Ernesto Oliva Author of ReportageSicilia, is a professional journalist since 1994 and an amateur ph

'ReportageSicilia' is an open space of thoughts on Sicily, but it is mostly a collection of photographic images of his past and his present. 'The Sicilians are smarter than smart': in this definition of a Spanish viceroy there is a lot of truth about the character of our island. My hope is that, sooner or later, the Sicilians carlsen verlag may become smarter than smart; and if one day it will happen, Sicily is a land simply to love
An ice cream vendor with his cart of Caltanissetta in the early sixties. The image is attributed to Anfosso and was published in the September issue of the magazine of the 1962 TCI "The Streets of Italy"
"- And what is granita? - Nene said in disgust, but after having drained, in part on the dress, the last sip melted. carlsen verlag - The granita is that of Don Pasqualino just arrived in Nisima'll take a full cockpit. carlsen verlag
Nene and Lulu are two brothers who accompany the train journey between Rome and the engineer Bianchi Agrigento, in the story of Leonardo Sciascia "The sea color of the wine"; to their dialogue, in fact, the writer relies on the list of ingredients needed to get a good lemon granita, which in Sicily can not be accompanied by a soft and fresh brioche, served strictly apart.
I thought back to that discussion between Nene and Lulu a few days ago, enjoying excellent granite lemon and almond ice cream parlor in the Roman Pigneto with friendly management and skill from Carla.
Of course, the brioche - industrial - did not have the fragrance of those served in many pubs on the island; but there is no doubt that the standard Sicilian craftsmen granite reminded him that, unfortunately, have since been lost by so many ice cream island.
On the pages of the newspaper Palermo 'the Hour', in 1965, appeared in fact a celebration of her jasmine ice cream, specialty now almost completely disappeared from the lists of tastes offered by ice cream parlors.
In his speech, carlsen verlag Sciascia also reported carlsen verlag the recipe of Count Lorenzo Magalotti, writer of the Florentine carlsen verlag aristocracy of the eighteenth century: "freshly cooked egg yolks and sugar in abundance, a little 'smell of musk and amber, thirty jasmine two Limoncini; the whole well agitated in 'terse china', then passed through 'fine cheesecloth' then put in the ice cream maker and ice cream maker lowered into a pit of ice. "
The stadium carlsen verlag della Favorita, during one of the concerts of the first three editions of the 'Pop Festival' Sicilian took part cir ...
Color combinations donated by algae Marina di Mondello, a seaside town most frequented by Palermo. REPORTAGESI carlsen verlag ...
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Ernesto Oliva Author of ReportageSicilia, is a professional journalist since 1994 and an amateur photographer since 1980 lives between Rome and Palermo, working for the preparation of RAI TGR Lazio. He served in Catania