By Penny Barry and Heather Jarman
Penny writes about the opening of Bagni di Lucca’s celebration of women, and I add a few kitchen notes to the photos below.
March 8th is International Women’s Day, commonly known in Italy as Festa delle Donne, or, as my husband and I affectionately call it, ‘Donni Day’. To commemorate the occasion Bagni di Lucca stages Omaggio delle Donne, a week-long series of events and exhibitions at the historic Casino at Ponte a Serraglio. This year it included an exhibition by women artists, a photographic exhibition, music and poetry recitals.
There was also a display of kitchen equipment from the 1920s to ‘40s, but was this stereotyping the role women? I don’t think so because Italy is a country where food is appreciated by both sexes with an almost religious fervour and both the producers of good ingredients and the skills of cooks are venerated. I think the inclusion of vintage kitchen utensils is a positive feminist statement and a celebration of women’s importance in this country.
Looking at the implements, it’s interesting to see how much has changed in the intervening years and to think about the origins of our modern kitchen gadgets.
– Penny Barry
The curved blade with wooden handles is a mezzaluna, which is still used to chop vegetables and herbs. It’s quick and efficient once you learn the technique of walking it rapidly from back to front of the chopping board, and it doesn’t reduce everything to a mush the way a food processor does. Since your hands are above the blade, children can safely help chop providing they follow a few simple rules which they learn on my family adventures.
You can buy a mezzaluna in any kitchen shop in Lucca, but if you want a very special one, I’ll take you to the blacksmith Carlo Galgani, who makes them in his forge and adorns them with hand-turned olive-wood handles.
Not some mediaeval torture implement nor 18th-century surgical forceps, but hinged iron plates for cooking necci (chestnut-flour crêpes) over a flame, originally the kitchen fire but nowadays a gas burner. They are readily available in ironmongers (hardware stores), and I bought a pair several years ago. You grease the hot plates with half a potato dipped in oil or lard, pour a small amount of batter in the centre of the bottom plate, close the top plate onto it, cook for a minute, turn them over and cook for another minute. Mine are so heavy that I had to have Penny and her husband come round to help me turn them over at half time. Testi are also made of terracotta, which you see at sagras in the Garfagnana.
And just to show that testi are anything but sexist, men are as likely to be in charge of them as women.
I don’t have one of these, because the butcher in Casabasciana does it for me.
– Heather Jarman
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