Antologia della cucina popolare
Nothing has ever been written nor published on our authentic cooking. The recipes have been handed down by word of mouth from grandma to granddaughter, from mother to daughter, in Arcevia as well as in Matelica; in Fabriano as well as in Mergo, since ancient times. It is possible to find a lot of written documents on the meals of abbots, noble families, landowners: in other words, the rich of the past.
A broader reality regarding the popular and rural world has not received the attentions of cooking enthusiasts.
This anthology was born to discover what they used to eat and compare it with today's food and make – as far as possible – comparisons and choices. But it also has another aim.
If we want to be consistent and aware of our origins, we must experience and bring back to life, in every occasion, OUR COOKING.
A broader reality regarding the popular and rural world has not received the attentions of cooking enthusiasts.
This anthology was born to discover what they used to eat and compare it with today's food and make – as far as possible – comparisons and choices. But it also has another aim.
If we want to be consistent and aware of our origins, we must experience and bring back to life, in every occasion, OUR COOKING.
- Author/s: AA.VV., Angelini P. Balilla Beltrame A. C., Lipparoni N. Picchi G., Trecciola A.
- Edited by: Comunità Montana dell'Esino-Frasassi
- Pages: 177
- Size: 21x30cm
- Year: 1993
Antologia della cucina popolare
© 2024 - Unione Montana dell'Esino Frasassi