Bass Clarinet in C, ca. 1820
Nicola Papalini (Chiaravalle, Italy, act. 1800–1825)

- Materials: Body: Pearwood • Mouthpiece: Rosewood • Keys: Brass • Rings: Horn
- Length: 68 cm
- Other Notes: Consists of five parts: mouthpiece, crook, barrel, body, and bell. The body is carved from two separate slabs to form of the bore of serpentine shape; the halves are glued together and fastened by iron pins. Nine front fingerholes, two thumbholes, and one venthole in bell. Five square keys - e, f#, g#, a’, and speaker. The mouthpiece is dated later.

Source: Boston-MFA

Capers & Salmon Pasta on Crisp Kale Bed

Hello followers! I’m finally back posting after a few hectic weeks! Hope everyone is doing well & Happy Lunar New Year! I wish everyone a prosperous year of the goat!

I’ve only cooked a few times recently and haven’t been making new recipes. Here is one of the few I came up with. I honestly love the tangy and citrus flavors of this pasta from the capers and lemon juice. The extra crispy bed of kale just amps up the texture of the dish so much.


  • 1 bunch kale
  • 2 tbsp capers
  • 1/2 lemon
  • 1/4 cup small shrimp
  • 6-8 slices smoked salmon
  • 1/2 cup cherry tomatoes
  • 1/3 cup white wine
  • 1/2 box of pasta
  • 3 tbsp olive oil
  • salt & pepper
  • 2 cloves garlic - minced


1. Boil a pot of water and prepare the pasta by cooking it to al-dente. I used angel hair, which took about 15 -20 minutes to cook on a slow stove. Sprinkle some salt into the water while boiling. When done, drain the water, and mix in 1 tbsp of olive oil and toss.

2. In a pan, heat up 0.5 tbsp of olive oil, the minced garlic and saute. Once the garlic browns, add in small shrimp and saute till cooked. Sprinkle on some salt & pepper. Remove the shrimp from the pan.

3. Using the same pan, add in the rest of the olive oil. Then, add in halved cherry tomatoes and saute for about 3-5 minutes. Then, add in chopped capers and saute. Squeeze in some lemon juice. (If you don’t like it too citrus, use less lemon juice!)

4. Add about 1/2 cup of water and let it simmer. Add in the wine and mix well. Let it cook for a few minutes and add the shrimp back in to the sauce. Season the sauce with salt and pepper.

5. Add in a few slices of smoked salmon and sear it quickly. Add in the pasta and toss well with the sauce.


1. Rinse the kale well under cold water. Then pluck the leafy parts off the stem and place onto a baking pan.

2. Sprinkle on salt and olive oil, coat well. Then bake at 300’F for about 30 minutes until they crisp.

Forse però troppo
e poi
ma solo poi
vorrei dormire con te
vorrei sognare con te
vorrei russare con te
vorrei avere apnee notturne con te
vorrei svegliarmi con te
vorrei stirarmi con te
vorrei alzarmi con te
vorrei fare colazione con te
vorrei lavarmi i denti con te
vorrei fare la cacca con te
vorrei farmi il bidè con te
vorrei vestirmi con te
vorrei andare al lavoro con te
vorrei timbrare il cartellino con te
vorrei lavorare con te
vorrei fare la pausa caffè con te
vorrei fare la pausa pranzo con te
vorrei fare merenda con te
vorrei uscire dal lavoro con te
vorrei andare a fare la spesa con te
vorrei tornare a casa con te
vorrei fare la doccia con te
vorrei cucinare la cena con te
vorrei cenare con te
vorrei sparecchiare con te
vorrei lavare i piatti con te
vorrei guardare un film sul divano con te
vorrei fare lo spuntino di mezzanotte con te
vorrei mettermi il pigiama con te
vorrei lavarmi i denti con te
vorrei andare a letto con te
prima di dormire vorrei fare l’amore con te
e poi
ma solo poi
vorrei dormire con te
—  Guido Catalano.

The Final Rehearsal. Cesare Auguste Detti (Italian, 1847-1914). Oil on canvas.

Many of Detti’s paintings were inspired in part by 18th century rococo paintings; however, Detti incorporated new elements reflecting the Realist movement of the 1850s and 60s in both subject matter and style. The Final Rehearsal depicts a musician playing for the singer, an elaborately gowned woman, but the setting and clothing looks more like an rococo scene than an elegant 19th century interior.

Tartufo is an Italian ice cream dessert originating from Pizzo in Calabria. It’s usually composed of 2 or more flavors of ice cream, often with either fruit syrup or frozen fruit - typically raspberry, strawberry or cherry - in the center. It’s covered in a shell made of chocolate or cocoa; cinnamon or nuts are also used. Tartufo means “truffle”. It’s also known as “bomba”. The Tartufo di Pizzo was invented in 1952 when a relative of king Victor Emannuel II came to Pizzo in honor of the celebration of an aristocratic marriage. Many guests were invited for an elaborate dinner. Unfortunately the hosts did not have enough cups to serve the guests the ice cream but a clever pastry maker named Don Pippo de Maria came up with a creative solution. He invented an ice cream that did not need a cup but instead could be served on a plate. He put a small portion of hazel and a small amount of chocolate ice cream in the palm of his hand, poured over some melted chocolate and wrapped everything up in special paper to mould it. Wrapped up like little presents, he put the ice cream parcels back in the freezer before serving. His invention earned him immediate fame. After the wedding, he went back to his ice cream parlor which still exists to this day. A former waiter named Giorgio di Iorgi took over Bar Dante in 1964. It’s still there on the central piazza in Pizzo and serves the famous Tartufo according to Don Pippo’s secret recipe. 

Philosophy, History, and Prudence Awakening the Mind to a Desire for Knowledge. Alessandro Turchi, called L’Orbetto (Italian, 1578-1649). Oil on slate.

To the left stands winged Philosophy, holding her traditional attributes of a sceptre and crown, while to the right stands Prudence, with her usual mirror, who also represents History, as per the inscription on her book. In the centre is Man, the proverbial blank slate (the TABULA RASA of the tablet in his right hand) being filled with wisdom, as two tongues of the fire of knowledge rise up from his mind.