Each year for the Feast of Corpus Christi, the Pope, the Bishop of Rome celebrates Mass in the City’s Cathedral, the Archbasilica of Saint John Lateran. 
Immediately following the Mass, the Holy Father will process with the Blessed Sacrament from the Lateran to the Basilica of St. Mary Major.

 

 Epiphany (from Koine Greek ἐπιφάνεια "appearance", "manifestation") is a Christian feast day which celebrates the revelation of God in human form in the person of Jesus Christ. It falls on January 6 or on a Sunday close to that date. January 6 in the Julian Calendar, which is followed by some Eastern Churches, corresponds at present to January 19 in the Gregorian Calendar, which is the official civil calendar in most countries. On this day, Western Christians commemorate principally the visitation of the Biblical Magi to the child Jesus, i.e., his manifestation to the Gentiles; Eastern Christians commemorate the baptism of Jesus in the Jordan River, seen as his manifestation to the world as the Son of God. It is also called Theophany, especially by Eastern Christians.

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The observance had its origins in the Eastern Christian Churches, and was a general celebration of the Incarnation of Jesus Christ. It included the commemoration of: his birth; the visit of the Magi ("Wise Men", as Magi were Persian priests) to Bethlehem; all of Jesus' childhood events, up to and including his baptism in the Jordan byJohn the Baptist; and even the miracle at the Wedding of Cana in Galilee. It seems fairly clear that the Baptism was the primary event being commemorated.

Christians fixed the date of the feast on January 6 quite early in their history. Ancient liturgies noted Illuminatio, Manifestatio, Declaratio (Illumination, Manifestation, Declaration); cf. Matthew 3:13–17; Luke 3:22; and John 2:1–11; where the Baptism and the Marriage at Cana were dwelt upon. Western Christians have traditionally emphasized the "Revelation to the Gentiles" mentioned in Luke, where the term Gentile means all non-Jewish peoples. The Biblical Magi, who represented the non-Jewish peoples of the world, paid homage to the infant Jesus in stark contrast to Herod the Great (King of Judea), who sought to kill him. In this event, Christian writers also inferred a revelation to the Children of Israel. Saint John Chrysostom identified the significance of the meeting between the Magi and Herod's court: "The star had been hidden from them so that, on finding themselves without their guide, they would have no alternative but to consult the Jews. In this way the birth of Jesus would be made known to all."

The earliest reference to Epiphany as a Christian feast was in A.D. 361, by Ammianus Marcellinus St. Epiphanius says that January 6 is hemera genethlion toutestin epiphanion (Christ's "Birthday; that is, His Epiphany").[6] He also asserts that the Miracle at Cana occurred on the same calendar day.[7]

In 385, the pilgrim Egeria (also known as Silvia) described a celebration in Jerusalem and Bethlehem, which she called "Epiphany" (epiphania) that commemorated the Nativity of Christ. Even at this early date, there was an octave associated with the feast.

In a sermon delivered on December 25, 380, St. Gregory of Nazianzus referred to the day as ta theophania ("the Theophany", an alternative name for Epiphany), saying expressly that it is a day commemorating he hagia tou Christou gennesis ("the holy nativity of Christ") and told his listeners that they would soon be celebrating the baptism of Christ. Then, on January 6 and 7, he preached two more sermons, wherein he declared that the celebration of the birth of Christ and the visitation of the Magi had already taken place, and that they would now commemorate his Baptism. At this time, celebration of the two events was beginning to be observed on separate occasions, at least in Cappadocia.

Saint John Cassian says that even in his time (beginning of the 5th century), the Egyptian monasteries celebrated the Nativity and Baptism together on January 6. The Armenian Apostolic Church continues to celebrate January 6 as the only commemoration of the Nativity.

Epiphany is celebrated by both the Eastern and Western Churches, but a major difference between them is precisely which events the feast commemorates. For Western Christians, the feast primarily commemorates the coming of the Magi; Eastern churches celebrate the Baptism of Christ in the Jordan. In both traditions, the essence of the feast is the same: the manifestation of Christ to the world (whether as an infant or in the Jordan), and the Mystery of the Incarnation.

Western Christian Churches

Even before the year 354, the Western Church had separated the celebration of the Nativity of Christ as the feast of Christmas and set its date as December 25; it reserved January 6 as a commemoration of the manifestation of Christ, especially to the Magi, but also at his baptism and at the wedding feast of Cana. Hungarians, in an apparent reference to baptism, refer to the January 6 celebration as Vízkereszt or "water cross". In parts of the Eastern Church, January 6 continued for some time as a composite feast that included the Nativity of Jesus: though Constantinople adopted December 25 to commemorate Jesus' birth in the fourth century, in other parts the Nativity of Jesus continued to be celebrated on January 6, a date later devoted exclusively to commemorating his Baptism.

Liturgical practice in Western Churches

The West historically observed a twelve-day festival, starting on December 25, and ending on January 5, known as Christmastide or the twelve days of Christmas. Some Christian cultures, especially those of Latin America and some in Europe, extend the season to as many as forty days, ending on Candlemas (February 2).

On the Feast of the Epiphany, the priest, wearing white vestments, will bless the Epiphany water, frankincense, gold, and chalk. Chalk is used to write the initials of the three magi over the doors of churches and homes. The letters stand for the initials of the Magi (traditionally named Caspar, Melchior, and Balthasar), and also the phrase Christus mansionem benedicat, which translates as "may Christ bless the house".

According to ancient custom, the priest announced the date of Easter on the feast of Epiphany. This tradition dated from a time when calendars were not readily available, and the church needed to publicize the date of Easter, since many celebrations of the liturgical year depend on it. The proclamation may be sung or proclaimed at the ambo by a deacon, cantor, or reader either after the reading of the Gospel or after the postcommunion prayer.

Date of commemoration

Prior to the reform of 1955, when Pope Pius XII abolished all but three liturgical octaves, the Roman Catholic Church celebrated Epiphany as an eight-day feast beginning on January 6 and ending on January 13, known as the Octave of Epiphany. They celebrated the feast of the Holy Family on the Sunday within the octave, and the Feast of the Holy Name of Jesus on the Sunday between January 2 and January 5 or, if there were no such Sunday, on January 2. They calculated Christmastide as the twelve days ending on January 5, followed by Epiphany time, consisting of the feast and its octave.

In the 1970 revision of the Roman Catholic calendar of saints, Epiphany is celebrated on January 6 for countries where the feast is a Holy Day of Obligation. In other countries, it is celebrated on the Sunday after January 1. Christmastide ends with the feast of the Baptism of the Lord, which is always on the Sunday after Epiphany (unless, where Epiphany is not a holy day of obligation, Epiphany is celebrated on January 7 or 8, in which case Baptism of the Lord is celebrated in the following Monday).

The Roman Missal provides a formula with appropriate chant (in the tone of the Exsultet) for proclaiming on Epiphany, wherever it is customary to do so, the dates in the calendar for the celebration of Ash Wednesday, Easter Sunday, Ascension of Jesus Christ, Pentecost, the Body and Blood of Christ, and the First Sunday of Advent in the following Liturgical Year.

Prior to 1976, the Anglican churches also observed an eight-day feast. Today the Epiphany is classified as a Principal Feast and is observed on January 6 or on the Sunday between January 2 and 8. There is also an Epiphany season, observed between the season of Christmas and the first period of Ordinary Time. It begins at Evening Prayer on the Eve of the Epiphany and ends at Evening Prayer on the Feast of the Presentation (which may be celebrated on February 2 or on the Sunday between January 28 and February 3).

There are varying stories about Epiphany and Italy. According to the Roman author Macrobius, the word "Epiphania" was transformed into Befana, the great fair held at that season, when sigillaria of terracotta or baked pastry were sold (Macrobius I, x, xxiv; II, xlix). In popular folklore, Befana visits all the children of Italy on the eve of January 6 to fill their socks with candy and presents if they are good or a lump of coal or dark candy if they are bad.

In some European cultures, the greenery put up at Christmas is taken down at Epiphany, in other cultures it remains up until the Presentation of Jesus at the Temple (February 2).

The Irish call this day Little Christmas or "Women's Christmas" (Irish: Nollaig na mBan).

The Dutch and Flemish call this day Drie Koningen (Three Kings' Day). In the Netherlands and Belgium, children in groups of three (symbolising the three kings) proceed in costume from house to house while singing songs typical for the occasion, and receiving a coin or some sweets at each door.

In France, on Epiphany people eat the gâteau des Rois in Provence or the galette des Rois in the northern half of France and Belgium. This is a kind of king cake, with a trinket (usually a porcelain figurine of a king) or a bean hidden inside. The person who gets the piece of cake with the trinket becomes "king" for a day.

In Greece, Cyprus and the Greek diaspora throughout the world, the feast is colloquially called the "Phōta" (Greek: Φώτα, "Lights") and customs revolve around the Great Blessing of the Waters. It marks the end of the traditional ban on sailing, as the tumultuous winter seas are cleansed of the mischief-prone "kalikántzaroi", the goblins that try to torment God-fearing Christians through the festive season. The Phota form the middle of another festive triduum, together with Epiphany Eve, January 5, when children sing the Epiphany carols, and the great feast of St. John the Baptist on January 7, when the numerous Johns and Joans celebrate their name-day.

In Malta, Epiphany is commonly known as It-Tre Re (The Three Kings). Until the 1980s January 6 was a public holiday, but today the Maltese are celebrating Epiphany on the first Sunday of the year. But children are still taking January 6 as a school holiday and Christmas decorations light up till this day also on most public streets.

In Portugal, Epiphany, on January 6, is called dia dos Reis (day of the kings), during which the traditional Bolo Rei (King cake) is baked and eaten.

In Spain, and some Latin American countries Epiphany day is called El Día de los Reyes (The Day of the Kings), i.e., the day when a group of Kings or Magi, as related in the second chapter of the gospel of Matthew, arrived to worship and bring three gifts to the baby Jesus after following a star in the heavens. This day is sometimes known as the Día de los Tres Reyes Magos (The day of the Three Royal Magi) or La Pascua de los Negros (Holy Day of the Blackmen) in Chile, although the latter is rarely heard. In Spanish tradition, on the day of January 6, three of the Kings: Melchor, Gaspar, and Balthazar, representing Europe, Arabia, and Africa, arrived on horse, camel and elephant, bringing respectively gold, frankincense and myrrh to the baby Jesus. Children (and many adults) polish and leave their shoes ready for the Kings' presents before they go to bed on the eve of January 6. Sweet wine, nibbles, fruit and milk are left for the Kings and their camels. In Mexico, it is traditional for children to leave their shoes, along with a letter with toy requests for the Three Kings, by the family nativity scene or by their beds. In some parts of northern Mexico the shoes and letters are left under the Christmas tree. The shoes may be filled with hay for the camels, so that the Kings will be generous with their gifts.

In the Philippines, the Christmas season traditionally ends on this day, known colloquially as "Three Kings" or "Tres Reyes" (Filipino:Tatlong Hari). Filipino children also leave their shoes out, so that the Kings would leave behind gifts like candy or money inside. Most others on this day simply greet one another with the phrase "Happy Three Kings!". In some locales, there is the practise of having three men, dressed as the Tatlong Hari, ride around on horseback, distributing trinkets and candy to the children of the area. The collective name for the group is immortalised as the Filipino surname Tatlonghari, and the Spanish name for the day has survived to the present in masculine given name Epifanio (e.g. Epifanio de los Santos).

In Puerto Rico, it is traditional for children to fill a box with grass or hay and put it underneath their bed, for the same reasons. These traditions are analogous to the customs of children leaving mince pies and sherry out for Father Christmas in Western Europe or leaving milk and cookies for Santa Claus in the United States.

In the afternoon or evening of the same day the ritual of the Rosca de reyes/Roscón de Reyes is shared with family and friends. The Rosca or Roscón is a type of pastry made with orange blossom water and butter, and decorated with candied fruit. Baked inside is a small doll representing the baby Jesus.

In Mexico, the person who finds the doll in their piece of rosca must throw a party on February 2, "Candelaria Day," offering tamales and atole (a hot sweet drink thickened with corn flour) to the guests.

In Spain, the bread is known as Roscón. Made with the same or similar items above; traditionally the roscón was simply a round, sweet bread with candied fruit on top, however, recently, different flavoured whipped creams are used as filling. The 'Jesus' doll evolved into a small toy similar to a Kinder Surprise it may also includes a bean. The person who gets the toy is then crowned king for the day, while the person who finds the bean is responsible for paying for the Roscon.

Arrivederci Roma

Renato Rascel
Garinei, Giovannini e R.Rascel

T'invidio turista che arrivi,
t'imbevi de fori e de scavi,
poi tutto d'un colpo te trovi
fontana de Trevi ch'e tutta pe' te!
Ce sta 'na leggenda romana
legata a 'sta vecchia fontana
per cui se ce butti un soldino
costringi er destino a fatte tornà.
E mentre er soldo bacia er fontanone
la tua canzone in fondo è questa qua!
Arrivederci, Roma...
Good bye...au revoir...
Si ritrova a pranzo a Squarciarelli
fettuccine e vino dei Castelli
come ai tempi belli che Pinelli immortalò!
Arrivederci, Roma...
Good bye...au revoir...
Si rivede a spasso in carozzella
e ripenza a quella "ciumachella"
ch'era tanto bella e che gli ha detto sempre "no!"
Stasera la vecchia fontana
racconta la solita luna
la storia vicina e lontana
di quella inglesina col naso all'insù
Io qui, proprio qui l'ho incontrata...
E qui...proprio qui l'ho baciata...
Lei qui con la voce smarrita
m'ha detto:"E' finita ritorno lassù!"
Ma prima di partire l'inglesina
buttò la monetina e sussurrò:
Arrivederci, Roma...
Good bye...au revoir...
Voglio ritornare in via Margutta
voglio rivedere la soffitta
dove m'hai tenuta stretta stretta accanto a te!
Arrivederci, Roma...
Non so scordarti più...
Porto in Inghilterra i tuoi tramonti
porto a Londra Trinità dei monti,
porto nel mio cuore i giuramenti e gli "I love you!"
Arrivederci, Roma...
Good bye...au revoir...
Mentre l'inglesina s'allontana
un ragazzinetto s'avvicina
va nella fontana pesca un soldo se ne va!
Arrivederci, Roma!

---

Roma nun fa la stupida stasera

Roma nun fà la stupida stasera
damme 'na mano a faje di de si
Sceji tutte le stelle
più brillarelle che poi
e un friccico de luna tutta pe' noi
Faje sentì ch'è quasi primavera
manna li mejo grilli pe' fa cri cri
Prestame er ponentino
più malandrino che ciai
Roma nun fa la stupida stasera
ROMA nun fa la stupida stasera
Damme 'na mano a faje di de si
Sceji tutte le stelle
più brillarelle che poi
e un friccico de luna tutta pe' noi
Faje sentì ch'è quasi primavera
manna li mejo grilli pe' fa cri cri
Prestame er ponentino
più malandrino che ciai
Roma reggeme er moccolo stasera.

 

GRAZIE ROMA

Antonello Venditti

Dimmi cos'è,
che ci fa sentire amici anche se non ci conosciamo
dimmi cos'è ,
che ci fa sentire uniti anche se siamo lontani.
dimmi cos'è cos'è
che batte forte forte forte in fondo al cuore
che ci toglie il respiro e ci parla d'amore.
Grazie Roma che ci fai piangere abbracciati ancora
Grazie Roma, grazie Roma che ci fai vivere e sentire ancora
una persona nuova.
Dimmi cos'è cos'è
quella stella grande grande in fondo al cielo
che brilla dentro di te e grida forte forte dal tuo cuore.
Grazie Roma che ci fai piangere abbracciati ancora
Grazie Roma, grazie Roma che ci fai vivere e sentire ancora
una persona nuova.
Dimmi chi è
che me fa sentì 'mportante anche se nun conto niente,
che me fa Re quando sento le campane la domenica mattina
Dimmi che è chi è
che me fa campà sta vita così piena de problemi
e che me da coraggio se tu non me voi bene.
Grazie Roma che ci fai piangere abbracciati ancora
Grazie Roma, grazie Roma che ci fai vivere e sentire ancora
una persona nuova.

 

ROMA ROMA

Antonello Venditti

Roma Roma Roma,
core de stà città,
unico grande amore,
de tanta e tanta gente,
che fai sospirà.
Roma Roma Roma,
lassace cantà,
da stà voce nasce un core,
so centomila voci che hai fatto nammorà.
Roma Roma bella,
t'ho dipinta io,
gialla come er sole,
rossa come er core mio.
Roma Roma mia,
nun te fa cantà,
tu sei nata grande
e grande hai da restà.
Roma Roma Roma,
core de stà città,
unico grande amore,
de tanta e tanta gente,
ch'hai fatto nammorà.

 

ROMA CAPOCCIA

Antonello Venditti

Quanto sei bella Roma quand'e' sera
quando la luna se specchia
dentro ar fontanone
e le coppiette se ne vanno via,
quanto sei bella Roma quando piove.
Quanto sei bella Roma quand'e' er tramonto
quando l'arancio rosseggia
ancora sui sette colli
e le finestre so' tanti occhi,
che te sembrano dì: quanto sei bella.
Oggi me sembra che
er tempo se sia fermato qui,
vedo la maestà der Colosseo
vedo la santità der cupolone,
e so' piu' vivo e so' più bbono
no nun te lasso mai
Roma capoccia der mondo infame,
na carrozzella va co du stranieri
un robivecchi te chiede un po'de stracci
li passeracci so'usignoli;
io ce so'nato Roma,
io t'ho scoperta stamattina.

 

VACANZE ROMANE

Matia Bazar

Roma, dove sei? Eri con me
Oggi prigione tu, prigioniera io
Roma, antica città
Ora vecchia realtà
Non ti accorgi di me e non sai che pena mi fai
Ma piove il cielo sulla città
Tu con il cuore nel fango
L'oro e l'argento, le sale da te
Paese che non ha più campanelli
Poi, dolce vita che te ne vai
Sul Lungotevere in festa
Concerto di viole e mondanità
Profumo tuo di vacanze romane
Roma bella, tu, le muse tue
Asfalto lucido, "Arrivederci Roma"
Monetina e voilà
C'è chi torna e chi va
La tua parte la fai, ma non sai che pena mi dai
Ma Greta Garbo di vanità
Tu con il cuore nel fango
L'oro e l'argento, le sale da te
Paese che non ha più campanelli
Poi, dolce vita che te ne vai
Sulle terrazze del Corso
"Vedova allegra", máìtresse dei caffè
Profumo tuo di vacanze romane

 

IL CIELO SU ROMA

Colle der Fomento

Esco di casa e ci sto dentro, la mia città grande quanto grande il mondo, a volte mi ci perdo non la conosco fino in fondo eppure so quanto Roma capoccia è splendida al tramonto per molti un vanto, riflessa nello specchio dei negozi persa in mille vizi, troppi pezzi troppi palazzi, mille facce mille storie mille volti hai giurato ma alla fine poi ti scordi qualcuno te lo scordi se lo perde per la
strada ma Roma se ne frega in cambio dalla notte che ti invita fredda che quel freddo ti rimane a volte così calda che quel freddo te lo fa scordare, così viziata e vissuta nello stesso tempo insegna quante volte ch'ai da esse svelto troppe volte ha visto l'amore fasse rosso su una lama de cortello ma dimmi quante volte hai visto il cielo sopra Roma e hai detto quant'è bello, viettelo a vedè dall'alto scavalca il muro al foro e viemme accanto eccola e stasera non farà la stupida 
darà le mejo stelle la mejo luna che me illumina. 
Rit.
E' nella testa
tutto qua tutto qua
comunque resta
tutto qua tutto qua
E' nella testa
tutto qua
restano le mejo stelle solo le mejo che dà 
E' nella testa
tutto qua tutto qua
comunque resta
tutto qua tutto qua
E' nella testa
tutto qua
tutto quello che mi serve sotto il cielo della mia città.

Nato in mezzo al fiume della mia città nel cuore della mia città chi nasce qua qua ci resta, la gente vive nel posto nel quale abito intorno a me ma non ne vive neanche un attimo, n'adà passà d'acqua sotto sti penti prima che si risolvano e ritornino i conti quante ne ho viste vissute o ne ho fatte sotto questo cielo giorno e notte, l'ho attraversatata col motorino da parte a parte o in matropolitana sotto il suolo sottostante, la sua forma è la mia forma, la Roma di chi se ne va ma che tanto poi ritorna, tanti scenari da film per chi si ama quante fontane per bere in ogni angolo di Roma negli anni ottanta si girava con lo special cinquanta qualcuno ci aveva messo il centoquaranta i ciaetti che facevano una piotta e trenta e sotrie del genere le cose grosse più le piccole per crescere, in mezzo a questo sotto questo cielo vivo ed un motivo ce sta se lo scrivo. 
Rit.
Roma la città eterna non scende a patti la Roma dei coatti le comitive sui muretti, le borgate la periferia i palzzi la Roma degli sguardi che finiscono in scazzi, nei cortili qualcuno sta vendendo qualcuno sta comprando una sirena e stanno già scappando via di qui tocca dasse al più presto più presto per lasciare un segno in mezzo a tutto questo, la Roma dei romani de Roma de chi la 
vede pe la prima e ce se innamora la Roma bene acchittata che pe acchittasse paga le sale giochi la mattina coi pischelli che hanno fatto sega il fronte i fasci il forte gli autonomi le situazioni brutte di notte stazione termini il bionno tevere il cilo sopra Roma che non smette mai de vivere. 
Rit.

 

Roma Di Notte

Tiro Mancino

Non era solo questo che mi ha riportato qui
dove sto vivendo questo tempo
dove tutto ha un posto tranne me
e una ragione forse c'è
ma vola via come le foglie al vento
Questo è il mio suono che nasce dai dubbi che io ho
come che fare nella vita per esempio
sto in bilico su un tubo
quando rubo tutti i suoni gli stili i segnali di vita nei cortili
ma gli argomenti sono i miei personali
e non puoi trovarne altri uguali
questo è il mio suono che nasce dal video
Roma città chiusa nella casa dove vivo
dove pago l'affitto di un milione e cento al mese
sconfitto dalle bollette appese
non morirò stritolato dalla burocrazia che mi assale
non farò file su file
non starò in fila per giorni
s'è rotto il terminale ci dispiace ritorni
Non era solo questo che mi ha riportato qui
dove sto vivendo questo tempo
Cammino cinque passi avanti alle intenzioni
cinque passi avanti alla pronuncia del mio nome
cinque passi nel delirio della capitale
cinque passi nel futuro per tornarlo a raccontare
adesso sta ad ascoltare
Tutte le strade che a Roma portano
quando ci arrivano s'ingorgano ristagnano
fumi di scarico impastano la lingua e l'alito di rabbia facile
basta un attimo per perdersi e ritrovarsi ancora qui
volantini fradici calpestati in vicoli
conosci ma non eviti
t'impantani in chiacchere buttate a vanvera
credendo d'essere l'unica ancora con il possibile

 

Estate Di Città

Il Regno

Anche Oggi L'aria Fresca Manca Mandando 
La Mia Mente In Vacanza 
Il Sole Brucia Tipo Cielo In Una Stanza 
Ahhh! Basta Per Oggi Ne Ho Abbastanza 
Esco 
In Cerca Di Fresco 
Ma Incalza 
Calura Densa Come Condensa 
Mi Riempie I Polmoni Come Fosse Ganjia 
Silenzio Nella Strada Risate Nella Piazza 
Sono I Pischelli Del Rione Giocano Con L'acqua 
Bei Tempi Divertenti Ma È Tempo Di Fiacca 
La Vacca 
Grassa Ora E' Magra Ma Basta! 
Con Il Sole In Faccia Accaldato Rilassato 
Mi Scaldo L'inverno Che Ho Dentro E' Già Lontano 
Strano 
Eppure Mi Sembrava Ieri Fosse Cominciato 
Spero Sia Passato 
Adesso È Il Presente L'importante 
Mentre L'afa Sale Dall'asfalto Rovente.
Rit.
Quando Calienta Il Sol.... 
Finestre Chiuse, Serrande Abbassate E' Il Paesaggio 
Che Faccio? 
Gli Amici In Campeggio Io Solo Che Passeggio Dentro Un Caldo Da Miraggio 
Mi Guardo In Giro, Nessuno In Casa 
Che Strana Che È Roma 
Praticamente Vuota 
Gli Anziani Del Baretto Parlano Di Chessa' Che Cosa 
Birra Fredda Carte Per Loro Per Me Un'altra Strofa 
Sul Taccuino 
Un Tizio Sul Motorino Cerca Clienti Come Arrotino 
Ma Non Batte Chiodo Batte Sole 
Scandito Dal Rumore Di Cicale 
Tutto Questo È Solo Per Me È Personale 
È Inutile Bussare Qui Non Aprirà Nessuno 
Non Mi Disturbate Tra Strade Vuote Vado In Cerca Me Stesso 
Il Sole E' Il Mio Peyote 
Questa È La Mia Quiete. 
Proiettato Al Volo Dentro Un'altra Dimensione 
Tipo I Film Western Con Strade Polverose Che Guardavo Da Bambino In Televisione 
Con Storie Varie 
Di Sparatorie Sembra Mezzogiorno Di Fuoco, Loco? 
Non Credo Questo É Mezzogiorno D'agosto Dentro Il Quale Vedo Il Mio Quartiere Sotto Un'altra
Prospettiva 
Dentro Il Quale Sento Quella Quiete Sulla Pelle Che Mancava 
Dove Stava? 
La Parte Ruvida Si È Sciolta Come Cera 
Perché Se Calienta Il Sole Nella Playaa Nella Città Si Squaglia Dal Calore 
Pochissimo Rumore Poche Cose Sanno Influenzare Così Il Mio Umore 
Come 
La Mia Città Con Quattro Gatti, 
Tutti In Cerca D'ombra Mentre 'sto Mc. 
Sogna " Club Tropicana Drinks Are Free.."
Rit. 
Breakdown
Agosto Roma Mia Non Ti Riconosco 
Così Ferma Cosi Vuota Nel Caldo Gira Arrosto Raccontata Dall'inchiostro Che Fermenta Come Mosto 
Per Fermare Il Tempo E Dare Ai Miei D.j. Un Altro Testo Per Fare Quelle Rime 
Cui Mi Dono 
Canto Cio' Che Vivo E Lo Racconto Sopra Un Trono 
Cosa Sono? Cosa Suono? Perché Con Questo Caldo Uso Rime Come Valvola Di Sfogo? 
Mi Chiedo.

 

La Roma che conosco

Marco Conidi

La Roma che conosco la porto sempre dentro
nei giorni di burrasca e in quelli senza vento
Tra vicoli, palazzi, bar, trattorie
so centomila strade... e so tutte mie
E sono tutte mie le facce della gente
le donne sul balcone, il ricco, il mendicante posteggiatori, tassinari, barbieri e benzinai
la Roma che conosco non la conosci mai
Non fa' la stupida stasera
damme 'na mano a faje dì da sì
Non fa' la stupida stasera
La Roma che conosco c'ha sempre er sole addosso
e quanno esco ride, e me lo presta spesso.
E pure quanno piove sembra che non disturba
te fracica, te frega... E' come una donna furba
la Roma se vedemo, dimo, annamo, famo,
non ti devi da preoccupare che tanto te richiamo
la Roma... N'dov'è che devono andare tutti quanti?
Moto, motorini, vespette... ottovolanti.
La Roma che conosco, du' ore pe fa un metro
però mentre te blocca te fa vedè San Pietro
Non fa' la stupida stasera
damme 'na mano a faje dì da sì
Non fa' la stupida stasera
La Roma che conosco è tavoli in eccesso
e tutti addosso a tutti ma stamo bene lo stesso
basta che quel piatto rimanga sempre quello
guanciale, pecorino... e un pò di quel vinello
Che ce fa uscì contenti tra vicoli incantati
a ride con gli amici oppure innamorati
La Roma che conosco te insegna a fa l'amore
e a ogni bacio aggiunge un pò, un pò del suo sapore.
Così la porti dentro dovunque te ne vai
La Roma che conosco... non la conosci MAI!!
Non fa' la stupida stasera
damme 'na mano a faje dì da sì
Non fa' la stupida stasera
Non fa' la stupida stasera
damme 'na mano a faje dì da sì
Non fa' la stupida stasera

 

On An Evening In Roma

Dean Martin

Como e bella ce la luna brille e strette
Strette como e tutta bella a passeggiare
Sotto il cielo di roma
Down each avenue or via, street or strata
You can see em disappearing two by two
On an evening in roma
Do they take em for espresso
Yeah, I guess so
On each lovers arm a girl I wish I knew
On an evening in roma
Though theres grining and mandolining in sunny italy
The beginning has just begun when the sun goes down
So please meet me in the plaza near your casa
I am only one and thats one too few
On an evening in roma
Dont know what the countrys coming to
But in rome do as the romans do
Will you on an evening in roma
Como e bella ce la luna brille e strette
Strette como e tutta bella a passeggiare
Sotto il cielo di roma
Dont know what the countrys coming to
But in rome do as the romans do
Will you on an evening in roma
Sotter celo de roma
On an evening in roma

El 6 de enero - La Befana

Epifania significaba Manifetsación, Revelación del Verbo. La palabra ha sido influenciada por el dialecto popular y por eso se ha vuelto en Befana. 
En el imaginario popular la befana es una bruja muy vieja con una nariz muy larga y una giba muy grande; ella pasa todo el año preparando juguetes para los niños que se han portado bien y carbón para los que se han portado mal. Hace mucho que piazza Navona es el escenario de esta festividad, media sagrada y media profana.

En el siglo XIX los niños de las colonias extranjeras de Roma daban homenaje al niño Jesus en sus idiomas y con sus costumbres. Durante 8 dias la plaza era llena de puestos que vendian juguetes y artesania. 
Posteriormente la artesania ha sido sostituida con productos más comerciales y dulces. En la noche del 5 de enero hay muchas fiestas en cada esquina de la ciudad.

---

PENNE ALL’ARRABBIATA

Ingredients for six persons:

600 grams of pasta (penne)
500 grams of tomatoes
3 or 4 garlic cloves
Parsley
Oil
Salt
Hot chilli

Fry the oil with some garlic and hot chilli (the amount depends on the taste). When the garlic is golden add the tomatoes and the salt and leave cooking foe some minutes. In the meanwhile boil the pasta in abundant salty water until chewy. Flavour the pasta al dente with the prepared sauce and serve with a generous tablespoon of freshly chopped parsley.

---

MACARONI WITH RICOTTA CHEESE

Ingredients for six persons:
600 grams of macaroni
400 grams of ricotta cheese
2 egg yolks
cinnamon
salt

While the pasta boils in abundant salty water, mash the ricotta with the egg yolks together with one spoon of the water of the pasta and a pinch of cinnamon powder. Blend well, drain the pasta and mix straight away with the prepared cheese sauce.

SPAGHETTI WITH OIL, GARLIC, AND HOT CHILLI

Ingredients for six persons:
600 grams of spaghetti
3 or 4 cloves of garlic
oil
salt
hot chilli

Fry for some minutes the garlic and the hot chilli in the oil, till the garlic becomes brown. When the pasta is ready, add the spicy oil removing the garlic.

SPAGHETTI CARBONARA

Ingredients for six persons:
600 grams of spaghetti
300 grams of streaky bacon
4 eggs
Roman pecorino cheese
Oil
Salt
Pepper

Fry the bacon in the oil cut into little pieces till it gets golden. In a bowl, beat together the eggs, 4 tablespoons of pecorino, salt and pepper. Boil the pasta till it is chewy, drain, and mix straightaway with the beaten eggs and fried bacon. Reheat it all for some minutes in a pan sauce until the egg sauce becomes firm. To your taste, add some milk or cream. Sprinkle some more cheese and add pepper.

POTATO GNOCCHI

Ingredients for six persons:
2 kg of potatoes
300 grams of flour
salt

Boil the potatoes and mash them still warm with a sieve. Mix the cold mash potatoes with the flour and salt till you have a soft mixture. Roll the potato mash into long finger-thick strips and cut the gnocchi, each 2 cm long. Dust each one with some flour so that they do not stick together. In the meanwhile, boil abundant salty water. When it boils, pour the gnocchi and leave them cook till they come to the surface. Then remove and drain. Mix the gnocchi with lots of gravy (the recipe is that of Roman fettuccine) and grated Roman pecorino cheese.

BUCATINI ALL’AMATRICIANA

Ingredients for six persons:
600 grams of bucatini
50 grams of streaky bacon
500 grams of tomatoes
Roman pecorino cheese
Onion
Oil
Salt
Hot chilli

Fry in oil an onion till it get brown, then add the bacon cut into little cubes, the tomatoes, salt and hot chilli. Leave the sauce cook slowly. In the meanwhile, boil some water and cook the pasta. Once ready, pour the bucatini al dente into the pan and leave them cook together with the sauce. The characteristic flavour of this dish is granted by the cheese, which has to be the Roman pecorino.

FETTUCCINE ROMANE

Ingredients for six persons:
600 grams of fettuccine (noodles)
500 grams of beef
red wine
onion
carrot
celery
parsley
lard

Season a good piece of beef with salt and pepper as you would for a roast. In the meanwhile cut the carrot, the onion, the celery, and the parsley in some lard. When the fried mixture is browner pour in the pan the beef finely chopped till it gets well fried. Then add half glass of red wine and let it evaporate. At this point, add the tomatoes and leave the sauce cook slowly till the meat is cooked. The beef has to remain tender and the sauce thickened to the right consistency.

SPAGHETTI WITH PECORINO CHEESE AND PEPPER

Ingredients for six persons:
600 grams of spaghetti 
Roman pecorino cheese
Oil
Salt 
pepper

Cook the spaghetti al dente and drain them. Leave them a bit moist. Mix with some oil, lots of grated Roman pecorino and a generous sprinkling of freshly ground pepper.

RIGATONI WITH CALF’S INTESTINES

Ingredients for six persons:
600 grams of rigatoni
2 kg of calf’s intestines
1 clove of garlic
1 stick of celery
Roman pecorino cheese
Half carrot
Lard
Tomato sauce
Wine
Oil
Salt pepper

Cut the meat into little pieces and tie the ends of each to form a ring. Fry in the lard the carrot, the onion, the garlic, and the celery and add the intestines. Fry the rings of intestine in the lard, diluting with half glass of red wine. Leave it flavour for some minutes and then add the tomato sauce, salt and pepper. Leave the sauce cook for about 2 hours. Then cook the pasta and drain it al dente. Pour it into the pan with the sauce, taking care not to break the rings. Serve with Roman pecorino cheese.

PAPAL FETTUCCINE

Ingredients for six persons:
600 grams of fettuccine (egg pasta)
100 grams of ham
200 grams of peas
3 eggs
parmesan cheese
butter
onion
salt
pepper

Fry half a sliced onion in some butter and cook the peas. Once ready, add the chopped ham, salt, and pepper. In a bowl, mix the eggs with three tablespoon of parmesan. When the pasta is ready, add it to the eggs mixture until the sauce thickens around the pasta. Add the peas and the ham and ultimately few knobs of butter. Serve with a generous amount of parmesan and a good sprinkling of freshly ground pepper.

BURINA FETTUCCINE

Ingredients for six persons:
600 grams of fettuccine
250 grams of fresh mushrooms
40 grams of thin raw ham
250 grams of peas
50 grams of butter
cream
pecorino cheese
oil
salt

Fry slightly the pillow in the oil, add the peas and bring to cooking. Add the clean fresh mushrooms and the ham cut into slices. Amalgamate well all the ingredients and when the sauce is ready add some salt. Boil the pasta and season it with the compound, adding butter, pepper, and some cream. Serve hot with pecorino cheese.

PASTA AND BROCCOLI

Ingredients for six persons:
600 grams of rigatoni
1 green broccoli
garlic
oil
cayenne pepper
salt
Pecorino cheese

Cook the broccoli and when ready boil the water in the same water opportunely salted. In the meantime fry slightly in a saucepan 3 garlic cloves and add the broccoli with some pepper, crashing it all with the fork. Add salt. Drip the pasta and amalgamate it with the sauce and the pecorino cheese.

 

 

SOUPS

 

 

PASTA AND LENTIL SOUP

Ingredients for six persons:
300 grams of small pasta
300 grams of lentils
100 grams of streaky bacon
2 cloves of garlic
1 onion
1 celery
tomato sauce
Roman pecorino cheese
salt
oil
pepper

Fry in a pan the chopped bacon with the onion opportunely cut, half glass of tomato sauce, garlic, salt, pepper, and the whole celery that you’ll remove when the sauce is ready. Leave to flavour and add the lentils (previously left to soak in water overnight), cover with abundant water and leave it cook for about one hour and half. When the lentils are well cooked, check that there is enough water and then add the pasta. Add salt, pepper, one tablespoon of oil and a generous amount of cheese.

BROAD BEANS SOUP

Ingredients for six persons:
300 grams of small pasta
500 grams of broad beans
100 grams of streaky bacon
1 onion
tomato sauce
Roman pecorino cheese
half glass of white wine
garlic
salt
oil 
hot chilli

Fry in a pan with oil the bacon with the garlic, salt, and hot chilli. Leave the ingredients golden a little and then add the broccoli cut into pieces together with half glass of white wine. When the wine has evaporated, add two glass of water and leave the broccoli cook slowly. When the sauce is ready add the pasta, adding some more water if necessary, and season with a generous amount of pecorino cheese.

ROMAN BROTH

Ingredients for six persons:
A good stock of meat
500 grams of lamb breast
6 egg yolks
the juice of half lemon
few marjoram leaves
Roman pecorino cheese
Toasted bread croutons
Spices

The good result of this recipe depends on a really good meat stock. But the particular flavour of this soup is given by the breast of lamb, which you should boil together with the rest of the meat. Prepare the meat and leave it aside. Pour the egg yolks in a pan and add the juice of lemon and the marjoram leaves. Little by little, put the hot stock, which should not be boiling, over the eggs and leave the ingredients on the fire till they blend together. Make sure that the meat does not boil, or else the egg yolks will break up. Serve with toasted bread croutons and a generous amount of roman pecorino cheese.

SOUP OF OFFALS

Ingredients for six persons:
300 grams of small pasta
300 grams of sheep’s offal
2 lt. of stock
1 onion
parsley
salt 
pepper 
oil

Cut the sheep’s offal into fairly small pieces. In the meanwhile fry in two tablespoons of oil the onion finely chopped. Add the offal beginning with the heart and lungs. When the meat is rather tough, season with salt, pepper, and some chopped parsley. Leave the sauce cook slowly, adding if necessary a few tablespoons of hot water to avoid ardening the fibres of the offal. Prepare the stock. When it boils put the pasta and leave it cook.

QUADRUCCI AND PEAS

Ingredients for six persons:
300 grams of small noodles (quadrucci)
300 grams of peas
1,5 lt. of stock
onion
garlic
celery
Roman pecorino cheese
Parsley
Salt
Oil
Pepper

Fry in one tablespoon of oil a medium size onion, half stick of celery, one clove of garlic later removed, and a sprig of chopped parsley. Leave the ingredients cook slowly and then add shelled peas. Cook for about ten minutes, till the peas absorbe the flavour, and add salt and pepper. In the meanwhile, prapare the stock and pour it over the peas. When the stock begins to boil again add the noodles. When the pasta is ready serve it hot with a generous amount of grated Roman pecorino cheese.

PASTA AND CHICKPEA SOUP

Ingredients for six persons:
300 grams of small pasta
300 grams of chickpeas
6 or 7 cloves of garlic
5 or 6 anchovy fillets
rosemary
tomato sauce
oil
salt
pepper

Fry in a pan with on etablespoon of oil 3 or 4 cloves of garlic and then add the checkpeas (left to soak in water overnight). Cover with abundanz water and season with salt, pepper, and a generous amount of rosemary. Let the soup cook for about thre hours. In a meantime, fry in a small frypan the rest of the garlic in abundant oil and add two tablespoons of tomato sauce and the chopped anchovy fillets. Pour the soup into the pan with the chickpeas and bring it to boil again. Check the amount of water. When the soup is almost ready add the oasta and serve it hot with a drop of oil and some pepper.

PASTA AND POTATOES

Ingredients for six persons:
300 grams of small pasta
4 or 5 potatoes
1,5 lt. of stock
1 slice of streaky bacon
1 onion
Roman pecorino cheese
Parsley
Oil
Salt
Pepper

Fry in a pan with a tablespoon of oil the bacon cut into little pieces, the sliced onion, and the chopped parsley. When the mixture is getting brown, add the stock and the potatoes cut into pieces, salt, and pepper. Just before the potatoes are ready, pour the pasta and season with a good handful of grated cheese.

 

SECOND DISHES

 

 

ROMAN FILLETS OF STOCKFISH

Buy a stockfish already softened and cut it into finger-thick strips. Now prapare a batter with two tablespoons of flour, half glass of water, 1 tablespoon of oil, salt and, for a smoother batter, an egg-white beaten stiff. Dip the stockfish strips into the batter and fry them in abundant oil.

ROMAN MIXED FRY

This is one of the reachest and most appreciated Roman dishes. The ingredients can be numerous: brain, sweetbreads, spiral marrow, testicles, artichokes, apples, ricotta cheese, broccoli, all ried and served at the same time. First of all boil separately the brain, sweetbreads, and testicles for some minutes. Then coat with flour, dip into beaten eggs and fry in abundant oil. Cut the cooked artichokes into long slices and coat them with flour before frying. Remove the core of the apples and cut them into slices. Dip them in a batter prepared with water, flour, salt, and a tablespoon of cognac and fry them. The ricotta should be blended with one or more eggs according to the quantity and a little nutmeg. Then make small marble shapes which must be floured, dipped in beaten eggs, coated with breadcrumbs and then fried. Finally, boil the broccoli, dipp them in a batter of flour, water, salt and a teaspoon of oil, and fry them.

LAMBCHOPS OF ABBACCHIO FOR BURNT FINGERS

Calculate at least two chops per person and beat each one until well flattened. Add salt and pepper. Then rub over with oil and cook, preferably on a barbecue grill, on both sides. Serve hot and crispy.

LAMB’S OFFAL WITH ARTICHOKES

Buy the heart, lungs, and intestines of a little lamb. Fry in pan a little onion with some lard and add at least 2 lots of offal cut into fairly small pieces in the following order: first the lungs and the intestines, and after some minutes, when they are quite tough in texture, the heart and ultimately the liver. If they tend to ge hard, add half glass of white wine and let it evaporate. Season with salt, pepper, and the juice of a lemon. In the meantime cut 4 or 5 artichokes into long pieces and fry them in some lard, taking care not to let them get too dry. When tender, add them to the offal, cook all together for some minutes and remove the pan. Sprinkle over the frying mixture some parsley and some lemon joice.

ROMAN SALTIMBOCCA

(fried veal slices with ham)

Buy 2 thin slices of veal of 50 grams each per person. Flavour with salt and pepper and place on each slice one small slice of raw ham and a sage leaf. Roll up the veal slices and pierce them with a toothpick. Fry the saltimbocca in a pan with butter and oil, and dilute with a cup or white wine.

ROMAN TRIPE

Calculate about 1 kg. of ready-cooked tripe for 6 persons. Cut it into pieces and boil in abundant salted water together with a carrot, an onion, two sticks of celery, and a spring of parsley. When cooked, drain the tripe and mix it with a generous amount of gravy prepared according to the recipe for Roman fettuccine. Let the tripe absorb the flavour for about 20 minutes and serve with a sprinkling of Roman pecorino cheese and some mint leaves.

STEWED OXTAIL

Calculate 2 kg. of rather fatty oxtail for six persons. Wash it carefully and cut it into pieces. Fry them in a mixture of 100 grams of streaky bacon, 1 onion, 1 clove of garlic, and a finely chopped sprig of parley previously fried in oil. When the oxtail pieces are well fried, add a glass of white wine and let it evaporate. Then add 20 grams of tomatoes, salt, and pepper and cook all for a couple of hours. Add to the fried mixture some stock prepared with 4 or 5 sticks of celery. When the oxtail pieces are nearly cooked, add the celery chopped into small pieces and serve hot.

ARTICHOKE OMELETTE

For six persons, clean three small Roman artichokes and cut them into long pieces. Fry them in a pan with half spoon of lard or oil and moisten with a tablespoon of dry white wine to keep them tender. In the meantime, beat 6 eggs in a bowl with salt and pour it in the frying pan with the artichokes when they are tender enough. Let the omelette cook for a few minutes on both sides on a high flame.

The omelette is ready when both sides are brown and the inside is soft.

COURGETTE OMELETTE

For six persons, cut 4 or 5 courgettes into slices and fry in a pan with 1 tablespoon of lard of oil, half a sliced onion, a finely chopped sprig of parsley, salt, and pepper. Use the same procedure as for the artichokes omelette. When the courgettes are cooked, pour over the beaten eggs and cook the omelette on both sides till they are both golden.

ROMAN TRIPE OF EGG

Prepare an ordinary omelette calculating 1 egg per person. Use a large pan to render the omelette very flat. Then cut it into thin strips as it were tripe, and place in layers in a backing pan, alternating with abundant sauce prepared according to the recipe for the Roman fettuccine, a mixture of parmesan and Roman pecorino cheese, and a few mint leaves. Heat it in the oven and serve it hot.

 

 

VEGETABLES

 

 

ROMAN’S ARTICHOKES

Ingredients for six persons:
12 artichokes
4 or 5cloves of garlic
pennyroyal
oil
salt
pepper

Clean the artichokes and rub them with the lemon to avoid that they blacken. Mix together the garlic, the pennyroyal, oil, salt, and pepper to have a sauce. Take the artichokes and slacken well the leaves with the fingers. Put them in a pan where you have previously poured the sauce. Add a spoon of oil for every artichoke and pour water to cover one third of the vegetables. Cook at a moderate flame for about one hour.

CHICORY IN FRYING-PAN

Ingredients for six persons:
1 kg. of chicory
3 cloves of garlic
oil
salt
hot chilli

Clean well the chicory removing the external leaves and the base of the stem. Wash well and boil in abundant salted water. When the chicory is crush, drip and put it in a frying pan with oil, garlic, and hot chilli.

BEANS AND PORK RING

Ingredients for six persons:
500 grams of beans
3 cloves of garlic
100 grams of pork ring
1 rosemary’s twig
500 grams of tomatoes
1 onion
oil
salt
hot chilli

Leave the beans in water for one night. Then put them in a pot with the rosemary’s twig, 2 cloves of garlic, the salt, and cover it with water. Cook the beans for one hour. In the meanwhile, brown the pork rings in oil with the onion, garlic, salt, and hot chilli. Add the tomatoes and cook up for about 30 minutes. Drain the beans and add them to the sauce. Continue to cook for other 15 minutes.

STEWED POTATOES

Ingredients for six persons:
1 kg. of potatoes
3 cloves of garlic
200 grams of tomatoes sauce
1 little bunch of parsley
1 glass of white wine
oil
salt
hot chilli

Peel, wash, and dry the potatoes. Cut them in slices of a medium size. Pour the potatoes in a saucepan with water, wine, oil, salt, garlic, hot chilli, and tomatoes sauce. Cook the potatoes in the sauce till they are ready and serve them with the parsley.

JEWISH ARTICHOKES

Ingredients for six persons:
8 artichokes
oil
salt

Clean up the artichokes and put the down heads in a saucepan with half water, half oil, and salt. Cook at a moderate flame. When ready, take out the artichokes and cool them down in a steel plate. Heat the oil in a frying pan and deep the artichokes in the oil. To make them tender, raise the flame and incite it with spays of cool water.

CORAL BEANS

Ingredients for four persons:
1 kg of coral beans
3 onions
300 grams of tomatoes
1 glass of white wine
oil
salt

Clean and wash the beans and put them in a saucepan with oil, salt, wine, and the onions cut into thin slices. Cook the beans for 20 minutes in the deck pan. Add the tomatoes and continue the cooking in the uncovered pan for 20 minutes.

SMALL ONIONS TO THE SOUR-SEET

Ingredients for four persons:
500 grams of small onions
oil
salt
vinegar
sugar

Peel, wash, and dry the small onions. Fry them in oil till they get brown. Then, cover the saucepan and continue the cooking to moderate flame. Before removing them from the flame, wet them with the sauce prepared with a spoon of sugar and three fingers of vinegar. Serve the onions cold.

PUNTARELLE IN ANCHOVY SAUCE

Ingredients for four persons:
400 grams of puntarelle
100 grams of anchovies
salt
vinegar
oil

Season the puntarelle with a sauce of anchovy and garlic crushed in a mortar with oil and vinegar. Let them macerate in a deck cup for about one hour before serving.

BROAD BEANS WITH STREAKY BACON

Ingredients for four persons:
500 grams of fresh broad beans
100 grams of streaky bacon
1 onion
1 glass of white wine
oil
salt

Fry together the bacon and the onion cut into thin slices. Add the broad beans, salt, and wine. Cook up for 15 minutes, adding some tablespoon of warm water.

CAULIFLOWER TO THE WINE

Ingredients for four persons:
500 grams of cauliflower
2 cloves of garlic
1 onion
50 grams of streaky bacon
1 glass of red wine
oil
salt

Clean up the cauliflowers eliminating the core and the leaves. Wash in cool water. Fry the minced garlic, the bacon and the onion cut into small parts till they get brown. Add the cauliflower and pour wine. Let it evaporate and add some spoons of hot water. Cover the pan and continue the cooking to moderate flame.