Few people know what our grandparents ate. What is certain is that cholesterol was not a problem back then: the immortal recipes.
We often hear the phrase from grandparents: “In my time…” which is often also valid for the food that reaches our tables today. Yet today there are few people who know what our beloved grandpas and grannies ate. For this reason we are going to see all those recipes that are timeless.
What our grandparents ate – abruzzo.cityrumors.it
The nostalgia of our grandparents is always proverbial, with our loved ones always ready to tell us anecdotes and what their habits were at the time. However, few people have asked themselves if our grandparents used to cook and above all what they ate. So today we’re going on a trip to what it is the kitchen of the 50sgoing to explore all the typical dishes that were prepared on the peninsula and not the cuisine that was transmitted to us by films and television series, moreover of American origin.
Furthermore, before leaving for exploration we must underline that these recipes were the result of the post-war period, but also of the economic miracle. The big step was the definitive replacement of bread with pasta. In fact, pasta of all types and shapes began to arrive on Italian tables. Among these it is impossible not to mention stuffed pasta, but also desserts truly innovative dishes that are children of the times. So let’s go and see what our grandparents ate.
What our grandparents ate, innovative recipes: cholesterol was not a problem
If we talk about the typical dishes of the 50s it is impossible not to mention the simple and quite difficult to digest butter dough. This also arrived on the richest tables and on special occasions the seasoning was doubled, although it must be noted that this dish also spread easily due to its seasoning. Furthermore, it must be said that in the Northern regions it was much more widespread than in the Southern regions.
The incredible unforgettable recipes – abruzzo.cityrumors.it
However, as far as second courses are concerned, it is impossible to mention any given that traditions change from region to region. What is certain is that at the time it was difficult to imagine a second course consisting of steaks and expensive cuts of meat. In fact, our grandparents used to eat poor cuts and the most common poultry. Sometimes the table couldn’t even miss stewed meat or stews.
Obviously this culinary journey through time can only end with dessert. Even for dessert the watchword was simplicity, with the main ingredient varying from region to region. Among the most widespread was the leavened cake with few ingredients and adding chopped fruit. Furthermore, there are still many grandparents who are close to and love apple pie. Obviously there was no shortage of even simpler desserts, made with everything in the pantry.
2023-10-07 13:30:59
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