Tag: Community

Soul Food: poor cuisine born from the African-American community – Italian Cuisine

Soul Food is the cuisine of the African-American community born in the south of the United States, characterized by poor and genuine ingredients and closely linked to the history of their culture and their emancipation

For Soul Food, or "soul food" means the Traditional cuisine from the African community in the southern United States. Although the term was coined in the sixties, a period in which the first cookbooks also saw the light, Soul Food has its roots in the period of slavery and in the following 100 years. The African-American community, in fact, accustomed since the past to using economic and local ingredients, has carried on this culinary tradition, giving life to a poor and simple cuisine, but rich in flavor. The food of the soul, over time, ended up influencing the cuisine of the whole country and spreading to the rest of the world, where it is now highly appreciated and rediscovered.

History and evolution of African-American "soul" cuisine

The history of soul cooking has gone hand in hand with that of the emancipation of this community and represents an important component of this culture. Its characteristic flavors, long preparations and many of the recipes conceived and handed down for generations, became famous in the sixties, thanks to the rise of black nationalist movements. In particular the term Soul Food was coined in 1962 by Amiri Baraka, activist, poet and leading figure in the fight to claim the rights of black American citizens. Responding to the widespread prejudice that his community "did not have a language or a characteristic cuisine", he collected in an essay the best of African-American cuisine, specifying that it was precisely a "popular cuisine of the soul" that came directly by migrants from the south and that was for them reason for pride. THE first soul cookery books began to appear in progressive book stores in the 60's then spread in the 70s, while the first restaurant was opened in Harlem in 1962 by Sylvia Woods, known as the "queen of Soul Food".
The restaurants of the soul then began to make their appearance in the large metropolises of the country, with an increasingly diverse clientele, and this cuisine was soon recognized and loved nationally.

Popular ingredients, characteristics and recipes

Soul cooking is pretty spicy, rich in aromas and seasonings, and contemplates the use of offal and "waste" parts of the pig as well as poor, accessible, substantial and versatile ingredients such as corn flour.
But let's see specifically which are the most used ingredients. The king of the meats is precisely the pig, of which every part is used, including the fat for frying or the lard used for many sweet and savory recipes. There corn flour it is used in many ways and many preparations, including corn bread, a sort of fried pancake called johnnycake and round pancakes called hush puppies. On the legumes and vegetables front, Soul Food is characterized by awide variety of beans and peas, while vegetables are divided between those of African origin, such as okra and sweet potatoes, or American ones, such as cabbage and turnips. Between most famous soul recipes the chicken, smoked pork belly, catfish main courses, beef ribs, Hoppin 'John (a soup made with bacon and black-eyed beans) and potato salad stand out. Dishes are often seasoned with a spicy vinegar and chilli sauce, with a spicy blend of spices called Cajun or with mayonnaise.

THE contemporary cooks who try their hand at cooking Soul Food, often make it more "healthy", limiting or avoiding the use of animal fats such as lard, replacing rapeseed oil with other vegetable oils and inserting leaner cuts of meat.

Photo: corn pancakes hush puppies_soul food_Flickr Christine Wisnieski.jpg
Photo: soul food soup hoppin 'john_Flickr Jeffreyw.jpg
Photo: fried chicken soul food_Flickr stu_spivack.jpg

San Patrignano, a race for life (among the vineyards of the community) – Italian Cuisine

On Sunday the WeFree Run returns, the appointment that starts the month of prevention: you can participate in the 12 kilometer foot race or the 3.5 walk. There will also be community boys and Despar, who supports the initiative

A race to encourage a healthy lifestyle, to promote sport, to show yourself that you know how to love yourself. Sunday (September 22) returns to the San Patrignano's WeFree Run, the appointment that starts the month of October, dedicated to the prevention that the community carries out throughout the national territory.

You can choose to participate in the 12-kilometer foot race or at 3.5 walk: the race will develop on a 4 km loop, and three will be done tours among the vineyards of the community. The first three men and the first three women classified will be awarded by Despar, the consortium that brings together six food distribution companies, which supports the WeFree Run for the values it shares with San Patrignano: the centrality of people and the importance of prevention. Despar will offer all participants a welcome kit with gadgets and shopping vouchers. Those who prefer the walk, on the other hand, will do only one 3.5-kilometer ride on a paved path between the downtown facilities. The 1300 boys will also participate guests of San Patrignano, which for this special occasion opens to the outside.

The WeFree project for schools

WeFree will continue with the stage of 26 and 27 September in Isola della Scala, in the province of Verona: the project is aimed at children aged 13 to 19, parents, educators and teachers from all over Italy, and foresees both visits to the community and specific initiatives, such as theatrical performances, debates and interactive workshops, dedicated mainly to schools. This format is called A thin white line, like the book by journalist Angela Iantosca, who told the personal story of the San Patrignano children and conducted surveys on the main Italian marketplaces. The boys of the theater company of San Patrignano and the author, on the stage, will trace a path made of emotions, testimonies, but above all of hope.

Every year San Patrignano meets about 50 thousand students from all over Italy, to make them aware of the problem of drugs and a healthy lifestyle. "The prevention together with the recovery", explains Piero Prenna, president of the community, "is one of the pillars of our commitment".

JRE Italia 2019 Congress at the San Patrignano Community of Rimini – Italian Cuisine

Young chefs in San Patrignano for a moment of meeting, dialogue and sharing

On March 18, 2019, the 26th was held at the Community of San Patrignano National JRE Italy Congress: the association, which brings together the youngest and most representative haute cuisine chefs in our country, has chosen the Rimini recovery community to hold the annual congress with which to take stock of past and future projects and bring together the own members in an atmosphere of exchange and sharing.

The Manufacturers' Association

Let's give some numbers. Founded in the 1970s in France, the association of Jeunes Restaurateurs has over 350 member restaurants (including 165 Michelin stars) in 15 countries (which Serbia will soon join). In Italy there are 88 member chefs, including 4 new entries this year, or Simone Nardoni (Essence in Terracina), Giorgio Bertolucci (Eurossola of Domodossola), Cesare Grandi (La Limonaia in Turin) e Federico Beretta (Feel of Como). On the stage of the congress the initiatives of the association were presented last year. One of the most interesting ones is definitely # Tavola25. The under 25s have the opportunity to dine, with three dishes and three glasses of Antinori wine, for 25 euros in participating restaurants: the success was such that the initiative was extended, showing that it is possible to approach another type of audience, with less economic possibilities and maybe more distrust (not to say fear) of high catering.

JRE and San Patrignano

Among the future initiatives, on the other hand, the one that will see the Italian JREs collaborating with San Patrignano is certainly worth mentioning. The young people leaving the Community will have the opportunity to do room and kitchen internships in JRE restaurants, where charity dinners will be organized. And San Patrignano itself will host many other events signed by JRE. "We are happy to gather in this magical place of solidarity," he says from the stage Ernesto Iaccarino, former president of JRE Europe.

Dinner

The congress ended with a gala dinner organized inside the San Patrignano canteen. The evening started with the Cardamom marinated beef with sweet and sour vegetables di Silvio Battistoni, continuing with the sensational Half paccheri with friarielli, anchovies and almonds of Fabiana Download and the Cappeal of the priest on smoked sweet potato puree of Vinood Sookar, to finish with the interpreation of apple strudel with non-alcoholic eggnog mousse by Manfred Kofler. To help them, both in the dining room and in the kitchen, the children of the community. To demonstrate from the beginning that the collaboration will not remain on paper. "We will welcome them all" smiles President JRE Italy Luca Marchini. Marcello Trentini echoes it, addressing the boys directly: "You are the force!".