Nothing Has Changed

While perusing my document file for my recipes, I came across this short essay that I had submitted to WCR in hopes of a Tuscan Culinary Scholarship. Although I wasn't the lucky recipient, I had to smile as I re-read the words I penned about 7 years ago. Nothing has changed-just a deeper appreciation of  the value of time-honored traditions of food and family.

                          Tutti a Tavola Culinary Program in Tuscany

                                    Essay submitted by Sandina Polgar

 

                                                “The Clean Plate Club”

                                             Active Member since 1958

 

When you are brought up in an Italian family, you cleaned your dinner plate.  Period.  No complaining or no spumoni….that was the way it was, no questions asked.  We learned that food was a treasured commodity and should never be wasted…..and I for one can appreciate the lessons I learned as a child! We witnessed the “cucina povera” style of cooking at a young age.  My grandmother taught my mother to cook with what she had on hand and to never make a trip to the grocery for “just one more ingredient”.  If there wasn’t enough beef for stew, then it’s soup.  Beans, fresh tomatoes and bread were magically transformed into more than the sum of their parts.  It was real food…humble, but delicious.

My father and his family came from the Campagnia Region of Italy, in the city of Avella where I still have cousins today. It is the homeland I have yet to visit. I have always been fascinated by the many types of regional cuisine in Italy; white sauce, red sauce, meats and cheeses. I am always being asked to prepare “real” Italian dishes for my clients….so far, so good.  But to work alongside the women of Italy in Tuscany and experience first-hand the resourceful “peasant cooking” of my heritage would give me the authentic training that escapes me here. I want to witness the age-old “spirit” of the cucina povera style of cooking, where it is both a challenge and responsibility to use food well. In turn, my personal chef clients would benefit from the lessons learned, as I would share with them my experience through the time-honored traditions of the Tutti a Tavola program. This travel/culinary journey would enhance my appreciation for not only my heritage, but my life-long philosophy about food as well-“waste not, want not”.

 As a personal chef, my business takes me to many different kitchens. I want to experience the kitchens of the Tuscan Mammas, were the meals and social life are intertwined, the wine and olive oil are savored….. and where they still clean their plates.