(ANSA) – ROME, 1 FEB – Students including high school students in most parts of Italy can finally return to class on Monday.
Italian high schools are meant to reopen after the Christmas holidays, after distance learning was used in the last part of 2020 due to COVID-19 restrictions.
But only a handful of districts actually reopened their secondary schools on schedule on January 11, due to concerns about fueling the spread of COVID, with other regions imposing delays of varying lengths.
On Monday about eight million students were in school after Sardinia, Calabria, Puglia, Basilicata, Veneto, Campania and Friuli Venezia Giulia reopened their secondary schools.
Those eight million include about 2.5 million high school students, who physically attend classes for 50-75% of their schedule, and the rest is done through distance learning.
Middle school pupils in Sicily, however, would not return to class for another week.
Education Minister Lucia Azzolina, who has pressed for schools in the country to reopen at all levels, said concerns that having older students return to class would lead to an increase in transmission proved baseless.
“High school kids are completing their return to school,” said Azzolina.
The lower levels of the school system remain open and some five million male and female students never have to move away from their classrooms.
“Middle school, on the other hand, is continued with students who attend physically gradually.
“Transmission remains stable in areas that were opened first.
“This is something that entertains us, but we have to keep our level of attention very, very high.” (ANSA).
The defendant in the trial will watch the trial from inside a cage which is prohibited. Photo / Getty Images
The largest mafia trial in more than 30 years is set to begin, as more than 350 mafia suspects and their collaborators face trial in a large custom-built courtroom in southern Italy.
On trial will be a member of the ‘Ndrangheta, a network of clans based in Calabria, at the toe of the Italian boot.
It is considered the most powerful of the Italian mafia organizations, having surpassed Sicily’s more famous Cosa Nostra.
“It is the most dangerous and exists on every continent,” said Nicola Gratteri, a leading prosecutor at the trial who has lived under police protection for 30 years.
“And it’s the richest because it has a virtual monopoly on the import of cocaine into Europe,” he told AFP, guarded by three plainclothes police officers wearing black balaclavas to hide their identities.
Drug trafficking generates’ Ndrangheta around € 50 billion euros a year. The network is also notorious for its brutality – last week it claimed that a businesswoman from Calabria was killed and fed pork in 2016 after refusing to sell her land to a man with ‘Ndrangheta connections.
Defendant Mafiosi faces charges ranging from murder and attempted murder to drug trafficking, money laundering and extortion.
Also on trial are accountants, lawyers, civil servants and politicians suspected of working with mafia bosses. More than 900 prosecution witnesses will be summoned in the trial which will involve 400 lawyers.
It is the largest mass trial since the 1980s, when a similar judicial marathon held in Palermo dealt a crushing blow to the Cosa Nostra mafia in Sicily.
The trial process, which is expected to last at least two years, will take place in a fortified courthouse in an industrial area outside the city of Lamezia Terme in Calabria.
The members of the mafia on trial came from a clan in the city of Vibo Valentia, and did not include the powerful godfather based in the southern city of Reggio Calabria.
One of the most prominent figures on trial is Luigi Mancuso, who is suspected of continuing to run drug trafficking operations despite spending most of his adult life behind bars.
“I think the impact of the trial will be limited because it doesn’t target the most important person, apart from Mancuso,” said Anna Sergi, an expert on Italian mafia at Essex University.
“He is the youngest of 11 children, a very charismatic figure. He is considered the leader of the sect,” he told the British Telegraph. “He’s a major player in the drug trafficking and creating connections all over Europe, especially in Germany.”
‘Ndrangheta – a name that comes from a Greek word meaning “society of respectable people” – has so far only “spread” in Britain, said Prof Sergi.
“They use the London banking system to launder money from all over Europe but they don’t have as much physical presence in the UK as in other countries.”
Gratteri, the prosecutor, has deep knowledge of ‘Ndrangheta – as a boy he went to school with the children of the mafia bosses. “I understand their criminal philosophy, their reasons,” he said.
After seeing the corrupt influence of the masses in his home area, he said he had vowed to do something about it when he grew up.
Many of the defendants were arrested during a series of coordinated pre-dawn raids in Italy, Germany, Switzerland and Bulgaria in December 2019.
At one of the raided properties, police find a piece of paper with details of a secret blood oath to be sworn by new recruits’ Ndrangheta, laden with esoteric references to swords and white horses.
The raids were raids carried out by members of the police, some of whom were equipped with night-vision goggles, as well as soldiers from the Army parachute regiment and elite tactical units carried by helicopters.
Italian cuisine is regional – each region features special breads, pastries, pastas, vegetables, fruits, cheeses, wines and more – products unique to a geographic region and its traditions. While we may not be able to travel abroad right now, this Italian cheese will magically take your tongue to different parts of Italy.
Each of these delicious selections can be shipped nationwide. *
PDO Parmigiano Reggiano
Parmesan cheese is often called the king of Italian cheese for its versatility and worldwide popularity. Pride of the Emilia Romagna region, this cheese usually comes from the provinces of Parma, Reggio Emilia and Modena; several cities in the Bologna area, and from cities in the province of Mantova in Lombardy. Slow ripe hard cheese (containing cow’s milk) is considered to be one of the main ingredients of Italian cooking. It can be eaten alone, grated on top of pasta, sprinkled on top of salads or paired with preservative, honey and / or balsamic vinegar.
“The cheese available in most grocery stores tends to be younger in age and therefore softer in taste, or more milky in taste and texture,” said Jon Marsh, co-owner. St. Cheese Shop & Market Kilian in Denver. “We found that 24 months is the perfect time for Parma to age what it should be – aromatic and perfect for shredding, melting and cooking. It’s always nice to have the chunks at home in the fridge, and they are important to store and cook when added to broths, soups or sauces for instant umami. Prices start at $ 6 for 4 ounces.
PDO Valserena Parmigiano Reggiano (Solo in Bruna) 24 months
Purchase several different Parmigiano Reggiano varieties and you can enjoy “tasting” of different ages and taste profiles. This unique breed is produced by the oldest Parmigiano Reggiano dairies in Parma (also in Emilia Romagna), one of only four members of the Consorzio di Sola Bruna (Chocolate Cows Consortium). Valserena grows feed, raises animals and makes cheese. “It is similar to Vacche Rosse cheese from red cow, but a little sweeter with a sweet taste of nuts, straw, and a fruity aroma,” said Vincent S. Di Piazza, owner Ditalia Italy import. “We are delighted at this time of year to be paired with a drop of balsamic, panforte, honey and fruit jam; perfect for a charcuterie board that will wow your foodie friends with a new Parmigiano tasting experience. Price $ 25 for 10 ounces.
Hailing from the Veneto region, Grana Padano is very similar to Parmigiano Reggiano. Produced throughout the Po River Valley in northeast Italy, this cheese is made from raw cow’s milk from two milks, which are then partially filtered. The cheese is cooked twice and then bathed in brine before allowing it to cook. The resulting skin is firm, waxy and straw-colored, protecting the paste’s fragrant, dry, flaky peanut-like sweetness that never sharpens. Grana means “ grain ” and, true to its name, this cheese has a fine grain quality with a slight sweet and spicy bite. available from Murray cheeseThis Grana Padano is at least 20 months old, and is a great grater with a tough, sweet, and spicy flavor profile. Priced at $ 21 per pound.
Although available in several other Italian cities, this strong cheese is often produced in Forli-Cesena and Rimini, both in Emilia Romagna. The name for this cheese comes from the “fossa” or holes dug out of sandstone dating back to the Middle Ages. Still using the same centuries-old technique, the pits are disinfected, fires are lit, the walls of the holes are covered with fresh straw, and the cheese is seasoned and stored in bags. Made from sheep’s milk, cow’s milk, or a combination of the two, this cheese has a unique, earthy taste that goes well with honey or fresh or dried fruit, and Sangiovese wine. Currently available at supermarketital.com, cheese is often hard to find in the US but worth the effort. Priced at $ 77.99 for 2.5 pounds.
This semi-soft cheese is made by a very small producer the owner of St. Cheese Shop encountered. Killian di Salone del Gusto, a biennial international food trade fair held in Italy. The cheese reflects the style of the Piedmont Alps with French influences. “This cheese is lumped with cardoon, plant thistle, not animal rennet which, unlike other Italian cheeses, is unique to this one,” said Marsh. “The rennet thistle helps make this cheese so close to lactose free that in many ways, it’s considered a type of vegetarian cheese.” Boasting a hint of floral scent, it goes well with fresh fruit (especially cherries) or sweet jams and light wines from Alto Piedmont, such as Dolcetto, or even your favorite Pinot Noir. Prices start at $ 7 for 4 ounces.
Serving truffle cheese can turn an ordinary day into a celebration. This classic pecorino cheese has a black truffle ribbon that is tied all over it. “This cheese is real,” said St. Kilian’s Marsh. “It offers the delicacy of age in its character. Unlike cheeses from other countries which label themselves with truffles but rely on the aroma of truffle oil, this cheese is completely resistant to truffles without being overpowered by perfume. “The milk comes from Sardinia, and the producer is Central Formaggi whose main focus is to exclusively refine this cheese. This makes a great cheese board addition – just add a little sweet honey on top to play with the saltiness. It’s also a great cooked cheese to grate over butter paste, or, try it over freshly blown butter popcorn. Pair it with a bold Italian red wine. Prices start at $ 10 for 4 ounces.
La Casearia is a cream factory and aging facility in the Veneto region that dates back to the early 1900’s. Ubriaco di Raboso, a semi-hard cow’s milk cheese soaked in the region’s Raboso wine, has been nicknamed “drunk” for obvious reasons. The cheese is pale yellow in color with tiny holes around it, wrapped in dark purple rind. “The cheese is about 18 months old, the last six months are spent soaking in the local wine casks,” said Di Piazza from Ditalia. “When ripe, it develops a soft, chewy texture, which becomes firmer and brittle over time, similar to Parmigiano. It has a floral scent and smells of Prosecco wine. It can be served in crumbs or shavings with a glass of Prosecco or other dark red wine. Price $ 12 for 8 ounce slices.
The famous Italian blue striped gorgonzola is made in two different styles; Dolce is sweet and creamy while this Mountain variety offers a slight bite, buried in a thick milky paste. Cheese makers from the Lombardy region use a two-step process in which pasteurized curds from the morning and evening milking are coated onto each wheel. It is spicy, earthy, and sticky with veins that add flavor. Perfect for baking, making sauces, and topping with salads. Priced at $ 21 per pound (sold at ½ lb).
This cheese from Calabria gets its name, which literally means “cheese on horseback,” from the way a squash-shaped duo is tied with string and hung over a wooden plank to dry and age. 360 degree exposure to age and environmental microbes develop a tangy and nutty taste, a development continuing in the caves, where cheese hangs among the other wheels of aging, taking on a deep and earthy tone and a fruity aroma. Flavor Profile: complex, layered, earthy. Some people feel the taste is similar to old Provolone. Priced at $ 20 per pound, sold for ½ lb.
Why settle for a taste or two of the moment Eataly, an international supplier of high-quality Italian food can manage your mouthwatering cheese flavors from north to south with a stop along the way? These Italian cheeses include: Perenzin Caciotta di Capra Foglie di Noce, Central Formaggi Canestrato with Truffles, Fulvi Pecorino Pepato Spizzico, Guffanti Pecorino Siciliano DOP, Ghidetti Provolone Gigante Spicy, Agriform Parmigiano Reggiano DOP 18 Month, Perenzin San Pietzro in Beesanti Piccante 300 Days, Perenzin Montasio Stravecchio DOP 20 Months, and Agriform Piave Mezzano DOP. To enjoy it, all you need to do is arrange it on your own cutting board. Perfect gift for all cheese lovers! Price $ 135.
Gold belly is a curation marketplace serving gourmet food and gifts from across the US. One of the cheese lover’s favorites is the venerable five-slice of Italian cheese Ideal Cheese Shop in NYC. Varieties include pieces of Parmigiano Reggiano from Emilia Romagna (30-36 months old); Moliterno, pecorino, a kind of old sheep’s milk from Sardinia; Gorgonzola Dolce; classic sweet version (perfect for honey-sprinkled desserts); A soft fontina from Valle d’Aosta that is sweeter and more buttery than Swiss Gruyere; and Taleggio, a soft and creamy cheese typical of the regions of Lombardy, Piedmont, Veneto, and Liguria. It comes with a box of La Panzanella crackers and is also available for gifts as an assortment of three cheeses. Price $ 89
ROME (Reuters) – The Italian government on Monday asked one of the country’s leading emergency health care experts, who normally operate in war zones, to help resolve the growing coronavirus health crisis in the southern region of Calabria.
Gino Strada, who founded the NGO Emergency to help civilian war victims, has agreed to work alongside a new health commissioner on the far side of Italy, who is struggling to contain a wave of coronavirus infections, the government said.
A surgeon, Strada has set up hospitals in conflict zones around the world, including Sudan and Afghanistan. He did not immediately comment on Monday about a possible new role.
Health care in Calabria, one of Italy’s poorest regions, has been in sharp focus this month, with two health heads forced to quit sequentially over doubts over their ability to deal with the coronavirus crisis.
Saverio Cotticelli stepped down from the post on November 7 after admitting in a television interview that the region did not have a COVID-19 contingency plan. He claims it’s not his responsibility, only to find out that it is his.
With the plan already in progress, the government immediately appointed a new health care provider, Giuseppe Zuccatelli. But his appointment was immediately controversial when a video emerged of him scoffing at the idea that wearing a mask was helping to contain the spread of the coronavirus.
He was also filmed saying people can only catch the virus if they kiss “with the tongue” for 15 minutes.
“The (health) minister called me and didn’t need to explain anything. “He asked me to resign and I did,” Zuccatelli told reporters on Monday.
Political opponents have widely criticized the government’s handling of the situation, asking why the government did not realize earlier that the region did not produce contingency plans and why it did not carry out a more thorough check before appointing Zuccatelli.
“The government is incompetent and dangerous,” said far-right leader Matteo Salvini in a statement in Calabria last week.
The area is currently under partial lockdown and designated as a high-risk COVID-19 ‘red zone’.
Italian territories usually have control of their own healthcare services, but Rome took over the heavily indebted system in Calabria in 2010 amid allegations the local mafia, ‘Ndrangheta, had infiltrated it and extorted cash.
The government says the new head of health is Eugenio Gaudio, head of Roma’s Sapienza University, with Strada appointed as a special envoy to focus on the COVID-19 crisis.
Reporting by Crispian Balmer, Editing by Rosalba O’Brien
Italians bend over backwards when it comes to holidays, preparing special dishes and desserts that reflect old traditions, although what you’ll find on the menu and at home will vary from region to region. Even though Italy is out of reach for many travelers nowadays, you can still celebrate the holidays like Italians do. Here, three culinary experts, Enrica Monzani, Domenica Marchetti, and Francesca Montillo reveal what they will offer in their online cooking class to help bring some of the country’s festive offerings to your holiday table. (All three also offer food-centered tours in Italy, good to remember when travel returns to normal.)
For anyone thinking of visiting Liguria, home to Riviera magnets like Cinque Terre, Portofino and Rapallo, or wishing they could be there now, read Erica Monzani’s blog, Little Kitchen in Genoa, Is a must. This site, containing recipes and articles on the area’s artisanal cuisine, provides an interesting overview of local culinary traditions and also provides insider tips for dining in Liguria. Before the pandemic, Monzani held immersive cooking classes in his home kitchen; now he offers it on line. On 12 and 19 December, Monzani will host webinars on top of pandolce, Genoese Christmas sweetbreads (made withraisins, nuts and fennel) whose local origins date back to the 16th century, and a traditional anise biscotti called anicini. There are also plans for a tutorial on cappon maggro, the city’s rich seafood salad often served during the holidays.Private online classes will also be available. For more information: firstname.lastname@example.org
Monzani provides a link to holiday recipes from his own Christmas day manu on his blog, which includes Genoese maccheroni (natalini) in broth; a special salad from the town of Chiavari Riviera made with scorzonera, a root vegetable common in Liguria; and pandolce. “We tend to prepare the same menu,” said Monzani. “This makes the Christmas party a kind of rite. Several years we cook Genoese beef ravioli not maccheroni. For additional tips on giving a Ligurian touch to the holidays, see his article at Genoese Christmas traditions.
Domenica Marchetti, author of seven books cookbook about Italian cuisine (incl Italian Noble Vegetables and Italian Great Pasta), has added new course to her online cooking class and is devoted to preparing holiday sweets. Marchetti selected three sweets, each from a different region of Italy, with recipes using regional ingredients. All of them are personal favorites. “Bake the cake first that the main holiday activity in our house when I was growing up, ”he said.
Cookies to be displayed on class, scheduled for December 5, 10 and 12, includes ricciarelli, a delicious biscuit made with ground almonds, egg whites and orange zest. “This cake is from Siena and comes from the Renaissance,” said Marchetti, “To me, the aroma of this cake is as evocative as gingerbread to many other people.” Another sweet thing to master is Lady’s Kisses (which translates as “woman [or ladies’] kisses ”) from Piedmont. Marchetti describes it as “two buttons of a cake sandwiched together with a drop of bitter chocolate. They have a warm, warm taste and they practically melt in your mouth.” The third recipe for giuggiulena. “It’s not a cake, it’s a sweet made from sesame seeds, almonds, plus honey and orange peel, a kind of sesame halva,” says Marchetti. “This is a fine example of Arab-Middle Eastern influence in Sicilian cuisine and ingredients. Giuggiulena is decorated with sprinkles that give it a festive touch. “
Marchetti has also scheduled online classes in conjunction with the Italian Cultural Society on December 15th presented a three course menu. Lessons will cover dishes Marchetti prepares for the holidays, such as spaghettini conaguan di tonno (tuna sauce), and endive and orange salad. “My family makes spaghetti every Christmas Eve, as well as a salad to go with it,” he said. The lesson ends with a soft amaretti cake, a type of cake Marchetti makes for the holidays.
Apart from the December classes, you can find recipes for Italian holiday dishes on his blog, Domenica Cooks. Among others are panforte from Siena and Italy Rainbow cake. For the main course, there are recipes like scrippelle ‘mbusse (crepes in broth), “a very traditional Abruzzese winter dish that I like to serve as a first course at Christmas,” he said, and Mussel soup (boiled clams). “It’s not written as a holiday dish but I often serve it at Christmas.”
Francesca Montillo, author of two (most recently) Italian cookbooks, Pasta in Pinch, published in October) has two classes devoted to holiday offerings. One is seafood dinners – in Italy fish is often served on Christmas Eve, with the Feast of the Seven Fishes as a bountiful version of a tradition popular in Italian-American households. In Montillo class, Christmas Eve Seafood Dinner (December 12), you will learn how to prepare four types of fish, including shrimp, cod, and swordfish, along with tuna salad and anchovy paste. “Sicilians love anchovies and olives together and find many ways to enjoy this combination,” says Montillo of the salad recipe. “Swordfish is another favorite dish in Calabria and Sicily. Baccalà (cod) and potatoes are perhaps the most traditional dishes of all, and are part of Christmas dinners in the south. “
For him holiday cake class (December 19) Montillo features a pizzelle and hazelnut butter balls. “Pizzelle [from the Abruzzo] are everyone’s favorite and because many see the resemblance to snowflakes, they seem perfect for a winter dessert, especially at Christmas, “he said. Montillo chose hazelnut butter balls as another option because he says they reflect not only the Italian fondness for filbert, “but also one of the few cookies that are egg-free, so they make a great addition to the dessert table for anyone with an egg allergy. . “
More vacation ideas can be found on Montillo’s blog, Lazy Italian. She shows you how to dress up biscotti for the holidays with her recipe biscotti fruit cake, and provides hints for other tantalizing sweets like cherries Ricotta cakes and famous ones struffoli, that is, small balls of fried dough dipped in honey and topped with colored sprinkles.