I don't know why it is, but ever since I started to recognise the style of Pugliese - even before I knew the name - I have always thought of it as egg-and-chips music.
A free-range egg, obviously, probably organic, and proper chips. Not a wicked battery egg or "fries" or any of that rubbish. Proper fried egg with a rich runny yellow yolk, and proper chips, crisp on the outside and fluffy in the middle with lots of potato flavour, correctly fried in the right sort of oil, and just enough salt, perhaps a touch of pepper.
You do have to be hungry, or it's totally wasted.
I've heard he was a Socialist, perhaps he wouldn't mind.
Saturday, 22 August 2009