Culture & Cuisine
Try learning some of these Italian proverbs and input them in your everyday conversation. Impress your friends!
Look for more to come........... I migliori auguri....Best wishes.
Italian Proverbs about Family, Life and Food: Timeless Life Anecdote's
Italian proverbs are short expressions of popular wisdom from Italy and other countries when Italian is spoken.
Vivi la tua vita al meglia. - Live your life to the fullest.
Meglio un uovo oggi che una gallina domani - Better an egg today than a hen tomorrow. (Similar to "A bird in the hand is worth two in the bush" - It's better to enjoy somethin small now than risk waiting for something bigger that may never come.)
Fare la scarpetta. - To mop up the sauce on your plate with bread.
Chi trova un amico, trova un tesoro.- He who finds a friend, finds a treasurer.
Noi non potremo avere perfetta vita senza amici. - We couldn't have a perfect life without friends.
Bi sogna mangiare per vivere e non vivere per mangiare. - One must eat to live and not live to eat.
Essere come il prezzemolo. -To be like parsley. (Someone who is everywhere, involved in everything, whether invited or not.)
La minestra riscaldta non è mai buona.- Reheated soup is never good. (getting back together with an ex is rarely a good idea.)
Tutto fa brodo. - Everything makes broth. (Every little bit helps, even if its ideal.)
Summer in Italy: A Season of Sun, Culture, and Celebration
Italy in the summer is a vibrant tapestry of sunshine, history, and celebration. From the rolling vineyards of Tuscany to the crystalline waters of the Amalfi Coast, the country offers something for every kind of traveler.
Weather and Atmosphere
Summer typically runs from June to August, with temperatures ranging from the mid-70s to high 90s Fahrenheit (24–37°C), depending on the region. Coastal areas and islands like Sicily and Sardinia are perfect for beachgoers, while cities like Rome, Florence, and Venice buzz with tourists soaking in the rich cultural heritage.
Festivals and Events
Italy comes alive with festivals in the summer. Florence’s Calcio Storico, Siena’s Palio horse race, and numerous music and food festivals across the country showcase Italian passion and tradition. Open-air concerts and film screenings turn historic piazzas into lively gathering places after sunset.
Cuisine
Summer cuisine is light and fresh. Think ripe tomatoes, sweet melons, and cool gelato. Seafood dishes are especially popular along the coast, often paired with chilled white wines or an Aperol Spritz at golden hour.
Travel Tips
While summer is stunning, it’s also peak tourist season. Book accommodations and museum tickets in advance, stay hydrated, and consider visiting early in the morning or late in the afternoon to avoid the midday heat and crowds.
The Essence of Italian Summer
Whether you’re cruising through Venice’s canals, hiking the Cinque Terre, or enjoying a slow afternoon under a shady olive tree, summer in Italy is a sensual feast—rich in beauty, flavor, and memory-making moments.
From ChatGPT
Cooking with Amici Students
Our Italian language classes made dinner from scratch! Fresh pasta primavera with spring vegetables, bruschetta, salad, and a fabulous dolci table. It was a prefect night of teamwork and friendship as our school year wound down.
Tagliatelle Primavera with Spring Vegetables
INGREDIENTS:
6 tbsp. olive oil
1 small vidalia or sweet onion, thinly sliced
1 clove minced garlic or 1 tsp. garlic powder
6 oz. button mushrooms, quartered
1 C. asparagus tips (blanched if you are using larger ones)
1 C. sliced baby carrots
1/2 C. frozen peas
1 small zucchini, quartered lengthwise & cut to 1" pieces
1 C. grape tomatoes, halved or 8 oz. can of plum tomatoes
1 lb. tagliatelle pasta (fettuccini or penne may be substituted)
1 C heavy cream
1/2 C. grated Parmesan cheese
salt & pepper to taste
2 tbsp. thinly chopped fresh basil
DIRECTIONS:
- Heat 5 tbsp. olive oil or vegetable oil in a 12"skillet over medium heat. Cook onion until lightly golden. Add garlic, baby carrots, mushrooms: cook until golden, about 3 minutes. Add asparagus, peas, and zucchini: cook 5 minutes. Add cherry tomatoes and cook another 5-10 minutes.
- While vegetables are cooking, fill a large pot with lightly salted water and bring to boil. Cook pasta until tender yet firm to the bite, about 8 minutes. Reserve 1 C. pasta water and drain well.
- Add drained pasta to the vegetables. Add cream, parmesan cheese, season with salt and pepper. Add a bit of pasta water if needed to achieve a creamy consistency. Add an additional tablespoon of olive oil and chopped basil. Toss well and serve while hot.
- Note - you can eliminate some vegetables, such as peas or zucchini, if desired.