Last man to speak his language

We want to close this 2017 with a thought for disappearing languages, through these six minutes of documentary by the New York Times.

For all of us who are working with languages, the thought of a disappearing language, together with the last persons who actually speak it, is particularly sad.

In these occasion you realise that there aren’t languages which are more important or less important, because every language forms, preserves and carries the ideas, the dreams, the cultural heritage of people.

That’s why our modest year-end appeal is for everyone out there, to study, to learn, to read, to speak, to write, many other languages.

Happy 2018 from Scuola Toscana !

Advertisements

Early morning, SMN Railway Station

IMG_0028

When I see these tall poles I’m halfway to my destination. Basicly in this part of my route I walk along the railway line that comes out the main Florence station of Santa Maria Novella. (Santa Maria Novella is a head station). Florence is not a cold city in winter, it tends rather to be humid, and foggy, but some mornings the sky can be very clear… and temperature around zero.

Going to work

Florence is not only its famous historical centre, its monuments, its tourists, but all in all is a small city – you just walk some minutes more and find yourself out of the most celebrated streets, and then what the Florentine call “periferia”. Periferia is where most of us – directors, staff, instructors – are living, and every working day we come from periferia to centro in various styles. Personally, I take the bus and then walk, quite a lot of walking. In the next posts, I will show some of the views of the city that I get during my walks, early in the morning.

This was about seven in the morning approaching the “viali” some ten minutes walk from the railway station of Firenze Santa Maria Novella. A flock of starlings, quite common now in the Italian cities, where they roost in the night to commute to the country during the day.  As you can imagine, nice as they look, there are some problems with their dejections, so that in some places the authorities put loudspeaker imitating hawk screeches, to scare them…

Christmas present

Every year many girls, boys, women and men come to visit us in Florence, to learn or to improve the language, to enjoy the beauty of our city, to make new friends; and we try to do our best to make them feel really welcome, to treat them with an unforgettable experience.

We should do the same – with even more respect, care, and warmth, for all of them who are coming not because they wish to, but because they are forced – by war, famine, violence: by the impossibility to lead a normal life.

Especially in a city which owes so much to foreign, travelling people.

unnamed

Therefore also this year we at Scuola Toscana support the United Nations High Commitee for Refugees (UNHCR) – to help them who are helping our brothers.

Regalo di Natale

Anche questo Natale a Scuola Toscana pensiamo di restituire qualcosa di quello che abbiamo ricevuto.

Ogni anno tante ragazze, ragazzi, donne e uomini si mettono in viaggio per venire da noi a Firenze, a imparare o perfezionare la lingua, a godere delle bellezze della nostra città, a fare nuove amicizie; e noi cerchiamo di fare del nostro meglio per accoglierli nel modo migliore, così che la loro sia un’esperienza indimenticabile.

Dovremmo accogliere ancora meglio, con più rispetto e con ancora più attenzione e calore, coloro che vengono perché sono costretti a farlo, dalla guerra, dalla fame, dalla impossibilità di vivere una vita normale.

unnamed (1)

Anche quest’anno collaboriamo con l’Alto Commissariato delle Nazioni Unite per i Rifugiati (UNHCR), per dare almeno un contributo a chi accoglie i nostri fratelli.

Patrimonio dell’Umanità

Art of Neapolitan ‘Pizzaiuolo’

Qui la spiegazione ufficiale del come e perché la pizza napoletana sia entrata a far parte del Patrimonio Culturale (Intangibile) dell’Umanità – buona lettura !

Inscribed in 2017 (12.COM) on the Representative List of the Intangible Cultural Heritage of Humanity

© Associazione Pizzaiuoli Napoletani, 2011

The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art. Every year, the Association of Neapolitan Pizzaiuoli organizes courses focused on the history, instruments and techniques of the art in order to continue to ensure its viability. Technical know-how is also guaranteed in Naples by specific academies, and apprentices can learn the art in their family homes. However, knowledge and skills are primarily transmitted in the ‘bottega’, where young apprentices observe masters at work, learning all the key phases and elements of the craft.

Firenze e i ristoranti vegetariani!

Un post amico veramente interessante per tutti i vegetariani, o semplicemente per chi non deve proprio mangiare carne tutti i giorni (meno carne si mangia, meglio sta tutto il nostro pianeta…)

la fiorentina schiacciata

ve

Premessa: non sono vegetariana nè, tantomeno, vegana.

Però penso che il consumo di carne e pesce debba essere sostenibile, ergo cerco di non mangiarne troppo e, magari, spendere qualcosa di più per non comprare la carne in batteria della grande distribuzione. Stop.

Poi c’è l’universo dei ristoranti vegetariani, la grande moda degli ultimi anni. Una giungla umana in cui si rivela sublime e spietata l’analisi del nostro prossimo.

Abbiamo il vegetariano fondamentalista: quello che deve convincere tutti della bontà delle sua scelta, che si veste solo di canapa e cotone, che quando sente biologico gli si illumina lo sguardo. Se poi sente biodinamico, ha un’erezione mentale!

C’è poi il vegetariano modaiolo: quello che ci va perchè è di tendenza, che ordina un piatto solo se ha ingredienti mai sentiti prima, vantandosi di conoscere la differenza fra un’alga kombu e quella nori. Per lui la parola biologico…

View original post 1,618 more words