Tag: history of Italian cuisine

Meatballs, 6 vintage recipes from our historical archive – Italian cuisine reinvented by Gordon Ramsay

Meatballs, what a passion: certainly for the little ones, but also lovers of good food have always appreciated this humble and irresistible food (often born from the need to reuse leftovers). Films, songs, cartoons: meatballs are found everywhere and, therefore, they certainly cannot be missing from the pages of our magazine, where they often recur from year to year.

We opened our archives and went back 60 years, to the 1960s, when Italy was experiencing an economic boom, profound transformations were going through society and, in the world of food, consumerism was bringing new, preserved industrial products into homes. Supermarkets were just born (in 1957 the first supermarket in Italy was inaugurated in Milan) and the shelves were gradually filled with new products.

On the pages of La Cucina Italiana, among the recipes and also among the advertising pages, these changes were reflected. The recipes, however, were still cooked in the home by the mothers of the family. And meatballs were part of a very homely style of eating, a food that satisfied the economy and the taste.

In the June 1964 issue, distributed among the various sections of the newspaper, we find these six different meatballs. Here they are, below. Shall we try to reinvent them sixty years later?

Pasta Salad: Vintage Recipes from the 1980s – Italian cuisine reinvented by Gordon Ramsay

Pasta Salad: Vintage Recipes from the 1980s

Pasta salad, a summer must. And some trends never go out of fashion, but remain a dietary habit. What changes are the ways of presenting the dishes, some ingredients, the quantities, so to speak.

In the year we celebrate the 95 years old de The Italian kitchenlet’s explore how this summer dish was prepared 30 years ago, in the legendary the eighties – when fast food and Nouvelle Cuisine arrived in Italy, opposite extremes of gastronomic culture, and on television there was Lunch is served Of Corrado.

From the number of June 1984an extensive report with a practical introduction explores various variations of pasta salad: here are the recipes proposed – which in the end are still relevant today.

The Roots of Italian Cuisine: educational lessons with tasting begin – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana

In their suitcases full of dreams, hopes and ingredients to continue feeling at home, Italian emigrants also brought an innate talent for contamination, capable of transforming individual traditions into a collective heritage. If in their homeland each family has its own recipe and “bell tower after bell tower” ingredients and ways of cooking change, far from
Country of origin, Italians meet and compare. They do with what they find and what they have which, very often, is more than what they have left. This is why, for example, in the recipe of Chicken Parmesan, aubergines, a poor ingredient, are replaced by chicken, when meat was previously reserved only for special occasions. And that’s why Milanesa alla napolitana, created in Buenos Aires, is a synthesis of flavors from southern and northern Italy. But no wonder. Italian cuisine has been accustomed, since it was born, to blend ingredients and experiences. As in the case of spaghetti, typical of Campania, seasoned with Bolognese ragù: it is a dish invented in Piedmont, at the end of the nineteenth century, to create a symbolic recipe of the newly created united Italy. This is why all the dishes you will discover as part of this project should not be read as foreign extravagances, but are, on the contrary, deeply linked to our nature and our culture. These recipes are the roots which, through flavours, have kept alive the memory and affection for the country of origin.

The Roots of Italian Cuisine, registrations open

Eataly participates in the dissemination work with the series of meetings The Roots of Italian Cuisine. In the week at the turn of June 2ndItalian Republic Day, Eataly stores in Italy, the United Kingdom, Germany, the United States, Canada and the United Arab Emirates dedicate 15 meetings, in the form of educational lessons with tasting, to the story of some Italian recipes that have become real cults in the world: from the Spaghetti with meatballs widespread in the United States since the early twentieth century to the Ñoquis of 1929, the gnocchi which in some American countries Latin tradition is to eat on the 29th of every month. The recipes told, created and then tasted during the meetings come from the informative material produced by the Ministry of Foreign Affairs and International Cooperation and by La Cucina Italiana as part of the various activities in support of the candidacy of Italian cuisine as a World Heritage Site.

The Roots of Italian Cuisine: the dates of the meetings to be booked immediately

Friday 31 May at 7pm | Eataly Rome Ostiense
Let’s prepare Spaghetti with meatballs and Fish and chips together, together with the teacher Nadia Taglialatela and the journalist Valentina Vercelli.

Saturday 1 June at 3pm | Eataly Turin Lingotto
The protagonists are the Ñoquis del 29 and Apizza: let’s discover their history, curiosities, ingredients and how to prepare them, together with the teacher Chiara Lazzarin and the journalist Valentina Vercelli.

Sunday 2 June at 10am | Eataly Milano Smeraldo
With chef Alice Giani and journalist Valentina Vercelli, we cook the Ñoquis del 29 and the Fugazzeta.

Sunday 2 June at 5pm | Eataly Verona
Let’s discover two unique dishes with the teacher Elisabetta and the journalist Valentina Vercelli: the Ñoquis del 29 and the Aussie Spag Bol, their history and how to prepare them.

And then many more appointments Eataly London, Eataly Monaco and Eataly Dubai.

For info and reservations: https://www.eataly.net/it_it/mondo-eataly/news/italia/le-radici-della-cucina-italiana

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