • Add diced tomatoes and let the sauce cook for about 15 minutes
    • Now comes the pasta! Check to make sure the spaghetti you are using is made in Italy with durum wheat semolina. The best Italian pasta stays firm after cooking and has a rough porous texture that the sauce sticks to better.
    • When the water comes to a boil, add coarse salt and toss in the pasta, stirring occasionally so it doesn't stick.
    • Cook spaghetti for 12 minutes. If you cook it longer, Italians won't like it! Pasta must be "al dente"—or firm to the bite.
    • When ready, strain the spaghetti with a colander—but do not rinse. Rinsing would cool the pasta and prevent it from absorbing the sauce
    • Pour the spaghetti into the saucepan and mix thoroughly with the sauce.
    • You may sprinkle with fresh chopped parsely if you wish.
    • Spaghetti alla puttanesca should be paired with a young, well-bodied red wine. A good choice would be Ischia Rosso, from the famous island just in front of Naples. But you may stick to more popular wines from Sicily such as Nero d'Avola or Primitivo.
     
    ... AND REMEMBER: To make an excellent pasta dish, use excellent pasta!

  • PastaMania #5. "Bucatini Cacio e Pepe" (Bucatini with Cheese and Pepper)


    INGREDIENTS

    Serves 4
    • First you'll need 24 oz De Cecco bucatini
    • 3 teaspoons freshly ground pepper
    • 12 oz aged pecorino romano, grated 
    PREPARATION
    • This preparation starts with the pasta, not with the sauce.
    • Making a good Cacio e Pepe is perhaps the best way to show how vital excellent pasta is to Italian cuisine.
    • So, first check to make sure the bucatini is made in Italy with durum wheat semolina. The best Italian pasta stays firm after cooking and has a rough porous texture that the sauce sticks to better.  
    • When the water comes to a boil, add coarse salt and toss in bucatini, stirring occasionally so it doesn't stick.
    • Meanwhile, grind the pepper over a deep pan and turn the heat up.
    • Use whole pepper grains and grind them yourself. It's more flavourful than pre-ground pepper.
    • Once your pasta is almost ready, spoon out a 1/2 cup of cooking water, add it to the pepper and stir. Reserved pasta water contains essential starch that can be used to adjust the consistency of your sauce. It is actually a miracle ingredient!
    • Cook bucatini for about 12 minutes.
    • If you cook it longer, Italians won't like it!
    • For this specific recipe, the pasta must be very "al dente"—or firm to the bite—for it will have to cook in its own water for a little while longer.
    • When the bucatini is ready, don't strain it in a colander—just remove it with a large slotted spoon and add to the saucepan.
    • Mix for two minutes, letting it cook through in the water and pepper.
    • Turn off the flame, add pecorino and stir, letting it melt.
    • Add pasta water until you have reached desired consistency.
    • Bucatini cacio e pepe should be paired with a red wine, preferably from the Roman region of Lazio. Try Castelli Romani Rosso or Circeo Rosso, or their better-known counterpart, Montepulciano, from nearby Abruzzo.
     
    ... AND REMEMBER: To make an excellent pasta dish, use excellent pasta!

  • PastaMania #6. "Fusilli alla Carbonara con Carciofi" (Fusilli with eggs, guanciale and artichokes)


    INGREDIENTS

    Serves 4
    ·      First you'll need 12 oz De Cecco fusilli
    ·      2 artichokes
    ·      1 lemon
    ·      4 tablespoons De Cecco extra virgin olive oil
    ·      3.5 oz guanciale
    ·      2 eggs
    ·      8 oz pecorino romano
    ·      2 teaspoons of freshly ground black pepper
     
    PREPARATION
    ·      Cut the guanciale in little cubes and pour into a large saucepan with a dash of extra virgin olive oil. Cook over a high flame until crisp. Mind that 'guanciale' is not the same as bacon. Guanciale is an Italian cured meat prepared from pork jowl or cheeks, whereas bacon is made from pork belly.
    ·      Add the artichoke hearts to saucepan.
    ·      Before doing so, remove the tough leaves and stems, and soak the artichoke hearts in water with lemon.
    ·      Cook over a high flame for a few minutes, stirring occasionally.
    ·      Add salt and pepper to taste.
    ·      Meanwhile, beat eggs in a bowl with pecorino.
    ·      When the water comes to a boil, add coarse salt and toss in the fusilli, stirring occasionally so it doesn't stick.
    ·      Check to make sure the fusilli you are using is made in Italy with durum wheat semolina. The best Italian pasta stays firm after cooking and has a rough porous texture that the sauce sticks to better.  
    ·      Cook the fusilli for about 12 minutes.
    ·      If you cook it longer, Italians won't like it!
    ·      Pasta must be "al dente"—or firm to the bite.
    ·      When it's ready, don't strain the fusilli—just remove it from the pot using a large slotted spoon and add it to the saucepan. The starch in the water will help the sauce stick to the pasta.
    ·      Cook over a high flame for a minute or so, stirring.
    ·      Take off burner, add eggs, and whisk quickly until eggs thicken a little.
    ·      Add pecorino romano and pepper and stir again before serving
    ·      Fusilli alla carbonara con carciofi should be paired with a dry red wine with good acidity, essential for cutting through the spicy pork flavor of the Roman sauce. You may try a smooth Montepulciano, from nearby Abbruzzo,
    ·      or a Chianti from Tuscany if you are in the mood for a little more spice.
     
    ... AND REMEMBER: To make an excellent pasta dish, use excellent pasta!

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