山間部でのオリーブの栽培は楽ではなさそうです。 For the olive oil trees to produce this kind of quantity/ they need a great deal of care,/ especially as 58% of the total area of 1,176,000 hectares devoted to them is on hilly slopes./ One of…

With the exception of Piedmont and Lombardy,/ where the climate and soil are unsuitable,/ all of the other 18 Italian regions grow olive trees/ and these produce millions of tonnes of olives,/ which in turn go towards making about 824,00 t…

カルルッチオの料理本のP.216からの抜粋です。今回テクストの最終センテンスの構造が見えると、胸がスッとします。 Olio d'Olive/Olive Oil: This miraculous product is made by mincing and pressing the pulp of the Olive, itself the fruit of an amazi…

今回は、ちょっと小休止。休みついでに、＜文法＞のコーナーで取り上げたやなどの記号についての私の話に耳を傾けてください。 お気付きの通り、テクストはフレーズ･リーディングで読み進めています。フレーズ･リーディングは文意をとる上で大変有効な手段で…

20回に分けて、カルルッチオのハーブの項を読んできましたが、今日で最後です。 Timo/Thyme: This very popular perennial herb grows wild all over the Mediterranean region./ In italy/ it is almost easier to find it growing wild on most hills than…

Salvia/Sage: Along with basil, oregano, rosemary and parsley,/ sage is one of the most popular herbs in Italian cooking/ and is used in every region./ It is a perennial plant with evergreen oval leaves that are velvety to the touch./ The g…

Rosmarino/Rosemary: This evergreen herb growns in all the coastal regions of Italy/ and most families with a garden or balcony/ grow a small bush for their own use./ The aromatic rosemary needels, with an underside of velvety grey, are car…

There are two different types of parsley, both of which are used a great deal in every Italian kitchen,/ but especially those on the coast/ because of the herb's affinity with fish./ The tightly curled type of parsley is usually used as a …

It goes particularly well with aubergines, especially the preserved variety, and with tomatoes as part of the famous *Pizzaiola Sauce./ It is also added to breads and biscuits, sprinkled over pizzas, and used to flavour olives./ However, c…

Origano/Oregano or Wild Marjoram: This small-leaved, long-stemmed herb grows up to 70 cm (2½ feet) high and produces bunches of bushy pinkish flowers when mature./ This typical Mediterranean plant can be found growing wild on hillsides,/ a…

As well as sweets and drinks, mint is also used in salads (especially of fish), with tripe, or with fried courgette and artichokes, as in carciofi alla giudea./ Today, mint is as much loved by modern Romans as it was the acients, who stuff…

Oils extracted from mint are used in the making of sweets, syrups, sugar candies and chewing gum./ Mint syrup added to ice makes a particularly refreshing granita./ It is also infused in water or milk to make refreshing drinks./ My mother …

The other commonly used variety is the small-leafed mint called mentuccia (M. romana) which is often confused with nepitella (Calamintha nepeta), a slightly less popular small-leafed mint, the wild version of which is known as nepetella./ …

Menta, Mentuccia, Nepitella, Nepetella/Mint: Italians use three of the many varieties of mint available/ and further confusion arises from the fact that the same name has been given to two types of mint grown in different regions./ The mos…

Maggiorana/Marjoram: A close relative of oregano,/ marjoram is enjoyed in most Italian regions for its minty fragrant aroma,/ but is especially popular in Liguria where it grows freely in the hills./ It is used to savour the famous stuffed…