Castellian ceramic art, which became famous in the sixteenth century, appears to have extremely ancient origins. It was probably the Benedictine monks, before the Valle Siciliana feudatories, who first introduced glazed ceramics around the 12th century.
However, the present center of Castelli has only developed as a town, and thus economically, since the fifteenth century. The early production of “engobed and engraved” ceramic and the archeological digs carried out in the drains of the old kilns confirm the growth of an industrial-type system, which was already widespread in the first half of the 15th century.
The engobing technique, which consisted of a coating of ceramic bisque using an earthy liquid dough, which was then colored and “graffito” (engraved), was soon followed by the majolica production. It differed from the first in that a rich glaze was applied to the bisque, thus appealing more to wealthy clients. Right from the start, the production methods, which combined economy and quality with innovative techniques, made Castelli one of the most renowned and esteemed centers of the Renaissance.
The use of engobing, for example, under the enamel, meant the majolica was much whiter, and consequently, less enamel was needed. The particular technique of the “breathing” oven, recently studied by researchers at the C.N.R. (National Research Council), led to a marked reduction in the use of wood because the fumes given off were used again in the combustion process. The genial but straightforward solution of painting only the outward-face of pharmacy pots or others used for the show while leaving the backs quickly but effectively decorated halved the time it took to produce them.
Finally, the plentiful supply of wood, clay, and water necessary to mill the stanniferous powder for the enamel was all characteristic of the economy of a place which, today, would seem too far from the markets, cut off from present means of communication and incredibly isolated amongst the mountains. Nevertheless, already at the beginning of the 16th century, Castelli had overcome its phase of imitating Umbrian products and was creating its own iconographic and morphological collection directed at high-level buyers in a European market.
A few items from Abruzzo
La Cucina: The Regional Cooking of Italy
Fifty years ago, a group of Italian scholars gathered to discuss a problem: how to preserve traditional Italian cooking. They formed the Italian Academy of Cuisine to document classic recipes from every region. The academy’s more than seven thousand associates spread out to villages everywhere, interviewing grandmothers and farmers at their stoves, transcribing their recipes—many of which had never been documented before. This is the culmination of that research, an astounding feat—2,000 recipes that represent the patrimony of Italian country cooking. Each recipe is labeled with its region of origin, and it’s not just the ingredients but also the techniques that change with the geography. Sprinkled throughout are historical recipes that provide fascinating views into the folk culture of the past. There are no fancy flourishes here, and no shortcuts; this is true salt-of-the-earth cooking. The book is an excellent everyday source for easily achievable recipes, with such simple dishes as White Bean and Escarole Soup, Polenta with Tomato Sauce, and Chicken with Lemon and Capers. For ease of use there are four different indexes. La Cucina is an essential reference for every cook’s library.
Grazing In Abruzzo
Bruce Franchini (Director), Lidia Bastianich (Actor)
Lidia loves the region of Abruzzo! She describes the people there as welcoming, giving and jovial, and the hearty food of the region has left her with such fond memories. In the Abruzzese kitchens, Farro, a kind of wheat berry, is cooked as a whole grain and is manufactured in many shapes-both by small artisanal pasta makers and larger pasta companies. She makes this pasta with arugula and ricotta. Following her main course of Lamb with Olives, she creates the deliciously fun Scrippelle-which look like fettuccine-and tosses them in a hot caramel, citrus and apricot sauce for dessert.
Abruzzo. History and art guide
by Latini M. L. (Author)
Although it is a bit too synthetic, to the detriment of the overall readability of the text, the work provides an exhaustive description of the artistic heritage of Abruzzo, inserting points for observation not always recognized. Recommended.
Abruzzo 1st Edition
by Michael Kenna
Abruzzo, located in southern Italy, is known as the green region of Europe because of the system of parks and nature reserves covering more than one-third of its territory. In Abruzzo, Michael Kenna found a cultural identity that elsewhere, for the most part, has been lost to globalization and instant communication. Kenna photographed medieval ruins, ancient villages and a countryside rich in traditional cultivation. As curator Vincenzo de Pompeis writes in the book s introduction, 'Abruzzo's heritage, together with its impressive natural scenery, brings to mind romantic connotations that have historically attracted many international landscape artists, particularly in the 19th century. Michael Kenna fits perfectly into this rich historical vein of celebrated landscape artists who have worked in Abruzzo. Kenna's work often evokes the influences of Romanticism. In his photographs of historic rural landscapes, for example, there is an air of melancholy, which accompanies memories from the past. His images of ruins stir up feelings of passing time, of the constantly evolving ties between history and nature.' This gorgeous new monograph by renowned landscape photographer Michael Kenna is published to coincide with a major museum exhibition in Loreto Aprutino, Italy. Richly printed in duotone on matt art paper, and presented in an olive-green cloth slipcase with black debossed text on one side and a tipped-in image on the other, Abruzzo presents 65 images from the series, published here for the first time.
Michelin Map Italy: Abruzzo, Molise 361 (Maps/Local (Michelin))
Michelin created its first travel guide over 100 years ago to promote road travel and inspire driving confidence. Today, Michelin Travel & Lifestyle offers travelers an extensive range of travel guides, maps and online travel resources. These products deliver the same Michelin promise of quality and consistency consumers expect from one of the world's most trusted brands.
Publisher of travel guides, maps and atlases, Michelin Travel & Lifestyle offers a complete travel portfolio. Where to go, how to get there, where to eat & stay, and what to see & do ... all in one collection with extensive international & domestic coverage, especially for Europe. Our series includes Michelin (Red) Guides, Green Guides, Must Sees and Michelin maps and atlases.
Canti Della Terra D'Abruzzo
Buy MP3: all 51 at the same time, or each one individually.
Italian Folk Songs from Abruzzo 1927-1930
LA COPPIA SCIASCIA (Artist)
CD and MP3 reissue of the freat italian folk duo. Comes with rich notes and photos of the couple as well. Pasquale and Clara Sciascia immigrated to the U. S. from the Abruzzo region of Italy, settling in Philadelphia, Pennsylvania. From 1927 to 1933 they recorded 44 songs fro the Victor, Columbia and Brunswick record companies. The Sciascias were the first to record a number of Italian and Abruzzese folk songs, 14 of which are reissued here for the first time in 90 years. The songs feature wonderful duet singing and exquisite string band accompaniment. Also included are notes on the couple and their music, photos, and the transcribed and translated lyrics. Includes 20 page booklet.