Qhe best time of the Christmas period to discover – or rediscover – ours ancient traditions at the table? Leave aside the latest trends in the kitchen for a moment, even if they are curious and interesting: here we are talking about peasant dishes, from what families really bring to the table every day for generations.
What are the most popular dishes? What never fails on an Italian table, of parties and not?
The journey into Italian cuisine with Donpasta
There will be accompanying us on this journey along the entire boot Daniele De Michele, aka Donpasta, DJ, economist, gastronomy enthusiast, considered by New York Times one of the most inventive food activists.
Christmas special with Donpasta – we don’t lack for anything, a journey into the world of cuisine and traditions, will be broadcast on Christmas Eve evening, Friday 24 December at 8.30 pm on La7.
Donpasta in the kitchen
“When I started touring Italy and the world to study as an economist, and then to be a DJ, I realized that in big cities, this culture was lost because it was done a lot less attention to food cultureDonpasta explained.
Then came the fashion of chefs «and everyone believed that to cook it was enough to be technically good. I had grown up with Nonna Chiarina, my mother and all the aunts with the passion for generous timbales, chicory focaccia, vegetable broths. I realized that something was in danger of getting lost“.
Donpasta is made to invite grandmothers, peasants, common people from all over Italy to lunch for a trip to the Italian cuisine – but absolutely true – of the peninsula. A journey that tells what was saved from popular cuisines, of recipes that still represent today the value and pride of our tradition, thanks to the memory of these people.
The target? Find out which recipes were still being made
«Traveling around Italy I met grannies for check if the old recipes were still being made, or else no one cooked and passed them on anymore », Donpasta says. “I have eaten wonderful things and met special people”.
This special is «the story of my trip, in which, to my great surprise, it remains a culture of food anchored to places, traditions, rites, to genuine products of the land and the sea “.
A performance by Donpasta
A huge archive of Italian cuisine at a time when, to prepare a plate of tortellini, star chefs are believed more than grandmothers.
Donpasta tells his story for the first time journey into the kitchens of Italians, between the shaved dough di Giacomina, partisan relay of the lower Reggio area, the ragù of Filomena in Molise, la fish soup of Alghero made by Salvatore. And then Anna, a Neapolitan who emigrated to Naples, who sings while preparing hers pasta with mussels and beans. Not to mention the ricotta cheese of Edoardo, the shepherd of Roman Carpineto. And, finally, of the Baba Neapolitan of Ornella.
An appointment that will offer not only viewers recipes now almost lost, but also the emotions of a kitchen, and typical dishes, prepared with the genuineness and love of our culinary history.
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