What remains of Pink Floyd 45 years on? In truth, very little. With Roger Waters touring half the world with his 3D show,The Wall,and Richard Wright’s disappearance eight years ago, of the avant-garde rock band which dominated the show scene in the 70s and part of the 80s, only Nick Mason and the lead, David Gilmour, are left from the original group to spearhead the effort.

A Touch of History

Pink Floyd is one of the best bands of all time; no doubt about it. This is attested by their records and their endurance in the top positions among the benchmark groups for decades. Granted, they didn’t invent the concept album – The Who had invented it just before them – but it was they who exploited it to its full expression.

Pink Floyd has some records to its name. Perhaps the most striking one is having had a disc on the Billboard list for 889 weeks (over 17 years) in a row; indeed, their album was on the list longer than any other disc ever. With an estimated 50 million copies sold, The Dark Side of the Moon is Pink Floyd’s most successful album and the top-selling rock disc ever, coming in second in worldwide record sales behind Michael Jackson’s Thriller. But, their success is not limited to that 1973 album. They were famous before that, too. At the end of the sixties, they were the flagship of the British psychedelic scene. Their early records, when Syd Barrett also played in the group, acted as a magnet for a whole seething mass of new ideas and experimentation. Likewise, The Dark Side of the Moon wasn’t their only pinnacle of success – their subsequent albums were on a par, although they weren’t able to match the level of sales. Thus, the decade of the seventies was theirs – with the permission of Led Zeppelin and The Rolling Stones – thanks to such legendary tracks as Animals, Wish You Were Here and, above all, The Wall, which was made into a film directed by Alan Parker and starring Bob Geldof.

What Happened in Pompeii?

It is a well-known fact that Pink Floyd’s live concerts were in technological terms the most spectacular shows for several decades. They actually reigned supreme until the early nineties, up to the time that U2 staged a tour with their album, Achtung Baby. Live performances were always one of Pink Floyd’s fortes right from the outset, when the original crew delighted the crowds on London’s university and underground circuits. Those were the days of British psychedelics, and their concerts were a veritable sensorial experience, thanks to the support of screenings and performances. To get a better idea of what they were like, it is worth seeing the film, Tonite Let’s All Make Love in London, directed by Peter Whitehead, which includes performances by the London band from those times.

In the seventies, by then without Syd Barrett, the group continued to flourish. Their music shifted from psychedelic to progressive rock, while technological devices became gradually more entrenched in their live shows. But, before becoming one of the stadium bands par excellence, they embarked on a project that ended up becoming one of the great milestones in rock history. They joined forces with the movie director, Adrian Maben, with a view to shaping a film project they were working on. The result was Pink Floyd Live at Pompeii, set in the mythical ruins of the Roman city which was devastated by the eruption of Mt Vesuvius in AD 79.

The project was hatched quite coincidentally. The director, Adrian Maben, had simply phoned Stephen O’Rourke, Pink Floyd’s manager, in the early seventies, and suggested making a movie with the group. At that time the idea was to produce a very arty piece and to elicit the participation of artists of the standing of Magritte, De Chirico,Christo and Jean Tinguely who would create on a visual level what Pink Floyd created in sound. But, they never managed to reach an agreement. Months later, Maben went to Italy with his girlfriend of the time and visited the ruins of Pompeii. That evening he discovered he had lost his passport and, thinking back, he decided he must have left it in the Pompeii amphitheatre. He went back to the spot at dusk and there, among the monuments, sculptures and paintings of a place that had frozen in time, Maben experienced his great moment of inspiration – it was the ideal spot to film Pink Floyd. In the near mystic silence of nightfall, he realised that Pompeii had it all – death, sex and oodles of latent life. And there, in that amphitheatre, Pink Floyd could bring it all back to life.

45 Years Later

Last March, Italy’s Minister of Culture, Dario Franceschini, confirmed in his Twitter account that the 70-year-old British guitarist, David Gilmour, would play in Pompeii on 7 and 8 July. There, you have it – Pink Floyd’s lead will again perform at the legendary archaeological site, forty-five years after having been the leading light in the shooting of the movie, Live At Pompeii. On this occasion, he will be presenting the tracks from his latest release, Rattle That Lock. However, the possibility that he might also play songs by his former band has not been ruled out. Recall that Gilmour and Nick Mason still hold the operating rights to practically the whole of Pink Floyd’s legacy.

Be sure to relive the magic of one of the best concerts ever. You can also enjoy a tour of the most famous Roman archaeological site in the world. Check out our flights here.

Text by Los Viajes de ISABELYLUIS

The earliest available document bearing mention of the word “pizza” dates from the year 997 and was unearthed in the town of Gaeta. Originally derived from the breads made by the ancient Greeks and Egyptians, it was the Spanish settlers of Naples who added its typical tomato base in the 16th century. However, it was in 1889 that the master pizza maker, Raffaele Esposito, created the pizza Magherita in honour of the thus-named Queen of Italy and the formula stuck. There is no corner of the world where pizza is not eaten, but the Naples variety – the vera pizza, baked in a wood-fired oven– is still the best. If you visit the Partenopea city, these are the pizzerias we recommend you head for when feeling peckish.

Brandi
Legend has it that Raffaele Esposito, the chef at the Pizzeria di Pietro e Basta Cosi, created the pizza margheritain 1889. Made as a tribute to the Queen of Italy, it was topped with tomato, mozzarella and basil to produce the colours of the Italian flag and soon became the pizza par excellence of Naples. The restaurant in question is now called Brandi and it still serves one of the tastiest pizzas in town, in addition to the star dishes of Neapolitan cuisine in which fish and seafood figure prominently.

Da Attilio
Opened in 1938, this venue is where Attilio Bachetti (grandson) continues to make one of the best pizzas in Naples. In an out-of-the-way spot in one of the most traditional quarters, Da Attilio serve up some of the most innovative creations in town, notably the pizza carnevale, a scrumptious base covered with tomato, mozzarella and sausages, and the edges filled in with ricotta cheese.

Da Gennaro
In 1959, Gennaro Cristiano closed down his fried fish street stall and opened his own restaurant, thus starting one of the most celebrated pizza-making lineages in Naples. One of the must-try eats on the menu at Da Gennaro is their endless half-a-metre-long pizza, and, even more so, their farfalla, a butterfly-shaped pizza with a filled centre and a guest’s choice two-flavour addition on the wings. Via Plinio 21

Da Michele
Master pizza makers since 1870, their history and the quality of their offerings is inversely proportional to the length of their menu. Da Michele serve only two kinds of pizza – the traditional classic, margherita,and the marinara, based on tomato, garlic, oregano and oil. While the choice is extremely narrow, the quality is excellent. If theirs is not the best pizza in Naples, it certainly comes close to it.

Di Matteo
In July 1994, Naples hosted the G7 Summit, during which the US President at the time, Bill Clinton, felt like a pizza. He duly fulfilled his desire by visiting Di Matteo, and his was a good choice. It is so popular among Neapolitans that rarely is there a day without guests having to queue up. When your turn comes, be sure to order their magnificent fried pizza, or else a margherita,which really explodes on the palate.

Il Pizzaiolo Del Presidente
The Via dei Tribunali, in the heart of Naples’ historic centre, must be the street with the highest density of essential pizzerias in the world. In the consequent list of restaurants, Il Pizzaiolo Del Presidente should be set in capitals and highlighted in fluorescent marker. In the colours and aromas of their pizzas you will discover the finest essences of the traditional Neapolitan pizza.

La Notizia
Don’t be deceived by its apparent simplicity – at La Notizia the margherita is a pleasure on the taste buds. Perched on the hill overlooking Spaccanapoli, the ride to the pizzeria by funicular railway is a veritable happening. A sublimated experience once you have sat down and started biting into their exquisite creation baked in a wood-fired oven, their tomato, mozzarella and fresh basil combined in perfect harmony.

Pellone
Tradition has it that pellone is the joy experienced when your pizza has a diameter that overspills the circumference of the plate it is served on. This venue is a winning bet for both epicures and insatiable diners. Heirs to the family tradition, the De Luca brothers – Mimmo, Franco and Antimo – have drawn praise and even reverence from leading connoisseurs for their pizza margherita,the marinara and the house speciality, fried calzone with ricotta and an escarole filling.

Sorbillo
For many, the charismatic celebrity, Gino Sorbillo, grandson of the pizzaiolo, Luigi Sorbillo, the first in the line of the family pizza-makers, is the current king of Neapolitan pizzas, Baked in a wood-fire oven and massive in size, it would be a sin to pass up their marinara. It you’re still hungry after that, for dessert let yourself be tempted by their semifreddo, which is simply superb.

Starita
Cinema lovers may well be familiar with this eatery, as it served as the backdrop to The Gold of Naples, a classic by Vittorio De Sica in which the main stars are the stunning pair, Silvana Mangano and Sophia Loren. Opened in 1901 as a wine cellar by Antonio Starita, his grandson, also named Antonio Starita, has gradually consolidated it as one of the most lauded pizzerias in the city of Vesuvius.

Text by Oriol Rodríguez for Los Viajes de ISABELYLUIS

Images by yashima, Bex Walton

The most characteristic cakes & sweets in Sicily

There are plenty of sweet reasons for the food lovers to plan a trip to Palermo, especially for those that love sweets. Some of the most famous sweets in Sicily, like cassata, cannoli or the best ice creams and chocolates, are available here. You can eat them on holidays or special occasions and is one of the most common culinary habits for the people in Sicily.

Before you get inside one of the well-known 'pasticcerias' in Palermo, you need to know a little bit more about this delicious desserts.

Cassata is the most typical cake in the area of Palermo. Generally speaking, it has a round shape and is made of layered cakes softened by liquor and fruit, plus layers of ricottacheese. Toppings are usually baroque, made of marzipan and all kinds of decorations, usually candied fruit from the area.

The famous cannolis are a dessert, very typical in Sicily, which you should try if you are in Palermo. It is made of a wafer cone pastry filled with sweet cottage cheese and usually toped with hazelnuts, pistachio or chocolate, depending on the area, sprinkling with powdered sugar.

The buccellato is a cake made of shortcut pastry filled with dried fruit like figs, raisins or almonds, aromatized with orange peel or other ingredients, depending on the area. The dessert is toped with cake icing and candied fruit.

The ice cream from Sicily is probably one of the best ice creams in Italy, due to the wide variety of fresh fruits in the area. In fact, the regular breakfast here is usually a roll filled by ice cream, generally of the classic flavours like pistachio, almond, chocolate or seasonal fruits.

The baduzziare pastries made of almond and cocoa powder. Another sweet made of almond are cardenales, made of candied fruit, pistachio, lemon zest and eggshell, the cucchiteddi from Sciacca are almonds paste filled by pumpkins and mostachones from Mesina are aromatized with cinnamon.

The chocolate from Módica is made in southern Sicily, with a traditional technique inspired by the Aztec, using only three ingredients: cocoa, sugar and spices.

Some of the best bakeries and confectioners in Palermo

Pasticceria Matranga
Via Cesareo, 38
www.pasticceriagbmatranga.it

Pasticceria Capello
Via Colonna Rotta, 68
www.pasticceriacappello.it

Pasticceria Costa
Via D’Annunzio, 15
www.pasticceriacosta.com

Pasticceria La Cubana
Via G. Pitrè, 143
www.lacubana.it

Pasticceria Oscar
Via Mariano Migliaccio, 39
www.oscarpasticceria.it

Spinnato
Via Principe di Belmonte, 107
www.spinnato.it

Why not take a trip to Palermo? Have a look at our flights here!

By Michael Shuermann from Easy Hiker

I still remember the first time we came into contact with Ventimiglia market – without even knowing that such a thing existed. We were boarding the local train from Nice to Menton, eastwards down the coast of the French Riviera in the direction of the Italian border. We were amazed to find it packed to the rafters at around 11 am on a Friday. From other trips on that line, we had been used to having a choice of seats on a weekday morning, but on that day, it seemed as though the entire population of the Cote d’Azur was on the move.

We did not find out until much later what was going on, but all these crowds were going to the Italian border town of Ventimiglia – the last stop on that line – for the popular weekly Friday street market.
The market mainly offers clothes, handbags and other leather goods – of mixed quality, it must be said, but occasionally, you can find well-crafted products at large discounts.

One of the market’s attractions apparently has something to do with the fact that – whisper it – the Italian police is less strict than its French counterpart in pursuing brand counterfeiters, so the French customs occasionally stop people on their way back from the market, asking them where they bought their shiny and new “Louis Vuitton handbag”. Be forwarned.

The market also features a section where farmers offer domestic food products. You can buy specialties from all over Italy here – Calabrian sausages, Parmesan cheese, olive oil – but also local produce such as sun-dried tomatoes and home-made pesto sauce, one of the things for which the province of Liguria (which includes Ventimiglia) is famous.

Have a coffee in one of the many charming little coffee houses around the 1930s municipio, the City Hall. You are only 15 km away from the French border town of Menton, but you will already feel a marked difference in the general liveliness (and noise levels) of the street life.
On market days, there is also a particularly large number of ambulant traders around who are walking from cafe to cafe peddling key chains that glow in the dark, small novelty household items and the like.

We have gone shopping many times at Ventimiglia market, and often, what we have bought from the peddlers turned out to be our most unforgettable purchases. What would our lives have been without the cicada fridge magnet that starts to sing when somebody approaches it?
You can reach Ventimiglia conveniently by local train (TER) from Nice. Trains leave frequently, generally every 30 minutes throughout the day. Don’t forget to bring a valid ID!

By Michael Shuermann from Easy Hiker 

Why not take a trip to Nice? Have a look at our flights here!