- I love the language. I've taken 3 years of Latin, 8 years of French, and I've studied Italian, mostly on my own, off and on for the last 35 years. Especially for those of us who know French or Latin, the Italian language is a delight. So much of it is familiar, yet much is different. A lot of the vocabulary is obvious (ovvio). The rules of spelling, grammar, pronunciation are so regular, it's easy to get started. The present tense of verbs is useful for the near past and the near future, so you can get by for a long time without learning any other verb forms. At the advanced level, verbs are incredibly challenging, which is also a lot of fun for those of us who want to take the trouble. And the Italians compliment you and encourage you for even the lamest attempt to speak their language, unlike certain of their European neighbors to the west who shall go nameless.
- I love the people. I know it is close to a patronizing stereotype, but the Italians I have encountered, with few exceptions, are friendly, welcoming, kind. They understand that tourism is one of the most important sectors of their economy, and if they have any complicated feelings about Americans, they don't show them. I haven't once had to fall back on No, sono canadese.
- OMG. The countryside is just as beautiful as you think it is. Just look at our photos!
- I've told my friend Eric, who is a genuine oenophile and expert: I get it that many other nations produce wine that is often better (and sometimes cheaper) than Italian wine. But no other country's wine reminds me of being in Italy. I rest my case.
- When I was a kid, my parents and I went through several years of relative poverty, when my father was unsuccessfully trying to start a business. As soon as he returned to a regular income, the first luxury in which my mother indulged was imported cheese. I've been a cheese-aholic ever since. Even objective observers will concede that Italian cheese is the best in the world (come on, Eric). My cheese book says, and I agree, that the world's greatest cheese is Parmigiano Reggiano. And this from a country that also produces Mozzarella di Bufala and Pecorino Toscano.
- The food. No need to say much, except that I am a vegetarian, and no other country, except maybe India, produces such a variety of delicious vegetarian food. In the U.S. even Italian cooks often add animal broth to vegetable soup. Here, it is rare that a soup (or any other dish) that appears to be vegetarian has gratuitous meat added. They take the time for insaporire, to let the vegetables release their own flavors.
These are a few of the reasons I'm an Italophile.
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