525 Quotes About Italian

I wanted to try dainty Italian fare, and bought spicy Bologna sausage, pink papery hams, hard white bread, and chalky cheeses. I also bought the makings of a Mackeroni Pie I had seen made at an inn, and a new sort of green stuff named brockerly that proved a great deal tastier than cabbage.

It was almost Christmas, and Renzo was preparing all the delicacies Florentines must eat at the festival: roast eels, goose, fancy cakes with marzipan frills, and a kind of minced pie they call Torta di Lasagna, stuffed with meats and raisins and nuts.

Although Swedish is one of the few languages on this Earth that I enjoy the sound of. That and Japanese. French is all right, Italian is tolerable depending on who’s speaking it. Everything else makes me cringe. Even English with some accents is bad. Australian? Spare me.

The scent of lemon, fresh, clean, and faint when Georgia had first entered the kitchen, had grown stronger as they spoke, and it now filled the room. Georgia walked the oven, flipped on the light, and peered through the glass door. A golden cake ballooned from a circle pan."Delizia di Sorrento," Claudia said. "I make it with Meyer lemons and eat it like its bread. Another craving.

Her papa called her 'chiacchere' because he said she chattered away all day, just like a magpie. He had all sorts of funny names for her: 'fiorellina', my little flower; 'abelie', which meant honeysuckle; and 'topolina', my sweet little mouse. Margherita's mother only called her 'piccolina', my little one, or 'mia cara Margherita,' my darling daisy.

Farfallina, bella e bianca, vola vola, mai si stanca, gira qua, e gira la- poi si resta sopra un fiore, e poi si resta sopra un fiore... Butterfly, beautiful and white, fly and fly, never get tired, turn here and turn there- she rests upon a flower... and she rests upon a flower.

On Christmas Eve, Renata prepares a traditional Italian Feast of the Seven Fishes. We dine on fresh lobster, crab, and shrimp, clams casino, calamari, baccalà, and mussels-

Jake takes the warm pizza from the oven, spreads it with a wedge of softened, oozing Taleggio, scatters a few slices of apricot, some prosciutto, and a handful of the arugula over the top. He anoints it with olive oil and a squeeze of fresh lemon. The combination is one of my recipes, and it's been a seasonal favorite at the restaurant for years.

Non c'è niente di peggio di un trilocale a Rozzano che sogna di essere Versailles, per stringere il cuore.