Ivrea and Olivetti

In 2018, UNESCO conferred World Heritage status on Ivrea, a city in the foothills of the Alps in the Piedmont region.  Known as the “Industrial City of the 20th Century,” Ivrea is about an hour by train north of Turin.  It was the home of Olivetti, a manufacturer of typewriters, accounting machines and calculators.

What set Ivrea and Olivetti apart was the vision of Adriano Olivetti (1901-1960), son of the founder, who was well-educated, humanistic, and had a strong interest in city planning, design and architecture.  His prior experience in a factory—in particular, the sense of alienation and monotony from repeated action—led him to realize that it was important to free man from degrading drudgery.  He hired the best architects in the Modernist style to design the factories, housing, canteens, offices and study areas.  They were glorious, airy, light-filled spaces meant to give workers not only views of the mountains, but also a positive spirit and a sense of the future.

He also hired famous designers to work on his products; some of them, such as the 1949 Lettera 22 typewriter and the 1958 Elea 9003 mainframe computer, became icons of Italian design.  The portable Lettera 22 became the favorite of such American writers as Thomas Pynchon, Sylvia Plath, Gore Vidal and Cormac McCarthy.

Olivetti employees were treated well.  If they liked, they were housed in Olivetti-constructed homes and apartments. New mothers were granted 10 months of maternity leave, and children received free day care.  Employees were given the opportunity to take classes at on-site trade schools; the 30,000-volume library included new books and current magazines.  Lunchtime hours were filled with speeches and performances from visiting actors, musicians and poets.  The month of July was a holiday to allow workers in the surrounding countryside to tend to small farms.  And employees received substantial pensions upon retirement.

For a time, Ivrea was the most progressive and successful company town in the world representing a new form of corporate idealism.  In America, company towns like Pullman, Illinois arose as a result of low-wage workers lacking both rights and basic amenities like transportation.  The thinking at the time was that the more dependent an employee was on the company he worked for, the more control the company had.  Workers didn’t dare ask for sick leave or better health care; certainly, they didn’t go on strike.

While many company towns were paternalistic, Ivrea was different…at least for a time. Olivetti became a principal player in the 20th-century “miracle” when Italy climbed out of the depths of fascism and World War II to become the eighth largest economy in the world.  The Italian economy peaked in the ‘60s when Fiat’s production headquarters in Turin became one of the largest car factories in Europe.  Olivetti was likewise a symbol of the “miracle.”

But by 1970 things were changing.  Adriano had died and his brother Roberto, who took over the company, lacked the same vision.  The world was moving from typewriters to electronic devices, and Olivetti’s success stalled in the transition. Olivetti’s brilliant chief computer programmer died in a car accident; conspiracy theorists attributed it to American secret agents who did not want computing advances falling into the hands of a country that was perpetually on the verge of Communism.  Technology and economic changes were stunting the growth of both Italian and American manufacturing towns:  recurring recessions forced cost cutting across all industries, labor was outsourced to cheaper countries, and companies like Fiat and Olivetti began laying off workers.

At its peak, Olivetti had more than 73,000 workers worldwide; today it has around 400.  Ivrea has lost a quarter of its population.  Seeing it today you would have no idea that it was the former capital of industrial design.  A former factory has been converted to a gym.  Only one of the office buildings is still in use.  There are placards pointing to a few landmark buildings, which have become monuments to a former utopia.

In its World Heritage designation, UNESCO said that Uvrea “expresses a modern vision of the relationship between industrial production and architecture.”  And in his book Città dell’Uomo (City of Man) published in 1960 weeks before he died, Adriano Olivetti called for urban development “on a human scale,” with the goal of “harmony between private life and public life, between work and the home, between centers of consumption and centers of production.”  Still laudable goals today.

Posted in Architecture, English, Foto, Italia, La Moda, Piemonte, Storia | 3 Comments

Il supplì e l’arancino/a

Sia il supplì che l’arancino/a sono street food a base di riso. Entrambi sono amati cibi di conforto per lo più consumati come antipasti, ma possono essere consumati in qualsiasi momento del giorno o della sera. Ma uno ha sede a Roma, l’altro ce l’ha in Sicilia. E quindi le origini e le ricette differiscono, così come i fedeli difensori delle loro specialità locali. C’è anche un certo disaccordo su come si scrive la delicatezza siciliana.

Il nome del supplì nella cucina tradizionale romana deriva dal termine francese per “sorpresa” perché sembra che un piatto simile fosse arrivato in città con le truppe napoleoniche. Il nome completo di questa ricetta è “supplì al telefono” perché quando lo tagli, la mozzarella al centro crea un filo tra le due parti, ricordando un telefono di un’epoca passata.

Il supplì è tradizionalmente di forma cilindrica e più piccolo dell’arancino/a. È fatto con riso cotto, in genere avanzato dalla sera prima. Il riso è mescolato con ragù di carne, che originariamente erano rigaglie di pollo. Dopo che le forme di riso sono state modellate a mano con la mozzarella al centro, vengono immerse nell’uovo, impanate e fritte. Vengono mangiati quando ancora sono caldi per preservare l’effetto “telefono”. Il numero di variazioni rispetto alla ricetta originale è limitato ma in aumento. Oltre al classico con ragù, ci sono supplì di pomodoro vegetariano, così come quelli con Carbonara e Cacio e Pepe.

Il nome dell’arancino/a deriva dal colore dorato che ricorda l’arancia. Le origini storiche non sono molto chiare; forse risalgono alla dominazione araba dal IX al XI secolo. Una versione dolce potrebbe risalire alla festa di Santa Lucia nel XVII secolo poiché è tradizionale in Sicilia mangiare arancini/e il 13 dicembre, il giorno della festa di Santa Lucia.

Come il supplì, l’arancino/a è una palla di riso avanzato che viene impanata con uovo e fritta. Ma qui le somiglianze divergono. La versione siciliana è più grande (8-10 centimetri) e ha almeno 100 varianti. Tipicamente, c’è un ripieno di ragù, piselli, caciocavallo o mozzarella e zafferano. Alcuni hanno frutti di mare, altri tipi di formaggio, salame, burro o pomodoro.

In Sicilia, ci sono altre differenze oltre al riempimento. A ovest di Palermo, l’arancina – nella forma femminile – è rotonda come l’arancia. A est do Cataania, l’arancino – nella forma maschile – ha una forma conica forse ispirata alla sagoma dell’Etna.

Si dice arancina o arancino? Anche l’Accademia della Crusca, che dà la “parola finale” sulla lingua italiana ed è la più antica accademia linguistica del mondo, ha pesato sulla controversia. L’Accademia ha dichiarato che entrambi i moduli sono validi. L’arancina nella forma femminile è tradizionalmente il frutto dell’albero, mentre la forma maschile è l’albero stesso. Sembrerebbe che l’arancina sia preferita, ma La Crusca riconosce l’arancino come valido nel dialetto siciliano (dall’aranciu).

 

Posted in Abitudini, Cucina italiana, Formaggio, Foto, Italia, Italiano, Roma, Sicilia, Storia | Leave a comment

The supplì and the arancino/a

Both the supplì and the arancino/a are Italian street food made from rice.  Both are beloved comfort food mostly eaten as appetizers but can be consumed at almost any time of day or night.  But one is based in Rome, the other in Sicily.  And hence the origins and the recipes differ, as do the loyal defenders of their local specialties.  There is even some disagreement over the spelling of the Sicilian delicacy.

The name of the supplì in the traditional Roman cuisine comes from the French term for “surprise” because it seems that a similar dish had arrived in the city with the Napoleonic troops.  The full name of this recipe is “supplì al telefono” because when you cut into it, the mozzarella in the center creates a thread between the two parts, recalling a telephone from a bygone era.

The supplì is traditionally cylindrical in form and smaller than the arancino/a.  It is made from cooked rice, typically left over from the night before.  The rice is blended with meat ragù, which originally were chicken giblets.  After the rice forms are molded by hand with the mozzarella in the center, they are dipped in egg, breaded, and fried.  They are eaten while they are hot to preserve the “telephone” effect. The number of variations to the original recipe is limited but increasing.  In addition to the classic with ragù, there are vegetarian tomato supplì, as well as those with Carbonara and Cacio e Pepe.

The name of the arancino/a comes from the golden color that is reminiscent of the orange.  The historical origins are not very clear; perhaps they date back to the Arab domination from the 9th to the 11th century.  A sweet version may date back to the Feast of Saint Lucia in the 17th century as it is traditional in Sicily to eat arancini/e on December 13, Santa Lucia’s feast day.

Like the supplì, the arancino/a is a ball of leftover rice that is breaded with egg and fried.  But from here the similarities diverge.  The Sicilian version is larger (8-10 centimeters) and has at least 100 variations.  Typically, there is a filling of ragù, peas, caciocavallo or mozzarella, and saffron.  Some have seafood, other types of cheese, salami, butter, or tomato.

Within Sicily, there are other differences besides the filling.  In Palermo, the arancina—in the feminine form—is round like the orange.  In Catania, the arancino—in the masculine form—is conical in shape perhaps inspired by the silhouette of Etna.

Arancina or arancino?  Even the Accademia della Crusca, which gives the “final word” on the Italian language and is the oldest linguistic academy in the world, weighed in on the controversy.  The Academy declared that both forms are valid.  Arancina in the feminine form is traditionally the fruit from the tree, while the masculine form is the tree itself (for example, mela for apple and melo for apple tree; oliva for olive, olivo for olive tree).  It would seem that arancina is preferred but La Crusca recognizes arancino as valid in the Sicilian dialect (from aranciu).

Posted in Abitudini, Cucina italiana, English, Formaggio, Foto, Italia, Roma, Sicilia, Storia | 1 Comment