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41 " The old man’s eyes are unpolished sapphires, and, in the haze of a thousand years of incense burned, he tells me tales of Canaletto, of Guardi and Titian and Tiepolo. He speaks of them as though they are his confidants, the fellows with whom he sups on Thursday nights. He says life is a search for beauty and that art dissolves loneliness. His and mine, I think. I am not alone. I am a wanderer in a blue felt cloche, come to Venice to stitch together her fantasies. "
― Marlena de Blasi , A Thousand Days in Venice
42 " Barlozzo’s word for nonchalance is sprezzatura. A hard word, a hard concept. The translation is “the state of effortlessness.” It means the mastering of something—an art, a life—without really working at it, with the result being nonchalance. "
― Marlena de Blasi , A Thousand Days in Tuscany: A Bittersweet Adventure
43 " The villagers and the farmers here tell the story of Demeter and Persephone with all the fresh wonder and anguish of a thing only just happened. They tell it in the same way they tell the story of Mary and Jesus. They believe the stories with equal fervor, resonant as they are of their own stories. Allegiance does not shift but only enlarges its endearment to hold both mothers—one with her crown of woven corn husks, the other shrouded in a rough woven veil. Why must we pray to only one? To us, they are the same. Le addolorate. Grieving women. In Sicily, the sacred and the profane are kin. "
― Marlena de Blasi , That Summer in Sicily: A Love Story
44 " Gauntlets are the stuff of every life, but when you learn, young, how to pick them up, how to work them against the demons, and, finally, how to outlast if not escape those same demons, life can seem more merciful. It’s that long, smooth, false swanning through the course of a life that seems to drive a person, sooner or later, into the wall. I never swanned through anything, but I was always grateful for the chance to keep trying to shine up things. Anyway, "
45 " his “ma guarda che roba, but will you look at this,” when he sees the flowers and then his tinkering search for the espresso pot while I’m pulling on shorts and sandals, shouting down, “Why don’t we just run up the hill for cappuccini? "
46 " About 12 medium-to-large leeks (approximately 3 pounds), green parts trimmed off, white part split, thoroughly rinsed, and sliced thinly into rounds (or 2 pounds of onions or scallions—try a mixture of sweet onions such as Vidalia, Walla Walla, or Texas Sweet with some big, strongly flavored yellow Spanish varieties). 2 cups mascarpone 1 teaspoon just-grated nutmeg 1 teaspoon just-cracked pepper 1½ teaspoons fine sea salt ½ cup grappa or vodka ⅔ cup grated Parmesan cheese 1 tablespoon unsalted butter Place the prepped leeks into a large mixing bowl; in a smaller bowl combine all the remaining ingredients except the Parmesan and the butter, and mix well. Scrape the mascarpone mixture into the bowl with the leeks and, using two forks, evenly coat the leeks with the mixture. Spoon the leeks into a buttered oval oven dish 12 to 14 inches long, spreading the mixture evenly, or into six individual buttered oval dishes. Scatter the Parmesan over all, and bake at 400 degrees for 30 minutes or until a deep golden crust forms; 10 minutes less for smaller gratins. Yield: 6 Servings Tagliatelle con Salsa di Noci Arrostite Fresh "