"Sprezzatura", the art of being nonchalant
And what does it have to do with anchovies on toast?
I recently came across a phrase in a recipe introduction in the Wall Street Journal that made me have to grab a dictionary. The writer describes what sounds like my ideal start to a dinner party menu: “It begins with good bread, tasty things in tins and a dash of what the Italians call sprezzatura.”
I’m all for the first two things (I mean, tinned fish, …