IL GARUFI EDIZIONI; The Minestrone of virtue – by Salvatore Paolo Garufi Tanteri

Le ricette del prof. Socrate Sciusciapinseri

di Salvatore Paolo Garufi Tanteri

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The Minestrone of virtue

“L’ogghiu aggiusta a ‘nsalata!” Prof. Socrates Sciusciapinseri said. “Put the right oil on and everything becomes salad!”

The phrase was of the historical ones, as historical would have been that New Year’s Eve night in the tavern La Casa del Sogno Antico, the magical heart of the old quarter of San Pietro.

Even Mazzacanagghia bit his tongue and said nothing.

Ammuccabanneri, instead, went out with his usual laugh and asked:

“What’s your piripitollerie, professor?”

“If you haven’t understood them,” Mazzacanagghia replied, “they must be clever piripitollerie!”

In truth, that night, thanks to the professor’s mysterious friendships, a very secret meeting had to take place. The head of the League and the president of Fratelli d’Italia would arrive together at one o’clock. At 1:10 a.m., the three Five Star leaders and the secretary of the Democratic Party would knock on the door. Italia Viva and a couple of loose dogs would have appeared last, but it was known that they already had the firm intention of contesting the meeting… and also the menu.

“But, exactly, who and how many are coming tonight?” Ammuccabanneri asked again,

“We’d better not put the knives on the table,” exclaimed Mazzacanagghia.

“I don’t think there’s any need,” said the professor. “Dog don’t eat dog.”

“Yeah!” approved Half-breed. “It’s the eternal story of the thieves of Pisa, who quarreled during the day and stole together at night.”

“It’s not like that!” exclaimed Professor Sciusciapinseri. “You think like suburban bullies and not like politicians…”

He lit a cigarette and took the serious expression of when he put together his two great passions: reflection and cooking.

“Politics” he resumed, “if it’s good politics it must be like Mallia oil, extra-virgin olive oil and cold-pressed. The oil brings even the most contrasting flavours into line. For this reason, tonight we will explain the concept with a dish perhaps a little heavy, but tasty. We’ll prepare a recipe from Abruzzo, the Minestrone della Virtù… We’ll put together half a kilo of legumes – among broad beans, beans, lentils, chickpeas and a few grains of wheat – we’ll boil aside a pig’s foot and a hundred and fifty grams of pork rind. In addition, we will boil a kilo of mixed vegetables – chicory, chard, carrots, celery, envy, onion, basil, parsley and a clove of garlic – everything will be cut into small pieces and put in a pot, adding four ripe tomatoes cut into small pieces, salt, chilli pepper, nutmeg and a powdered clove…”.

Here the professor stopped and began to line up on the marble table pots and pans and ingredients.

“At the moment of setting the table, then…” he said quietly and thoughtfully, “politics will make, that is, our oil, will make its appearance. All those flavors that, until a moment before, were insulted will find a mediation, to give life to something new and worthy of a grateful memory!”