Every day during my Italian class we take a 30 minute break halfway through during which almost everyone in my class smokes (almost everyone in Europe smokes. Actually during an exercise in class today we were talking about things our grandparents did that today are almost nonexistent: typewriter, record player, etc. I said smoking and everyone in the class was confused and thought I didn't understand the lesson). We meander across the street to the closest bar, each get our own version of coffee and settle into our morning routine. Anastazia always orders a cappuccino and a croissant, the two men from Japan order cappuccini, and I have finally figured out that my drink of choice is caffe macchiato. The barista remembers all of our orders and salutes us with them as we walk in. It is very endearing.
Un macchiato |
Caffe italiano = american espresso
macchiato = an espresso with a little milk foam ~a small cappuccino
cappuccino = espresso with a gorgeous mound of milk foam
caffelatte = a tall glass of milk with a little coffee in it
Un cappuccino. Also, is that soccer player in the newspaper carrying a Louis Vuitton? Italian men- so fashionable! |
I often like to go for a walk around downtown Reggio Emilia during the break. It is a great site for window shopping, but be sure not to go on a Sunday, Thursday or any afternoon between 1:00-3:00 PM, because everything will be closed. Actually, I've noticed that window shopping is the rule unless you're actually going to buy something. I see people huddled around store windows as if they're looking at a cage full of puppies rather than socks or purses. I've walked into shops just to browse and I get strange, expectant looks, but I go on and do my thing. Most of the shop attendants look like they need something to do anyway.
An example of my window shopping; check out our US friends on the left window. |
Piazza Mazzini, where I met my nonna friend. |
Another day, after class, I accompanied my host mom to her hair dresser just down the street from my school. Her hair is phenomenal, so I was interested to see the master at work. It is amazing how little he actually looked at the hair while he was cutting, and how much everyone chatted. It was more like going to a social club. His apt hands weren't bothered by the head motions of his client as she animatedly told stories, and she wasn't worried when his scissors found her hair while his eyes were following a conversation elsewhere. They told me about a phenomenon called "Shatoosh" where the ends of the hair are lightened to make it appear like you've just gotten back from several weeks at the beach. The hairdresser was being very persuasive, because the color would take so well to my virgin hair. He drew a picture of me and whipped out a highlighter to demonstrate the effects of a Shatoosh. Later at home I google-imaged the word, and figured when in Italy, why not? The next day I went back and made an appointment.
Projected effect of a Shatoosh |
Before:
After:
Last Friday night my family here and I went out to a pizzeria, because I hadn't had the "good" Italian pizza yet. I have to ask every time we go out to order if the pizza is to share, or each person orders their own, because there's no way I would sit down in a U.S. restaurant and order a pizza for myself. But every time they answer that it's every man for himself, and I usually only eat half of mine. I ordered the Sottobosco (bottom of the forest) pizza that had lots of mushrooms on it, which tasted like they had been marinated in balsamic vinegar. It was absolutely delicious! I asked for the Northern Italian thin crust as opposed to the Napoli thick crust. It was so thin and brittle that when I grabbed the edge to pick up a slice it crumbled. But it was so delicious! We each ordered a dessert, and one of the kids decided to try cheesecake for the very first time in his life (whaaaaat??). I ordered a gelato di crema with strawberries, which were drizzled with an aged balsamic vinegar specific to this region. I was thinking about the life of wine, and asked how many months a vinegar is aged before bottling to become "old". They scoffed and explained that balsamic vinegars are aged up to and beyond 50 years, which makes them quite expensive.
Gelato di Crema with strawberries drizzled in balsamic |
Walking the town |
Picking the kids up from school |
The flavor on the right is called libido. It was straight up Nutella. Delicious, but overwhelming. |
I LOVE YOUR HAIR! I really like the highlight and the way it's styled! Lookin' good mama!!
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