The passato remoto

I've had this blog for nearly eight years and I still haven't discussed the passato remoto. For those of you learning Italian, this is the so-called distant past which is in contrast with the nearer past, the passato prossimo.

The passato prossimo is found all over the place and is easy to use, although of course there are some irregular forms and you have to be careful about the minority of verbs that take essere instead of avere as an auxiliary. The passato remoto presents more difficulties.

First, let's look at the conjugation of the most important verbs, to be and to have. They are irregular. You should memorize these.

Essere:

io fui
tu fosti
lui/lei fu
noi fummo
voi foste
essi furono.



Avere:

io ebbi
tu avesti
lui/lei ebbe 
noi avemmo
voi aveste
essi ebbero

Notice something? The forms fosti, foste and avesti, aveste are similar and easy to mix up. They are also similar to fossi and avessi, which are not even forms of the passato remoto, but imperfect subjunctives. This is a good time to remind you of the highly useful presence of online verb conjugators, where you can plug in the form and see what it is. Or plug in the infinitive and get all the forms. Here is Coniuga.



Here are the three regular conjugations of our old pals -are -ere -ire:

• io parlai
• tu parlasti
• lei/lui parlò
• noi parlammo
• voi parlaste
• essi parlarono

• io ricevetti (or: ricevei)
• tu ricevesti
• lei/lui ricevette (or: ricevé)
• noi ricevemmo
• voi riceveste
• essi ricevettero (or: riceverono)

• io dormii
• tu dormisti
• lei/lui dormí
• noi dormimmo
• voi dormiste
• essi dormirono

Isn't this BORing?

Now, I'm going to tell you something you'll like. There is an active knowledge of language (speaking and writing) and a passive knowledge (listening and reading). Generally, the latter is easier. Now, the passato remoto is squarely in the passive area for foreigners, and even for most Italians. It is rarely used in speech (sometimes by Southerners, which I always find cute) and mostly used in written Italian of a more formal nature (published works). So you will see it when you start reading a lot of "serious" stuff in Italian. If you do, you will have to recognize the form.

Usage: it is an oversimplification to say that the passato prossimo is simply more distant in time than the passato prossimo. The perception of time is subjective and even cultural. But for all practical purposes, you, learner of Italian, will not have to use it in an active way.

Interesting bit of trivia: the form fu can also be used as "late" i.e. dead, as in Pirandello's novel Il fu Mattia Pascal. 

Ten books to (try to) understand Italy

The Guardian, a worthy publication despite its relentless anti-American slant, has just published a list of ten books that will help you understand the Beautiful Country.

I know, I know- the list format doesn't work because it tries to quantify the unquantifiable. But still we are irresistibly drawn to them. At least I am.

This happens to be a pretty good one, with Luigi Barzini's The Italians coming in at first place. Good choice. I haven't read all the books in John Hooper's Top Ten, but can second the choice of Tim Parks, who has just about the most reliably accurate view of Italy out there. Although he did write a book on Italian soccer that completely and irrevocably grossed me out. Notable (and perhaps unforgivable) omissions are the great and underrated Leonardo Sciascia and all the entertaining series of crime novels by Donna Leon.

Here is the list. Be sure to read the comments that follow.

Alda Merini, Mi piace il verbo sentire

Alda Merini is a well-known poet who died in 2009. She was nominated for the Nobel Prize in literature and survived a life that included mental illness and institutionalization. Here is one of her most famous poems, which I wish to present here to learners of Italian because it is an excellent illustration of the important verb sentire, which means to hear, to feel and to smell. It is also a good example of the difficulty of translating poetry.

Mi piace il verbo sentire...

sentire il rumore del mare, sentirne l'odore...

sentire il suono della pioggia che ti bagna le labbra, sentire una penna

che traccia sentimenti su un foglio bianco...

sentire l'odore di chi ami, sentirne la voce sentirlo col cuore...

sentire e' il verbo delle emozioni, ci si sdraia sulla schiena del mondo

e si sente




I like the verb sentire

to hear the sound of the sea, to smell its smell

to hear the sound of the rain that wets your lips, to feel and hear a pen

tracing sentiments on a white sheet...

to smell the smell of the one you love, to hear his voice, to feel it with one's heart...

Sentire is the verb of emotions- one lies down on the back of the world

and feels

Il toast

Il toast is one of our insidious false friends, words that look alike but have a different meaning in a foreign language. Toast in Italian does not mean "toast" (which is pane tostato) but basically a grilled ham and cheese. I can tell that you are distinctly underwhelmed and even doubtful that Italians would dedicate an English word to such a mundane little thing.

But as you know, Italians do it better, and that includes grilled ham and cheese. Today's Corriere della Sera provides step by step illustrated instructions on how to prepare this at home, because it is almost always eaten out (at a bar).

Here are some tips: use thinly sliced ham (cooked ham, not what we call prosciutto). In theory any melting cheese will do, but they suggest fontina. Some Italians will use sottilette Kraft, which are (gasp) slices of Kraft processed cheese. Mozzarella is not used. Use white bread which is not too thick or thin- your usual American bread will be too thick. You may butter the slices. Then grill until cheese is melted but not oozing out of the bread.

Now the Corriere was most remiss in ignoring the more refined (and tasty) toast farcito, one of my favorites when I'm in Italy. This is stuffed toast, and what it is stuffed with is finely chopped mixed pickled vegetables, which the Italians call giardiniera. I have seen this in American supermarkets and grocery stores, so you could also prepare this yummy version at home. Highly recommended.

Italian words for cooking and eating objects

Il cucchiaio- spoon

La forchetta- fork

Il coltello- knife

Il piatto- plate (also means dish in figurative sense e.g. my favorite dish is gnocchi)

Il bicchiere- glass

La tazza- cup

La scodella- bowl

Il mestolo- ladle

La spatola- spatula

Lo scolapasta- colander

Il colino- strainer

La pentola- pot

Il pentolone- big pot, Dutch oven

Il coperchio- lid

Il tegame, la padella- pan, frying pan

Il tegamino- small pan

Il tagliere- chopping board

La grattugia- grater

Il cavatappi- corkscrew

Lo schiaccianoci- nutcracker

La frusta- whisk/whip

L'apriscatole- can opener

Il forno- oven

Il freezer/congelatore- freezer

Il (forno a) microonde- microwave

La cucina- kitchen, range/stove

Il frigo(rifero)- refrigerator

Il lavello- sink

La tovaglia- tablecloth

Il tovagliolo- napkin

Le americane- place mats (I am mildly offended by this)

Il frullatore- blender

Il tritatutto- chopper, sometimes garbage disposal (uncommon in Italy)

Word of the week- periferia

Our word of the week, periferia, means periphery. But its common use refers to the outskirts of a city, which in some European countries (like Italy and France) has a negative connotation. Historically, what is called the centro storico (the center of town with all the attractions, monuments and beautiful architecture) has been inhabited by the middle and upper classes, with the poorer folks relegated outside this area. Below you see the area of Spinaceto, near Rome, which was visited by Nanni Moretti in his movie Caro Diario.

This is the Italy (the Europe) that most tourists never see, and don't even know about. At present, there is a process occurring which is similar to the move to the suburbs and out of the downtown areas that occurred in the US after World War II. The centri storici are increasingly losing population and businesses, and thus changing the very nature of Italy as we have known it.

Italian movies on Netflix

I just got back on Netflix after a long lapse. Of course I immediately watched a bunch of Italian movies. Here's a rundown of the ones I've seen so far.

Terraferma- Crialese. Moving story based on the true, ongoing situation of boat people headed for the Sicilian island of Lampedusa. Most of it is in dialect. Rating: R for Recommended.

The Jewel- Molaioli. With Toni Servillo, one of Italy's most talented actors. Based on the bankruptcy of dairy giant Parmalat. Rating: R (but could have been better).

Dormant beauty-Bellocchio. An episode movie with the common theme of euthanasia, graced by the presence of French actress Isabelle Huppert. Bellocchio is one of the remaining grand old men of Italian cinema, but this movie isn't so grand. Rating: M for Meh.

Honey-Golino. Lovely actress Valeria Golino (in the photo) has moved into directing and has done herself proud. Another movie on euthanasia (what's up with that?). Rating: R.

Five star life- Tognazzi. Maria Sole Tognazzi, daughter of the late great Ugo, has directed this bit of fluff that is the epitome of First World Problems. With Margherita Buy, who apparently has a contract to appear in every Italian movie made- although I can't imagine why. Rating: P for Pffftt.

More mini-reviews of Italian movies coming soon.

New York Times article on Basilicata

Poor little Basilicata, so neglected by the mass of foreign tourists. Undeservedly so.

The New York Times has decided to spotlight the area, and in particular the spectacular Greek ruins that are its main attraction. Read about it here.

Saving money on language learning

I just happened to be on the British newspaper The Guardian reading about multilingual comedian Eddie Izzard when I saw this reference to an article on learning a language on the cheap. Although it's written for a British audience, much of the content can be applied elsewhere.

New language acquisition can be time-consuming and expensive, but I think that because of electronics and globalization this is the best time in history to learn another language. Take a look at their variety of money-saving tips here.

New York Times article on Cinque Terre

Although I lived in Italy twenty years, I didn't see everything. Nobody can. One of the things I missed was, regrettably, the Cinque Terre area of Liguria, in Northwestern Italy.

Here is an article in today's New York Times on how to see the beautiful area on a budget.

Word of the week: negato

Here is a word which derives from the verb negare, to deny. But this is the adjective form, and has a special meaning to describe someone who is the opposite of gifted in some area. In English we might say "no good at" for the same concept. People will often describe their own deficiencies in these terms.


Sono negato per la matematica.
I'm bad at math.


Sono negata per la cucina, ho fatto anche un corso, ma niente.
I have no aptitude for cooking; I even took a course, but it was no use.

Pesto for champions

Many of us have a lot of basil on hand, so now might be the time to make pesto from scratch or reconsider how you make it.

First of all, the recipe should properly be called pesto all genovese, as it comes from the Genoa area and there are other kinds of pesto. While the recipe is forgiving, like most Italian cuisine, and there are many versions, there are some indications. Due to its simplicity, the quality of ingredients should be good and they should all be fresh. This means freshly peeled garlic, good olive oil, real parmigiano-reggiano and preferably Italian pine-nuts, which are more difficult to find than Chinese pine-nuts. The basil should be Genoa basil (there are wide differences in basils). Don't use the basil stems and remove the anima (green core) of the garlic. Another suggestion: try making it with the old-fashioned mortar and pestle (the word "pestle" is related to the word pesto).

You can find the recipe for an authentic pesto here, straight from the yearly Pesto Championship. Click on the little flag to translate the Italian. Personally, I have never heard of the inclusion of pecorino sardo in pesto alla genovese, and I wouldn't put any pecorino in my pesto. Pasta formats: either short or long pasta (I always use long); trofie and trenette are a classic. There doesn't seem to be a consensus on a wine pairing, with some suggesting (improbably) reds. I would go with a fairly dry white or rose'.

Word of the week- infradito

As summer wanes (especially here in Boston, where it is unseasonable weather- whatever that means for New England), I should inform you before it is too late of the Italian word for thong, flip-flop, or any sandal that has a strap between your tootsies. They call it "infradito," literally, between toes. The Italian word for finger is dito (irregular plural, le dita). Toes are called "foot fingers" (le dita del piede). So, thongs or flip-flops are what you might be putting on your foot fingers for a few more weeks.

Marconi Beach

Yes, there is a beach named after Guglielmo Marconi, the Italian (well half-Italian) inventor of the radio, but it isn't in Italy. Here it is, pictured above.

It's on Cape Cod, a peninsula in Massachusetts, to the south of Boston (that's where I am right now). Why was it named after Marconi? The scientist and Nobel prizewinner used the site to transmit the first transatlantic message from the United States to Europe. It was in 1903, and it was a communication from American President Theodore Roosevelt to King Edward VII in the United Kingdom. Find out more about the Chatham Marconi Maritime Center at this interesting website.
 

Italy without gluten

Doesn't that sound like a horrifying, not to mention senseless, prospect? Italy without crusty bread ... bruschetta ... pasta ... pizza ... pastries.

According to the New York Times, not only is it possible to traverse Italy unscathed with celiac disease or gluten intolerance, it may even be enjoyable. Precisely because of their glutenful environment, Italians are aware of the problem and have made modifications for the unfortunate peeps who cannot indulge in all these goodies. Read about it here.

Italian Christmas carol- Tu scendi dalle stelle

Italians do not have the rich Christmas carol tradition of English-speaking folks, but Tu scendi dalle stelle is known throughout Italy and justly popular. The 18th century song was historically performed with the zampogna, the Italian bagpipes. Here are some versions.



Luciano Pavarotti:




Renata Scotto:




Andrea Bocelli:

William Weaver has died

William Weaver has died in Rhinebeck, New York, aged 90, as reported in the New York Times. Weaver was a distinguished translator from Italian into English, who, like so many translators, fell into the job. But in his case (it is not always so) he acquitted himself admirably, bringing new distinction and recognition to the often thankless work of the professional translator.

The Princeton-educated Virginian learned Italian informally after the war, and knew many figures from the robust cultural scene in Italy at that time. After living in Naples and Rome, he resided in Tuscany for many years, like so many cultivated English-speakers, then and now. He translated widely in modern Italian literature- to enumerate his translations is a sort of survey course in the subject. He was also an opera lover who translated librettos and wrote about opera. In later years, he taught translation at Bard College, and loved teaching. A life well-lived, I would say.

For more about the life and work of this interesting man, read this long article in The Paris Review.

For those of you who are curious about the craft of the literary translator, and may have been inclined to neglect it, see this piece in which he describes the process of translating the inimitable Carlo Emilio Gadda.

Bertolli makes desserts! Who knew?

We all know Bertolli 'cause of their olive oil and savory stuff. But desserts?

Well, I was in my supermarket last week and espied an enticing package: New! Bertolli tiramisu!


Was it good? Yes it was; you may think they wimped out and didn't go the authentic route, with the alcohol- well, they did. The ingredients include Marsala wine. So there. And you can taste it, too. The only thing is that the portions were small for me, so I partook of both little packages. What can I say. They have produced other probably bodacious desserts, which I will be reviewing on this site. These are cappuccino, chocolate and limoncello goodies. Nom nom nom.
Rest assured that I have no relation with Bertolli, and there is no conflict of interest in my post. This is objectively yummy, but on the small side.

Guido Barilla- no gay families in our advertising

Guido Barilla, Chairman of the excessively widespread Barilla industries, has volunteered the information that his pasta and cookie ads will never feature gay families. Of course, heterosexual, traditional families are still the norm in advertising, and gay groups hadn't contested his advertising, but he saw fit to bring out that at Barilla they would exclude representations of gay families. Not only that, but if gays didn't like this, they could go eat some other pasta. Is that a threat or a promise, Guido?

When this, not unpredictably, pissed off the Italian gay community, which has made massive strides in the last decade or so, Barilla apologized and said he only meant that he wished to emphasize the central role of women in the family, by which he evidently means married women with husband and children, with the wife serving up steaming bowls of pasta for lunch, and giving the kids Mulino Bianco snacks for merenda. At this point, he pissed me off as a heterosexual female. Preparing and offering food is one of the great pleasures of life, and is an expression of friendship and love. For everyone. Italy is taking a reactionary turn, it is involved in a backlash, that I really, really don't like.

I haven't eaten Barilla pasta in ages, and I now intend to boycott Barilla Group as a whole: "Barilla, Mulino Bianco, Voiello, Pavesi, Gran Cereale, Pan di Stelle, Wasa, Harry's (France and Russia), Accademia Barilla, Misko (Greece), Filiz (Turley), Yemina and Vesta (Mexico)."  And to paraphrase that gay father of two, Sir Elton John, "it's no sacrifice, no sacrifice, no sacrifice, at all."

Qu'ils mangent de la brioche! Just not Barilla Group.

Jimmy Fontana, Il Mondo

Yesterday singer Jimmy Fontana died at age 78. He had some big hits in Italy in the 60's, the best of which was Il mondo, written in part by Fontana, with the arrangement of the ubiquitous Ennio Morricone.

No, stanotte amore
non ho più pensato a te,
ho aperto gli occhi
per guardare intorno a me
e intorno a me
girava il mondo come sempre.

Gira, il mondo gira
nello spazio senza fine
con gli amori appena nati,
con gli amori già finiti
con la gioia e col dolore
della gente come me.

Oh mondo, soltanto adesso,
io ti guardo
nel tuo silenzio io mi perdo
e sono niente accanto a te.

Il mondo,
non si é fermato mai un momento,
la notte insegue sempre il giorno,
ed il giorno verrà.

Here is my translation.

No, tonight, my love, I haven't thought of you anymore, I opened my eyes to look around me, and around me the world was turning, as always. Turning, the world is turning in endless space, with love that has just been born, with love that has already died, with the joy and the pain of people like me. Oh world, I'm only seeing you now, I'm losing myself in your silence and I am nothing next to you. The world, it has never stopped one moment, night always chases day, and daylight will come ...