This is canottaggio, a sport which motondoso has doomed to imminent extinction in Venice. A few clubs still have some rowers, but training is feasible almost exclusively in the winter. This image, taken in January last year, shows some rowers from the Querini rowing club making the most of the broad stretch of water by Sant’ Erasmo (here looking toward San Nicolo’ on the Lido), an area which in a few months will be a boiling maelstrom of waves. Between May and October, training will have to be done at dawn, if at all.
What I love are the glimpses of life I get when I’m walking around the city with Lino. Lino’s life, mostly, which by this point extends and entwines itself with what seems like virtually everyone and -thing we encounter. I’m convinced that I could point at anybody (or thing) at random, anywhere in the city, and it would bring some reminiscence to the fore.
Sometimes the reminiscences arrive under their own steam.
The other morning we were walking from San Giovanni e Paolo (please note: No matter what the guidebooks insist on claiming, primarily because most of them repeat what they’ve read in other guidebooks — fancy way of saying “copy” — NOBODY says “Zanipolo.” I have seen it written as the name of a transport company, but as for saying it? Never. They might have done so 50 or 100 years ago, but even if the Venetian language is still thriving, it too is metamorphosing, and certain words and phrases are as remote as “Forsooth.” People here go to the Maldives and Thailand on vacation and have all the satellite TV in the world. And it’s hard to maintain quaint old-fashioned modes of speech, no matter how much certain foreigners wish you would, when your kids watch “The Simpsons” and MTV). Anybody who wants Venetians to be saying “Zanipolo” almost certainly wants Americans to say “Goldarn it” and Mexicans to say “Caramba.” Except that specimens of the latter two might possibly still be found in a grotto somewhere. If you find a Venetian who has just said “Zanipolo,” I want you to bring him or her to our house and I’ll fix him or her dinner and take pictures of him or her and send them to the Gazzettino.
So as I say, we were walking from there toward the Strada Nova, wending through the mid-morning traffic. A man overtook us.
“Ciao Lino,” he said as he passed, without stopping.
“Oh, ciao!”
And he was gone.
“That man used to be a national rowing champion,” Lino said. By “rowing” he was referring to canottaggio, or what is also called here “English-style rowing.” This is a sport with a glorious history of Venetian athletes but which now barely survives, due to the inexorable increase of motondoso, by eating tree bark and licking dew-dripping leaves. So to speak. So a national champion from Venice is not to be taken lightly.
“His son also rowed,” Lino continued.
“One day they (the Italian Olympic committee) contacted his son and invited him to join the national Olympic team. No tests, no trials, no eliminations. Just like that. He was that good.
“And his son said, ‘Nah. Not interested.’ Nobody could make him care. So he didn’t go.”
Early late-afternoon is a magical moment in the winter, especially on Sant’ Erasmo. When we got there some people had already started their bonfires — smoke was going up all over the island.
Last Saturday night, while you were doing whatever you do, we were on Sant’ Erasmo participating in a wild pagan ritual. It’s known as panevin (pahn-eh-VEEN)or, more simply, brusar la vecia (broo-zahr ya VEH-cha — burn the old woman).
I’ve experienced it many times from a downwind distance, inhaling the smoke of many faraway bonfires, but three days ago was the first time I ever participated. The Finotello family, whose market garden Sapori di Sant’ Erasmo has long since become our favorite produce store, told us they were going to be burning the old lady and sure, we could come too.
We always row over in a mascareta, partly because it’s a great motivation to go rowing, and also, not incidentally, the boat makes it easy to bring back our kilos of cauliflower or cabbage or tomatoes or eggplant or whatever’s good that day.
So around 4:00 we wandered across the span of lagoon between Castello and Sant’ Erasmo, threading our usual path along the flank of the Certosa and Vignole islands. The sun was going down, and it felt a little like we were sneaking out of the dorm after curfew, to be going out at the time we’re usually heading home.
I’ve written at other times about the history of this prehistoric practice, which is especially at home in the Northeast of Italy, so I’ll limit the scholarly details. It’s enough to remember that the effigy represents the old (year, primarily) and therefore must be extinguished as a propitious start to the new (year, of course); that it’s an excellent way to dispose of the year’s prunings, which would have to have been burned eventually anyway; and that it’s a great excuse to end the holiday season with a party that also can keep you warm.
Needless to say, people in Mestre complained about the smoke (I say “needless,” because nothing happens here without some wail of protest from somebody, including me). It wasn’t the fumes from Sant’ Erasmo that bothered them, but from various places close to the city. Unbreathable air! We had to stay shut in our houses with all the windows and doors sealed! Call the fire department, something’s burning!
I give a little slack to people with genuine pulmonary issues, or anyone who might have encountered smoke caused by burning rubber or plastic.
Otherwise, here’s my message to the good burghers of Mestre: Get over it.
Walking up the lane, we could admire the magnificence of the Finotellos’ pyramid of plant matter. Either they have more land, or they had more hands to work, but it was twice as big as any of the others in sight.The pyre is ready, a year’s-worth of clippings and rippings. No plastic! No tires to make more smoke, everybody knows it’s poison. Just honest old bits of botanical rubbish. The pieces of newspaper are going to be wrapped around a few long poles and moistened with diesel fuel, lit, and then stuck into the pile to get the blaze going. This is no job for a simple kitchen match.Luca, the youngest Finotello, is all set to brandish his torch. I wasn’t watching but I doubt very much that he was allowed to go anywhere with this stick on fire. Somebody’s bonfire is already ablaze in the distance.The old woman was looking pretty sprightly, at least from below. Is that a Miracle Bra she’s wearing? I hope not, because there’s no miracle in sight for her.The combustibles are ready, the people are ready, let’s just do it.Claudio and his son Luca are ready to party.It’s definitely getting to be time to light the fire.The people just a few steps along the road had already set their fire. Maybe they were just burning up the old branches and twigs and not bothering to make a party. Crazy, I know.Voila’! Let the bonfire begin. The boys imagined incinerating their most-hated soccer team. “Let’s burn Juventus” yelled a fan of Milan. Naturally the response was “Let’s burn Milan!” That went on for a while.It was at least a flagration, if not something more.The ancient lore relies on the direction in which the sparks blow as a prediction of the coming year’s prosperity, agriculturally speaking. If they fly west toward the mountains, “take your sack and go for chestnuts” (hard times); if they fly east toward the sea, “take your sack and go for wheat” (good times). Lino says that there isn’t really much magic about this. He explains that the wind follows the sun throughout the day; at dawn it blows from the east (here, the sea), and in the evening it blows from the west (the mountains). Any wind which contradicts the natural order of the correct direction would be a strange wind, an anomalous wind, one which (one might assume) would blow no good. But that’s true all year, Lino stated, not just at Epiphany. Sorry to spoil a good story. The interpretation of these sparks: Unclear. No definite sign from the old lady or anything. The Finotellos don’t depend on sparks anyway — they take an appropriately fatalistic attitude toward their world and the weather. After all, last year they got the tornado. Predicting that was definitely above the old lady’s pay grade.Let ‘er rip and let the sparks be damned.All this fire is a fabulous sight, as long as it’s the old year going up in flames and not your house.And there were the fundamental refreshments: “Pinza” (two different recipes), which is a sort of pound cake that wants to be a fruitcake, the hot spiced red wine known even here as vin brule’, and hot chocolate. Fire, food and wine — the only thing missing is the old lady, who by now is pretty much reduced to ash.A view of the fire as we walked back to the boat. Looking around, we counted nine other fires scattered across the dark landscape. The view from a helicopter must have looked like the Fourth of July in the middle of the lagoon.
But the blaze wasn’t the only beautiful experience that evening. We got a massive bonus with the row home in the dark. I suspected we would, because we often used to row at night. But years have passed since our last “notturna.”
The lagoon isn’t ever ugly, but it’s like Gloria Swanson — at some moments it’s more beautiful than at others. At noon on a summer Sunday you will not see it at its best.
At night, though, and especially in the winter, it is a place of deep, luminous glamour. The silence, the stillness of the water, the sense of space, the stars, the cold — all the components join to make something much greater than the whole.
I didn’t even try to make any photographs because I knew they would never show what was really there. The barely perceptible movement of the water’s silky surface responding to the oars, which I could sense in my hands and then, from the bottom of the boat, through my feet; the small sound of the oars themselves, slipping through the water and occasionally squeaking against the humid wood of the forcola; the frigid damp of the oar chilling my bare fingers. The coldness of the air that I could breathe all the way down to the bottom of my lungs. The bright white dot of Venus reflected in the water, which floated next to us all the way home on our port side, bobbing back up after every stroke. The misty beam of the lighthouse on Murano shining straight out to sea through the inlet at San Nicolo (4 flashes, 2 seconds pause) and the unexpected way that it appeared closer to us at one point, then five minutes later seemed to be miles away, even though the physical distance had barely changed.
A mere two miles (3.6 km) from the bonfire to our house felt like some pilgrimage suspended in time. In the dark, the lagoon seemed untethered from everything that wasn’t it. No longer was it the plodding, workaday lagoon, the watery equivalent of an enormous Wal-Mart parking lot forced to marry an interstate interchange, but something whole, completely itself, majestic, complex, lacking nothing, needing nothing.
We crossed the Canale delle Navi by the Arsenal and rowed down the rio di San Pietro. Boats, walls, houses, windows, but no people. It was only 7:00 PM and there wasn’t even the sound of a person. We turned into the rio di Sant’ Ana — deserted. Nobody on the fondamenta. Nobody on the bridge. Silence. It was eerie. Beautiful, I guess, but it was as if the lagoon had just let itself go and obliterated everybody but us.
But of course, it hadn’t. At the end of the canal we could hear the Saturday-evening-going-home cacophony. Men shouting, dogs barking, kids wailing.
It’s true, I have been AWOL. AWOL is an acronym for “moving slowly and holding still in the shade while trying to breathe.”
We are now experiencing the seventh hideous heatwave of the summer. I realize we are not unique in this, but I can only speak about what I know. Today it’s hotter in Torino than it is in Palermo.
Each wave has swept over us from the Sarahan wastes of northern Africa, and the only thing interesting about them has been the series of nicknames they’ve been given. I can’t remember them all, but there was “Ulysses” (not sure why), then “Charon” (that’s cheerful), and we even saw the “Colossus of the Deserts” come and go, leaving space for some appropriately catastrophic Roman emperors: Nero and Caligula. I’m sorry the naming committee changed course before giving a moment of glory to Pertinax or Hostilian, but probably they weren’t gory enough.
This is the beach on Sant’ Erasmo. Come early, stay late, walk right in, watch out for all the underwater anchor ropes. And anchors. You can tell that the people aren’t Venetian because every boat is positioned with its motor toward the beach. Motors generally need to be in the deeper water, especially where tides rise and fall, for reasons which seem clear enough to me. But the trippers from the mainland don’t worry about little things like that.
Moving on, at the moment we’re undergoing the torments of “Lucifer” — another week of temperatures over 100 degrees F. in wide swathes of the old Belpaese. In Venice we have occasionally gotten a bonus of 100 percent humidity. Everything is soggy. This is far beyond poor but honest little afa. Life was good back when a dog-day remained modestly canine, without changing into the Beast of Gevaudan.
On the subject of names, I’m not sure how to surpass the Great Deceiver, but I think we should branch out in finding a big name for the next heatwave — something more international-like. Perhaps “Vlad the Impaler” could work. “Leopold II of Belgium.” “Genghis Khan.”
Crops are devastated by the drought (did I mention the drought?). Not only is 80 per cent of cultivation destroyed in some areas of Italy, even the mussel crop has died off in the overheated waters of their little habitat. And there is the daily disaster of fires scorching endless acres of woodland. One hundred and ten fires just today, most of them ignited intentionally. Forget trips to the Alps: they’re melting too.
All this is not an attempt to seek sympathy, though of course I wouldn’t reject it. It’s just to say I have not forgotten the daily chronicle, but the contents of my cranial cavity have been kept functioning at the most elementary level only by emergency applications of espresso and gelato.
The best thing about this picture? I was in the water when I took it. Heaven.When you get tired of splashing and yelling, you can supervise the monstrous men who are sorting the mussels they’ve flensed off some nearby pilings.These women just felt like dancing. I heard no music, but obviously they did.
In my last communique, Easter was tapping on the windows asking to be let in.
Now it has passed, leaving the usual signs — peace, joy, and crumbs. I have the feeling that the crumbs are going to last the longest.
The dove traditionally represents the Holy Spirit. Its edible version contains candied peel but no raisins, for which I find no Biblical explanation, but it works just fine. Naturally it would be best if it were all crust.
There are crumbs of a colomba, the Easter dove, the traditional spring stand-in for the Christmas panettone, in the general form of a bird and covered with almonds and bits of pearl sugar. Crumbs of the hollow chocolate Easter egg strewn among shards of its busted hulk, crumbs of a small chocolate-covered cake in the form of a bunny, with a fragment of an ear. There is still a small bin of chocolate eggs, and another whole colomba in the form of a flower frosted in pink. But you know what? I’m sugared out.
The best thing I’ve eaten since last Sunday’s feast of roast lamb and assorted sugar-bombs was set on the table last night — bought, transported, and prepared by the indefatigable Lino.
First, we had seppie in their ink, which we’d bought just-caught from the fisherman that morning, and which had passed the afternoon simmering in their black essence. We sploshed around in it with chunks of polenta, the old-fashioned kind Lino likes to make in his mother’s copper cauldron — it requires 40 minutes of almost constant stirring. These two items alone would have satisfied most mortals.
Mr. Finotello senior working in the artichoke bed. Some of his plants have just begun to evince their very first flower, a "castraura." You did know that artichokes are flowers, yes?There it is, just one per plant.
But best of all, we had something I had always heard of but never tasted: castraure (kahs-tra-OOR-eh). These are tiny artichokes, in this case being of the violetto di Sant’ Erasmo breed, but they are more than that: They are the very first artichoke, cut from the plant in order to allow its fellow ‘chokes to prosper.
You’d be right in guessing that “castraura” has something to do with castration. Linguistically, it does. Physiologically, it makes no sense, but let us not dwell on the details.
My impression is that they have become something of a minor culinary myth, in the sense of being apotheosized to the point where to meet the demand (or to justify the price), there are more castraure offered in the Rialto Market than the last reported total number of pieces of the True Cross. For there to be that many castraure, even assuming most of them come from hothouses all over Italy and not simply from local fields, there could scarcely be enough land left to grow a bouquet of begonias.
This is a sight that trumpets "spring" more melodiously than even the currently rampant wisteria. Which may also be good to eat, but I prefer these.
Castraure are small, as you might expect, but so are its subsequent siblings, which are called botoli (BAW-toh-lee). As far as I can tell, there’s no way to tell them apart, just by looking at them. If you have the chance, then, go buy them from the farmer, like Lino did. He saw the little morsels cut from the plant just for him, so no debates about their provenance.
You can eat them grilled, or saute’d in garlic and oil, or raw, sliced paper-thin with oil and salt and vinegar. Or raw, whole. Just make sure there isn’t any wildlife running around among the leaves. Trivia alert: Technically, they’re not leaves, and they’re not petals, either. They’re bracts. It’s a word which won’t get you very far in the kitchen, but at least now you know.
Or you can eat them breaded and fried, which is what Lino did. I’m not a huge fan of frying, since there seem to be more than 8,000 ways to do it wrong and only one way to do it right. Also, frying seems to blunt or distort the flavor of the object fried. But there was no bluntage last night.
Our little castraure were tender enough to eat whole, stem included, and best of all, they were bitter. It’s a purposeful flavor, stronger and more complex than the everyday artichokes I already love. Certainly stronger than the later-blooming botoli. If you don’t like bitter flavors, whether simple or complex, you should abandon your dream of the castraure because they will not compromise or ingratiate themselves, not even for you.
I admire that in a plant.
A few castraure. There was a crowd of confused ants concealed in the blossoms, running around saying "So this is Venice? Gosh, we thought it would be more Gothic or something."
