By Lisa Steiner
How can a piece of cloth, even if it is natural linen, beautifully stamp-printed in an ancient tradition, mean so much to a person? Well, let me tell you.
While I was on the Esperienza culinary immersion tour in May 2022, I had the opportunity to visit Casa Artusi in the tiny town of Forlimpopoli, just west of Cesena in Romagna. Forlimpopoli was founded in the 2nd century BC by the Romans, but its real claim to fame is that Pellegrino Artusi was born there. Foodies and chefs from around the world make a pilgrimage to Casa Artusi all year long (which houses a cooking school, restaurant, library, and even a 15th century church). There, they pay homage to the father of modern Italian cooking. Some say that Artusi was even responsible for the unification of Italy through the “politics of food.” Now that’s the kind of politics I find inspiring!
My time at Casa Artusi was a remarkable experience. Our small group toured the place and learned about this man and his legacy before taking a cooking class. This was no typical cooking class, my friends; it was run by Susy Patrito, whom many of us had met online for Esperienza’s cultural and culinary events in 2021, and who will be integral to the 2023 culinary tours. Susy and her talented team taught us new things about making pasta the Italian way. Even the professional chefs in our group learned a thing or two. Best of all, we got to participate hands on. Each of us was paired with a nonna from the region who helped us improve our pasta-making techniques. Here’s a brief video clip of me:
After our time in the kitchen, we enjoyed a lovely pranzo in the restaurant. The first course was tortellini in brodo – with our own homemade tortellini! It was delicious, as was the entire meal.
As a keepsake, we were given our Casa Artusi aprons along with some brochures and recipes. But of course, eager to purchase the same type of cooking tools that we had used in the kitchen as well as copies of Pellegrino Artusi’s legendary cookbook, Science in the Kitchen and the Art of Eating Well, we headed to the gift shop. There, Anna Bonavita showed me a piece of cloth on which was printed, “Recipe for Happiness,” and I knew instantly I had to bring it home. It is now hanging prominently in my cucina*:
Why is this such a meaningful souvenir, you may ask? I’ll give you three reasons:
It takes me back to Casa Artusi where I experienced “molti momenti gioiosi”
It contains words I remember my own nonna saying: like “pazienza” and “baci”
It piques the curiosity of people as a conversation starter “nella mia cucina”
So let me leave you with this thought. As we think about our lives – the ups and downs and everything in between – we are not really “thinking” at all. Instead, we’re conjuring up feelings from the important experiences we’ve had. If life is to be cherished, let’s appreciate these moments when we feel truly alive. Let’s be thankful for the “esperienza” of it all!
*Here’s the translation:
100 grams of understanding
2500 grams of patience
350 grams of sweetness
Kisses as desired
Mix for a long time, adding a pinch of joy. Cook over moderate heat for your whole life.