Huffpost weekend: between Italian outings, comics and cream-based maritozzi

Two new guides, just published, bring back the desire to discover Italian cities. Two places in particular, of which you probably have the feeling that you already know everything, especially if you live there. Yet that may not be the case. Rome and Milan still have a lot to tell.

Lorenzo Bises in “Milan Mon Amour. 25 itineraries in the city of hidden beauties” (Vallardi) suggests for example a perfect tour for spring, that of the magnolias: you start from Porta Romana (via Orti with the Liberty signs of the shops), pass the Darsena, continue to piazza Nicolò Tommaseo (and the garden dedicated to Renata Tebaldi, among the most loved sopranos of all time) and passing through the Duomo, via Senato, via Marcona (the sidewalk on the left is a small Notting Hill) you reach corso di Porta Vittoria. There are also the wisteria tours (worth mentioning are those of the Politecnico di Milano, of the Maggiolina and in piazzale Baiamonti where there is the old toll booth), the architectural and tram tours (on the 1, the famous 1928 historic car).

Fabrizio Politi tells “Rome. Inside the smartphone, on foot and almost free” (Fabbri Editori). There is Trastevere, with er fontanone (the Fontana dell’Acqua Paola) and Michelangelo’s house (near Porta San Pancrazio), but also Piazza di San Cosimato with the local market (to see the mural with the Simpsons in transteverine version but also Sora Lella in superman version). Then the symbols to look for: ‘na loaf on the wall at the corner with Vicolo del Campanile and nearby also the Passetto di Borgo. Al Celio, the park of Villa Celimontana and the Clivio di Scauro, a small street where you can find some examples of houses from the imperial age.

There is obviously much more, even in terms of flavors: just scroll down to the bottom to have proof. In the meantime, tips scattered throughout the weekend.


What to read

Tectonics by Sofia Assirelli and Cristina Portolano (Feltrinelli Comics). Maria is a teenager who in the evening measures her chest with the ruler: she is waiting for her turning point in her life, the one that will finally make her visible to others. That is, she anxiously awaits the arrival of the boobs. She asks her grandmother to pray for this, to intercede with Our Lady for her. The miracle occurs but is accompanied by an earthquake. And for a teenager who by definition feels at the center of the world, the two can only be connected. It is a graphic novel that takes us back in time, to the light thoughts of the kids, to the carefree summers, which however always seemed to be fundamental moments in our life, capable of upsetting it every time.

Speaking of graphic novels, in Naples, the Comicon has just elected the best comic of the year. If you want to get closer to the genre, you can start from the basics together with Tito Faraci, on Feltrinelli Education with “Short course in the history of Italian comics”.


What to watch

WeCrashed (Apple TV). Jared Leto and Anne Hathaway tell the story of WeWork founder Adam Neumann and his wife Rebekah. From the beginnings, from the first crazy ideas (from baby clothes with knee pads) to the brilliant intuition. It is the story of the rise and fall of an entrepreneurial giant worth $ 47 billion that lost 40 billion dollars within a year. The real story has already been a podcast, now it’s an eight-part TV series.

WeWork’s mission was not just to provide affordable office space, but to build a generation of workers who wanted to “raise the consciousness of the world.” A concept created by Rebekah, the company’s chief branding officer and her husband’s “strategic thinking partner”.

What to write down

In Milan. After two years Do the right thing! back to Fieramilanocity, until Sunday (1 May). Culture, art, kind ideas for the future: more than 450 events for all ages.

In Bologna. Palazzo Albergati hosts until 4 September, for the first time in Italy, the extraordinary Julián Castilla Collection with the exhibition PHOTOS! Alfred Stieglizt, Man Ray, Henri Cartier-Bresson, Vivian Meier, Robert Capa, André Kertèsz, Alberto Korda and Robert Doisneau, as well as Spanish photographers such as Carlos Saura, Ramón Masats, Oriol Maspons, Isabel Muñoz, Cristina García Rodero or Chema Madoz and many others are the undisputed protagonists, with their memorable shots that have now entered the collective imagination as a still image of the last century, of an unmissable journey through the history of photography. A combination of over 70 works by great Spanish and international masters, which make the Bolognese exhibition unique in the world. Considered one of the most important private collections in Europe, belonging to Julián Castilla, a well-known Spanish art collector, it covers more than a century of photographic art, from the birth of modern photography at the beginning of the 20th century to the present one of the 21st century.

In Rome. The Night of Ideas. Designed by the French Ministry of Foreign Affairs to encourage the circulation of ideas between countries and cultures. On May 3, from 18.30 to midnight at Palazzo Farnese, researchers, intellectuals, politicians, artists, journalists, Italian, French and international cultural leaders, will talk in presence. The program: 6 dialogues to reflect on Europe’s response to war and the political-economic, but also social and cultural challenges that the current crisis brings with it.

What to cook


“The taste of Rome. New tastes and forgotten recipes of an ancient city” by Katie Parla and Kristina Gill has just been published by Guido Tommasi Editore. It is a guide and at the same time a declaration of love of the authors to the city made through taste: from the classics (gricia, coda alla vaccinara) to more elaborate dishes or which wink at a way of eating a little more healthy and light. There is the story of the best known ingredients (from bacon to pecorino) and there are also proposals for an aperitif or a digestive.
Here we are on the sweet, very typical: Maritozzi with cream. And who resists?

For the yeast: 125 ml of hot milk (between 40C and 46C), 1 and 1⁄4 tablespoons of powdered brewer’s yeast to hydrate, 150 g of medium or strong flour, 1 tablespoon of sugar
For the dough: 100 g of butter at room temperature, 100 g of sugar, 1⁄8 teaspoon of sea salt, 4 large eggs at room temperature, 375 g of medium or strong flour plus more for dusting
To brush: 1 large egg, 1 tablespoon of whole milk
For the filling: 500 ml of whipping cream, 1 tablespoon of sugar

To prepare the leavening, in a medium bowl beat the milk with the yeast, then stir in the flour and sugar. Cover the dough with plastic wrap and let it rest for about 20 minutes, until it has taken on a soft consistency.
For the dough, whisk the butter, sugar, salt and eggs in a mixer with the leaf whisk at low speed.
Replace the leaf whisk with the dough hook. Add the leavening and work the mixture for a few turns, then add half the flour. Knead for about 5 minutes until the mixture is smooth, then add the remaining flour and work again at low speed for another two minutes to get a smooth dough. If necessary, return the dough that sticks to the sides of the bowl to the center.

Let the dough rest in the bowl for 10 minutes, then run the mixer again and work it at low speed for another 10 minutes to roll out the gluten mesh. Meanwhile, line two pans with the edge with parchment paper.
Turn the dough over on a lightly floured pastry board and make 12 equal portions (about 80 g each). With one hand, roll each portion on the pastry board to create a ball with a smooth surface, then, using both hands, roll the ball to give it an elongated shape about 10 cm in length, more swollen in the center and tapered at the ends.
Place the husks on the pan about 3.5 cm from each other, cover them with plastic wrap and a cloth and let them rise in a warm place (between 20oC and 26oC) for about 2 hours until doubled in volume.
Preheat the oven to 180 ° C.

Prepare the liquid to brush: in a bowl, beat the egg with the milk and brush the Maritozzi with this mixture just before putting them in the oven.
Bake the Maritozzi in the oven for 12 to 15 minutes, until they have taken on an intense golden color. Remove from the oven and allow to cool for 5 minutes in the pan before transferring them to a wire rack.
When the husbands have cooled down, prepare the filling: whip the cream and sugar until stiff peaks.
Cut each Maritozzo in half lengthwise, being careful not to go all the way, then fill them with equal doses of whipped cream and serve immediately.


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About David Martin

David Martin is the lead editor for Spark Chronicles. David has been working as a freelance journalist.

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