Category Archives: Italy

An Ordinary Extraordinary Christmas

breakfastThe day started out normal enough. Breakfast of homemade bread and jams, creamy sheep cheese from Sardinia, ricotta, and peanut butter from a large jar brought long ago from the Netherlands, all swallowed down with cappuccinos in our usual breakfast cups. That morning we were just a bit more rushed, hurrying out by 8 am to attend the morning mass at the Monastery of St. Luca in Fabriano.

Benedictine nuns in the sober habits sang the psalms in clear – sometimes wavering – voices accompanied by one of the sisters playing the dulcimer. A monk priest said the mass. Afterwards we stood around the 16th century pews listening to Don Ephrem tell stories of when he was first ordained as a priest in Syria. Barely speaking Arabic, he was sent off to a high mountain village to say the Christmas mass.

But first he had to hear confession. The problem was nobody spoke Arabic, they all spoke a mountain dialect. Behind the confessional screen, he begged for mercy, asking the elderly women penitents to recount their sins in a language he might understand. French, Italian, Greek, Hebrew, slowly spoken simple Arabic? No, none of those. Only mountain dialect, a slowing dying blend of indecipherable Arabic and language once carried on the wind.

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Rocky’s Prayer

Day of the DeadThis weekend, many Italians are traveling to village cemeteries to pay homage to their ancestors. The Catholic feast of All Saints Day on November 1st is a national holiday followed by All Soul’s Day. It is a time for the living to ritually remember the dead – both saint and sinner alike. In preparation, the (mostly older) women are scrubbing tombstones clean and buying votive candles and pots of chrysanthemums to decorate the graves of loved ones. Coinciding with the beginning of darker days and longer nights, this time allows us to pause and consider our own life and death.

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Fava bean flowers

The two days devoted to honoring the dead correspond agriculturally to when Umbrian farmers seed their fields. They are also busy burying onion bulbs and garlic cloves with the hope of enjoying sweet shoots in the spring. There is a local saying among our neighbors that All Saint’s Day marks the planting of fava beans. In fact, eating fava beans was once thought to be a way to be in communion with the dead. The bean flower is white with black markings that take the form of the Greek letter thet or θ, which is the first letter of thanatos, meaning ‘death’. Continue reading

A Time for ‘Self-Stripping’

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In the Umbrian countryside, it is time to burn old growth.

We are now halfway through the period of Lent – a time before Easter when Christians seek purification through fasting, prayer, and charitable acts. The forty days of Lent are, in many ways, similar to the Islamic time of Ramadan, which I was fortunate enough to experience while living in Egypt. During Ramadan, Moslems are expected to fast as well as give alms and read the Qur’an.

Assagioli wrote extensively on what he called “the science of applied purification”, insisting that this work must be undertaken in order to transform the lower characteristics of our personality and bring unity to our soul. He described purification of the personality as a process of re-orientation and elevation of the higher mind. Using our will, we burn the dross of our affective and instinctual energies, habits, tendencies and passions. Once clear of the obstacles that prevent us from receiving our higher intuitions, we are free to receive wisdom from the Higher Self. In other words, purification is a necessary process that we all must endure along the journey towards personal psychosynthesis before we are adequately equipped to seek spiritual psychosynthesis. Continue reading

Book Announcement: The First in a Series

In celebration of International Women’s Day, I am happy to announce the publication of A Free and Wild Creature: Women, Service and Motherhood.

Book Cover I am a Wild CreatureThis book is a selection of blogs that have appeared on this website from 2014 to 2019. As the past five years have flown by, these bi-monthly reflections followed each other without any thought on my part to their cohesion or continuity. They simply captured moments in time – concerns, joys, wonder, delight, and sorrow.

And yet, while preparing this series of four small books, the reflections seemed to have mysteriously folded into one another. Like the flotsam washed ashore by the sea, these reflections seemed to have divided themselves by weight, roundness, shape and tone. Continue reading

Snapshot of the Philosophical Library

Note that this blog is an excerpt from my published article: A Snapshot of the Philosophical Library: Florence, Italy, 1922)


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George Davis Herron in 1900.

While conducting research, I often become like Alice and Wonderland, chasing rabbits down the garden path. Most recently, I came across a fascinating book, written by George David Herron (1862-1925), an American clergyman, lecturer, and writer from Indiana. In his book The Revival of Italy, published in 1922, Herron has a beautiful passage describing Roberto Assagioli as the inspiration for the Biblioteca Filosofica. (Philosophical Library) in Florence.

A lively center of philosophical discussion, the Philosophical Library was started around 1903-1905 by those studying theosophy. Wanting to deepen their understanding of Oriental philosophy, library members loaned books, organized classes, conferences and published a bulletin.

Assagioli was one of its more frequent visitors.[1] The Philosophical Library’s intent was to create a “free university for philosophical and religious studies” where the public could come and learn more about the current cultural movements such as Pragmatism, Idealism, and Modernism in a non-academic setting. Continue reading

In Compagnia (Part II)

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Two of the youngest gnocchi makers.


August is here again, and as part of our summer break, I offer you a story I wrote about making gnocchi for our village festival. This is long story for a blog and comes in two parts. To read Part I, click here. I hope you enjoy it and your summer!


I had been on my feet all morning rolling strings of dough and cutting them into bite-sized gnocchi, when someone arrived with a tray of sliced prosciutto crudo on fresh bread and thimble-sized cups of strong black coffee. Both never tasted so good!

But truly, my inspiration and energy only arose from the compagnia of the women around me. At one point, I was standing next to Eleonora, a young woman who had spent seven years in Boston and New York studying music. She started singing “Close to You” by the Carpenters and we sang together for a while, with me helping her with the lyrics. Then suddenly Adelaide threw up her arms and waved them around as she sung, and the rest of the women joined in. She then recited a short poem that she had just invented:

Chi al mare e chi al monte
A fare gnocchi, ci sono tonte
.

Some are vacationing at the beach, others in the mountain sun.
Those who make gnocchi are the stupid ones.

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In Compagnia (Part I)

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August is here again, and this weekend I will be busy making gnocchi for our village sacra (food festival). A part of our summer break, I offer you a story I wrote about this experience.

This is long story for a blog and comes in two parts. I hope you enjoy it and your summer!


From the day I arrived in the village, the following words seemed to follow me around:

“Do you know about the sagra dello gnocco (the gnocco festival)? The first weekend in August? Gnocchi d’oca! (Small potato dumplings in goose tomato sauce.) They  are famous all over the area! And the women always need help in the kitchen…”

I would stand in front of my new neighbor smiling and nodding, beset with the knowledge that she (it was always a she) was waiting for me to volunteer. Since 1986, the village has hosted the Gnocchi D’Oca festival the first weekend in August on Friday, Saturday and Sunday evenings, complete with music and dancefloor in the open air. Whenever we mention the town to anyone from the surrounding area, they always start raving about the delicious gnocchi.

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