Italian cuisine, April 2025: it is Easter!
The April 2025 issue of the Italian Cuisine is on newsstands, here’s what our Maddalena Fossati Dondero wrote.
The editorial of the director
“Well yes, in this Easter issue (I remember that Easter falls on April 20) you will find a lot of eggs, with a beautiful yolk with orange color, the white al egg white that you already feel the flavor in the mouth. They lead me to think about many things the eggs, but first of all joy evoke me, then flavor and then memories, of the indelible ones. A flash: my grandmother Giulia in Pietra de ‘Giorgi, I as a little girl who follow her in her small chicken coop to take fresh eggs and then drink them immediately afterwards, making a hole in the shell (then we asked less questions), a long stay in Bormio in pandemic where the money was left and a small pack of cardboard in a wooden house that in the afternoon you found full. I am reminded of in the scrambled version that I prepare for breakfast every now and then, early in the morning, or fried with the crust, again, the comfort they offer me when I travel around the world and I order them to Benedict rigorously with the Dutch sauce aside. Or the pleasure of bringing them firm to the picnic basket in a spring lunch and enjoy them only with a salt zic. To me the eggs put joy, energy and even better if they are of chocolate like those prepared by our Joëlle néderlants. In this number there is everything, including joy, the most important ingredient in the kitchen and even outside. Happy Easter and enjoy.“
LCI
