{"id":2989,"date":"2024-09-20T16:41:49","date_gmt":"2024-09-20T14:41:49","guid":{"rendered":"https:\/\/www.stregadelcastello.it\/cosa-bolliva-in-pentola\/"},"modified":"2024-10-04T11:41:53","modified_gmt":"2024-10-04T09:41:53","slug":"cosa-bolliva-in-pentola","status":"publish","type":"post","link":"https:\/\/www.stregadelcastello.it\/en\/cosa-bolliva-in-pentola\/","title":{"rendered":"Cosa bolliva in pentola"},"content":{"rendered":"\t\t
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Cosa bolliva in pentola<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Oct 10, 2015 \u2013 Today.<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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So we ate. At the Mercanteinfiera, where old recipes are on display. The flavors and aromas are also worth a try
Cosa bolliva in pot is the accompanying exhibition, created in collaboration with Villa Carlotta, museum and botanical garden at Lake Como, which uses advertising from around 1900 (Galleria L\u2019Image di Alassio) and old recipe books to help understand the evolution of taste and sketch the physiognomy that characterized the cuisine of the last century, especially between 1900 and 1945. Not only \u201cfinds\u201d, but also culinary advice, suggestions, specific tools. Thus, from a recipe book of 1913, published by the Florentine Adriano Salani, we discover the \u201csnipe in the pan\u201d or the \u201cegg soup\u201d and from one of 1940 (Bottega del Ghiottone) \u201cthe tricolor soup\u201d or the \u201cpotato cheese\u201d. All this combined with an olfactory journey of \u201cancient smells\u201d recreated for the occasion by Caterina Roncati, a Genoese fragrance designer.<\/p>\n

https:\/\/www.oggi.it\/cucina\/news-cucina\/2015\/10\/05\/cosi-mangiavano-a-mercanteinfiera-spazio-al-food-in-mostra-antiche-ricette-profumi-e-sapori-sono-anche-da-provare\/<\/a><\/p>\n

October 10, 2015 \u2013 ParmaReporter.
A real jewel not to be missed is the child Mondaini, along with the olfactory path set up by the Genoese perfumer Caterina Roncati, thanks to which the scent of margherita cake prepared by our grandmothers spreads from the old pots, along with those of olives, cheese and \u201ccoffee without coffee\u201d prepared by the poorest families with the help of surrogates. So not only finds, but also culinary tips, suggestions, specific tools: an idea very fitting in continuity with the experience of the Expo and with the thread of food. <\/p>\n

Honey, chocolate, scents that permeate landings and memories of family tables: Villa Carlotta, under the wise direction of Serena Bertolucci, offers us an interesting journey through the representation of the tools and products that animated the kitchens between 1900 and 1945. Not only \u201cartifacts\u201d, but also culinary tips, suggestions, specific tools: an idea that has become particularly appropriate in continuity with the Expo experience and with the food guide. Anecdotes, experiments, stories from life and everyday life, interwoven with history, its pace, its captivating episodes. A game of memory and present, advertising and visual experimentation to understand the evolution of food and discover the peculiarities of the cuisine of the last century. Numerous advertising illustrations, thus becoming a real excursion into the history of our country. The illustrations, taken from L\u2019Image Gallery in Alassio (www.posterimage.it), are accompanied by an olfactory journey with \u201cancient smells\u201d of vintage cuisine, recreated by the perfume designer Caterina Roncati of the Castello di Genova perfume factory. <\/p>\n

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