Art can be made out of anything; is something that we all learnt from the 20th century artists and painters, who could give life and make art with the strangest materials and objects.
Alberto Burri was an Italian painter, though he didn’t use a brush to create his masterpieces. His art is strongly connected with materialism, and is made out of fire.
He started to paint while internated in a criminal camp during the second world war, using everything he could find in a place like that. He turned into astraction using unorthodox materials, making collages with pumice, tar, and burlap, and started a series of canvases that bulged into the 3rd dimension. The bright colours of his works, all dominated by “scarves” of fire, give a very drammatic feeling to the whatcher.
He also gave an astonishing example of land art, covering the area of a destroyed town (Gibellina, destroyed by the earthquake) with white concrete, calling it Il Grande Cretto.
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Cats seems to be very important when it’s about Italian slangs and colloquial expressions. Probably because they have always been part of life for all the inhabitants of the many small villages which characterize Italy.
The colloquial expression written in the title – Non c’è trippa per gatti – is literally translated as “There’s no tripe for cats”, and it’s used when there is no hope you will get what you want, no matter how much effort you’ll put in it. Its meaning is probably due to the fact that cats would love to eat tripe but humans will never share it with them!
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Summertime: blue skies and blue seaside! Here you are a perfect, fresh, savoury dish made by anchovies, which will suit your summer dinners.
Very easy to prepare, wonderfully tasting. Try to cook this spaghetti yourself…buon appetito!
- 1 pound spaghetti
- 4 tablespoons olive oil
- 3 cloves garlic, crushed
- 1 (2 ounce) can anchovy fillets, chopped
- 1 cup fine bread crumbs
- 1 cup chopped fresh parsley
- ground black pepper to taste
- 4 tablespoons freshly grated Parmesan cheese
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, in a medium skillet, heat olive oil over medium heat and add garlic and anchovies to cook for about 2 minutes; stir constantly.
- Stir in breadcrumbs and turn off heat. Add parsley and black ground pepper; mix together.
- Toss anchovy sauce with hot pasta and sprinkle with cheese; serve.
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