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.