Polpette on the radio

A snippet from the chat…

Happy Sunday! You’re in the company of Elena.

And you’re listening to Radio 4EB and we also have Luciano.

Good morning to everyone. We have an exceptional guest with us.

Chiara Barbera with her beautiful project. “Assaggio” which, I remind you, is a project centred around Italian traditions. 

It’s a project that deals precisely with revitalizing, not letting Italian traditions die, and she does it through her community of Nonni.

What Chiara is doing is something special. To dust off those particular recipes that have given us richness and culture, to us Italians. It’s fundamental.

Tell us, what’s cooking these days for you?

So, now it’s a subscription to give more of that feeling that the people who visit the website are helping the mission grow, to find Nonni, record videos. I’m trying to save as many traditions as possible.

There’s also something else simmering.

Tell us!

I would like to start doing experiences in Italy. This way, people can have the true “assaggio.”

…

Should I plate up now?

Woah, even plates and everything?

Yes, yes.

Mamma mia!

First though, I must apologise because the last time I was here, I didn’t bring anything to eat.

It was lunchtime on Sunday, and I didn’t bring anything, and the conversation was all about food.

So, what did you bring us?

I brought Nonna Carmelina’s famous meatballs, which are featured on the Assaggio website. So, today Nonna Carmelina’s meatballs are famous, live on the radio.

Beautiful!

Tell me a little bit about them, because now we’re going to taste them, obviously. But explain to me why they’re special because there are a thousand recipes, but surely this recipe has a secret or a step that I want to know.

Certainly, what I found while working on this project is that with Nonni, they have their own way of doing things, and each one has a unique touch.

For example, my Zia (Aunt) Sarina, who is “Nonna Sarina” on the website. They have their own special way of making “cotolette” (crumbed steak). Of course, every Italian family makes “cotolette”, but there’s always something a little different which is why Assaggio is a wonderful thing because even though it’s the same recipe, it’s done in a slightly different way.

Nonna Carmelina’s meatballs are very special to me because Nonna Carmelina has maintained a beautiful tradition within our family, which she also inherited from her mother, which is to go to her house every Sunday to eat together, and she usually makes meatballs.

So, it’s a very special thing because it always reminds me of her.

I always say that Nonna Carmelina’s meatballs are like a hug for the tummy.

Ah, beautiful! It’s a wonderful definition. A beautiful definition.

Because you are an ambassador. An ambassador of these traditions, of these flavours. And it’s truly important because we are Italians for this reason. And it brings only good to the heart. Truly a heart warming embrace. It’s such a beautiful definition.

Now, listen, we’re talking about meatballs,

And I don’t let you try them.

So, ladies and gentlemen, those of you at home, let me describe what’s happening here in our studio.

The aroma! Listen, use the radio. Smell the aroma.

Here we go.

Shall I start? Go ahead, start, start with the tasting.

Mmmmmh.

Oh my goodness, what a marvelous program this is.

Nonna Carmelina’s meatballs. Go to “Assaggio” to taste these meatballs.

And for our listeners, just think about us, here on the radio, 4EB, that finally, this time we’re eating.

Here is, a true taste!

How are these meatballs?

They are so good.

And a happy Sunday to all our listeners. Thank you, to Chiara. Thank you to all of you.

Ciao!