The list may be endless but here are 30 of our favorites
- Museo di Tartufo (tuffle museum) in San Giovanni d’Asso
- Scrovegni Chapel in Padua
- Pinocchio Park in Collodi
- Caorle, a seaside resort and fishing village in the Veneto
- The Brenta Riviera
- The Mosaics of Ravenna
- Castello Gropparello near Piacenza
- The Ice Man in Bolzano
- Lake Trasimeno in Umbria
- La Citta’ Alta (The Upper City) Bergamo
- La Verna, Santuario San Francesco, Umbria
- Villa Valmarana ai Nani (the Villa of the Dwarfs) Vicenza
- Santa Maria Novella Farmacia, Florence
- Ferrari Museum, Maranello
- Palazzo Piccolomini in Pienza
- Ambrosiana Library and Gallery, Milano
- Perugina Chocolate Factory, Perugia
- Chianti Cashmere Farm, Radda in Chianti
- Eugubine Tablets in Gubbio
- The Ducal Palace in Mantova
- Castello Estense in Ferrara
- The Church of San Babila , Milano
- Caprese Michelangelo in Tuscany
- Luigi Fantini Museo Civico Archeologico in the Bolognese Hills near Monterenzio
- Bassano di Grappa
- Paleo-Christian Baptismal Site under the Milan Duomo
- Boboli Gardens and Pitti Palace, Florence
- Palazzo Schifanoia in Ferrara
What’s in your cup?
For our italyin30seconds literary baristas that would be coffee or more likely a shot of espresso but if I would be asking a group of ancient Etruscans (Italy’s original foodies) it would probably be wine. Patrick McGovern, adjunct professor of Anthropology and Scientific Director of the Biomolecular Archaeology Laboratory for Cuisine, Fermented Beverages and Health at the University of Pennsylvania Museum in Philadelphia, is the world’s foremost expert on ancient fermented beverages. He has been called the “Indiana Jones of Ancient Ales, Wines, and Extreme Beverages” and in his lab, a flask of coffee-colored liquid bubbles on a hot plate with tiny fragments from an ancient Etruscan amphora.
Ceramic powder extracted from the amphora’s base is boiling in a chloroform and methanol solvent meant to extract organic compounds that might have soaked into the pottery. McGovern is hoping to determine whether the amphora once contained wine. His book on Ancient Wine: The Search for the Origins of Viniculture explores the contents of many ancient cups and is a sleuthful look into the history and origins of the makers, drinkers and cultivators of the fruit of the vine.
I’ve seen Etruscan cups and other utensils including a grater and strainer used to grate cheese mixed with wine then strained and diluted with water. Not particularly what I would want in my cup but then again foodies (both ancient and modern) tend to be adventurous, curious and a little eccentric.
You love Italy. You love Italian food. You drool over the fashions of Milan and sigh over the bridges in Venice. Your vino is rosso. Your blood boils at the sound of Ferrari and you dream of basking under the Tuscan sun. Oh and one other thing you’ve secretly thought it would be wonderful if you could learn Italian. Well at least a little so that when you’re traveling in Italy off the tourist radar (which you must do) you can order your favorite gelato and that special pasta the region is so famous for.
Well you’ll be pleased to learn that you already know or can guess at the meaning of many Italian words. They’re called cognates, look alike words with similar, though not always the exact, spellings and same meaning. Consider it an advantageous coincidence and begin to explore what you already know about the beautiful sound and meaning of the Italian language.
Here are 30 of my favorite Italian cognates to learn in 30 seconds.
- problema =problem
- lista = list
- persona = person
- famoso = famous
- appartamento = apartment
- importante = important
- gruppo = group
- artista = artist
- banca = bank
- minuto = minute
- fotografia = photograph
- birra= beer
- visitare=to visit
- studiare=to study
- arrivare=to arrive
- preparare=to prepare
- dividere=to divide
- presentare= to present
- decidere= to decide