Invitation Wording Second Person

Gitano, Gypsy, Roma or Gypsy?

prepare a lesson on a book by Antonio Tabucchi, Head of Damasceno Monteiro lost (1997, Feltrinelli), which begins like this:

" Manolo the Gypsy opened her eyes, looked at the dim light seeping through cracks in the cabin and stood up, trying not to make noise. He did not need to dress for sleeping dress, orange jacket that gave him the year before Agostinho da Silva, Franz said the German, toothless lion tamer of the Circus Maravilhas, now served as his clothes and pajamas. In the faint light of dawn groped transformed into slippers sandals he used as a shoe. He found them and put them on. He knew by heart the cabin, and could move into the semi-darkness respecting the exact geography of the poor furniture that adorn. He walked to the door and quiet at that moment his right foot collided with the oil lamp that was on the floor. Shit woman, he said between his teeth Manolo the Gypsy. It was his wife the night before he had wanted to leave the oil lamp next to his bed on the pretext that the darkness gave her nightmares and dreamed that her dead. With the light turned down low, she said, the ghosts of his dead did not have the courage to visit her and let her sleep in peace.
What does El-Rey at this time, the soul of our dead Andalusians in pain?
his wife's voice was mellow and uncertain as to who is waking up. His wife always spoke in geringonça, a mixture of language of the Gypsies, Portuguese and Andalusian. And he called El Rey. The mellow voice of his wife and was uncertain as to who is waking up. His wife always spoke in geringonça, a mixture of language of the Gypsies, Portuguese and Andalusian. And he called El Rey .

Just to also make it a little today on the use of certain words in Italy ...

Words in Italy used to call a certain group of people are: Gypsy, Roma, nomad, gypsy, gypsy (more rare: gypsy). Shall be made in order to spread into common use, but not everyone is politically correct . Remember, however, that are used a bit 'all these terms. Gypsy and Gypsy are used in the poetic sense. Roma is a term often used in the legal field. Nomad in journalism. Gypsy is cross-sectoral.

Gypsy

Gypsy [Zin-ga-ro] sm ( f. -ra )

1 Belonging to an ethnic group originating in India, stanziatosi later also in Europe and the rest of the world, life that leads perloppiù nomadic : gypsy camp

2 similarities and uses In fig. , wandering person, prone or subject to constant change of venue: lead the life of z. ; value with disdain. , neglected-looking person: so messy, you're a gypsy!

• • dim. gypsy

• sec. XV

is often used in negative or in any derogatory sense, but in fact, the term is one with which self-designate tially those living in Italy and have their homes [1].

Rom (apocope of the word "Roman" ) are nomadic gypsies from Romania (or so-called Balkan areas).

Nomade : general term for the gypsies who are not sedentary, those moving on trailers (there is much to say about the difference between caravans and trailers, corn laissons)

Gitano : (specific) gypsy from Spain

gypsy : (specific) area of \u200b\u200bthe Danube gypsy, usually plays the violin (gypsy violin).

Tabucchi So the fact that he chose the word gypsy is perfectly appropriate, being a gypsy from Spain who lives in Portugal (the Iberian Peninsula, however). [2]

------------

[1] At least, as I was told by Gypsies Casagrande, some of whom attended high school in I taught a few years ago.

[2] and at Tabucchi is especially concerned about the fate of the Gypsies, the test also a text which he published two years later, in 1999, titled: The Gypsies and the Renaissance ; subtitle: live by Roma in Florence (A book in half-way between the reportage and pamphlet).

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What the hell ...?

cabbage

Expression applicant, if we are euphemistic, replacing a dirty word (* fuck *). Prevailing over the other terms substitute (capers, hunting and Caspar), is generally called in these situations:

• but what the hell. .. want to / say / do? Indicates the presence of the vegetable reproach

• and cabbage (also in the radical-chic version : ecchecavolo ). The criticism is mitigated, it is usually phrased in trouble (of others) already committed by way 'comment.

• cabbage! It can be an expression admiration

• sentence of that crap! blame

• with cabbage ... I say / do it / I will / do the, etc. (Any person and any verb). No matter what what others expect of us: this thing (say, make, make, etc..) Will not come!

• the verb form (to * pissed off): upset by that. Example: Now m'incavolo and I are mad; s'incavoleranno, etc.. (Form warm - and still polite - dell'arrabbiatura)
  

• E mo 'cabbage are your / mine! (expression of central Italy): announces trouble, problems

• Son cabbage ... as above (but the expression along the whole Italian peninsula and is)

then I remember that cabbage replaces the male genital expressed in vulgar terms, and that is introduced to give a little 'emphasis of the speech , expressing the mood of him / her that there is action.

While we are, remember that as far as the vegetable, there are many varieties: the cabbage, hood, broccoli, black, Chinese, brussel sprouts, cauliflower, broccoli.
Broccoli and broccoli ... now that I think, give rise to a figurative expression.
But that's another word.

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Estate News Network Montelaura: the tradition of cured meats in Campania

Irpinia and Campania are intertwined issues of the pig farming culture. In every house, until a few decades ago , of rural households in the kitchen, where winter never missed the fireplace, it was enough to lift a bit 'eyes to see four different things hanging from the classic chestnut poles in blissful exposure to smoke from the fire inevitably came turned round the clock. And there was to be capped immediately eyes and nose, especially if the time was close to lunch or dinner. The smell that floods the room were so many that as soon as the landlord mentioned even a formal invitation to the table do not repeat it was done twice, and deferring any commitment, very glad we stopped for lunch or dinner, and sometimes for breakfast or afternoon snack. In short, every moment was good to taste those delicious tradition. But what is the secret? There's no secret, except to put a lot of passion and a lot of work combined with the know-how of our grandparents that we must never lose! It starts from the raw material that is from meat, which must be of pigs "who ate twice the apples," as my grandfather. It means that the piglets (suckling pig), born around Easter time, in fact, are programmed pairs to determine the number of births in that period, arrived in October, the month of apples, more than six months, then another October to more than a year and a half, that's how you get animals in tonnage duequintaliemezzo split and weighed! The texture and maturation of meat are thus essential elements for the realization of quality products. Of course a lot also depends on the diet that these animals must follow. The principle is the more varied the better. So the traditional use of feeding pigs depending on seasonal availability is the cornerstone of the success of our cold cuts. And so it is natural that in June, July and August, the feeding of wheat bran is supplemented with squash, zucchini and vegetable scraps; in September, October and November, replacing the staple food with bran flour Corn is integrated with apples, acorns and chestnuts. It continues with the "menu" fattening: Corn meal and scraps and mashed potatoes (known as mash). The key issue is the use of cooking food that are fed to pigs, because pigs have this an apparatus digestive enough "approximate" in the sense that they can not easily digest everything they eat and most of what goes into manure. Now someone will ask, but how much is all this? certainly much more than we could cost the best industrial product PDO, PGI, STP, or any other acronym you want to talk. Precisely in this lies the heart of the matter: the specifications should first differentiate the products from craft industry according to the aforementioned parameters and then go to assess other generic prescriptions. Not sense to go to compare a product unique (in the sense that there can be no standardization), for an industrial product that however good it may be, will never different characterizations that a handicraft product will surely express.

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Estate montelaura evokes an old recipe: roasted sardines

I can still hear the metallic voice of Peppiniello 'or pisciaiuolo, who "departed" from Salerno with the bike before (up to the sixties ), with the trerrote then (until the early eighties, that is, until that's made it, good soul), and the SS 88 or by two principles, across all countries that met the province of Salerno to Avellino. But wearing? But that could carry the luggage rack of his "Girardengo" black? Yes and no two or three drawers with the catch of the day cheaper, because in those years of misery was decisive for the economic connotation purchase the product offered for sale: anchovies and sardines. Here, for Avellino poor fish was identified only in anchovies and sardines, can not afford another and for a minimum of requirement to alter the rural power heavy. The preparation of this product, as usual, very simple, grilled for two reasons: first because there was not much time for elaborate preparations, including the arms of women serving in the country. The second because until the late sixties, and in some country house beyond, gas cookers did not exist and the only cooking system used was a fire fueled by wood, which was collected after pruning, and then the embers. For preparation of this dish were generally young lady of the house who took care of house cleaning and meals, while the rest of the family was in the field. The sardines were eviscerated and washed, but not decapitated, and scaly. Why even ate the head and the shingling was not needed because direct contact scales with the coals burn out. Cooking was the most challenging part of the preparation, because he had not in fact standard times it depended on the type of wood that was available at that particular time. For example, cooking with charcoal chestnut assumed longer time than with oak (but who had it!), Better than the chestnut was to lives, but you never happened to the fig tree, were acts of pain or pain that you had read as penance assigned to the curses thrown. Proper cooking identified by the penetration of the fork in the "meat" and the gray dark taking sardines. Baked to perfection, we proceeded to immerse them in a sauce , previously prepared with olive oil, wine vinegar, garlic, sage and wild mint leaves. After four or five hours of "rest" and then after absorbing these seasonings in the evening after the long day of work in the fields, ate with taste happy to taste something different than usual.

recipes by www.tenutamontelaura.it

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Restaurant, Tavern, Tavern, Bettola: synonymous?

Restaurant, tavern, inn, tavern ... restaurants are not in agreement, but ... are synonyms?
I put 4 pictures below. Who can tell me with which of the above four words here define the places portraits? (Do not cheat and do not click on it to see the solution)

take away from ' impasse? I am posting below, definitions that have gone to look for in Italian etymological dictionary online .

is the result:

TRATTORIA

TAVERN

OSTERIA

BETTOLA

So, after reading all it follows that:

1. are all places to eat and / or drinks to pay
2. tavern to tavern and the term is used disparagingly
3. inn you are staying in also
4. in the tavern you drink more than eat
5. in tavern to drink only

What remains today?

Bettola has been synonymous with low-grade place where you go to drink. In
inn you go to drink and eat (in that order) in tavern and inn you go to eat first, then - sure - but you will have to drink to accompany meals.
If you want to stay (with little money) you go to the inn (perloppiù now extinct).

And the picture above, then?
nowadays call a restaurant inn or tavern is a habit (often a flirtatious way to claim an ancient tradition with price from luxury restaurant or most) other times it serves to assure the customer (ie: you eat well and spend the right) . The tavern
el ' inn modern or ancient sites require antiqued, the restaurant no (unless there is the word "old" to precede it). The tavern as such - if that - does not have the sign BETTOLA . If encountered, means that it is a restaurant with reasonable prices to modern times.

All clear?
No?
Review the four pictures: the terms are not synonymous, but the places and prices.
(I would venture that in place of picture # 2 you pay more than in the other three)