I grew up in Emilia-Romagna, the land of Parmesan cheese, Parma ham, lasagna, and fresh pasta. That’s why I spent most of my childhood in the kitchen with my grandmother and mother.
Ever since I was little, I understood that cooking was a true expression of love for the family for them. I have many fond memories of watching them at the stove
But what I remember most vividly is me circling the table, peeking into the pot. I eagerly awaited every opportunity to “steal” a taste.
At home, we have always eaten only homemade food. That’s why today I proudly carry on the family tradition of fresh egg pasta. To do this, I still use my grandmother’s rolling pin: an 80-year-old tool that, over the years, has also come in handy for keeping husbands in line!
…and pasta is magic. Our origins define who we are, and my regional roots influence me deeply. In Emilia-Romagna, fresh homemade pasta, a skillful mix of eggs and flour, is the true star of the gastronomic culture. Not only does it contain tryptophan, the happiness hormone, but it also bears witness to centuries of efforts to create a unique cuisine.
Emilia-Romagna, although not as famous as Tuscany, is an area of gastronomic excellence. Here, the tradition of homemade pasta is still very much alive. Although Many consider the pasta machine devil’s tool,” in shops and restaurants you can still see sfogline (pasta makers) rolling out pasta by hand in the window.
After all, both Emilia Romagna and Tuscany are pillars of Italy’s gastronomic heritage. This is why it is significant that the first real cookbook of unified Italy (1861) was published thirty years later by a man from Romagna. Its author was a gentleman from Romagna (like me) who had moved to Florence in his youth (again, like me).
Our Pellegrino Artusi, publishing Science in the Kitchen and the Art of Eating Well in 1891, created a unified culinary model for a country that politics had kept apart until a few decades earlier.The moms passed down copies of his bookhttp://Artusi Wikipedia
Italy is a unique country, a treasure trove of traditions waiting to be discovered. On this journey through the cuisine of Emilia, I will reveal the secrets and flavors of my homeland.
Through my classes,I will reveal the secrets of the cuisine of various regions. Together, we will prepare pasta sauces, soups, risottos, and traditional vegetable, meat, and fish dishes, with a preference for vegetarian recipes.
After all, the Mediterranean diet is renowned for being one of the healthiest in the world. Finally, since no Italian meal is complete without dessert, we will share a family recipe, such as tiramisu or a seasonal cake.
