Friday, January 27, 2017
A Wonderful Abundance of Food
This is the meat and poultry and bread market. There are stalls of new, various-shaped bread, brown and bright: there are tiny stalls of marvellous native cakes, which I want to taste, there is a great deal of meat and kid: and there are stalls of cheese, all cheeses, all shapes, all whitenesses, all the cream-colours, on into daffodil yellow. Goat cheese, sheeps cheese, Swiss cheese, Parmegiano, stracchino, caciocavallo, torolone, how many cheeses I don't know the names of! But they cost about the same as in Sicily, eighteen francs, twenty francs, twenty-five francs the kilo. And there is lovely ham—thirty and thirty-five francs the kilo. There is a little fresh butter too—thirty or thirty-two francs the kilo. Most of the butter, however, is tinned in Milan. It costs the same as the fresh. There are splendid piles of salted black olives, and huge bowls of green salted olives. There are chickens and ducks and wild-fowl: at eleven and twelve and fourteen francs a kilo. There is mortadella, the enormous Bologna sausage, thick as a church pillar: 16 francs: and there are various sorts of smaller sausage, salami, to be eaten in slices. A wonderful abundance of food, glowing and shining.Torolone as the name of a cheese seems to occur only in this passage.
Peasant women, sometimes barefoot, sat in their tight little bodices and voluminous, coloured skirts behind the piles of vegetables, and never have I seen a lovelier show. The intense deep green of spinach seemed to predominate, and out of that came the monuments of curd-white and black-purple cauliflowers: but marvellous cauliflowers, like a flower-show, the purple ones intense as great bunches of violets. From this green, white, and purple massing struck out the vivid rose-scarlet and blue crimson of radishes, large radishes like little turnips, in piles. Then the long, slim, grey-purple buds of artichokes, and dangling clusters of dates, and piles of sugar-dusty white figs and sombre-looking black figs, and bright burnt figs: basketfuls and basketfuls of figs. A few baskets of almonds, and many huge walnuts. Basket-pans of native raisins. Scarlet peppers like trumpets: magnificent fennels, so white and big and succulent: baskets of new potatoes: scaly kohlrabi: wild asparagus in bunches, yellow-budding sparacelli: big, clean-fleshed carrots: feathery salads with white hearts: long, brown-purple onions and then, of course pyramids of big oranges, pyramids of pale apples, and baskets of brilliant shiny mandarini, the little tangerine orange with their green-black leaves. The green and vivid-coloured world of fruit-gleams I have never seen in such splendour as under the market roof at Cagliari: so raw and gorgeous.
I suspect that "torolone" is just a compositor's (or a typist's) misreading of "Provolone". Note that none of the cheeses mentioned by Lawrence are obscure, and the transition from caciocavallo to provolone is a natural one. Indeed "Provolone del Monaco" is often called "Caciocavallo del Monaco".
The ductus litterarum? My guess is that Lawrence wrote provolone with a capital P and that the down-stroke and the cross-stroke (perhaps extending beyond the down-stroke) registered, while for the curve of the P the pen lifted or the ink was faint. The R was summary and lost in the shuffle, while (further on) a V and an R are easily confused in handwriting.