There are lots of ways to talk about being obsessed with something or someone, being fixated or having a thing about or for something, or being "into" something. "Obsession" is a pretty strong word, so we often like to use softer, more positive terms. In Italian, too, there are various words we can use. In this lesson, we will explore just one way Italians commonly talk about being intensely interested in something. It uses the verb fissare which, in this context, may be translated as "to fixate," even though that might not be the word we would choose in many cases.
If you look at the link we have provided, you will see that there are quite a few meanings for the verb fissare. We'll address those in another lesson.
Keep in mind that sometimes we translate fissare with "fixate" because it's a cognate that works, making the Italian word easy to understand. But in English, we have lots of other ways to express the same thing. "Fixated" can come across as being a negative thing in English, but Italians use the word pretty casually. Let's also keep in mind that, as in English, we're using the past participle as a sort of adjective.
Anche Lei fissato con la cucina italiana?
You're also fixated with Italian cuisine?
Caption 44, La Ladra EP. 1 - Le cose cambiano - Part 13
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We might not use the term "fixated" but we can understand it well enough. We might sooner say someone obsesses over something, such as "Oh, you obsess over Italian cooking, too?"
Papà era fissato.
Dad was obsessed.
Caption 3, La Tempesta film - Part 10
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Sometimes, as in the previous example, we're really talking about an obsession, but sometimes it's about being set in one's ways. We might recognize a character flaw in a light-hearted way. In the example below, Marika and Anna are talking about the Italian tradition of having bread at a meal when there is already a wheat-based carbohydrate in the form of pasta. Italians love to scrape the remaining pasta sauce off their plate with a piece of bread. They call this fare la scarpetta (to make a little shoe).
Comunque... -Siamo un po' fissati. Quello della scarpetta è... Sì, è un rito, quasi.
Anyway... -We're a little fixated. The "little shoe" thing is... Yes, it's almost a ritual.
Captions 48-50, Anna e Marika Un Ristorante a Trastevere
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So even though we have translated it as "fixated," we'd more likely say that Italians love to sop up the sauce with a piece of bread.
Fissare is also used reflexively. In this case, it's not being used as an adjective but rather as a verb, as if to say, "to become fixated," or "to get obsessed."
Mio marito si è fissato con Jacques Brel
My husband has become obsessed with Jacques Brel
Caption 55, La Ladra EP. 9 - L'amico sconosciuto - Part 10
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We can also use the noun form la fissa, the equivalent of "fixation."
Joy ha sempre avuto la fissa per la cucina.
Joy has always had a thing for cooking.
Caption 60, JAMS S1 EP 1 - Part 1
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Alimenti: Food and fuel
In an episode of Commissario Manara, someone is worried about having to pay alimenti (alimony).
Sto aspettando il divorzio dalla mia ex moglie e...
I'm waiting for a divorce from my ex-wife and...
conoscendola quella... veniva a saperlo,
knowing her, that one... if she found out,
poi mi tartassava con gli alimenti.
she would have hit me hard for alimony.
Captions 66-67, Il Commissario Manara - S1EP5 - Il Raggio Verde
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But there’s much more to this word than supporting one’s ex. The various forms of the word have to do with fuel, energy, food, and nutrition. Here are a few related terms:
And speaking of alimentazione sana...
Elegant finger food
In an episode of La Ladra, there’s a discussion about pinzimonio between Eva and her new cook, Dante.
Come vuole Lei, solo pensavo che con il suo pinzimonio
As you wish, I just thought that with your raw vegetable dish
una salsa in più ci stesse bene. Eh?!
one more sauce would fit in well. Huh?
Captions 24-25, La Ladra - EP. 1 - Le cose cambiano
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There’s no good one-word translation of pinzimonio, but it’s certainly worth explaining (and tasting). Basically, it’s an elegant method (called in pinzimonio) of eating plain raw vegetables by dipping them into a little dish filled with good olive oil and salt. Pepper, vinegar, and other ingredients may be added at the diner’s discretion. You can’t get simpler than pinzimonio, but if the olio extravergine d’oliva is of good quality, and the vegetables are fresh and appealing, then it’s a wonderful way to eat a light second course, side dish, or appetizer.
Vegetables used for la verdura in pinzimonio are, to name a few: carote (carrots), cipolla fresca (fresh spring or green onions), finocchio (fennel bulbs), young tender carciofi (artichokes), cetrioli (cucumbers), il sedano bianco (white celery), la belga (Belgian endive), peperoni (bell peppers), and ravanelli (radishes).
The verb pinzare means “to clamp” or “to pinch closed,” so it’s easy to visualize holding a piece of carota or sedano between thumb and fingers in order to dip it in the olive oil.
And for those (like most Italians) who love their pasta...
Pasta ripiena
Yabla has a series about cooking called L'Arte della Cucina (the art of cooking) and in a segment about chef Gualtiero Marchesi, he talks about il raviolo. Usually we see this word in the plural, i ravioli, because there’s usually more than one of them sul piatto (on the plate). In this particular case there was just one large beautiful raviolo on each plate.
Un giorno, sentendo un'amica
One day, talking with a friend
che diceva che aveva mangiato dei ravioli tutti aperti,
who said she had eaten ravioli all opened,
sai, quando stanno [ci sono] i banchetti, così,
you know, when there are banquets, and such,
mi venne in mente così di fare il raviolo aperto,
that's how it came to mind to make an open "raviolo,"
è stato un tutt'uno.
it was all one thing.
Captions 26-28, L'arte della cucina - I Luoghi del Mondo
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We’re talking here about pasta ripiena (filled pasta). With the exception of Marchesi’s “open” raviolo, there are normally two layers of la sfoglia (fresh egg pasta dough) with a ripieno di carne (meat filling) or ripieno di spinaci e ricotta (spinach and ricotta filling), but there are many variations.
Ravioli, tortelli, tortelloni, agnolotti, or pansotti each have their traditional forme (shapes), ripieni (fillings), and condimenti (sauces), which range from simple burro e salvia (butter and sage) to an elaborate ragù (meat sauce). Tortellini and cappelletti are filled pasta, but are bite-sized, and almost exclusively made with a ripieno di carne. One favorite way to eat them is in brodo (in broth). Don’t forget the parmigiano!
Ravioli and other types of filled pasta are best eaten in restaurants where they’re a specialty. There are plenty of calories in pasta, and especially in pasta ripiena, so why not follow it (or precede it) with a pinzimonio to maintain un’alimentazione sana!
Buon appetito!