Category: History

The Redentore returns

July 20, 2010 2 Comments

This past weekend we reached the summer’s festive culmination, the Feast of the Redeemer. But this year the routine was slightly different: No boat, no fireworks. Sounds like heresy, I know. It is heresy. I might as well just call it a club cookout and forget all the historical/traditional frippery.

Things have changed because now we’re in a different rowing club, and in a different place altogether in our minds and spirits. And while we could certainly take a boat and load it up with the usual bovoleti, watermelon, sarde in saor, pasta e fagioli, and all the other traditional noshes to get you from sundown to the fireworks, we just don’t feel like it.

One main reason we — and several other old Venetians I asked at random — don’t feel like going in a boat anymore is because of all the other boats. It’s one thing to be crushed amid swarming hordes of people ashore, it’s quite another to find yourself in the dark with thousands of large motorboats operated by people who are drunk and who don’t know how to drive. Obviously, this was not a problem when Lino and his cohort were growing up. It’s pretty hard to hurt anybody with a wooden rowing boat, at least not to the degree a big boat powered by 90 or 140 or more horses.

In fact — not to cast a pall over what I intend to be a jaunty little post — two young women who were aboard a motorboat zooming back to Chioggia after the fireworks have not yet made it home. Because the boat ran into a piling at high speed — just about every motorboat leaving Venice was going from fast to pretty fast to crazy fast — and one woman hit her head against the other woman’s head. The first woman lingered about a day, and is now in heaven. The other woman, who had snagged a ride home with them just on an impulse, is in the hospital recovering from various fractures. As for the driver/owner/ friends who were aboard, I don’t know what state they’re in, but two of the boys/men/whatever have fled. I tell you this only to indicate that I am not inventing notions about how dangerous it is out there. What surprises me is that disaster struck so few. Not much comfort to the families of all involved.

My first look at the morning's harvest made me wonder if there were any mussels actually to be found in the middle of this wreckage.

So Friday morning (Saturday night being the high point), Lino and I went to the club to help clean the mussels. A vast feast — probably more Rabelaisian than Lucullan — was planned, and our contribution was to do some of the prep work. Little did I know what ten tons of extremely wild mussels will do to your hands.

The set-up is simple. Take mussel or clump from the big tub; remove the material covering it; throw mussel into medium-size bucket, and the nameless material into the small bucket. — The set-up is simple. Take a mussel or clump of same from the big tub; remove the material covering it; throw the mussel into medium-size bucket, and the nameless material into the small bucket.

Forget how they look, in their just-scraped-off-the-pilings dishabille. They’re ghastly, I agree. Even I gave some serious thought to striking mussels off my must-eat list for, like, forever. But the ones we took home, all clean and shiny, were absolutely delectable. So you know, don’t judge a mussel by its encrustations.

But as you see, real mussels emerge from the rugby scrum in the big tum. These look almost edible. Rinsed and stirred around with a big wooden stick, they come out looking just like something you can't wait to eat. — But as you see, real mussels emerge from the rugby scrum in the big tub. These look almost edible. Rinsed and stirred around with a big wooden stick, they come out looking just like something you can't wait to eat.

After spending hours pulling and scraping off plant and all sorts of other matter, not to mention rending them from each other one by one, my hands felt as if I’d been pulling nettles. Three days later, a few fingers were still a little red and swollen. Now I understand why one of the men put on rubber gloves. I live, I learn.

A certain number of men got to cooking. There were great things to eat but there was also fifty times more than anyone could ever consume. Fried shrimp and deep-fried fresh zucchini and sarde in saor, the aforementioned mussels, grilled pork ribs and sausage and lamb chops and fresh tomatoes out of the garden in the back, and — I begin to lose the thread here — there was also something I’d never even heard of, much less tasted: deep-fried sage leaves. You can have your fried zucchini blossoms, I’m going to take the sage any chance I get.

The blackboard at the club says, and I translate: (L) "Menu: What there is." (R) On the occasion of the Redentore, Saturday we close at 12:00."

The table is set, the vases of basil are in place, ready (they say) to repel mosquitoes, and the view over the canal of San Marco toward the Lido cannot be surpassed.

After that the sheer quantity began to press down on my brain — I know I ate many more things, but I can’t remember what. At a certain point one of the wives pulled out a homemade frozen dessert called zuccotto. The recipe I looked up here makes it sound elegant, but what we ate were pieces that seemed to have been hacked off the Ur-zuccotto with a dull cleaver. And of course there was watermelon, which is utterly non-negotiable. You can skip a whole batch of things, but yes, there will be watermelon.

Crossing the votive bridge from the Zattere to the Giudecca, to the very feet of the church of the Most Holy Redeemer, always touches me.

We watched the fireworks from afar, enjoying the highest ones and intuiting the lower ones by the shimmering glow through the treetops. It was more comfortable than sitting in a boat right under them, but much less exciting. I don’t see the point in fireworks if the’re not going to be exciting. You might as well watch them on TV, or through the wrong end of a telescope, and wear earmuffs.

After the fireworks – or as they put it, “pyrotechnic display” — the countless motorboats began to stream homeward. The paper estimated that some 110,000 people came to party, but didn’t hazard a guess as to how many boats. There were so many they were tying up to public lighting stanchions, not at all a good idea.

We all sat there, sticky with watermelon juice, watching the migration. It was like the wildebeest at high speed, with big roaring mechanical voices, each with a little red light gleaming from its left flank.

Next day: The races. Now they were exciting. Lots of wind, lots of tension, lots of — unfortunately — waves. Something is going to have to be done, the racers can hardly row anymore. But that’s a subject for another day.

For those who are interested in a few more statistics, the spectacle (fireworks, etc.) cost about 100,000 euros. Doesn’t sound like much, I know — actually, I had the impression that the show was shorter than some other years.

The poppieri, or stern rowers, gather with the judge to draw lots for their positions on the starting line. They may look relaxed, but there are men whose hands are visibly shaking when they reach into the bag for their number.

Three of the nine gondolas begin to warm up, and head for the starting line.

The men and the boat can take it, but the wind and waves were something to contend with.

It was hard going for the pupparinos too.

The "cavata," or blast out of the starting gate (so to speak) can make a huge difference. Here, the "Vignottini" on the white gondola have shot to the front. In the last minute of the race, pink pulled past them.

The phenomenal Franco Dei Rossi, known as "Strigheta," finished fourth in the 34th year he's rowed this race. You cannot tell me that that is the arm of a 56-year-old man. And yet, it is. — The phenomenal Franco Dei Rossi, known as "Strigheta," finished fourth (he takes home a blue pennant) in the 34th year he's rowed this race. You cannot tell me that that is the arm of a 56-year-old man. And yet, it is.

Boatworld, Events, History, Tourism, Venetian-ness, Water

Racing through Murano

July 8, 2010 2 Comments

Murano is just ten minutes from Venice, but it's a whole other world. And not just because of all the glass, either.

If you’ve ever been to Murano, one of the world’s great glass-making centers, you will know that it’s impossible to race through it. You will be exhausted, but not because you’ve been going so fast; au contraire, you will have been plodding along at the pace of those debilitated galley slaves in Ben-Hur, going in and out of so many shops you’ll think they’ve been breeding in dark corners when you’re not looking. The five islands that make up Murano, of which you will probably only visit two, cover barely one square mile, and the Yellow Pages list 61 shops. I think there must be more.

Anyway, you will not have been racing. Unless it’s the first Sunday in July, in which you can come to Murano to watch other people race, and believe me, they’re going to be more tired in less time than you and your whole family after an entire day.

A glimpse of the leaders last year, heading from out in the lagoon into the Grand Canal of Murano and the home stretch.

The regata of Murano is really three regatas, each involving solo rowers, which calls not only for stamina but for skill. The races are for young men on pupparinos, women on pupparinos, and grown men on gondolas. It’s always hot, and there is always wind, and sometimes, like a few years ago, there can be sudden thunderstorms with pouring rain. But the race must go on.

Only about ten more minutes to go, and unless something extraordinary happens, at this point the positions aren't likely to change much. But they don't slack off, all the same.

The city of Venice organizes nine regatas a year, plus the Regata Storica. Each race is designed for a particular type of boat and number of rowers, and each is held in a different part of the lagoon, which means that the conditions and course present their own particular quirks. These changing venues also means that some are easier to watch from the shore than others, and the one at Murano is especially exciting not only because you can see both the start and the finish, but because there are good vantage-points along the fondamentas, and even a big cast-iron bridge from which to get a spectacular view of the finish.

The women on pupparinos are about 60 seconds from the finish line and it looks like the pink boat may still have a chance to overtake the white (2009).

Regatas (a Venetian word, by the way), have been an important feature of Venetian festivities since the Venetians crawled out of the primordial ooze; sometimes they were part of a religious celebration, or part of the myriad spectacles staged for the amusement of visiting potentates, but they were one-time events.

Luisella Schiavon -- from Murano, as it happens -- has a clear shot at first place at this point. She won last year, and this year, too. Being tall, as well as talented, makes a difference.

But in 1869, the regata at Murano was established as a regular annual event and not for any prince or pope but to entertain — yes — tourists. And whether or not tourists can look up for a few minutes from the heaps of glass necklaces and picture frames and flower vases, this race is arguably the most important occasion for a Venetian racer to show what he, or she, has really got. I can tell you that the man who wins the gondola race is universally regarded as having won something akin to Wimbledon, or maybe the Ironman Triathlon, or the Tour de France. Maybe all of them.

Here’s what it takes to win: Strength, stamina, skill, luck, and extreme and ruthless cunning. It also helps if you’re tall. It’s a physics thing; short rowers have a hard time keeping up with taller ones, though sometimes a short person has pulled it off, especially if he or she (I’m thinking of a she) is lavishly gifted with the aforementioned luck and cunning. Or just cunning.

My two most vivid memories of this race are from one of the earliest ones I ever attended, and the one from last Sunday. Both, oddly, involve a certain racer named Roberto Busetto.

Roberto Busetto last Sunday, crossing the finish line in third place just ahead of the yellow gondola. Victory is sweet, at least until you black out.

Mr. Busetto is strong — he looks like Mr. Clean, and he has biceps that make you think of whole prosciuttos. He is also experienced, and very determined (I’m not sure that he’s made it up to “ruthless”), but if anything ever upsets him during the race — even if it may not have prevented him from finishing really well — he can be counted on to show up for his prize yelling about it. In fact, there will always be something that’s wrong, and he goes all Raging Bull at the judges, at some fellow racer, at some onlooker, at anyone or anything that might have created even the tinest problem for him. Or who looks like they don’t care. It’s never easy to understand, in the midst of his tirade, what actually went wrong. But you know he’s mad.

Okay, Mr. Clean, let's just check those vital signs again.

The first time I saw Busetto at full throttle, he had barely crossed the finish line when he started ranting. It had something to do with what he claimed was some sneaky, illegal thing that another racer, Franco Dei Rossi, had inflicted on him, thereby preventing him from finishing better.

The confusion of boats immediately following the race doesn't usually include the ambulance. Last year it was just the usual suspects.

But it wasn’t his tantrum that stunned me, though I didn’t know at that point that tantrums are his normal means of expression, the way some people can’t help starting every sentence with “Well” or “You know.” It was the fact that under this deluge of outrage, Dei Rossi was sobbing as he mounted the judges’ stand to be awarded his prize. A grown man, one of the greatest (in my view) racers of his generation, son of one of the greatest racers in history, was standing there weeping uncontrollably. It was so astonishing and distressing that I know I didn’t imagine it, and I’m not exaggerating, either. I’m glad I didn’t have a camera with me, I wouldn’t be able to bear looking at the pictures. It really left a mark on me.

So we come to last Sunday. It’s Busetto again. He has been racing for at least 20 years, maybe more, but he had only a very brief peak, and that was quite some while ago. In fact, I’d have to stop and do some research to determine when was the last time he won a pennant. I think the Beatles may still have been together. (Just kidding; it was in 2000.)

But this year, he finished third. Which means he won the green pennant, which means that after a ten-year drought he had managed to pull himself back into the ranks of the demi-gods. Pennants are awarded to the first four finishers, and they really matter to the racers, almost as much as the cash prize.

This is what normal collapsing looks like -- here, Sebastiano Della Toffola has just finished his first race with the big guys. Franco Dei Rossi, a certified, gold-plated Big Guy, looks on with something that looks like comprehension.

Finishing third is pretty great, but about two seconds after crossing the finish line, he collapsed. First he sort of let himself fall down backwards on the stern of the boat, which isn’t so strange except that it’s usually the younger men who want to show how completely wrung out they are. It’s like when they throw their oar in the water (rage, joy, some other intense emotion — looks very dramatic, till you realize how dumb it is).

An excellent example of what incredible-victory collapsing looks like. Last year, like this year, first place went to Igor Vignotto. On the orange gondola both years. You may laugh, but this is how superstitions are born. — An excellent example of what incredible-victory collapsing looks like. Last year, like this year, first place went to Igor Vignotto. On the orange gondola both times. You may laugh, but this is how superstitions are born.

But then my friend Anzhelika said, “He’s too white.” Then I noticed that his boat had drifted slaunchwise across the canal, blocking the arrival of the last gondolas. Then there was some commotion, then the sound of the water ambulance arriving at full speed.

Much pouring of cool water on his head, much checking of his blood pressure. He tore himself away long enough to come pick up his pennant, annoyed (of course), though not yelling, because everybody was fussing over him. He likes attention, but nobody with arms like prosciuttos wants it to be because he fell apart.

But some things in life are bigger than prosciuttos, and rowing under the searing sun for 40 minutes at full blast if you’re not in astronaut-type physical condition is asking for it. “It” being an ambulance and a blood-pressure cuff, and lots of people suddenly looking at you like you’re some kind of invalid.

You know it’s serious when Roberto Busetto isn’t yelling.

Franco Dei Rossi in a more typical post-race moment: Smiling because he's won another pennant. In this case, a blue one for fourth place. Not at all bad in a field of nine, for a man who's drifting up on 50 years old. — Franco Dei Rossi (2009) in a more typical post-race moment: Smiling because he's won another pennant. In this case, a blue one for fourth place. Not at all bad in a field of nine, for a man who's drifting up on 60 years old.

This year's first and second-place finishers. Igor Vignotto on the left (red pennant) and Rudi Vignotto (white pennant). They were adversaries, but only sort of; not only are they cousins, but they have rowed together for years. — This year's first and second-place finishers. Igor Vignotto on the left (red pennant) and Rudi Vignotto (white pennant). They were adversaries, but only sort of; not only are they cousins, but they have rowed together their entire lives.

The fourth-place pennant, clutched by a sweat-soaked Ivo Redolfi Tezzat. This is an especially nice design, with the rooster, the emblem of Murano, in the upper corner. If you've won this, though, you really don't care whether it's a rooster or an Andean condor. — The fourth-place pennant, clutched by a sweat-soaked Ivo Redolfi Tezzat. This is an especially nice design, with the rooster, the emblem of Murano, in the upper corner. If you've won this, though, you really don't care if it's a rooster or a wall-eyed vireo.

Then we all followed the scent of the scorching sausage and ribs to the local festa. This little girl out with her grandmother has the most astonishing pre-Raphaelite face. I just can't stand the thought of her walking around with a cell phone and tattoos. Must be getting old. — Then we all followed the scent of the scorching sausage and ribs to the local festa. This little girl out with her grandmother has the most astonishing pre-Raphaelite face. I just can't stand the thought of her growing up and walking around with a cell phone and tattoos and mutilated hair. Must be getting old.

Interested in the races? The ribs? The music? The thunderstorm about to break the sky into a billion sharp wet pieces? Not really. That's what these parties are really all about. The food and music are just ruses. — Interested in the races? The ribs? The music? The thunderstorm about to shatter the sky into a billion sharp wet pieces? Not really. Here is an excellent demonstration of what these parties are for. The food and music are just ruses.

Food, History, Nature, Venetian-ness

Saint Peter’s mom, bless her heart

July 1, 2010 1 Comment

The period around St. Peter’s feast day (June 29) is notable for two things beside the annual bacchanale at the church, as described in my last post.

The littlest ones are St. Peter's pears. They'll only be around for a brief time and that's why I like them, even if they have almost no flavor at all. — The littlest ones are St. Peter's pears. They'll only be around for a short time and that's why I like them, even if they have almost no flavor at all.

The two notable things are: “St. Peter’s pears,” which I haven’t been able to identify in any other way (maybe they’re here so briefly that Linneaus was never quick enough to nab them with a name), and thunderstorms. Everyone expects thunderstorms in this period (we’re still waiting, oddly enough, though this year the weather has been very strange; last week it snowed in the mountains. Maybe St. Peter is trying something new with water).

St. Peter's fish (John Dory) by TK MacGillivray — St. Peter's fish (John Dory) by William MacGillivray.

For the record, there is also a fish, not necessarily associated with the feast day, which is commonly called “St. Peter’s fish” (Zeus faber), known in English as “John Dory,” who wasn’t a saint as far as I can discover. This fish has a particularly gobsmacked expression which doesn’t resemble any saint I could ever respect, but maybe everybody in the Dory family has that look, not to mention the underbite.

June weather coming in: Roll out the barrel.

Back to the storms. Around here, the ones that crash down around us in this period have long since been associated with the Big Fisherman; well-meaning adults reassure their little people that the scary thunder is nothing more than the sound of St. Peter cleaning the wine barrels.

But there is one folk-tale, recounted by Espedita Grandesso in her exceptional book on Venetian expressions (Prima de parlar, tasi, Edizioni Helvetia) that puts the blame squarely on his mother. As told in Venetian it has an irresistible back-porch-stringing-beans atmosphere, as if the speaker were talking about a fractious family known to everybody in the neighborhood. I’ll do what I can to render it here.

ST. PETER’S MOTHER

Well, St. Peter’s mother was so nasty and so nasty that when she died, even though her son was such a honking big deal as a saint, he had to send her to hell.

When she got to hell, she got up to so many shenanigans, busting everybody’s fishing lines [polite euphemism for “balls”] and complaining and whining and calling her son at all hours of the day and night, that the saint went to Jesus Christ to tell him He had to let his mom into heaven.

“Can’t,” said Jesus, “she’s just too bad.”

Saint Peter wasn’t very happy because, when you get down to it, she was his mother, and the Lord was so sorry to see this that he told him, “Well, you know, Pete, if, maybe, she were to have done at least one good deed…”

Peter was quiet for a while, because his mother, as far as good deeds were concerned, had never done one in her entire life. Then he remembered that, one time, his mother gave an onion to a little old man who was begging.

“Okay,” said the Lord, to make a long story short, “take this onion that’s got a few little roots still on it, and, if you can manage it, pull her up here with this onion.”

T-shirt design for the festa of San Piero in 2008. No onion, no roots, no mom. He looks so happy.

Peter went to the mouth of hell and said to her, “Mom, grab onto the roots of this onion and I’ll pull you up here.”

“Onion roots? You nitwit! How do you think they’re going to support me?”

“Don’t worry about that, just grab on.”

The old lady, grumbling, grabbed onto the roots of the onion and she started to rise off the ground, but she didn’t make it as far as the mouth of hell because a batch of other souls, who wanted to get out of hell too, grabbed onto her skirt and her ankles.

St. Peter’s mother started to go crazy, screaming “Get out of here, you disgusting damned souls, the onion’s for me, it’s mine, and my son is St. Peter!!!” [This is undoubtedly one of the best moments for the person who is telling this story to imitate the meanest, crankiest woman in the neighborhood.]

Onion roots do not inspire as much confidence as, say, a steel cable.

Seeing that the souls were still hanging on, she started to kick them to try to get rid of them.

At that point, the onion roots tore off, and St. Peter was left holding the onion while the old lady fell back down into the very center of the flames.

“What the heck have you done, mom?” St. Peter said. “All you had to do was have a tiny bit of charity and you’d have made it out and so would all those other souls. Now you’ve got to stay in hell forever.” [Pause for cheers from the kids who must all be imagining whichever of their relatives–obnoxious big sister? busybody aunt?–would most deserve this doom.]

BUT [the kids suddenly stop cheering], being that not even the Devil himself could stand to have this hellion among the damned souls, and also, well, it wasn’t exactly decent that the mother of St. Peter, he who carries the Keys to the Kingdom, would have to stay in hell, the old shrew got pulled out and stuck in a corner and given the task of washing the barrels of heaven before the season of new wine.

Wine barrels at the Robert Mondavi winery, Napa Valley, presumably not washed by St. Peter's mother. (Photograph: Sanjay Acharya).

Food, History, Venetian-ness

Sensing Venice: more summer taste treats

June 23, 2010 1 Comment

I don’t mean to pound this topic into the mud like a piling or anything, but I just thought I’d mention two more flavors that make Venice real to the old gustatory organs. By which I mean things I eat here that I haven’t really found (or taken seriously) elsewhere:

When the bovoleti are ready to eat, they look almost good. Gentlemen, start your toothpicks.

Snails, or bovoleti (boh-voh-EH-ti). Think escargots, with absolutely no pretensions — the polar opposite of pretensions. And absolutely no taste, either, which is why they are boiled, then thrown in a bowl with an overload of sliced fresh garlic and olive oil. Snails are merely an excuse to eat oil and garlic, in my view. It couldn’t possibly be for their nutritional value. Or their texture, either. (The garlic helps you get past that, too. Those old-time hungry people thought of everything.)

Bovoleti show up in late spring and are sold by fishmongers; odd, considering that your snail is a land creature, happier clinging to some plant stem in a field somewhere. They’re on sale until after the feast of the Redentore (third Sunday in July).

The thing to remember about snails is that they tend to wander off. Here at the Rialto fish market, their way is illuminated by reflections from the red awning outside.

Therefore your shrewd snail-seller will block their exit with a ring of salt. One does wonder how the little critters stay alive under water, since they don't have gills. Maybe they're all holding their breath. — Therefore your shrewd snail-seller will block their exit with a ring of salt. One does wonder how the little critters stay alive under water, since they don't have gills. Maybe they're all holding their breath and hoping for better days, like the rest of us.

The palazzo Contarini has a distinctive staircase which has long since been nicknamed "del bovolo" -- of the snail.

In fact, that festival is their moment of glory, if snails can be said to have one, because there they demonstrate their other sterling quality, as entertainment. Eating them gives you something to do while you’re waiting for the fireworks. Slippery little shell in one hand, toothpick in the other, the point is to snag and pull out the bit of whatever you’d call that material that used to be alive, and eat it. The waters of the Giudecca Canal can be speckled with these shells, tossed overboard by oily-fingered people who are beginning to run out of conversation.

The other special item would be fondi, or artichoke bottoms. Perhaps you didn’t realize that an artichoke has a bottom, but usually there is somebody near a fruit and vegetable stand who has been assigned a mountain of big tough artichokes and told to cut off all those leathery outer leaves and other useless bits (which is most of the artichoke) with a knife as sharp as a billhook, then carve a neat disk from what remains.

The artichoke puts up a struggle, but with the right knife and the will to prevail, you'll have something really good to eat. If you get bored with them like this, chop up a few and mix them with some pasta.

Simmer slowly in — you know what’s coming — oil and garlic, throw some minced parsley over them, and there you have your daily thistle.

Bit of useless information: You may discover that in Venice there are two words for artichoke used interchangeably: carciofo and articioco. Carciofo (kar-CHAWF-oh) is the standard word, but across northern Italy, from Friuli to Liguria, you’ll find variations on articioco (ar-tee-CHOKE-oh). Such as: articjoc, articioc, articioch, and articiocc. Both carciofo and articioco ultimately derive from Arabic; carciofo from kharshuf, and articioco probably from the Old Spanish alcachofa, which in turn came from Arabic.

Sometimes words are almost more delectable to me than the thing they represent. But I’ll stop here. Must. Go. Eat.

At this stage, the poppies and artichokes are more or less struggling for dominance. I suppose you could eat the poppies, but I'll stick with the spiky little purple flower I know. — At this stage, the poppies and artichokes on Sant' Erasmo are more or less struggling for dominance. I suppose you could eat the poppies, but I'll stick with the spiky little purple flower I know.