Fragments of Life and Recipes of the Past
Langhetta cuisine is well known throughout the world by professionals and food enthusiasts alike, and is greatly appreciated by all those who are lucky enough to experience it.
Our cuisine is characterised by seasonal ingredients, a varied bouquet of wild herbs, and fresh produce that reflects the diversity of the land in this territory. All of this has been put to use wisely through the centuries, building a treasury of culinary experience in each family, and introducing the distinct variations in style and technique that make our food unique. As in many kitchens, our cuisine starts with the simplest of local products, including those foraged ingredients that we find in the woods and pastures. Since these are not cultivated, they cost nothing to gather, but add so much to the food. Just as important as the ingredients in what makes our cuisine unique has been the creativity and thrift – “the art of getting by” – of the women who have had to feed so many people through the years. Sometimes, it must be admitted, luck has also played a part!
In the past, gathering mushrooms and truffles, picking wild fruits, and looking for herbs were common pastimes for both men and women. They all had their own picking sites that they guarded jealously. Often, they would sleep fewer hours at night in order to dedicate more time to this activity. Back then, people very rarely sold the fruits of their foraging, and only did so when they were really abundant. Every “seeker” was very proud of the results of his passion, and reserved them for his own family. Because of this, in our kitchens there are many recipes based on porcini mushrooms and ovas. This is also why exquisite jams of seasonal wild fruits and truffles are common as a unique complement to the dishes of the season. In such a context, rivalry and savvies flourished, and I have asked Marinella Bera to tell us not only about the old recipes, but also about the hilarious situations that she remembers. At the moment we have: Mushroom sauce, Minestrone, and Mixed fry.
Marinella Bera has a passion for seeking out and preserving the testimonies that detail our history – a minor history, perhaps, but one that concerns all of us and our families. To lose it would deprive us of our roots. So thanks, Marinella!
Enjoy!
Giovanna
Marinella’s recipes
Bagna d ‘Tron (Sanguinelli mushroom sauce)
Mixed fry
Minestrone
I recommend experimenting with the recipes. Marinella is available to provide advice. We would love to know the results. Write to us !!
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