“recreating the flavors of home was a way to reaffirm their identity“—so true and so important. When my daughter comes for lunch over and says, “your house smells just like Nonna’s did” it makes my day. And my daughter’s house smells like Nonna’s house too.
These smells are full of relevant values and memories. The home cooking is a compass that leads in the right direction during our lives. Un abbraccio Rick! Grazie
Wow that is quite a decadent pastina. When I was a child, it was one Star brand stock cube, pastina and oil. If I had a tummy ache, then no stock cube, just salt. I still make this when I'm sick. I love what you said about "a feminine gastronomy culture." Women have been excluded from chef culture for many reasons, but where do the chef's get their ideas? From the women who do this every day of their lives.
Thank you so much! I believe that home cooking is the key for living a different life, healthier and tastier, and making the difference for our planet, x
I am in complete agreement Monica, it’s really not that difficult to makes delicious nutritious meals. I spend my professional life guiding my patients towards this awareness. Your writing will be a resource to support their journey. Thank you.
What a lovely post, Monica! I love homemade food more than restaurant food, that's nothing better. Here in Brazil, our sick-day-soup is usually "canja de galinha" (chicken soup with rice). Thanks for sharing the recipe of Pasta and Fagioli, I want to try! My paternal grandfather could eat only bean soups because he hated "white soups", so Pastina wasn't for him ;D
Lol, no, pastina wasn't for him. Grazie Elisa, this newsletter is a great opportunity to remember and reflect together. I really like this! Un abbraccio (I didn't forget I promised to you a research on the flour, do you remember?, I didn't forget; sometimes I need time :)
Oh, don't worry about the flour issue (lol). Do you believe that we're on a shortage again? I have a little flour saving now, hope it lasts until the supply returns to normal.
As Italian American we grew up with pastina (for breakfast, and for when you’re sick or just want comfort) but the soft cheese idea is new to me! My Italian teacher just advised it recently and now here—will have to try. 🥣
Yes, please, try it. In Italian is pastina with FORMAGGINO. Stirring until it melted was the part I loved more as a child. Okay, it is the same even now.
“recreating the flavors of home was a way to reaffirm their identity“—so true and so important. When my daughter comes for lunch over and says, “your house smells just like Nonna’s did” it makes my day. And my daughter’s house smells like Nonna’s house too.
These smells are full of relevant values and memories. The home cooking is a compass that leads in the right direction during our lives. Un abbraccio Rick! Grazie
Wow that is quite a decadent pastina. When I was a child, it was one Star brand stock cube, pastina and oil. If I had a tummy ache, then no stock cube, just salt. I still make this when I'm sick. I love what you said about "a feminine gastronomy culture." Women have been excluded from chef culture for many reasons, but where do the chef's get their ideas? From the women who do this every day of their lives.
From us! Totally agree with you Jo. PS: I remember dado star! Such a memory
I used to give my children the little star pasta with butter. I can't find it any longer. Of course, the children are grown with ones of their own.
The food of our childhood becomes an indelible memory. Maybe this is also the case for pastina with butter!
A lovely post Monica.
Thank you so much! I believe that home cooking is the key for living a different life, healthier and tastier, and making the difference for our planet, x
I am in complete agreement Monica, it’s really not that difficult to makes delicious nutritious meals. I spend my professional life guiding my patients towards this awareness. Your writing will be a resource to support their journey. Thank you.
Oh, thank you so much Lisa. Your work is so significant!!
What a lovely post, Monica! I love homemade food more than restaurant food, that's nothing better. Here in Brazil, our sick-day-soup is usually "canja de galinha" (chicken soup with rice). Thanks for sharing the recipe of Pasta and Fagioli, I want to try! My paternal grandfather could eat only bean soups because he hated "white soups", so Pastina wasn't for him ;D
Lol, no, pastina wasn't for him. Grazie Elisa, this newsletter is a great opportunity to remember and reflect together. I really like this! Un abbraccio (I didn't forget I promised to you a research on the flour, do you remember?, I didn't forget; sometimes I need time :)
Oh, don't worry about the flour issue (lol). Do you believe that we're on a shortage again? I have a little flour saving now, hope it lasts until the supply returns to normal.
As Italian American we grew up with pastina (for breakfast, and for when you’re sick or just want comfort) but the soft cheese idea is new to me! My Italian teacher just advised it recently and now here—will have to try. 🥣
Yes, please, try it. In Italian is pastina with FORMAGGINO. Stirring until it melted was the part I loved more as a child. Okay, it is the same even now.
Do you think a circle of Bel Paese would be the same? I happen to have those in the fridge!
Yesssss! Last time I made pastina I used it, so far and so close :)