Sunday poetry: Dante’s “sweetness of the drink”

The below image (a postcard, I believe) reached me via friend and comrade Howard to whom it had been sent by his friend Amos, who’s living in Florence this year.

purgatorio

The image satirically parodies two of the last lines in Dante’s Puragtory, with a slight distortion (most probably inadvertent) of the text. The author of the postcard transcribes:

    io pur canterò in parte
    lo dolce ber che mai non m’avria sazio

Most scholars would take issue with the accuracy of the transcription (canterò, future, vs. the probably more accurate canterei, present conditional) but that’s no matter nor the point here.

The line is lifted from the famous closing tercets of The Purgatory, the second of three canticles in Dante’s poem, The Comedy. Here they are as translated by professors Robert and Jean Hollander.

    If, reader, I had more ample space to write,
    I should sing at least in part the sweetness
    of the drink that never would have sated me,

    but, since all the sheets
    readied for this second canticle are full,
    the curb of art lets me proceed no farther.

    From those most holy waters
    I came away remade, as are new plants
    renewed with new-sprung leaves,

    pure and prepared to rise up to the stars.

At the end of Purgatory, Dante, who is accompanied by the Latin poet Statius, is instructed by the mysterious Matelda to bathe in the waters of the Lethe river (one of the five rivers of Hell) to erase the memory of sins committed on earth) and then to drink from the Eunoe, a river of Dante’s invention, from the Greek, the eu (beautiful or good) noe (mind), which reminds the penitent of her or his good deeds on earth.

The famous lines would have been very familiar to the author of the postcard, who has parodied Dante’s dolce ber or sweet drink of the Eunoe, the river referred to in the closing lines of the canticle, as alcoholic. The triad Statius-Dante-Matelda also would have been familiar to the author, who probably created this image in the 1920s or early 1930s, gauging from the imagery

The image of Dante is taken from 15th-century painter Domenico di Michelino’s depiction of Dante, now in the Basilica of Santa Maria del Fiore in Florence:

Dante

Here are the two Dantes, side-by-side:

I believe that the other male figure in the panel could be a parody of poet and novelist Gabriele d’Annunzio, who was at the height of his fame when this postcard was printed.

The lady with the tray of glasses completes the triad. To this day, scholars don’t know Dante’s inspiration for Matelda but she is described by him as la bella donna, not just a beautiful woman as in the contemporary Italian, but rather a beautiful noble lady in the Dantean lexicon. Here’s 19th-century French engraver Gustav Doré’s depiction of Matelda bathing Dante in the Lethe:

Of course, in Dante’s text, the waters of the Eunoe do not have any alcoholic content nor do they have any analgesic properties. In fact, the effects of alcohol were associated more with sleep than with forgetfulness in Dante’s time. The lines from The Purgatory are among the most beautiful in the canticle, for many reasons. But I don’t have any more space left here to go into all of that… the curb of art lets me proceed no farther

Buona domenica, ya’ll… thanks for reading!

Italy meal 1: Trattoria il Pozzo, Sant’Angelo in Colle (Montalcino)

Just like people, restaurants have “good days” and “bad days.” The night we went to Trattoria il Pozzo in Sant’Angelo in Colle (Montalcino), it was one of those off-the-charts good days (and not every meal we had in Italy was worth writing home about, believe me). I’ve been going there since 1989 when I first began to “frequent” Montalcino (the fons origo of my passion for Italian wine). Paola (in the kitchen) and Franca (front of the house) Binarelli have owned and run Trattoria il Pozzo since 2001 and honestly, the food there has never been better. It was just one of those magical culinary nights, when everything came together just perfectly. I’ll let Tracie P’s superb photos do the talking…

tuscan cuisine

Salt-less bread crostini topped with liver and spleen (the chestnut-colored spread, classic Tuscan), chopped mushrooms, and tomato (not so traditional but now part of the pan-Italian culinary lexicon).

tuscan cuisine

Salt-less bread soup, drizzled (rigorously) with extra-virgin olive oil by Il Poggione (more on Il Poggione later).

tuscan cuisine

Pici (long, hand-rolled noodles) with sausage, mushroom, and tomato (this was UNBELIEVABLY good).

tuscan cuisine

Pici with wild boar ragù (the boar meat was so tender and flavorful and the combination of textures and flavors was sublime).

tuscan cuisine

We had to sneak a peak in the kitchen since they were still rolling out the pici that evening.

tuscan cuisine

One of the sine qua non elements of the bistecca fiorentina is that it must be charred on top — to heat the meat on the bone without cooking it through.

tuscan cuisine

Need I say more? To look at the meat you’d think it was over cooked. But the secret is that the beast is slaughtered young. Older than a calf but still relatively young and so the meat has a pink rather than blood-red color.

tuscan cuisine

Fried artichokes. Franca told me that Italian celebrity chef Gianfranco Vissani once complained that they had served these with lemon wedges. So no more lemon wedges!

tuscan cuisine

The chicory was at once bitter like Tuscan dirt and sweet like Tuscan heaven.

gianni brunelli

The 2004 Brunello di Montalcino by the dearly departed Gianni Brunelli, one of the great Tuscan restaurateurs of our lifetime. Beautiful acidity, gorgeous fruit, and man, the combination of the red fruit flavors of the wine and its acidity against the fat and flesh of the steak was better than… well, actually, it wasn’t better than… it was our honeymoon after all! ;-)

Ristorante Il Pozzo
53024 Montalcino (SI) – Piazza Del Pozzo, 2
tel: 0577 844015

closed Tuesdays

You shall learn how salt is the taste/of another man’s bread… Cacciaguida to Dante, Paradiso 17, 58-9.