Tag: childhood

Iva Zanicchi: her childhood dish – Italian Cuisine

A passion, that for food, which Iva feels she has in her DNA almost as much as music: «I can't say I'm a great cook. My grandmother was, maybe I took a little from her. I do a few dishes, but the ones I do are very good. Am I presumptuous? Also (laughs, ed) . A love manifested already at a very tender age: «After having eaten I always started to cry. My mom was desperate, she wanted to call the doctor. Then a great-aunt said: This little girl is hungry. He made me pancotto. Do you know what is it?". I answer her vaguely, hoping that this too is a typical dish of Ligonchio (answer: no, it is made a bit everywhere): "I ate it, I fell asleep and I haven't cried anymore. From there we understood everything .

Iva Zanicchi
The first prize won by Iva Zanicchi at the 1967 Sanremo Festival with Don't think about me

Would you return to the Festival? She is the woman who has won the most, three. "This year I really try, you are the first to whom I tell". The return of Zanicchi after the Måneskin victory, everything seems right: «Those guys are an Italian miracle, I'm very happy for them. Would you invite them to dinner? “Sure, I'd make him fries with a nice Milanese. With the handle, the real one. They are young, better than the hamburgers they eat in America . Or, why not, at this point even a nice pattona. From Los Angeles to Vaglie is an instant.

Pattona of the Emilian Apennines

«Mix the flour with a whisk, combining sparkling water (approx. 130-140 g) and a pinch of salt until you get a rather fluid batter. Prepare a mixture of lard, a sprig of rosemary and a little garlic, melt it in a pan (ø 22-24 cm), then strain it into a bowl. Pour a ladle of batter into the greased and hot pan and cook a thin crepe on both sides: it is the "solada" or "insole". Mash the hot potatoes, mix them with the egg, salt, nutmeg and the filtered beaten mixture; mix the cheeses: you will have to obtain a rather compact puree. Spread it on the crepe forming a 4‐5 cm layer, no lower. Serve the pattona, decorated as you like, like an omelette on a serving plate or cutting board, in large wedges or squares, for an aperitif. You eat with your hands ".

Pattona of the Emilian Apennines

Ingredients for 4-6 people

500 g boiled potatoes
75 g flour 00
70 g grated parmesan
60 g lard
20 g grated pecorino
1 egg
sparkling water
garlic – rosemary – salt – nutmeg

Text by Filippo Ferrari

Photo by Giacomo Bretzel.

Traditional dishes, including smiles of grandmothers and childhood memories – Italian Cuisine

The sounds, tastes and smells of the kitchen. But also the colors of the vegetables broken on the cutting board, the quick hands of the grandmothers and the mothers who move between stoves and trays, the tables for the holidays. Here are the traditional recipes, able to bring to light our most precious memories

Who doesn't have at least one dish tied to a special memory? The flavors, the smells and the sounds of the kitchen they are able to bring back to our mind distant images, guarded like precious jewels in that casket that is our mind.

Here, then, is the smell of breakfast that reached us, children, still wrapped in blankets. Or the irresistible smell of roast meat, ragout, a tart that came to visit us while we were playing in the corridor with our sisters and brothers. And did you spend your Sunday mornings in the chair to help your mother knead the dumplings or noodles? Don't tell us that you never did it, that you are boys or girls.
We also talked about the sounds, or noises, of the kitchen. Even those, when we were little, heard them and we recognized them from one room to another. The pots that passed from the stove to the work table and vice versa, the rapid beating of the knife against the chopping board for chopping vegetables, or that of the trays that beat between them while agile female hands covered them with delicacies; and, again, the tinkling of glasses and plates while setting the table, perhaps on some special occasion: a birthday, Christmas, Easter.
And how can we forget the summer, the sun that burned pleasantly on our shoulders, the skin pulled by sea salt, the lunches on the beach, where the scent of saltiness was mixed with lasagna or cannelloni, dishes prepared the day before and now dished before our hungry little eyes, with their hair still wet from the sea stuck to their foreheads, surrounded by aunts, cousins, grandparents, all cheerful in the mid-August air.

It is to this memory that we want to inspire today to advise you on some recipes that, we hope, awaken in you the memories of loved ones, of places of the heart, of happy moments.

Apple tart with hazelnut crumble.
Apple tart with hazelnut crumble.

The recipes of memory

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