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care of the food multiply the size of London

Se prima della partenza mi avessero detto che a Londra sarei riuscito a trovare la pasta di Valentino Felicetti, non ci avrei creduto. Si tratta infatti di pasta di qualità straordinaria, con ogni formato disponibile in cereali diversi (selezioni monograno) da agricoltura biologica e prodotto con lavorazioni tradizionali. Considerata la qualità dei prodotti che si trovano in grosse catene di supermercati such as Tesco and Marks and Spencer, found the selection of Monograno Felicetti in London seemed an unlikely event at least.

But today, as I walked up to Piccadilly direct Lock historic hat on St. James Street, I came across the impressive Fortnum and Mason, huge "food" that is planted there since 1707. The quotes are a must, because you can not define any food operation that sells food. Call this "food" would be risky, almost an understatement. Fortnum and Mason is a jewelry store, both for the quality and rarity of the products it sells and, of course, the price at which it sells them. It is therefore an English cousin Fouchon of French cuisine or the beautiful Milan Peck (from which I pass every time I'm in Milan), but these often than whimsy, audacity, and why not? in most of kitsch. As Fouchon, you can find all the possible mustards conceivable by the human mind, and not just the abused mustard mustard which is also available in dozens of different versions, such as by Peck, are available to very special variety of coffee and vegetables (nice I must say) at prices unaffordable, otherwise both Peck Fouchon that, if one wants can take home the giant ants covered in chocolate (!) or the Scorpion Vodka (imagine what comes from the name!), the gin inglesi introvabili ed i tè più disparati, per non parlare delle esoticissime preparazioni dei cacao. Io mi sono umilmente contenuto limitandomi alla pasta di Valentino Felicetti: troppo grande era lo stupore, il compiacimento ed il senso di domestica familiarità che queste scatole, allegoricamente, avevano generato. Non potevo non comprarle. Sebbene costino esattamente il doppio che in Italia.

Al di là dell'esagerato valore affettivo e simbolico che io concedo alla pasta, da questi incontri gastronomici sto traendo una visione inaspettata di Londra. Quando ero in partenza, la partenopea proprietaria della torrefazione del comune in cui vivevo, saputo che ero diretto a Londra, aveva esclamato «Sì fœrnut and Magna bbuon! ',' you're done eating well '. I must say that based on the horror stories you hear from those who have returned from these places, the shot of the lady seemed reasonable and convincing. And disheartening. In fact London is a place where junk is all too easy to raise, if one wants to eat them, but the immense variety of human beings that this city is inevitably someone who has a little 'attention to the food of the guarantor. Resulting in islands of refined quality (such as La Fromagerie ), although selling its products at prices certainly higher than average, offer meals and higher quality ingredients, often rare, definitely a sprawling concession that at least - and that's for sure - a London show even bigger than it looks.

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The sweet taste of things unsaid.

Of all the things I planned to write every day and ever since I started this blog I thought I would write, I was able to publish very little. The last month of silence, which separates me from my last post, it was certainly full of commitments and tasks. But this is certainly not enough to justify my inactivity, among many other reasons you can also include laziness.

I wanted to write about more varied nature of reasons that prompted me to start and the thought of them for this partenza non credo avrò rimpianti, ma soprattutto avrei voluto fissare nella memoria come sono stati gli attimi che mi separavano dalla partenza, come ho dovuto riempirli, cosa ha voluto dire scegliere ciò che si doveva lasciare e ciò che si doveva portare con sé. Avrei voluto fare un piccolo countdown funzionale dei giorni che hanno preceduto la partenza, descrivere la risoluta e rassegnata tensione che li ha attraversati tutti trasversalmente, quel desiderio di farsi avvolgere da un'inedia inerte per fingere che i giorni durino di più, desiderio misto alla bramosa curiosità di sbirciare tra ciò che ci aspetta, di poter gioire anticipatamente all'intuizione che le aspettative saranno soddisfatte. Verosimilmente, tutto ciò riaffiorerà man mano nelle pagine venture di questo blog, un po' alla volta, distrattamente, come note a margine di ben altri pensieri. Lasciare che queste sensazioni si sparpaglino su discorsi collaterali è comunque un modo di salvarle, ma forse avrebbe avuto più valore affastellarle assieme in un unico percorso coerente. E soprattutto istantaneo, prodotto in stretta sincronia con le esperienze che descriveva.

Fatto sta che alla fine, in silenzio, sono partito. Ho salutato le persone che hanno voluto salutarmi, ho infilato in valigia ciò che di indispensabile potessi e dovessi portare con me e sono partito. E dopo qualche peripezia, sono arrivato a Londra.

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A fleeting observation about the school in Italy

Il TG1 economy, weekly, relies on a lawyer / economist with the task of producing five short reports on socio-economic matters, this week was the turn of Oscar Giannino, journalist quirky and perhaps too opinionated, but with a sharp sense of observation (and well aware of this).

edition today, Giannino has proposed a short but incisive observation about the way you have in Italy to design the school. Subject to the annual lamentations of teachers who want their contract past indefinite, laments that precede the opening of each school year, Giannino pointed out that in Italy the quality of schools (including universities) are measured primarily on the basis that they provide employment, ie the number of mouths they can feed. In other words, the job training, education and school education is secondary to the caring role that we believe it is for this institution. Here's the video:

So you have created a situation where the current corporatist at the school was great and they sluggishly subject detracted from, if not caused a collapse of the quality of teaching is characterized by a progressive weakening of both the teaching method and in content: attempts to not reject any student, to lighten the programs so that everyone can follow, each with its time and without requiring little effort to transform the student to be educated customer. It is precisely this sort of commodification of the school which is manifested in the doubly desperate effort to meet the students (rather than train them, which would require them too hard) and the desire to transform schools into charities, whose job is to lighten various rankings .

speech there, partially to the university. However there is no need too much effort to recognize that the problems in the academic environment is far more divided as to the universities would be a blatant wickedness reduce qualitative measures (whatever they are) to numbers on employment, thus leaving other indices of vital importance . Certainly, however, a softening of the type that so widespread mercificatorio covers schools also exists between academic institutions. In this connection reference to a post that Professor Giorgio Israel published on his blog interesting.

would be more desirable for those who tear their hair out before the mileage listings of temporary workers to realize that compared to the European average, as noted Giannino, Italian schools employ all too personal and therefore, instead of shouting to the disaster, contributed with everything in their power to the restoration of educational institutions in their entirety, in order to improve teaching and in their social role, indexes, these really high-quality schools.