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Family Recipes. The gastronomic tradition of the Province of Arezzo, Casentino, Valdarno, Valdichiana, Valtiberina (English edition)

Autore Marco Noveri, Nicoletta Nastagi.
Codice ISBN: 88-7542-036-X
Anno 2006
Pagine: 104
Formato 12x22 cm
Argomenti Eno-gastronomia.
Contributi Zelinda Ceccarelli ().
Prezzo € 7,50

The cuisine of the Casentino has the fragrance of the woods, and recalls what is fantastic and imaginary in the culture of the woods. Behind the family recipes can be sensed the work and habitat of the shepherd and the charcoal burner, the hunter and the barrel maker, the bandit and the monk from one of the many monasteries that have safeguarded the valley.

The recipes narrate to us the winter, the collecting of wild herbs, the manipulation of mushrooms, the ability to make do durin the long cold seasons or the transhumance journeys towards the sea. Often they are dishes still prepared for relatives and grandchildren, with abilities that come from ancient knowledge and smell of wood, of fire and of mountain water.
These recipes remain in use in families: we talk of milk and ricotta, of types of flour, of herbs, of ingeniuous flavourings, of beans, chick-peas, chiklings of small cultivable plots of land; of local resources and identities which tradition links to religious occasions (Easter, Christmas) or to important moments of agricultural or artisan work.

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