In all seasons, but especially in the spring, the colors, the smells, filtered air and light of the Mediterranean, are a summary of our daily lives. I believe that nothing belongs to the land and to our memories, as the kitchen. History, landscape and affects everything in a pot. The Mediterranean recipes are stratified centuries of invasions, meetings, memories that even if you do not know, are perceived.
I want to focus here on those who, in the course of time, have been the laboratories of our taste: the taverns, a symbolic place almost forgotten.
In ancient Rome the tavern, studio with vaulted ceiling, was open to the street and connected to the market which stated smells, colors and seasonality. It was founded as a storage of goods or craft workshop and was transformed into a place where you could eat and drink, of common planks and then, over the centuries, has been the mirror of the economy of a country as well as a meeting place in which you could live with the "different" who came from far away.
Ideas, hopes, secrets and conflicts matured together with old or new ways of expression of taste. All this brings me closer to those dishes that have written the history of cooking in the kitchen Trapanese, one of all the "busiata cu agghia Pistata", in my imagination represents an areal map of my territory and describe it as if it were my Erice a balcony on this strip of land, in which I see looking out the salt that give us this white gold, Nubia that gives us an amazing garlic, our blondes campaigns full of age-old grain-flour pasta-busiate, valleys Trapani generous olives for delicious oils, our vegetable gardens that produce large leaf basil, today the few remaining almonds in the slopes of Erice, the sheep with that fantastic milk from which the cheese gets canistrato and finally Custonaci harbinger of marble from which wonderful mortars.
A recipe told but surely must be done with a key ingredient in much Trapanesità. Reviving today its smell and taste is a ritual that has been repeated for hundreds of years beyond that for me a great privilege.
Author: Peppe Giuffrè
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