So You Think You Speak Italian?

So you’ve taken a couple of classes, downloaded Duolingo and bought a hefty dictionary. You can breeze through conversations with natives and even answering the phone to an unknown number is no longer intimidating.

You’re ready to move onto the next level. The next three phrases are not the Italian that you learn in a classroom, but the kind of language you hear on the street.

“È un botto e mezzo.” (origin: Veneto.)

Meaning: “It’s one thirty.” Literally “it’s one bang and a half,” it refers to the church bells which ring out over the hills.

 

Battoro (origin: Sardinia)

Meaning: Four. To go from quattro to quattoro to finally battoro is not a straightforward leap but you can just about nod and go, ah yes, that makes sense. Still, the first time you hear it, it sounds really strange.

 

Xareza (origin: Veneto)

Pronunciation: sa-reza

Meaning: cherry. Xareza is the word in Veronese/Vicentino dialect for cherry and there sure are a whole lot of cherries in this part of the world (especially the Val d’Alpone.) I’ve found that many words in dialect are somewhat similar to the French equivalent, and this, cerise, is no exception. Remember that when this dialect is written down, an “s” sound becomes an “x.”


As a side-note, the Sicilian electrician currently drilling away in the house next-door has a wonderful way of speaking. He came a couple of weeks ago for a meeting with the architect and the plumber and when asked when he would start work, he replied “un lunedi.” Monday came and went with no sign of him. When we phoned a couple of days afterwards, his reply was so good I will remember it for the rest of my days: “no, I said I would start on a Monday.”

Taking a Tart for Labour Day

“Hey Emma, you remember we’re leaving at 10am….” whispers the boy, “… well, it’s almost 9am and you still have that cake to do!”


The done thing in Italy on the 1st May (Labour Day) is to organise a day-out in the countryside. It doesn’t matter if you’re already living in rural countryside, surrounded by vineyards…. there’s always somewhere more remote for you to escape to.

Most days I’m up by 8am but we’d been at the Gusto Nudo festival in Bologna the day before and had only got home in the early hours of Monday morning.

For the holiday, we were going up into the mountains above Vicenza (where Asiago cheese is made) to a friend’s house. It may just be in this particular area of Italy, but holidays and special occasions here are often marked by a grigliata or BBQ.

In the UK, when someone organises a BBQ, you expect an outdoor charcoal grill, an undercooked sausage and, if you’re lucky, some red peppers and halloumi on a kebab stick. Almost inevitably, a rain shower will also be on the menu.

Here in Italy, a grigliata is most often cooked on a large indoor fireplace. Old country houses are equipped with a wood-burning hearth on which you can cook all manner of meats – spare ribs, chicken, pancetta – and, of course, polenta. Polenta is everywhere in the Veneto.

Two other girls were bringing savoury sides; we took wine (you never run dry with a winemaker) and I had been put forward for making a dessert.

I’m really bad at cakes. I find them way too stressful. I prefer the kind of dishes that you can adjust during the cooking process rather than putting a mixture into the oven and praying to the gods of baking.

As a compromise (and also because I had very limited ingredients at home) I decided upon a Bakewell Tart.

If you’re not familiar with a Bakewell Tart, it’s a traditional English cake, made of shortcrust pastry, jam and an almond sponge.

I used Mary Berry’s recipe for the shortcrust pastry, used a mixture of different jams (predominantly blackberry, made from the brambles surrounding our vineyards) and an almond-heavy sponge on top.

I didn’t have time to fuss around with icing…. I just scattered some sliced almonds on top of the filling before it went into the oven. Considering I was so rushed, I was rather pleased with how it turned out.

I learnt the Italian way of indicating “it’s tasty”: to put your index finger on your cheek and turn it back and forth!

From the Transparent Language blog