TRADIZIONI E CURIOSITÀ DELLA CUCINA CHIOGGIOTTA

The volume is rich in news, recipes and curiosities:

Giorgio Aldrighetti, with his customary skill, edited the historical section by examining the traditional social context of his city throughout the life of the individual and throughout the year, describing the customs and “gastronomic” rites of all recurring occasions, such as baptisms, confirmations, engagements, weddings, funerals, Epiphany, Carnival, Lent, Easter, Christmas...;

Marisa Chiozzi, long passionate about gastronomy, over many years of enthusiastic and serious research, collected dozens and dozens of recipes, from the direct testimony of elderly people, all linked to the true culinary tradition of Chioggia and Sottomarina, which, as true documents of customs and traditions, were compared, tested, without altering the original preparation.

In this volume one can truly find the “genuine” recipe for preparing Broéto, the flagship dish of the cuisine of Chioggia, which has nothing to do with the various fish soups that are often presented as such, as well as the recipes for preparing an infinity of other fish dishes or desserts, such as the traditional “true” Papini, the Easter sweet, or the Smegiassa, a characteristic, ancient Christmas sweet of Chioggia.

As early as 1982, the Aldrighetti spouses, who are so far the first and only researchers of local cuisine, had published a volume containing many traditional recipes from their territory, meeting with flattering appreciation; in 2005, more than twenty years later, they present this work, which we consider complete and of high scientific value, also enriched by a fine section of Chioggia recipes in use today, which is complemented, in the first part, by beautiful historical photographs, some unpublished and of particular value, while in the second part photographic illustrations of various traditional dishes are reproduced.

The Italian Academy of Cuisine warmly thanks the authors for this exhaustive and fundamental study on the gastronomic traditions of the Chioggia area.
Giorgio Golfetti (delegate for Rovigo - Adria - Chioggia of the Italian Academy of Cuisine).

Marisa Chiozzi, from a Ferrara family, was born in Rovigo and lives in Chioggia. With her hobbies of painting and photography, painting and photographing, in particular, cats, she is an expert in cooking. In 1982, together with her husband Giorgio Aldrighetti, she published La cucina chioggiotta, tradizioni e curiosità nell'800, the first historical-scientific research ever carried out on the customs and gastronomic recipes of the Chioggia area. This publication, included in the essential bibliography of several specialist works, was carried out in the almost total absence of written testimony. It was therefore a work of research and listening, transcription and comparison, reworking and final drafting of the original recipes, a work that has continued to the present day, thus avoiding the loss of a not secondary part of the history of the Chioggia community.

Giorgio Aldrighetti, from a Trentino family, was born and lives in Chioggia. A scholar of heraldry and local history, for several years he was head of the culture office of the municipality of Chioggia. He is responsible for the historical-heraldic investigations for the recognition, by decree of the President of the Republic, of the insignia of the cities of Venice and Chioggia and of the province of Venice. He also curated the conception, blazoning and exegesis of numerous ecclesiastical coats of arms, among which we recall that of Card. Angelo Scola, Patriarch of Venice, of Card. Giovanni Cheli and of Mons. Dino De Antoni, Metropolitan Archbishop of Gorizia. Author of around seventy monographs and essays, he collaborates with historical-heraldic journals.

The book is available exclusively in Italian.

Libreria Editrice Il Leggio.