Valentina+c's activity

Hi, Italian language is quite different from English for it is a romance language (whilst English a germanic) then they are quite different in grammar, syntax and pronunciation..  which aspect do you find most difficult?

I've heard about the exhibition on Italy Mag news, http://www.italymag.co.uk/italy/roma/caravaggio-scuderie-del-quirinale the exhibition will run till 13th June I'm fond of Caravaggio and his chiraoscuro technique!

Hi and Welcome to the Community.

Hi all, the website had some problems yesterday. Hopefully it's all ok now! 

emigration from the South to the North persists nowadays. Youngsters leave for better job opportunities or to study in important Universities (Roma, Milano, Firenze, Pisa, Bologna, Trieste, Napoli..) - not that Southern Italy has nothing to offer (I studied in the South and found a few but good job opportunities)  meanwhile Africans, Albanians, Indians and Arabians try and enter the country illegally. This is one of the main reasons why they are not well accepted by Italian citizens. Add to this different culture, religion (in the country where the Pope lives) and lifestyle. when I say "Sicilians are at the beginning of integration with immigrants" I compare Italy with France and other countries that seem to be better organized to host immigrants. another psyco-analysis 

an egg yolk (extra-zoomed) 

I had no idea of what this vegetable was, so I made a little research on the web.. anyway, I learnt that they are called "Lampagioni" (not lampigioni) and are used like onions. In Southern Italy they are also called "cipollacci selvatici" (wild onions as Dylano said) they have a bitter taste so they are usually made in oil, or cooked with water and vinegar. I found a recipe here, but it is in Italian. (as I clicked on the link it asked me to print the page, but you can cancel it)  http://www.cooker.net/cooker/cooker.nsf/wstaricetta?open&ParentUNID=C65D... TRANSLATION (made by myself so ask for any clarifications or odd expressions :p) :  Dosi per 4 porzioni - Difficoltà Facile - Serves 4 - Easy to made Ingredienti 600g lampagioni poco aceto ( vinegar) olio (oil) sale (salt) pepe (pepper) Preparazione Mondare bene i lampagioni togliendo tutte le incrostazioni di terra e la pellicina più esterna. Lavarli bene in acqua corrente quindi metterli a cuocere in acqua calda - Cut the lampagioni and remove mud and the external sheet. Wash them carefully, then put them in a saucepan filled with hot water and cook them. Cambiare l'acqua di cottura più volte per essere certi che l'amarognolo del lampagione venga eliminato. - Change the hot water more than once, so to remove the bitter taste of lampagioni. Salate quindi l'ultima acqua di cottura e finire di cuocere. - Add salt to the last water that you can now use to cook them Affinché possano essere mangiati in insalata bisogna farli raffreddare e condirli semplicemente con olio e poco aceto. - if you prefer to eat them with a salad, allow to cool and then add oil and vinegar. Si possono mangiare anche caldi conditi con olio e pepe nero. - if you love their bitter taste, you can  simply add oil and black pepper and eat them while warm.

really nice from you to share it with us! I wouldn't mind a History group! Go ahead! a long article is much more informative than a short quotation :D

Hi Nick, welcome to the community! I suggest you to have a look at this thread where a member asked for a similar information:  Skiing holiday in Abruzzo In bocca al Lupo!  Valentina

We all should be careful since Internet is a public space and anyone can access to our information. So we should fear about bad people, exactly as if we were going out of home without locking the doors.. Facebook for example, requires that you sign up with your real name and surname and to show it in public, no username is permitted. Many of facebook users don't know that they can control their privacy settings.. Anyway, it's up to you... do you want to share all of your life with the world?  you are not forced to upload any single picture of you...