Giorgio Perlasca: An Italian Hero for Hungary

Giorgio Perlasca was one of Europe’s great unsung heroes.  He saved thousands of Jews from the Nazi gas chambers through his bravery, cunning, charm, and persistence.  And he risked his own life at every turn in this story.

Perlasca’s early life gives no clue as to his future role.  In fact, it suggests that he might have taken quite the opposite path.  Born in Como in 1910, as a teen in Padua he became enamored by Gabriele D’Annunzio, whose ideas and beliefs influenced fascism and Benito Mussolini.  He volunteered to fight in one of Mussolini’s wars of conquest in 1935 and, then, as a fascist volunteer, to fight for Franco in the Spanish Civil War.

But when he returned to Italy, Perlasca became quite disillusioned with Mussolini.  He detested Italy’s alignment with Nazi Germany and abhorred the Italian race laws against the Jews.  At the outbreak of World War II, he managed to avoid military service by working as a livestock agent procuring meat and supplies for the Italian army.  He travelled widely in Eastern Europe, first in Zagreb and Belgrade, where he saw massacres of Jews, Serbs, and other minorities.

Then in 1942 he was sent to Budapest. As a tall, handsome man, he used his charm and negotiating skills to make good business deals for the Italians.  And he enjoyed the theatre and restaurant life of the city, often in the company of his Jewish friends.  But things changed in 1943 with the fall of Mussolini.  Perlasca was imprisoned as an enemy alien near the Austrian border.  Three months later he escaped, returned to Budapest, and immediately went to the Spanish embassy for protection.  As a former pro-Franco soldier, he was given Spanish citizenship, a passport, and a new name—Jorge.  Outside the embassy he noticed thousands of people milling around.  He was told they were Jews pleading for “letters of protection,” which Spain and other neutral governments issued to protect Jews from deportation to the gas chambers.  The Spanish embassy couldn’t keep up with the requests, so Perlasca volunteered to help. He made key contacts with Nazi officials—bribing, blackmailing, and charming them into helping him, or at least not interfering with his activities.

Then in 1944 with the Russians approaching Budapest, the Spanish consulate fled to Switzerland leaving behind empty offices, but also the embassy seal.  Perlasca brazenly convinced Hungarian authorities that he was the new Spanish ambassador.  Then he set to work not only stamping letters of protection with the embassy seal, but also housing the Jews in eight rented apartment blocks where he flew the Spanish flag.  The bluff worked.  But he had to patrol the houses day and night to make sure that bands of Hungarian Nazis did not break in and murder the protected people.

Daily executions on the banks of the Danube meant that only a quarter of Hungary’s 800,000 Jews survived the war. At the end of 1944, the Ministry of the Interior decided to move all Jews from the Consular apartments to the ghetto and then set fire to it. Perlasca rushed to the Minister to beg him to stop.  When humanitarian arguments fell on deaf ears, he switched to threats.  He warned that if the Spanish government was not assured that the Jews under its protection would not be harmed, all Hungarians in Spain would be imprisoned and their property confiscated.  He even added that the Brazilian and Uruguayan governments would do the same.  The Minister’s plans were abandoned.

Perlasca had many other close calls.  Once when he was removing twin adolescents from a train bound for Auschwitz, an SS officer pointed a pistol at him.  The heroic Swedish diplomat Raoul Wallenberg, who was standing nearby, shouted that he could not treat a Spanish diplomat like that.  Then a more senior SS official arrived and asked what was happening. He told the young officer to do nothing more because “sooner or later we’ll get the children anyway.”  This officer was the notorious Adolf Eichmann.

When Soviet troops entered Budapest in January 1945, the Jews were finally able to leave the apartments. The Russians forced Perlasca to work as a street cleaner.  Soon thereafter, he was able to go to Istanbul and then back to Italy.  Despite his negotiating skills, few people back home believed his story, including his wife.  So he simply stopped talking about it and faded into obscurity…that is, until a group of Hungarian Jewish women recalled the nightmare of wartime Budapest at a family gathering in Berlin in 1986.  “Do you remember that Spanish consul?”

Vad Vashem Museum in Jerusalem

They eventually found him in Padua, and the recognitions began.  Perlasca had saved the lives of at least 5,500 Jews, more than four times the number that the heralded Oskar Schindler saved.  Perlasca was awarded medals and decorations from Italian, Spanish, Hungarian, American, and Israeli governments for his courage and actions. A bust of him stands proudly in Budapest.  But Perlasca downplayed his heroism to the end (he died in 1992) claiming that he had done nothing more than tell a lot of lies.

 

Posted in Abitudini, Comunità ebrea, English, Foto, Italia, La Gente, Politica, Storia, Veneto | 4 Comments

“La torta nel cielo”

Un idioma in inglese, “pie in the sky / torta nel cielo” si riferisce ad una situazione piacevole da immaginare ma che è irraggiungibile o poco pratica.  È anche lo slogan per una campagna di marketing di JetBlue, una compagnia aerea con sede a New York.  Potrebbe essere un idioma adatto alla campagna.

La compagnia aerea ha collaborato con un ristorante iconico di New York, Patsy’s Pizzeria, per far volare le pizze dal JFK al LAX.  Per tre giorni a maggio nel 2018, il corriere ha offerto a 350 persone al giorno a Los Angeles l’opportunità di ricevere una pizza al formaggio da 16” per $12 o una pizza al salame piccante per $15 dall’istituto di East Harlem.  JetBlue ha coperto tasse, costi di consegna e mance.

Patsy’s servì pizze cotte a carbone da quando gli immigrati italiani Pasquale “Patsy” Lancieri e la moglie Carmela aprirono la pizzeria nel 1933.  (Vedete il post, La storia della pizza in America, del primo settembre 2016.)  Patsy’s è nella Pizza Hall of Fame.  JetBlue ha realizzato un video introduttivo con Spike Lee accanto all’attuale proprietario a Patsy’s, Frank Brija, per educare gli spettatori alla corretta maniera di mangiare la pizza di New York: usare le mani al posto degli utensili, piegare la fetta a metà, e condividerla con un amico.

Ma perché far volare la pizza attraverso il paese quando la California del Sud ha ottime pizzerie—anche almeno una con la certificazione VPN (l’Associazione Verace Pizza Napoletana), che ha regole ben precise per la preparazione della pizza?  Molte pizzerie qui servono anche la pizza in stile di New York.  I tempi di consegna da New York a Los Angeles sono più di 6 ore, non 30 minuti.  Non potrebbe essere fresca e calda.  (JetBlue afferma di aver consultato un pizzaiolo speciale per garantire la freschezza e la sicurezza alimentare durante tutto il viaggio.)

Dato che Santa Barbara è fuori dall’area di consegna di “Pie in the Sky”, un giornalista locale ha effettuato l’ordine online e si è diretto a sud verso un albergo a Los Angeles per ricevere la sua pizza al formaggio.  Il tempo di consegna originale era dalle 19 alle 22 ore, che è stata successivamente aggiornata tra le 20 e le 21 ore.  Circa alle 21:10, è arrivata la pizza, ma una era al salame piccante e faceva freddo e la crosta era molliccia.  Mezz’ora più tardi è arrivata un  nuovo cartone di pizza, ed è emersa un’autentica e calda pizza al formaggio newyorkese: la salsa di pomodoro era leggera, il formaggio era ben rosolato in alcuni punti, e la crosta fatta a mano era croccante e gommosa, perfetta da piegare.

Si dice che il segreto alla pizza di New York sia l’acqua.  Mentre l’esperimento “Pie in the Sky” di JetBlue potrebbe essere un buon esempio di “la torta nel cielo”, le persone sui social media stanno offrendo idee di consegna di altri icone favorite di New York, tra cui la cheesecake.  In cima alla lista ci sono i bagel, il cui segreto è anche l’acqua.

 

 

 

 

 

 

 

Posted in Abitudini, California, Cucina italiana, Formaggio, Foto, Italiano, Italoamericani, New York, Santa Barbara | Leave a comment

“Pie in the Sky”

An English language idiom, “pie in the sky” refers to a situation that is pleasant to imagine but that is unattainable or impractical.  It is also the slogan for a marketing campaign of the New York-based airline JetBlue. The idiom may be quite apt for the campaign.

The airline teamed up with an iconic New York restaurant, Patsy’s Pizzeria, to fly its pizzas from JFK to LAX.  For several days in May 2018, the carrier offered 350 people a day in Los Angeles the opportunity to get a 16” cheese pizza for $12 or a pepperoni pizza for $15 from the East Harlem institution.  The airline covered taxes, delivery fees, and tips.

Patsy’s Pizzeria has been serving coal-fired pizzas since Italian immigrants Pasquale “Patsy” Lancieri and wife Carmella opened the pizzeria in 1933.  (See the post, The Story of Pizza in America,from September 1, 2016.)  Patsy’s is in the Pizza Hall of Fame.  JetBlue made an introductory video, starring Spike Lee alongside current Patsy owner Frank Brija, to educate viewers on the proper etiquette of consuming New York pizza: use hands instead of utensils, fold the slice in half, and share with a friend.

But why fly pizza cross-country when Southern California has excellent pizzerias, including many that serve New York “style” pizza?  After all, delivery time is more like 6 hours, not 30 minutes.  It couldn’t possibly be fresh and hot.  (JetBlue says it consulted a specially trained pizza chef to ensure freshness and food safety throughout the trip.)

Since Santa Barbara is outside the delivery area for “Pie in the Sky”, a local journalist placed his order online and headed south to a hotel in LA to receive his cheese pizza. The original delivery window was 7 to 10 pm, which was later updated to between 8 and 9 pm.  About 9:10 pm, the pizza arrived– but it was a pepperoni—and it was cold—and the crust was soggy.  A half hour later, a new pizza box arrived, and an authentic, hot, New York cheese pizza emerged— the tomato sauce was light, the cheese was nicely browned in places, and the hand-tossed crust was both crispy and chewy, perfect for folding.They say that the key to New York pizza is the water.  While Jet Blue’s “Pie in the Sky” experiment might be a good example of “pie in the sky,” people on social media are offering delivery ideas for other iconic New York favorites, including cheesecake.  At the top of the list is bagels, whose secret I am told is also in the water.

 

 

 

Posted in Abitudini, California, Cucina italiana, English, Formaggio, Foto, Italoamericani, New York, Santa Barbara | 1 Comment