#Tu vuo fa il napoletano tv#

Along with him in the kitchen, Massimiliano Esposito, president of the Italian Chef Federation in Beijing. Dino De Laurentiis had taken Gigi with him to California 38 years ago. Also present Italy’s General Consul in Los Angeles Antonio Verde, who comes from Naples, the director of the Italian Trade Agency, Florindo Blandolino and the director of the Italian Institute of Culture in LA, Valeria Rumori.Īn exquisite dinner was prepared by Gigi Ferraioli, home chef for the De Laurentiis family. More were present: Diana Alvarez, producer of Ocean Eight, Dina Morrone and her husband Stephen Rivkin, famous for his editing work on Avatar and Pirates of the Caribbean, members of the Academy Gary Shapiro and Jane Goren, actress Laura Bilgeri, pianist Oksana Kolesnikova, who often accompanied Andrea Bocelli in concert, Patricia Riggen, director or La Misma Luna and Miracles from Heaven, actor and director Eugenio Derbez and producers Richard Kahn and Ben Carver. Many the celebrities who got caught “hands-in-the-dough,” supervised by expert “pizzaioli:” from John Savage to Blanca Blanco, from Sofia Milos to Francesca Inaudi, from Dawn Lynn Burger – protagonist of Queen Sugar – to Richard and Francesca Harrison. The gathering was created to rise awareness in Hollywood about the Neapolitan pizza making art’s UNESCO candidature. This changed after World War II, when Allied troops stationed in Italy came to enjoy pizza along with other Italian foods.Paolo Surace, Sofia Milios, Marco Leone. Pizza was mainly eaten in the country of Italy and by emigrants from there. The word pizza was first documented in AD 997 in Gaeta and successively in different parts of Central and Southern Italy.

Modern pizza developed in Naples, when tomato was added to the focaccia in the late 18th century. The precursor of pizza was probably the focaccia, a flat bread known to the Romans as panis focacius, to which toppings were then added. The history of pizza begins in antiquity, when various ancient cultures produced flatbreads with toppings. My dad would use this expression when he was trying to be discreet around us kids) (You want to hear how naive I am? I always this expression was vulgar but I didn’t realize that it meant go to hell. Go relieve yourself in the town of clowns I used to watch their eyes to see if anything really did come out of them! When I was little I took this expression literally when the grownups would say this to each other in raised voices. My Nonno (grandfather) on my mom’s side, an Ischitano, would say this all the time when I was being a bratty kid. Sort of like the way we use “What’s new?” This is a typical greeting in Monte di Procida. Give 2 chances and then I blow up and not give athird chance! Good once, twice, the third time good you are an idiot! Who has a tongue can find their way to Sardegna!īuono buono, la terza volta buono si fesso! This is so funny, i remember many times my nonna using this! Una cape squatrate che devo fare rotundo!Ī square head that needs to be made round

#Tu vuo fa il napoletano tv#

Even Americans can’t get enough of Neapolitan music! Recently a 1950’s Napolitano song “Tu vuò fà l’americano” turned techno and has been heard on TV commercials and even featured in Time magazine’s Top 10 Talented web videos. Even though it also has a long and prestigious literary tradition, it’s famous for its music. Napolitano was the official language of the kingdom of Naples in the 1400s. Due mostly to the heavy use of the Neapolitan dialect in popular Italian song, it is the best known dialect aside from the standard language. Unlike regional accents in the US or Canada, Napolitano is not a variant of Italian but rather is its own language. Napolitano is based on Latin but is also mixed with the languages of the early inhabitants of Naples: Greek, Norman, French and Spanish. My grand-parents are from southern Italy and traveling to their “home” I was introduced to great food and the lovely Neapolitan language.