Thus perished one of the true intellectual heroes of the Italian Renaissance. He was burned alive for holding erroneous opinions about the Trinity, the divinity and incarnation of Christ, for denying the virginity of Mary, and half a dozen other heretical positions, including belief in “a plurality of worlds and their eternity” and “dealing in magic and divination.” His chief Inquisitor, Cardinal Bellarmine, demanded a full recantation, which Bruno refused. When the fire died down to cinders, whatever remained of Giordano Bruno was scraped up and dumped in the Tiber, and all his many writings, both philosophical and scientific, dozens of books, were placed on the Index, the Vatican’s list of forbidden texts. The statue was put up in 1889, with the advice of a committee partly Roman and partly foreign, which included such distinguished non-Catholics as the German historian Ferdinand Gregorovius, Victor Hugo, and Henrik Ibsen. The fruit and vegetables of the Campo dei Fiori would renew themselves forever, in freshness, as his best memorial.
Giordano Bruno was the most distinguished but not by any means the last person to be executed for his sins in the Field of Flowers. All sorts of people, from ordinary murderers to practitioners of the black arts, paid there with their lives in the seventeenth century. A surprising proportion of them were renegade priests. This must have suited other visitors to the square very well, since public executions were always popular in Rome—as, indeed, they were throughout Europe. Partly because of this, the Campo also supported a vigorous and profitable hotel trade. One of the best-known inns of the city, named La Locanda della Vacca (“Inn of the Cow”), which occupied the corner of Vicolo del Gallo and Via dei Capellari, was owned by Vannozza dei Cattanei, the former mistress of Cardinal Rodrigo Borgia, who held the papacy from 1492 to 1503 under the name of Alessandro VI. With matchless impudence, Vannozza arranged to have her coat of arms emblazoned in quarter with the Borgia pope’s; they can still be seen over the entrance in Vicolo del Gallo. Rome’s oldest inn, supposedly, was the Locanda del Sole, built from spolia salvaged from the nearby ruins of the Theater of Pompey. It is still open for business at Via del Biscione 76 as the Sole al Biscione Hotel.
I do not visit Saint Peter’s every time I go to Rome. The atmosphere of faith is too imposing and even becomes, as rhetorical sublimity sometimes can, somewhat monotonous. Nor do I always make a beeline to favorite places like the Church of Santa Maria della Vittoria, which contains Bernini’s wonderful Cornaro Chapel. Sometimes I don’t even enter a museum, because in a sense all Rome is a museum inside out. But the Campo dei Fiori, and its statue of Giordano Bruno, has been holy ground to me ever since I first encountered it, in ignorance, and I seldom fail to visit it and reflect on what it represents.
For how could I not? That piazza is quintessential Rome to me: essential Rome five times over.
Essential, first, because of the terrible and authoritarian memory it summons up, of the Roman Church, which without qualms could burn to death one of the most brilliant men in Italy for the crimes of teaching (as Bruno apparently did) that Christ was not God but an inspired magus, and that even the Devil might be saved. (How I wish I could have known him!) A quatrain circulated:
Roma, se santa sei,
Perchè crudel se’ tanta?
Se dici che se’ santa,
Certo bugiardo sei!
“Rome, if you’re holy/Why are you so cruel?/If you say you’re holy/You’re nothing but a liar!”
Essential, secondly, because some four hundred years after killing him the city could change its mind (against the opposition of the clergy), retract its judgment, and, in recognition of Bruno’s individual greatness, raise a statue in his honor. A bit late, perhaps, but certainly better late than never.
Thirdly essential because Rome could only build such a monument when the Church’s temporal power over the city ceased to exist, after Rome was captured in 1870 by the newly formed Kingdom of Italy and became politically a secular city.
Fourthly so because the presence of Bruno’s great dark totem is such a brilliant urban gesture, and the life that goes on around it is the life of the Roman people, not just of tourism.
Fifthly and last because of the daily superfetation of fruit and flowers, and the appetites they inspire, reminding us that in the presence of Death we truly and absolutely are in Life.
For Rome is certainly a city driven by her appetites. Much of the food one ate, in and out of this piazza, was quite unfamiliar to me, for all its simplicity. In Australia I was never, as far as I remember, offered something as exotic as baccala, salt cod: it was simply not a part of the Australian diet. In Rome, of course, baccala fritta was a staple of street food: soak the board-stiff slabs of cod for several days in changes of water, take off the skin, remove the bones, cut it into pieces as wide as two fingers, drop it in batter, and then fry it in oil to a rich golden brown. Nothing could be simpler than this, and what could taste better with a cold glass of Frascati, consumed at a table in a foreign piazza in early-afternoon sunlight? The fried foods of Rome, the salads, even the humble cornmeal mush known as polenta were, in every way, a revelation for a hungry young man whose experience of Italian food was as limited as mine. I had never eaten a zucchini flower before getting to Rome. Nor had I ever come across a dish like the anchovies with endive, layered in an earthenware pan and baked until a crust forms, to be eaten hot or cold. Some of these dishes were doubly exotic because of their Jewish origins. As an Australian Catholic, I was all but unaware of the existence of Jewish food, and because of the tiny Jewish population of Australia its recipes had never entered the mainstream of popular cooking, as they had in America. But Rome had ancient Jewish traditions, food among them. What foreign goy could be expected to know about those? One example was the Roman dish known as carciofi alla giudia, Jewish-style artichokes, which I soon learned to dote on, as any goy might. Take your artichokes, strip their tough outer leaves, and, holding them stem-upright, squish and whack them down on the table until the inner leaves spread outward. Immerse them, like early martyrs, in boiling oil. Gradually the artichokes will turn spikily golden, like the petals of a sunflower, and then a rich brown. They are almost ready. Sprinkle them with a hand dipped in cold water, and they will begin to crackle invitingly. Then sprinkle again with oil, and serve.