In Romagna, the Azdora is a prominent figure and known to all. For the benefit of those who do not belong to the Romagna land, the following article will help you better understand who he is, and all the world that revolves around.
Enjoy the reading!
"... ..In Romagna l 'azdoraOr rather, the azdore are a symbol of our country, together with the piadina and the lifeguards.
Except that now, unlike the other two, they are extinct.
This almost legendary figure rarely found and, when it meets, panels usually all the features of a character "Fellini".
The older of course remember and have seen them at work, but for the younger - and I speak already of the generations of the early '60 - I am mostly memory characters.
But who was the 'azdora ? In fact it was the "reggitrice" of the house particularly in rural families, usually the wife dell'azdor, head of the family.
And then l 'azdora it was also the queen of the hearth and the kitchen. That it has an almost fairy-like flavor, but things were not exactly that way.
His life was marked by enormous sacrifices - small families were not "short" as now, have 7-8 people to care was minimal - and sometimes incestuous family ties, however, aimed at "preservation of capital" - the earth - more than to a morbidity diverted. The azdora remains a positive symbol of untiring and un'operosità the mainstay of the traditional nuclear family in Romagna.
Turning to the first most exquisitely gourmet, where she was going when the merits, sitting at the table, people were eating taste good dishes prepared, accomplice "and sciaddur" (her rolling pin). Because in Romagna the "flat" par excellence of the whole gastronomic proposal is pasta, of course handmade.
also could not be genuine "sfogline", but surely knew "pull" the pastry of several eggs or the "crazy" - no eggs, our has long been a land where poverty was at home - avoiding it broke and maintaining the necessary "roughness", which serves to better hold the sauce, delighting the palate with typical recipes of our land.
And 'then it guessed the close relationship that exists between the azdore and sfogline, bond that often overlaps mingling.
Pasta was said, in a trio throughout Romagna: azdore, Sfogline and soups (as they call the dough from us).
When I say that the soups are our main sign of recognition I say this advisedly since no other region in the fresh pastas, has the richness of the tradition of those concentrated in Emilia Romagna and who, for the imagination of the names and the number of formats, has an indisputable primacy.
In support of what I say and I quote some soups that will be partly families, and give an idea of the variety to which I referred to earlier.
Tortelli, cappelletti, ravioli, garganelli, passatelli, tagliatelle, tagliolini, Strozzapreti, soups, dumplings and gnocchi, to name the most famous, but among the pastries 'forgotten', and more difficult today to find in the taverns and restaurants, are a must cite bigul (bigoli), the curzul (literally shoelaces, Lenten pasta made of just flour and water, excellent with shallot sauce), the giugétt (giogetti), the ingannapoveretti, the malfattini, maltagliati, mumps, the strichétt (ribbons) and scrichètt, the qudrelli, the spoja gross (soup "dirty" by raveggiolo, the cheese was left from cappelletti or tortellini filling), the sbrofabérba, the tajadlòtt (one of the poorest soups of summer ), the voltagabàna, the zavardòn (among the most "miserable").
If all these soups add the dry variants or in broth and think about the wide range of toppings - also according to the season - you can understand the "heritage" in our possession and that this is one of my biggest gripe, it should not be dispersed.
The memory of a people is through its culinary expressions and civilization of the table. Fortunately the many festivals that take place in our area perform this function of protection in almost all cases. "
Written by Pierangelo Raffini and published on the Tomorrow Sunday 7 September 2008