His collaboration with the newspaper Cronaca Bizantina was paid in barrels of Vernaccia. In fact, a plaque installed outside a restaurant in Desensano del Garda explained, “Here, Giosue Carducci in the months of July and October in 1882-85, often free from bothers, to soothe the warmth of the spirit, to relieve his bitter anxiety, to strengthen his energy and grace; cheerful and well-tempered, he drew energy and grace from wine.”
Speaking about Carducci’s food preferences, we know he truly loved tordi, fried fish and fettuccine with roast lamb. A steadfast hunter, Carducci once wrote how to prepare blackbirds for crostini: “Fifteen blackbirds were blended with onions, aromas, wild olives and mushrooms, grappa and vinegar. They were then worked with sage and rosemary, roasted in oil with giblets, mixed with a touch of red wine and left to cook with water, before being shredded and mixed with anchovies and cream.