"Ziribe kanthu momwe zophika, chophimba [choyamba cha ng'ombe] ndicho chakudya chosavuta," analemba wolemba wotchuka wotchedwa Italian cookbook Pellegrino Artusi zaka zoposa 100 zapitazo. "Ndimaona kuti izi sizingagwiritsidwe ntchito bwino, ngakhale kuti izi sizowona ngati zophikidwa mu chilankhulo cha Milanese, zomwe zimapangitsa kuti zikhale zosavuta komanso zosavuta ... M'mizinda ina, kugulitsa kumagulitsidwa kale kale, izi sizingatheke."
Chinthu chapadera ndi chofunikira pano. Artusi anali wolemera kwambiri (adali ndi ndalama zokwanira kuti agwire ntchito muzaka za m'ma 1850, ali ndi zaka 30), ndipo ankaganiza kuti azikhala ngati chakudya choyenera cha banja - osati chakudya chomwe angapereke alendo.
Ambiri mwa anthu a m'nthaŵi yake adachiwona mosiyana kwambiri, komatu: Zinali zotchipa zokwanira kuti pafupifupi munthu aliyense angathe kugula kamodzi pa sabata kapena mwinamwake (kufikira zaka za m'ma 1950, chigawo chachikulu cha anthu a ku Italy chinali osauka kwambiri kudya nyama kamodzi kapena kawiri pa sabata; umphawi wawo umangotchedwa kuti miseria ndipo ndicho chifukwa chachikulu chomwe anthu ambiri anasamukira), ndipo chifukwa chake kudyetsa kunali chakudya chofala kwambiri m'madera osauka a tauni. Ndipo mankhwala ake, msuzi wamphongo, anali ofala kwambiri. Kodi lero ndi malo ogulitsira zakale otani ku Florence kunali chowotchera chakumapeto kwa zaka zana (pafupi 1905), ndipo ngakhale kununkhira komwe kunapangidwa ndi kukonza kwa katatu kunatchulidwa kuti "ghastly," zomwe zidapanga zinali zokoma, ndipo amatha kukonza mkate kapena mpunga.
Osowa kwambiri kuti asagule mankhwala omwe atsirizidwa amatha kusangalala nawo pogwiritsa ntchito msuzi.
Kuchokera nthawi imeneyo, zambiri zasintha - palibe amene akupempha kuti ayambe kutsuka, ndipo sindinayambe ndawonapo katatu omwe sanagwiritsidwe kale mu msika wa Italy kapena msika wogula. Tripe yakhalanso ndi chidwi chodziwitsanso; nthawi zambiri imapezeka pamasewera odyera okongola omwe amadya zakudya zamakono, ndipo anthu samazengereza kutumiza alendo.
Artusi akulangiza kusankha kusinthanitsa komwe kuli kolimba; amawerengeka pafupifupi mapaundi (pafupifupi 450 magalamu) pa munthu aliyense. Ziyenera kukhala zoyera, koma osati zoyera kwambiri; odziwa nsomba za ku Italy amachenjeza kuti fupa loyera likhoza kukhala lopulumutsidwa. Ngati mumagula nsalu yaiwisi, muzichapa mobwerezabwereza, mukatsuke bwino, kenaka muikeni mumphika waukulu ndi madzi ambiri, anyezi 1, 1 phesi ya udzu winawake, 1 karoti, ndi parsley yatsopano. Bweretsani mphika ku chithupsa, kuchepetsa kutentha kuti imve, ndi kuphika kwa maola 4-5, muthamangire pamwamba mwachilungamo nthawi zambiri; chiwonetserocho chiyenera kukhala chachikondi kwambiri. Mukakophika, muzidula m'zigawo zazing'ono ndipo zakonzeka kukonzekera. Chochita ndi chiyani?
Stew ndi yankho losavuta. Artusi akukuwonetsani kuti "dulani chidutswa chokhala ndi timitengo ting'onoting'ono ndipo tizimangirire mwamphamvu mu nsalu kuti muzitsuka. Pakutha, chotsani ku nsalu ndikuchiyika mu 1/3 chikho chopanda mafuta. wathyola batala, onjezerani makapu awiri a msuzi wa nyama, kapena, ngati palibe, makilogalamu 3/4 a tomato zamchere. Nyengo ndi mchere ndi tsabola, zimbani nthawi yaitali (ola limodzi, ndi zina zidzakhala bwino , kuwonjezera madzi ngati n'kofunika kuti musayambe kuyanika), ndipo musanatumikire, perekani ndi grated Parmigiano. "
Chinsinsi chochokera ku La scienza Pellegrino Artusi wa la scienza, choyamba chophika chophika chinenero cha Italiya chomwe chinapangidwira pakati (kutchedwa Art of Eating Well , 1996 Random House).
Maphikidwe a ku Italy:
- Busecca - Msuzi wa Trian Milanese
Mchere wolemera, beany uli m'nyengo yozizira imatonthoza chakudya pa zabwino kwambiri. - Trippa alla Romana - Yoyamba, yosavuta, yojambula yachiroma.
- Agnello Trippato - Mwanawankhosa ankawombera njira yomwe amphika nsomba, mbale ya Tuscan.
[Kusinthidwa ndi Danette St. Onge]