Fannuloni and Chocolate

Jann Huizenga

December 3, 2009

For a year my showers were icy, my radiators cold. The new Renzo Piano stovetop just sat there, shiny and useless. I’d filed a dichiarazine and oodles of other papers, had a friend fake signatures and make phone calls when I wasn’t in town, shelled out €450 in utility fees at the post office, lost hours in grouchy mobs hoping for face time with a bureaucrat. I fawned, flirted, cajoled, and sobbed. After each trauma I self-medicated with chocolate.

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Then one fine day in October, Enelgas—like God Almighty—said Let There Be Gas.

The experience soured me on bureaucrats, known here as fannuloni, slackers.

But I could no longer put off a visit to the dreaded water office, l’ufficio idrico. It was time to fess up that I hadn’t paid a centesimo for water since buying the house in 2007, nor even reported a change of ownership.

I take a number, A30, and wait. The slip of paper in my fist bears no relation to what’s flashing on the wall monitor, F6.

Non funziona,” says a farmer in from the countryside. The crowd swells. We take matters into our own hands and politely number off.

Finally seated at the sportello, I’m shooed away. You must, says the woman, purchase a marca di bollo at the tabacchaio, then proceed to the post office to pay another fee. Which I do. Back at the water office, my bureaucrat pulls out a form from a cracked blue folder and writes the date. “Friday the 13th!” she says. “A lucky day!”  (Just goes to show how topsy-turvy things are here.) The clock above her head is running ninety minutes fast.

I hand over my passport, my codice fiscale, and my water meter reading. Clickety-clack goes her keyboard.

“Our computer does not accept your name.”

Perché?

“There is no key for J.” She fusses and gripes and stares at the screen. “And no key for H.”

She calls over the boss. After much ado, he locates the problematic letters. The printer whirrs, spitting papers onto the floor.

The name is spelled wrong; the date of birth incorrect. Corrections are made; the printer whirrs again. More signatures required.

“Are things the same in America as here?” my bureaucrat asks.

“Well, there’s less paperwork there.”

This produces a sudden outburst. “O, siamo maestri della bureaucrazia!” We are the maestros of bureaucracy.

An understatement, seems to me. I slink out of the office across Piazza San Giovanni to Caffè Italia, where I calm myself with a chocolate eclair and hot chocolate thick as pudding.

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Sicily’s Festa di San Martino

November 11, 2009

After gorging yesterday on focaccia con funghi and cannoli con crema—typical Sicilian fare—I swore I was going to diet today.

But when I swatted away the plastic bead curtain of my local bakery this morning looking for a small roll, a magnificent mound of deep-fried, sugar-dipped fritelle greeted me.

It’s November 11, San Martin’s Day, the baker patiently explained, and we always eat fritelle on this day. I asked her to put one in my bag.

“With raisins or chocolate?” she asked.

In the name of research, I got both. Here they are precariously perched on the railing of my balcony, against the backdrop of Ragusa Ibla’s San Giorgio cathedral.

Cathedral of San Giorgio, Ragusa Ibla, Sicily

I wish you could hear how wildly the bells are clanging in the bright blue air as I bite into these pillow-soft fritelle. They are like glorified warm donut holes, perfumed with fennel.

On November 11, San Martino, new wine is considered ready to drink for the first time. The new wine should be enjoyed, or so said my smiley baker, with typical Ragusan dishes—ricotta-filled ravioli as a first course, pork chops as a second. And fritelle for dessert. But never mind, I made them my main course and washed them down with an old wine.

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Persimmons & Pears

October 26, 2009

It’s persimmon season in Sicily. The hawkers are plying town with truckloads of ripe persimmons—fruit of the gods, according to the Greeks, and guaranteed, according to my hawker, to put a blush on your cheeks, thicken your hair, double your energia.

The roving vendor parks his truck smack dab in front of my portone and starts shrieking “Cachi!” (pronounced like khaki, but with the accent on the last syllable in Sicilian). Housewives rush out in their slippers.

Persimmons have scared me ever since my husband and I each yanked a pretty yellow fruit off a Montenegrin tree a quarter century ago and greedily bit into the under-ripe flesh. One never forgets that nasty cotton-mouth taste.

But I’m learning. I bought these four persimmons yesterday. The two in the foreground are not yet ripe, the vendor warned. Non mangiare adesso!

persimmons

They need to turn from a yellowish/pumpkin-y color to a reddish/tomato-y hue, (like the two in the background), and they should develop a black spot or two to indicate they’re ready to eat, or so said my Sicilian expert.

I’ve just eaten the persimmon with the black spot on it, and it was so incredibly sweet and soft I practically drank it down. Liquid fruit. The opposite of cottony.

pears

Pears from Bronte—a town on the flanks of Mt. Etna and famous for its pistachios—are also in season. They’re tiny and soft and sweet and I eat three at a time.

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