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~ …… (oon∙poh∙dee∙PEH∙peh) Cristina writes about interesting stuff /Cristina scrive di cose interessanti

Un po' di pepe

Category Archives: Parole piacevoli

Uffa, allora, purtroppo, magari, ….mannaggia!

08 Tuesday May 2018

Posted by Un po' di pepe in Italian language, Parole piacevoli

≈ 51 Comments

Tags

Allora, Dolcevitabloggers, Il Marmoraro, Italian pronunciation, Magari, Mannaggia, Purtroppo, Uffa

Cinque parole, 5 words.  This is the topic of this month’s #dolcevitabloggers linkup.  With thousands of parole piacevoli like strofinacci, aspirapolvere, sciaquare, zoppicare and strozzinaggio, I could have been awake every night for months trying to choose 5.  Instead, because I need my sleep, I chose words that I use, am frequently asked the meaning of and may not directly translate to English.  I also liked the way the words sound together.  If I ever write a memoir, I will call it ‘Uffa, allora, purtroppo, magari…..mannaggia’!

Uffa! (OOF∙fah) Uffa can be an exclamation of frustration, exasperation or impatience, depending on the tone, context and gesti –hand gestures.  It can be like a long, drawn out sigh uuuuuuffffffah, perhaps accompanied by an extended eyeroll, or more of a quick grunt. Uffa is often used by itself, but can also be used in a sentence.  ‘Uffa, che caldo!’ ‘Uuuuuufffffa, ancora non sei pronta!’.

Allora (al∙LOR∙ah) Allora is one of the most versatile words in the Italian language.  The meaning depends on the context, punctuation, and even where it appears in the sentence.  It comes from the Latin ‘ad illa horam’ which literally means ‘a quel tempo’ / ‘at that time’.  It can still be used in this way.  For example, Nonno might say ‘Allora si andava a scuola a piedi….in salita andata e ritorno’-Back then/at that time, we went to school on foot…..uphill both ways!’ It can also mean ‘since then’, for example ‘Da allora non ho più il telefono fisso’/ ‘Since then I no longer have a land line’.  ‘Prima di allora non c’era email’/before then/before that time, there was no email’.

Allora is also a ‘filler’ word to buy time, meaning ‘well, then’ ‘then’ or ‘so….’. ‘Allora, che facciamo?’ ‘Allora vediamo’.  Allora used on its own as a question can also imply impatience depending on tone of voice and gesti. For example a waiter may say ‘Allora?’/ so…..what’s it going to be?’ if the table is taking a long time to place an order.  At the start of a sentence it can mean ‘therefore’ or ‘in that case’, similar to the word ‘dunque’.  For example ‘Non mi piace il cibo cinese, alora andiamo al ristorante messicano’/I don’t like Chinese food, therefore let’s go to a Mexican restaurant’. ‘Piove, allora andiamo in macchina’/’it’s raining, so we will go by car’.  Allora should not be confused with ‘alloro‘ which is a laurel tree.

Purtroppo (poohr∙TROP∙poh)-this one is actually a straightforward translation.  It means unfortunately.  I included it because it sounded good with the other words, and I have this lovely incised marble purchased from La Bottega del Marmoraro on Via Margutta in Roma.  Purtroppo… quando si dice purtroppo, c’è sicuramente una fregatura!-unfortunately… ‘when the word unfortunately is used, there is definitely a con/ you are surely being screwed!’ 

Magari (mah∙GAH∙ree) usually means ‘if only’.  For example, if you ask someone ‘che faresti se avessi un milione di euro?’/What would you do if you had a million euro?’, they would probably respond with an emphatic ‘Magari!’/’If only’ or’ I wish!’ Magari can also mean ‘maybe/perhaps’-the same as the word forse.’ Magari domani non piove e andiamo in bici’/Perhaps tomorrow it will not rain and we can go biking’.

Mannaggia! (mahn∙NAJ∙geeah) Readers of my blog know I use this word all the time. It is not the Italian word for ‘manager’! It does not really translate but can be used like the English word ‘damn!’ or ‘rats!’.  Mannaggia comes from ‘male ne abbia’ which in dialetto becomes ‘mal n’aggia’ which kind of means ‘I don’t have bad’ or ‘may you have bad’, so it can mean something like ‘a curse on you!’.  It can also just be used as a term of frustration, similar to uffa! 19th Century Sicilian writer Giovanni Verga of Cavalleria Rusticana fame wrote ‘Malannaggia l’anima tua’/damn your soul!’.  This may be the origin of the word but it is unclear.  Mannaggia! Not so straightforward is it?  Mannaggia can be used alone or with other words, for example ‘Mannaggia la miseria’/damn poverty!’, ‘Mannaggia l’America’, ‘Mannaggia a te’, ‘Mannaggia a me’ and many others which are not so polite!

 

I hope you enjoyed my cinque parole and silly examples- just be glad I did not choose stronzo! This post is written as part of the monthly #dolcevitabloggers linkup, hosted by Jasmine of Questa Dolce Vita, Kelly of Italian at Heart and Kristie of Mamma Prada the 7th -14th of every month.

If you enjoyed my phonetic pronounciation, check out Italiano per Ristoranti, my Italian pronunciation guide. with downloadable PDF. Ciao, Cristina

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Panettone

11 Monday Dec 2017

Posted by Un po' di pepe in Feste, Italian life, Mangiamo!, Parole piacevoli

≈ 10 Comments

Tags

Alemagna, Dolci di Natale, Ludovico Sforza, Motta, Natale, Pan del Ton, Panettone, Panettone origins

Panettone is a Christmas and New Year’s tradition in Italian households. Panettone (pah∙neh∙TOH∙neh) literally means big loaf of bread. Panetto is a small loaf of bread and the suffix ‘one’ makes it a big bread.  The origins of panettone probably date back to the Ancient Romans, who made a leavened bread with honey and raisins.  Bread has always been a symbol of family ties, as in ‘breaking bread’ together. In the middle ages, a sweet leavened bread with dried fruit was incised with the sign of the cross before baking as a blessing for the new year, then distributed to the family.  A slice was also saved for the next year.  In the 1400’s it became custom to make il pane di Natale-Christmas bread, with white flour and costly, hard to find ingredients that made it special.  This was called pane di lusso-luxurious bread, which in Milanese dialect was ‘pan del ton’.  Modern panettone originated 500 years ago in Milano during the reign of Ludovico Sforza (1481-1499). There are several legends regarding its origin.

In the most romanticized legend, Ughetto, son of nobleman Giacometto degli Antellari fell in love with the beautiful Adalgisa. To be near his innamorata, he pretended to be an apprentice baker for her father Antonio, who was called ‘Toni’.  Desperate to impress Toni, Ughetto created a rich bread with yeast, butter, eggs, sugar and canditi- candied cedro and orange peel. The bread was an overwhelming success and people came from all over Milano to taste this ‘pane di toni’ – Toni’s bread.  Duchess Beatrice d’Este, wife of Ludovico Sforza, was so taken with the love story that created this bread that she convinced Giacometto to let his son marry the baker’s daughter.

Another version takes place in Ludovico’s kitchens. There was a custom to prepare a particular dolce for guests on Christmas Eve. Unfortunately, it was burnt, sending the cook into desperation.  One of the kitchen workers, a boy named Antonio, offered the bread he was making for himself using the dough left over the day before from the original dolce. It was a domed sweet bread with grapes.  When the invited guests asked what this delicious dolce was called, the cook replied ‘pan del toni’.

The final legend is the simplest, but probably the most believable.  It involves Suor Ughetta, a young nun in a very poor convent in Milano. To make Christmas Eve more festive, she made a dolce for her fellow sisters with butter, sugar, eggs, canditi and uvette.  Uvetta means raisin in Italiano, and in dialetto Milanese it is pronounced ‘ughetta‘. Whichever legend we choose to believe, today panettone is synonymous with Natale for anyone of Italian origin.

In 1919, baker Angelo Motta opened his first pasticceria in Milano. He let his panettone rise 3 times, to the familiar cupola or dome shape on a cylinder that we see today. Previously the shape of panettone was more schiacciata-lower and more compact. Motta also invented the paper wrap and box. A few years later, he had a competitor in Milano, Gioacchino Alemagna. Their competition led to industrialized production of panettone, with factories replacing the small pasticcerie. They also began exporting all over the world. Today both Motta and Alemagna are owned by Bauli, based in Verona. Last year almost 120 million panettoni were produced in Italia!

I will be enjoying my panettone and prosecco for Capodanno-New Year’s eve, and making panettone French toast with ricotta if there is any left over! I have been experimenting with making my own panettone since last December.  My next post will be a recipe for Panettone fatto in casa!  Read about other dolci di Natale in this post. Buon appetito, Cristina

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In Partenza!

28 Saturday Oct 2017

Posted by Un po' di pepe in Amici e Famiglia, Italia, Parole piacevoli, Travel

≈ 13 Comments

Tags

Art retreat, Fucacoste e Cocce Priatorje, Italia in November, Ritiro artistico

Sono in partenza!  I am going on a recently planned trip to Roma, Orsara di Puglia and Lucca!  My amica Shannon, who some of you may remember from this post, has organized an artist retreat just outside of Lucca…so of course I have to go.  It just so happened I already had vacation scheduled for the week before, with no plans!  The week before the retreat includes November 1, which is the festa Fucacoste e Cocce Priatorje in Orsara di Puglia. For years I have been hearing about what an incredible experience the festa is.  Even my parents tell me stories about it. I have not ever attended because…. well really, who goes to Italia in November??? Apparently now I do!  I managed to rearrange my schedule and piece together another week to my vacation and off I go! Have a look at this lively 47 second video.

I had to find out how to say ‘artist retreat’ in italiano so I could explain what I was going to be doing to my famiglia.  The 2 best options I found are ritiro artistico and soggiorno creativo.

I arrive in Roma for the weekend, then will take the train to Orsara for the festa and a few days of hanging out and visiting with amici e famiglia.  I must admit I am a bit concerned because my little casa does not have heat!  Luckily the forecast is sunshine, and I have 2 of my Nonna‘s big blankets. I may buy a space heater or else bake biscotti every night so I can use the oven! My next stop is Lucca.  I will be at the retreat for a week and at the end of it we are having una mostra, an exhibit in Pietrasanta.  After the retreat I have a day and a half free, which I will probably spend in Firenze, since that is where I fly home from. As I explained in my summer post ‘Chiuso per Ferie’, which hardly anyone read, new posts will have to wait until I am back.  I will be posting to Instagram regularly, so check that out to see what I am up to!

Arrivederci, Cristina

PS The photo was taken while flying over Stanley Park and downtown Vancouver

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Crustoli per Carnevale

19 Sunday Feb 2017

Posted by Un po' di pepe in Feste, Mangiamo!, Parole piacevoli, Recipes

≈ 24 Comments

Tags

Bugie, Carnevale, Cenci, Chiacchiere, Crustoli, Frappe

crustolipercarnevaleCarnevale season is here.  From the Latin Carnem Vale meaning farewell meat, Carnevale is the week leading up to la Quaresima (Lent). La Quaresima is the period of 40 days between Mercoledi delle Ceneri (Ash Wednesday) and Pasqua (Easter).  There are actually 46 days, but the Sundays are not included. Carnevale was traditionally a period of overindulgence before the more humble days of Lent when there was no meat, dairy, fat or sugar and sometimes even days of fasting.  Martedi Grasso (Mardi Gras or Fat Tuesday) is the last day of Carnevale and the last opportunity for excesses.

Like most religious events/festivals, Carnevale and Lent took over from pagan and folk rituals.  This time of year brings the transition from winter to spring and the return of increased daylight. I can’t wait for sunshine and more daylight! For most people, Carnevale was their last opportunity to eat well.  They did not have freezers or refrigerators, so the winter stores of food would be running out or starting to rot.  The avoiding of meat, dairy and fat was not originally for religious reasons-it was going to happen anyways. Lent was a way to mentally prepare and get through this last bit of winter!  Today it is common to not eat meat on Ash Wednesday and on Fridays during Lent.

The Carnevale di Venezia was first recorded in 1268.  It involved masked balls, parades, decorations, costumes and masks, and even dressing as the opposite sex.  You can imagine things often got out of hand!  Napoleon outlawed Carnevale in 1797, and it was only restored 182 years later, in 1979.mazatlanparade

Today Carnevale in Italia is celebrated in Venezia, Viareggio, Ivrea and Putignano. Carnevale in Viareggio is known for its parades featuring political and satirical floats.  I would like to experience Carnevale di Venezia one of these days.  Carnevale is also celebrated in other parts of the world, including Rio di Janeiro, New Orleans and Mazatlan.  For many years, I was involved with the ‘Carnaval‘ in Mazatlan, Mexico with the Seattle Seafair Clowns,  participating in 2 parades and a childrens’ festival.

crustoli2Crustoli are fried, sweet shapes of dough made for Carnevale-as well as Christmas and Easter.  They are known by different names all over Italia.  They are Crustoli or Galani in Puglia, Bugie (lies) in Piemonte and Liguria, Cenci ( rags) in Toscana, Chiacchiere (chitchat or gossip) in Lombardia and Calabria, Crostoli in Veneto and Friuli, Frappe in Lazio and Umbria and Sfrappole in Emilia Romagna!  I hope I got them all right!  In Poland, they are known as Chušciki. Recipes vary as well, but they are all very similar.  Some have milk or baking powder and some do not.  Here is my recipe, which is quite simple:

Crustoli

1egg

15 ml (1 tablespoon) sugar

15 ml (1 tablespoon) Anice liqueur (or Grappa or Sambuca)

Grated rind of 1 orange or lemon

15 ml (1 tablespoon) olive oil or sunflower oil

~150 grams (1 cup) flour, 00 is best

Salt

Mix all ingredients together and form into a ball. Roll half of the dough at a time out thin with a mattarello (rolling pin) or use a pasta machine.  If you like them very thin and crispy, the pasta machine will work better.  I like mine a little chewier.  Cut crustoli into shapes with a pastry wheel.  I like to make mine into bows or tie them in knots, but you can also just cut rectangles or triangles.  Fry them in oil.  I use sunflower or olive oil.  Grapeseed oil can also be used.  They cook very quickly!  Drain on parchment paper or paper towels and dust with icing sugar. Note-this recipe does not make a large amount so you may want to double it!  crustoli

Buon Appetito, Cristina

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Bloccato dalla Neve

19 Monday Dec 2016

Posted by Un po' di pepe in Parole piacevoli, Photography

≈ 17 Comments

Tags

Canada, Inverno incantata, Vancouver, Winter wonderland

hollyI was tempted to call this post ‘Snowmageddon’!  Living in Canada, I’ve always been asked crazy questions when I’m travelling.  These were mostly pre-internet, but I’ve been asked questions like ‘In Canada abitati nelle case di ghiaccio?‘ and ‘I tuoi vicini di casa sono Eschimesi?‘ I don’t live in an igloo and I don’t think any of my neighbours are Eskimo/Inuit.  My response is usually something like ‘Io vivo sulla parte ovest del Canada.  Non fa freddo, e nevica un giorno all’anno!’ No, Vancouver is not cold, and it snows less than one day a year.  Even when it does snow, it usually only lasts a day and then it starts to rain and turns to slush……until now.  finestra

It snowed 2 weeks ago and did not go away.  It just got icy and then it snowed again-and yesterday another nevicata.  Mannaggia! Sono bloccato dalla neve – I am snowed in!  Vancouver can not cope with this kind of weather.  Eastern Canadians actually make fun of us for this-ci prendono in giro 😠! The city does not have enough snow plough equipment, the stores run out of salt and snow shovels, most people don’t have snow tires and they don’t know how to drive in the snow anyways, the buses have to cope with a lot more traffic….etc.  I am on ‘staycation’ until Christmas, so I did not have to go to work, but a lot of my plans had to be changed.  I’ve spent a lot of time at home making panettone and decorating!  I have also been walking everywhere since my car has been bloccato in ghiaccio most of this time.albero-di-natale Most of us are looking forward to saying arrivederci neve! It is very pretty, and for now it looks like a winter wonderland…now how would we say that in Italiano?  Un inverno incantata-an enchanted winter?  That’s as close as I can think of.  Here are some photos I took this week while walking, vicino casa, but I did do a rain dance when I got home!albero-di-natale2

My vicini di casa do not live in igloos, but they do like to build them!

My vicini di casa do not live in igloos, but they do like to build them!

This pupazzo di neve (snowman) has his own igloo

This pupazzo di neve (snowman) has his own igloo

Luci Natalizie di Mamma e Papa/ My parents' Christmas lights

Luci Natalizie di Mamma e Papa/ My parents’ Christmas lights

luci2luci3Ciao e Buon Natale dal ‘Snowmageddon’, Cristina

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‘Petaloso’

02 Wednesday Mar 2016

Posted by Un po' di pepe in Inspiration, Italian language, Parole piacevoli

≈ 13 Comments

Tags

Accademia della Crusca, Aggettivi, Italian language, Petaloso

Petaloso

Last week, #petaloso was one of the top trending topics in Italia.  Just over a month ago, an 8 year old boy named Matteo in 3rd year elementary in Ferrara used the adjective ‘petaloso’ to describe a flower.  His maestra (teacher) Margherita Aurora marked his assignment as incorrect, but she thought it was a beautiful word.  ‘Un errore bello’ to be exact.  So she said to Matteo ‘Chiediamolo alla Crusca’ (Let’s ask the Crusca).Fiore profumato petaloso

L’Accademia della Crusca, literally ‘The Academy of the Bran’, is the oldest linguistic academy in the world.  It was established in Firenze in the 16th Century to safeguard the study of the Italian language. They are notoriously purist-as they should be, and don’t like foreign words and anglicismi (Anglicisms).  The name sounds kind of strange, but it refers to separating the wheat from the bran, or as we would say in English ‘separating the wheat from the chaff’.

Petaloso is the noun petalo (petal) with the suffix ‘oso‘.  Petaloso means ‘full of petals’or ‘petalous’.  Matteo and Margherita submitted the word for valutazione (evaluation) by ‘La Crusca’.  I’ve been inventing Italian words by mistake my whole life and didn’t know this was possible! Most of my new adjectives are not appropriate for polite company so I don’t think La Crusca will be hearing from me!  Valutazione is usually a long and arduous process, but they received an adorable response from La Crusca in 3 weeks.

‘È una parola ben formata e potrebbe essere usata in italiano come sono usate parole formato nello stesso modo come peloso e coraggioso’.  (It is a well-formed word and could be used in Italian like we use words formed in the same way).  The letter went on to say that new words don’t enter the vocabulary unless they are used and understood by lots of people in everyday conversation.  For example, ‘le margherite sono fiori petalosi, mentre i papaveri non sono molto petalosi’ (Daisies are flowers full of petals, whereas poppies are not very petalous).

#petaloso was one of the top twitter tweets for Feb 23rd 2016, as everyone tried to help Matteo spread it around. Margherita’s response ‘per me vale come mille lezioni di italiano’ (for me this was worth a thousand lessons in Italian!’

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Melagrana

08 Wednesday Jul 2015

Posted by Un po' di pepe in Art projects, Italian language, Parole piacevoli

≈ 16 Comments

Tags

Drypoint etching, Granada, Italian language, Italian pronunciation guide, Melagrana, Monotipi, Monotypes, Pomegranate, Punta secca

melagrana2While I was looking for some book cloth in my paper drawers, I discovered that I have an infestation of unfinished melagrane.

Unfinished melagrane in my studio

Unfinished melagrane in my studio

Melagrana (meh•lah•GRA•nah) is una parola piacevole (pa•ROH•la pyah•cheh•VOH•leh), a really likeable word.  It is Italian for pomegranate, the luscious red fruit with tart little seeds full of vitamins and antioxidants.  Melagrane is plural and il melograno is the pomegranate tree. The tree is masculine and the fruit is feminine-this causes a lot of confusion.  Just remember ‘la melagrana e il frutto del melagrano’. This is consistent with other fruits and their trees, for example- pera/ pero, olive/ulivo.

Melagrani (pomegranate trees) and melagrane (pomegranate fruit) on the roof of Hotel Columbia in Roma

Melagrani (pomegranate trees) and melagrane (pomegranate fruit) on the roof of Hotel Columbia in Roma

Granata is another word for melagrana. Granata is also the luscious pomegranate red colour, garnet-as in the stone, and grenade-the not so nice kind that blows up.  A grenade does kind of look it is covered in ‘semi di melagrana’ (pomegranate seeds).  Granatina or grenadine is syrup made with pomegranate juice used to make a Tequila Sunrise.

Melagrana comes from the latin words Malum (mela=apple) and granatum (grainy/full of seeds).   The Spanish city of Granada is named for the fruit-Granada is melagrana in Spanish.  The official symbol of the city is the melagrana and it appears in its coat of arms and all over Granada. The French word for apple is pomme, so pomme granate resulted in the English word pomegranate (apple of Granada).  I love how all of these words are connected!

Melagrane-unfinished drypoint etching monotype with chine colle

Melagrane-unfinished drypoint etching monotype with chine colle

Mannaggia la melagrana!  I’d better find time to finish all of these monotipi (monotypes) and incisione punta secca (drypoint etchings). I might have to have a melagrana sale.

Ciao, Cristina

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Chiacchiere

01 Sunday Feb 2015

Posted by Un po' di pepe in Art projects, Italian language, Parole piacevoli

≈ 14 Comments

Tags

Art, Art materials, Chiacchiere, Italian language, Italian pronunciation guide, Painting

Chiacchierare (kee•ak•kee•eh•RAH•reh) is what I like to call a ‘parola piacevole’ (pa•ROH•la pyah•cheh•VOH•leh)-a likeable word. I love how it sounds.  If you need to review Italian pronunciation go back to this post.  The verb chiacchierare means to chat or talk.  It can also mean to gossip or make small talk. ‘Facciamo due chiacchiere’ literally means ‘Let’s have a few chats’.

Chiacchiere, 2014

Chiacchiere, 2014

I titled my quick monochromatic acrylic sketch on paper ‘Chiacchiere’ because as soon as I finished it that is the word that came to me.  I wonder what these two vecchiette (vek•KYET•teh =little old ladies) are talking about today? I might turn them into a real painting or some note cards…so I can write down my chiacchiere and send them to you!

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Un po’ di pepe on Facebook

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