Blog, Enogastronomia, Regno Unito

The history of afternoon tea: an undeniably British tradition

Unbeknownst to many, the ritual of afternoon tea, the most renowned British tradition par excellence,  is a rather new tradition.

Tea drinking dates back to more ancient times, indeed to the 3rd Millennium B.C.  in China but it became popular in England in the 1660s thanks to King Charles II and his Portuguese spouse, the Infanta Catherine de Breganza. However, the concept of having afternoon tea didn’t come on the scene until the mid-19th century.

Source: http://www.justfiveaclocktea.com

It was around this time, more specifically, in 1840, that Anna, the 7th Duchess of Bedford is said to have complained of  having a “sinking feeling” during the late afternoon. Up until that time, it was customary for people to eat only twice a day, at breakfast and at dinner time, which was at about 8 p.m. This meant that there was a long time between the two meals. The Duchess found a solution in savouring a pot a tea consisted of a tray of tea, with some bread and butter and cake, which she privately indulged in during the afternoon in her private boudoir.  Some time earlier, the Earl of Sandwich came up with the innovative idea of putting a filling between two slices of bread, thus the sandwich as we know it today came to be.  This “afternoon tea ritual”  soon became a regular occurrence at Woburn Abbey and she was known to invite friends around too.

Other social hostesses soon picked up on the idea and afternoon tea became a respectable enough practice to move it the into the drawing room and before long all, it became a fashionable social event where members of the jet set were sipping tea and munching on sandwiches between 4 and 5 p.m. However, it officially became a formal occasion when Queen Victoria started to engage in the ritual of partaking in afternoon tea delicacies.

Source: http://www.afternoontea.co.uk

You can often find hotels and sophisticated coffee houses serving ‘high tea’. Upper class citizens were known to serve a ‘low’ or ‘afternoon’ tea at around four o’clock, prior to the customary walk through Hyde Park that was all the rage at that time. While members of the middle and lower classes indulged in a more substantial ‘high’ tea at about 5-6 p.m. instead of having a dinner later on in the evening. The names of the meals actually originate from the height of the tables on which the meals were served.

Afternoon tea menu

When one thinks of afternoon tea, the first thing that springs to mind is that it involves elements like etiquette, lace and exquisite, dainty food.

An afternoon tea menu is generally very light and consists of crust-less finger sandwiches usually on buttered bread with fine slices of cucumber, smoked salmon or chopped boiled egg and watercress. Scones are also served with clotted cream and preserves such as marmalade or lemon curd.

Popular tea blends for this afternoon break include black teas (made with loose tea leaves and using a tea strainer) such as Earl Grey and Assam or herbal teas like chamomile and mint.

Source: http://www.pinterest.de

Afternoon tea etiquette

Source: http://www.ohhowcivilized.com

Afternoon tea is traditionally served in three courses on a 3-tiered curate stand alongside a pot of tea with one’s finest porcelain crockery . The order in which afternoon tea delicacies should be eaten will be described below.

First Course

Although afternoon tea is considered to be a rather formal affair, it actually requires eating with your fingers and not cutlery.

Tea sandwiches and savoury items should be eaten first in at most 2-3 bites. You shouldn’t touch any food that you are not going to eat, and these should be eaten off your plate.

Finish all the tea sandwiches and savouries prior to passing onto the second course.

Second Course

Scones must be served with clotted cream and jam (usually strawberry) alongside a selection of other preserves including lemon curd. Scones must also be eaten with your fingers.

Select the scone you will be eating from your plate. Using the spoons provided, put a dab of jam and clotted cream onto your plate.

Knives are used to spread the jam and cream onto your scones.

Do not use the same spoon for both the jam and the clotted cream. Most importantly, do not use the serving spoon to put the jam or cream directly onto your scone.

Source: http://www.theheritagecook.com

Third Course

The desserts are the third and final course of the afternoon tea ritual and like the previous courses, this course must be eaten with your fingers.

All pastries and sweets should be dainty delicacies which can be consumed in 2-3 bites.

Although several foreign visitors to the UK still believe that afternoon tea is a customary habit where everyone stops for a cuppa, unfortunately, afternoon tea has now become a luxury for the British too; perhaps savoured during a birthday treat in a hotel out in the country, or a weekend break after going on a spending spree in the city.

Apart from being able to indulge in expensive afternoon tea served at sophisticated restaurants and coffee houses such as The Ritz, or Claridge’s in London to name but a few, there are also many other locations worthy of note throughout the UK in which you can savour this traditional ritual.

A particular way to enjoy afternoon tea in London is the Brigit’s Bakery Afternoon Tea Bus Tour (see https://b-bakery.com/london/bus-tours/afternoon-tea-bus-london) or go to Betty’s Tea Rooms in Harrogate or York (see: https://www.bettys.co.uk/traditional-afternoon-tea ).

Source: http://www.b-bakery.com

Nowadays, afternoon tea is normally savoured within the comfort of your own home with a piping hot cuppa (made with a teabag) and a selection of biscuits to dunk in your tea or perhaps a quick sandwich with a filling of your choice to keep the hunger pangs at bay until your evening meal.

Source: http://www.pinterest.com
Blog, Turismo

What is “Ferragosto” and why is it so important to Italians?

source: http://www.columbusassicurazioni.it

In Italy, August is a rather unique month.

In fact, Italians often consider it the best month of the year, as it marks a period in which they can get away from the blistering heat of the city and go on a well-deserved holiday after working or studying hard all year long, spending time with their family and friends either on the beach or in the mountains. Sardinia, Sicily, Apulia and the Amalfi coast are some of the most popular destinations visited by holidaymakers at this time, while others decide to venture further afield and go abroad.

The reason for all this excitement is focused on one particular day – 15th August, also known as “Ferragosto”. In the local area, in terms of religious importance, it is second only to Christmas and is characterised by at least a day away from the office, surrounded by food, drink and the company of your loved ones.

Besides the 15th August, the week around Ferragosto is usually celebrated with outdoor concerts, festivals, plenty of food and drink too!

But why do Italians celebrate this apparently random day right in the middle of the hottest month of the year?

Ferragosto, the Italian term for this holiday, derives from the Latin “Feriae Augusti” introduced by the Emperor Augustus himself way back in 18 BC, most likely in order to celebrate a battle victory and this was celebrated alongside other ancient Roman summer festivals linked to the longer Augustan period – intended as a long-awaited period of rest after months of hard work.

On this day, the Emperor would organise horse races all across the Roman Empire and people everywhere had huge feasts and celebrated. Remarkably, these horse races are still held today, as the second phase of the famous Palio in Siena, which traditionally takes place on 16th August but which this year has been cancelled due to Covid-19.

During the era of Fascism, Mussolini organised trips with special offers for the 13th-15th August, so that people who could not usually afford to go on holiday would get the opportunity at least to have a day-trip to visit another part of the country.

In the past, bank holidays used to mean the shutdown of most local businesses even in major towns and cities, bearing “Chiuso per ferie” signs, as well as reduced public transport schedules, the same went for Ferragosto. However, nowadays things have changed radically and so, on 15th August, most shops and supermarkets will remain open, some only until about 1.30 p.m., while for others, it is business as usual! Many museums and cultural sites will remain open, some of them enable you to enter free of charge. So, why not make the most of being able some of the tourist attractions open over the Ferragosto week in Naples (https://www.napolike.com/museums-open-in-Naples-in-August-2020-opening-hours ) or one of the many other museums and sites open throughout the rest of the Bel Paese.

While some events may still take place, especially if they are going to be held outside, it is most likely that the organisers have arranged for a limited number of guests in attendance, who will be required to maintain social distancing and it will be compulsory to wear a face mask. 

Nowadays, Ferragosto plays just as much a significant part of the daily life of Italians as it did in the past. So, if you are planning on attending an event, before setting off, it would be a good idea for you to make sure it has not been cancelled and what Covid-19 restrictions need to be complied with.

In addition to its pagan roots, particular emphasis is focused on Roman Catholic observances, as the Assumption of the Blessed Virgin Mary is also celebrated on 15th August, the day when the Virgin Mary is said to have ascended to heaven.

Although this religious observance is celebrated all over Italy, in the town where I live, Santa Maria Capua Vetere (Caserta, Italy), there is an extremely suggestive religious event that takes place every year during this period. This year is no exception but of course, it will be much more of a small-scale event and Covid-19 measures will have to be complied with.

Source: http://www.facebook.com

Feast of the Assumption of the Blessed Virgin Mary in Santa Maria Capua Vetere

Every year the Simulacrum of the Blessed Virgin Mary, the main patron Saint of the town of Santa Maria Capua Vetere, is honoured with solemn festivities starting on 4th August, when it is taken out of its original casing, dressed and displayed on the High Altar of the Cathedral in preparation for the traditional “kissing of the Virgin’s foot” by the faithful.

Source. http://www.wikiwand.com

This is followed by the Novena prayers recited over several days, culminating in the solemn celebrations held on 14th and 15th August. The procession that takes place in the evening of 14th August, during which many men choose to carry the extremely heavy simulacra of both the Blessed Virgin Mary and Saint Symmachus (the other patron saint of the town – celebrated on 22nd October) on their shoulders as a vow for graces received usually through Via Mazzocchi and around Piazza Mazzini, before returning to Piazza Matteotti.

Source: http://www.lavocesammaritana.com

Source: http://www.youtube.com

Another part of this display is when an image of the Blessed Virgin Mary is hoisted up from the façade of the Cathedral up to the bell tower and the noise made by the fireworks simulate the cries of the Virgin Mary. The festivities usually come to an end between 18th and 22nd August terminating with a pyromusical display usually held in the grounds of the local Amphitheatre, which is the second largest in the world, after the Colosseum in Rome.

Source: http://www.youtube.com

The first historical references to the “Feast of the Assumption” date back to the 15th century, as proven by the official visits of the sovereigns of Aragon to Santa Maria Capua Vetere on the occasion of this festivity.

Blog, Tradurre, Tradurre minimalismo e spiritualità

Work-life balance

Ovvero la necessità di trovare un equilibrio tra lavoro e vita privata… Un’espressione che chi lavora da casa conosce molto bene, poiché essendo padrone del suo tempo e lavorando in maniera indipendente rappresenta uno dei suoi crucci fondamentali.

Sono stati scritti articoli, organizzati webinar, corsi e meeting vari sull’organizzazione del lavoro, degli spazi e del tempo.

Secondo la mia personale esperienza cercare di organizzarsi, di gestire tempo e soprattutto di trovare un equilibrio tra vita privata e lavoro non è una cosa che riesce facilmente. Ciò vale soprattutto se ci limitiamo ad esaminare la cosa dal punto di vista tradizionale e collegandosi alla vecchia idea del lavoro da casa. Oggi lavorare da casa e soprattutto essere freelance ha assunto una connotazione completamente diversa. Non è più una questione di dividere la vita lavorativa da quella privata, poiché entrambi sono parte di una sola medaglia, la vita appunto! Tutto ciò ci consente di mantenere una certa flessibilità e di passare facilmente da un ambito all’altro valicando il confine. Tale flessibilità rischia di diventare però una trappola in cui si può essere schiavi della pigrizia da un lato e del lavoro dal lato opposto.

La cosa che più di tutte può aiutarci ad evitare di perdere il controllo e contemporaneamente mantenere una certa disciplina lavorativa è porre dei paletti, delimitare gli spazi e fissare delle priorità. Se siete fortunati e avete a disposizione una stanza da adibire ad ufficio allora mettere dei paletti e isolarsi può diventare più semplice. Basta chiudere la porta e dire a tutti gli altri componenti della famiglia che non vogliamo che ci disturbino perché stiamo lavorando. Più avremo la forza di dire dei no, più ci rispetteremo e più lo faranno gli altri. Tutto dipende dall’importanza che diamo noi stessi alla nostra attività… Se quando ci chiedono che lavoro fai rispondi con un timido “faccio traduzioni..” sminuendo la cosa come se fosse quasi qualcosa di poco rilevante, come vogliamo che il nostro interlocutore abbia un’idea di valore della nostra attività? Dobbiamo essere noi a farlo per primi, poi chi ci circonda si adeguerà. Se invece di rispondere così diciamo “sono una traduttrice professionista e mi occupo di comunicazione”, magari il nostro interlocutore non capirà con precisione cosa facciamo effettivamente per vivere, ma almeno avrà l’impressione che sia qualcosa di valore, che lui non conosce, ma su cui chiederà spiegazioni. Questo discorso si applica perfettamente al discorso sull’equilibrio di cui parlavo all’inizio dell’articolo. Se sono io per prima a comunicare che sto lavorando e a fissare dei paletti, potrò lavorare anche sul tavolo del soggiorno in mezzo a 10 bambini scalpitanti che ti lanciano aeroplanini di carta sotto il naso. Ovviamente questa è una situazione estrema, e se impariamo a porre dei limiti e fissare dei confini non ci arriveremo mai, perché i bambini giocheranno da un’altra parte senza neppure chiederglielo.

Blog, Tradurre

What is translation and why translation matters?

Translation is one of the most ancient activities people have done in history. The first and most translated book of all time was perhaps the Bible, or more precisely the Book of Genesis.

The Bible was translated in more than 2000 languages worldwide!

Without translation, these documents would not have reached the world and probably Catholicism would not have the diffusion it has nowadays.

According to studies conducted by anthropologists, there are more than 6,000 human languages spoken in the world. We do not know how many languages are written. Maybe 600, but nobody can either read, speak or write in all of these languages. Let’s suppose that someone can read two or three languages, even more in certain cases… But most people cannot read or write in so many languages, that’s why translation matters!

Without translation, some of the most ancient, fundamental books and documents of the history would have been lost forever.

But what is translation?

This seems to be rather a banal question… Everyone knows what translation is! By the way, technically speaking, things are much more complicated than we think. 

Translation is a cognitive process i starting from point A to arrive at point B.

Point A is the source language, while point B is the target language.

When we imagine this process, we could imagine an ice cube melting at the beginning and icing another structure at the end. The first ice cube is the source language with all its rules and structures, the second ice cube is the target language with many different rules and structures. All of them are interconnected.

Blog, Regno Unito, Turismo

Covid-19 echoes lesson taught by Eyam in the 1665 battle with the Black Death

The Covid-19 crisis is a powerful reminder of how the inhabitants of the Derbyshire village that decided to self-isolate themselves in order to save others.

Between the villages of Eyam and Stoney Middleton, lies a gritstone boulder called the “boundary stone”.

During the 1665-1666 outbreak of the Bubonic Plague, in a famous act of self-sacrifice, the inhabitants of Eyam decided to quarantine themselves, so as to prevent the deadly disease from spreading. The inhabitants of Eyam would come to place money in six holes drilled into the top of the boundary stone, filled with vinegar (believed to kill the infection) in exchange for food supplies and medicine left by their concerned neighbours.

The boundary stone

The Great Plague in Eyam

In August 1665, the Bubonic Plaque (also known as the Black Death) reached the home of village tailor George Vicars, via a parcel of cloth he had ordered from London. As the cloth was damp, it hung out in front of the fire to dry, releasing the plague-infested fleas, claiming George as its first victim, who died of a raging fever on 7th September 1665.

As the number of deaths continued to increase, the village’s newly-ordained priest, William Mompesson, together with his Puritan predecessor Thomas Stanley managed to convince villagers that the only thing to do was quarantine the village, and face almost certain death, rather than spread the plague to neighbouring areas.

The Plague raged through Eyam for the following 14 months, causing at least 260 victims, until 1st November 1666, when it claimed its last victim. By the end of the outbreak, over a ¼ of the local population, amounting to about 1,000 people were dead.

“Social distancing” in 17th-century Eyam, meant not only isolation but also funeral services that were conducted outdoors reducing physical proximity with families forced to bury their own victims in fields and gardens rather than the local graveyard.

Eyam’s selfless villagers, with strong Christian beliefs, showed extreme personal courage and sense of self-sacrifice. Thanks to them, the Plague had been prevented from spreading to other parishes.

Once again, the experience of those villagers has proved to be a rude awakening as families, communities, towns and even countries on a global scale have to tackle the concept of quarantine.

The term originates from the Italian ‘quaranta giorni’, a clear reference to the 14th century practice requiring plague-infected ships from Venice to remain anchored for 40 days prior to landing.

 For modern-day residents of Eyam, the escalating fears provoked by the voracious Coronavirus have caused powerful echoes of those lessons learnt following the imposed self-isolation of those bygone days.

Eyam’s tragic yet courageous story proves to be a clear message to many, remaining an indomitable example not only of how viruses can be transmitted but also how effective social-distancing can actually contain further outbreaks.

A remembrance service is still held every Plague Sunday at Cucklett Delf, on the outskirts of the village.

Blog, Enogastronomia, Turismo

The Queen of Neapolitan patisserie: The “Sfogliatella”

by Thérèse N. Marshall

Eduardo De Filippo, the famous Neapolitan actor, playwright, screenwriter, author and poet, best known for his works Filumena Marturano and Napoli Milionaria. once said, “Quanno vene ’a notte e ’o core se ne scenne, mangia ’na sfogliatella e ’o core se ne saglie!” (“When the night falls and your heart sinks deep, eat a sfogliatella and your heart will soar!”)

When you go on a trip to Naples it is absolutely impossible to resist the temptation to avidly bite into one of its typical desserts, the “Sfogliatella”. It is one of the most renowned and widely-appreciated symbols of the illustrious gastronomic and confectionery tradition of Campania. There are two variants: the “riccia” (with a very thin, flaky, crispy Phyllo pastry casing) or the “frolla” (with a soft and crumbly shortcrust pastry casing), enclose a scrumptious filling made of semolina, milk, ricotta cheese, sugar and eggs, flavoured with cinnamon, orange blossom and “millefiori” flavourings that give it its unmistakable, highly fragrant aroma.

The origins of the “Sfogliatella”

The tradition linked to the “Sfogliatella” dates back to 1600, where on the Amalfi Coast (Salerno), more specifically in the area located between Furore and Conca dei Marini, there was the convent of Santa Rosa (St. Rose), inhabited by cloistered nuns.

One day, going beyond her usual culinary routine, a nun named Clotilde decided to make a dessert using some leftover semolina which she soaked in milk, added some lemon liqueur (now known as “limoncello” and some dried fruit. She made this mixture go further by adding some wine and lard.  Then she created a pocket-like pastry casing resembling a monk’s hood that she stuffed with the fragrant filling and finally she baked it in the convent oven. This was topped with a swirl of confectioner’s custard filling and a black cherry.

Little did she know that she had created a dessert, known as  the “Santa Rosa”, named after the convent, that would be adored by Neapolitans and tourists alike for time immemorial.

The “Santa Rosa”

The Neapolitan “Sfogliatella”

The dessert arrived in Naples only 200 years later. The secret recipe of the “Santa Rosa” jealously cherished by convent was discovered and revisited by innkeeper Pasquale Pintauro who discovered and revisited the traditional recipe. He transformed his small tavern in Via Toledo into a renowned confectionery workshop. After having removed the cream filling and black cherry topping, Pintauro modified the aesthetic appearance of the dessert, by enclosing the filling in a shell-shaped Phyllo pastry casing.

The “Sfogliatella Frolla” (with a shortcrust pastry casing)

The “Sfogliatella Riccia” (with a Phyllo pastry casing)

Pintauro’s pastry shop is still open today, although it has changed management, yet its original name and shop sign remains; every day, it churns out countless “sfogliatelle” to the delight of the many visitors, coming from near and far, lured by the unmistakable fragrance the pervades the streets of Naples.

Variations to the original recipe

In addition to the two classic versions of the Sfogliatella: the “riccia” (with a Phyllo pastry casing) and the “frolla” (with a shortcrust pastry casing), also the original “Santa Rosa” can still be found today (garnished with cream and sour black cherries in syrup), alongside the “Coda di aragosta” (lobster tail)  that has a more-elongated Phyllo pastry casing and a wide variation of fillings (confectioner’s cream, fresh cream or chocolate).

Coda d'Aragosta mignon - Dolciaria acquaviva

The “Coda di aragosta” (Lobster tail)

There is no lack, of course, of the most original variations at the discretion of the style and creativity of the individual pastry shops. In fact, nowadays you can find not only innovative variations of the original dessert,  such as “Vesuviella”, reminiscent of the nearby Mount Vesuvius, “Konosfoglia” with an ice-cream filling and “Campanella”, cone-shaped delicacies with a Sfogliatella and rum baba all rolled into one, or there are also savoury versions that are ideal examples of street food to keep away the hunger pangs while strolling through the bustling streets of Naples.

The “Konosfoglia” (Ice-cream filled Phyllo pastry cone)

 Below are two poems, taken from the website: http://sfogliatella.it/ written in the Neapolitan dialect dedicated to these two delicacies of  traditional Neapolitan patisserie:

Tra Amalfi e Positano, mmiez’e sciure

nce steva nu convent’e clausura.

Madre Clotilde, suora cuciniera

pregava d’a matina fin’a sera;

ma quanno propio lle veneva‘a voglia

priparava doie strat’e pasta sfoglia.

Uno ‘o metteva ncoppa,e l’ato a sotta,

e po’ lle mbuttunava c’a ricotta,

cu ll’ove, c’a vaniglia e ch’e scurzette.

Eh, tutta chesta robba nce mettette!

Stu dolce era na’ cosa favolosa:

o mettetteno nomme santarosa,

e ‘o vennettene a tutte’e cuntadine

ca zappavan’a terra llà vicine.

A gente ne parlava, e chiane chiane

giungett’e’ recchie d’e napulitane.

Pintauro, ca faceva ‘o cantiniere,

p’ammore sujo fernette pasticciere.

A Toledo  nascette ‘a sfogliatella:

senz’amarena era chiù bona e bella!

‘E sfogliatelle frolle, o chelle ricce

da Attanasio, Pintauro o Caflisce,

addò t’e magne, fanno arrecrià.

So’  sempe na delizia, na bontà!

English translation:

Between Amalfi and Positano,

immersed in a floral array

there was a cloistered convent.

Sister Clotilde, assigned to kitchen duties

Prayed from morning to night;

yet when it took her fancy

she prepared two layers of pastry.

Putting one on top and the other underneath,

Stuffed with a filling made with ricotta cheese.

Eh, she put all this stuff inside!

This dessert was absolutely unique:

It was called “Santa Rosa”,

and it was sold to all the peasants

who hoed the local land.

It became the talk of the town, gradually

the Neapolitans heard of it.

Pintauro, once an innkeeper, to make it,

magically turned into a pastry chef.

The “Sfogliatella” was born on Via Toledo:

it was more beautiful and delicious without its black cherry!

‘Sfogliatelle either “frolle”, or “ricce”

Whether you eat them at Attanasio’s, Pintauro’s or Caflisch’s,

they’re finger-lickin good.

They’re always so delightful, a true delicacy!

So’ doje sore: ‘a riccia e a frolla. Miez’a strada, fann’a folla.
Chella riccia è chiù sciarmante: veste d’oro, ed è croccante, caura, doce e profumata.
L’ata, ‘a frolla, è na pupata. E’ chiù tonna, e chiù modesta, ma sì a guarde, è già na festa!
Quann’e ncrontre ncopp’o corso t’e vulesse magnà a muorze.
E sti ssore accussì belle sai chi sò? Sò ‘e sfugliatelle!

English translation:

There are two sisters: the “riccia” and the “frolla”. People come to see them from near and far. The “riccia” is more enchanting: adorned with gold, she is crispy, hot, sweet and fragrant. While the other, the “frolla” looks just like a doll. She is more robust, more modest and she makes many heads turn!  When you meet them in the street, you would love to eat them with your eyes!

Do you know who these beautiful sisters are? They’re sfogliatelle!

There are countless places where sfogliatellas can be savoured, here are only a couple to whet your appetite!

Pintauro: https://www.pintauro.eu/it/

Attanasio: http://sfogliatelleattanasio.it/home.html

Cuor di Sfogliatella: https://www.cuoridisfogliatella.it/

Blog, Marketing per traduttori

Il vortice dell’energia creativa

L’altra sera, dopo un pomeriggio passato a guardare serie tv sono stata letteralmente assalita dalla smania di “creare qualcosa”. Mi sentivo statica, ferma e avevo bisogno di scaricare la mia energia in qualche modo. Non so dire se si sia trattato di una conseguenza della sedentarietà di questi giorni. Sta di fatto che mi sono alzata come una matta alla ricerca di qualcosa da fare! Dovevo fare qualcosa con le mani, realizzare qualcosa, ma non avevo idea di cosa.

Mi sono alzata e sono andata a scavare nell’armadio alla ricerca di materiali da lungo tempo abbandonati, come scarti di tessuto, lana o cotone, resti di altre crisi creative del passato. Ho raccolto tutto ciò che ho trovato e passato al setaccio materiali e strumenti che avevo a disposizione, ma non ne è venuto fuori nulla che mi soddisfacesse…

Mi sentivo frustrata e non avevo per niente intenzione di dormire, perché l’adrenalina era ormai a mille. Allora ho deciso di canalizzare questa energia e di provare a scrivere. Ho deciso che potevo incanalare l’energia in maniera concreta e disciplinata, dandole un indirizzo. Ho aperto quindi questo blog e ho riscritto la pagina iniziale!

Era da un po’ che non scrivevo e ogni volta pensavo che avrei dovuto scrivere, mantenere desta l’attenzione del lettore, e tutte quelle belle cose che si dicono a proposito di blog e presenza online.

Dopo circa un’ora la mia pagina era riscritta, avevo provato altri temi da installare e buttato giù qualche idea per nuovi post e attività da svolgere. Mi sentivo soddisfatta e quasi fiera per non aver sprecato quell’energia.

Avrei potuto fare qualsiasi cosa e passare da una cosa all’altra così come ho fatto tante volte, ma ho scelto di concentrarmi e darmi delle regole. In passato mi era già capitato di avere questa smania, di avere la testa piena di idee che non riuscivo a concretizzare nonostante i numerosi tentativi. Magari cominciavo qualcosa spinta dall’euforia, per poi abbandonarla dopo un po’ e passare ad altro…

Non bisogna pensare che tutto nasca dal semplice talento, ma è necessario abbinare allenamento e disciplina per ottenere dei risultati concreti. Senza disciplina non si ottengono risultati. Una volta individuata la meta c’è bisogno di concretezza e costanza per raggiungerla. Un passo dopo l’altro, facendo anche poco al giorno, ma senza smettere. Il tempo c’è, ed è nostro amico… mai come in questo momento.

Blog, Traduzioni per il marketing

10 cose che puoi fare per aumentare la tua visibilità online

Pillole di marketing per traduttori freelance. Ogni settimana un consiglio da mettere subito in pratica!

Ecco il primo della serie ;))

1 . Avere un sito web

 

Sei un traduttore alle prime armi o un traduttore affermato che ancora non ha il sito web?

Male… molto male…

Scherzo, ma non troppo! Come pretendi che i clienti ti trovino se non hai almeno un sito web in cui presentare i tuoi servizi? Mentre qualche anno fa si poteva tranquillamente lavorare con il passaparola, o tramite canali tradizionali, ora non è possibile. Se lavori nel mondo digitale, e vuoi attirare clienti la prima cosa da fare è avere un tuo sito web. 

Sicuramente si tratta un argomento trito e ritrito, su cui sono stati scritti fiumi di parole, ma resta uno dei pilastri fondamentali per costruire una propria identità online.

E se non posso pagarmi qualcuno che mi faccia sito professionale?

Ci sono diverse piattaforme gratuite su cui è possibile aprire un blog, condividendo contenuti e presentandosi. La chiave è farsi conoscere. Posso essere anche la traduttrice più esperta e brava del mondo, ma se resto nel mio angolino di mondo nessuno mi conoscerà mai. Quindi divulgare è la parola chiave!

Tra le piattaforme gratuite più affidabili e che consiglio vivamente ci sono WordPress e Wix . Personalmente conosco e utilizzo WordPress da tanto tempo e devo dire che offre prestazioni davvero ottime che, se incrementate con servizi a pagamento, consentono di creare siti davvero fatti bene.

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