Luca Signorini
- Indexed articles, last 90 days
- 3
- Latest publication
- Sep 1, 2026
- Outlet visibility, for L'Italo-Americano – Italian American bilingual news source
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- Jul 7, 2026
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La Quartara: Sicily’s Water Jug Turned Musical Instrument (opens the original)
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A quartara stood about twenty-two inches high, carried two handles at the shoulder and held a little over four and a half gallons. For most of Sicilian history, it was also the answer to the question of “how much.” The word named a quantity as well as an object, and the quantity was fixed precisely enough that people went on buying and selling “by the quartara” long after unification did away with the old Sicilian measures. Most households owned several, hauled back full from the village fountai
Kalinifta, Klama, and the Music of Grecìa Salentina (opens the original)
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In the deep south of Puglia, in the flat, sunburnt heel of Italy, there is a cluster of villages where the old people still greet you (and still sing) in a language that is not quite Italian and not quite Greek, but something older than both, a Greek dialect called Griko, that has somehow survived here for the better part of three thousand years. The nine towns that keep it, places like Calimera, Martano, and Sternatia, make up the Grecìa Salentina, a small Greek-speaking island marooned on Ital
What Italian-American Cuisine Can Teach Us About Italian Food (opens the original)
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According to a report on international perceptions of Italian cuisine, recently published in the Italian food magazine Dissapore, the dishes most strongly associated with Italy abroad remain a remarkably small group. Pizza Margherita, tiramisù, and the Spritz continue to dominate the public imagination, creating the impression that one of the world’s richest culinary traditions can be reduced to a handful of familiar names. The truth is that anyone who lived outside Italy probably experienced so
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