It is refreshing to see that someone has put the time into documenting not only ‘’Preserving the Italian Way’’ but significantly contributing to Preserving the Italian Heritage that we all share as Italian- Australians.
To anyone that is educated and understands the Italian way – They would understand that your book is a huge credit to preserving the Italian Heritage and inviting to all others.
I sincerely found myself reading my thoughts when reading your book, and likewise “fear that another generation irreplaceable links with our culture will be lost”.
I can assure you that I too am a genuine traditionalist when it comes to the Italian Culture and our heritage and always strive to instill a sense of traditional custom with my close Italian-Australian friends and hopefully one day my children.
My Name is A.C and am 27 years old – My father was born in Sinopoli, and Mother in San Giorgio La Molara - Provincia Di Benevento. Unfortunately when I was young my parents split and I came to Adelaide from Sydney to live with my Nonni. I strongly believe it was their love for me and love for the old country that they instilled a strong sense of Italian Culture – living with them for 5 years probably helped also.
I too travelled to Italy and found that modern Italy was not entirely as perceived, however did certainly find it in the country side and also with my friends in Ischia – (another reason that I found a familiarity with you). Sometimes I think we Italian-Australians are more Italian than the people living there and that we simply got stuck in a time warp for which by default I am eternally grateful and proud of.
I really enjoy cooking and also have my own garden growing the normal things, make the wine (assisted by my Nonno), pig, sauce, olives once a year, make hand made pastas, biscuts (savory/Sweet), and all other foods, have built a furno for my father inlaw – without instructions or prior experience – should have built it at home as I think I use it more than him!! (I built it exactly how you detail it - except the outlet for the chimney and door dimension of one and a half brick is different. As you will see by my email I am in commercial construction, with speaking to family and some older friends I managed to build this furno pretty much how you had described it. Love to send you a photo as it truly is a resemblance of your details (fig 12 that is) + the flue is a bricked chimney not a flue – but as your book says there are many variations and one will tell you that their way is the best J - only joking.
I am happy to share one of my recipes with you and will give you a list to choose from. most of my recipes come from my Nonni (Mothers Parents) from San Giorgio La Molara and or Ischia as I have an Zii from their also, My recipes don’t necessarily reflect Preserving:
- Torrone – Amonds, Liquer, egg whites, sugar, honey, etc…
- Taralli – With Fennel Seeds and or chilli. – or without.
- Melanzane Sott Olio
- Conserva Di Pomodori – Just Made 473 bottles on the weekend!! And your right no self respsecting paesno would make less than 100 bottles J.
- Roasted Capsicums
- Perugini – Biscotti (Sweet)
- Brasciola – Sangiorgese
- Ciccadelli / Fusili Hand Made Pasta – San Giorgese Fresh Pasta Recipees.
- Pancetta – You seem to have a lot of variances on this.
- Pasta Aschiuta
- Scapece (Marinated Fish – Tommies, leather Jackets, gar, etc… Mint, garlic, Lemon Juice,
- Polenta. – and making the powder if required.
If you are searching for a particular recipe please advise as my list is not limited to these items. These are just my favourites
isnt this great !!!!!! PD