John Fancello is an expert on the history of Sardinian gastronomy and author of numerous publications on the subject, such as the volume "Sabores de Mejlogu," Sardinia at the Table, The Spices, and many others.
In addition to collaborating with leading Sardinian food publications and winning the "Marietta Award" by Pellegrino Artusi, he also wrote for the magazine Historic notebooks.co.uk. a very interesting article on the 7 world's oldest recipes Of Babylonian origin.
These are 7 recipes from the Sardinian culinary tradition, dating back to 1700 - 1600 B.C., the flavors of which are now lost and which, thanks to the scholar's study and research work, have come back to light:
- Focacce
- Duck pie
- Bleeding
- Pigeon soup
- Couscuta soup (prepared with salted meat and spices)
- Lamb soup
- Meat broth
The oldest dish in the world? It comes from the Chilean tradition
It dates back 6,000 years to the oldest dish in history and belongs to the Chilean tradition.
It is called curanto And it existed 6,000 years ago. It was cooked only twice a year, in summer and winter.
Describing this traditional dish is the Chilean chef Lorna Muñoz, who also prepared it at the opening of theExpo by Milan in the pavilion dedicated to the culture of Chile.
Curanto is a dish made from sea shells, which are harvested at two specific times of the year when the sea recedes and allows the shellfish to be collected.
In addition to shells, curanto sees as ingredients: apples from which cider is made and edible seaweed of two species: luche and cochayuyo. To these are also added potatoes.
The preparation of the curanto
Once the shellfish are harvested, they are strung in a pearl necklace and then smoked over a brazier.
The original recipe has seen several revisions and modifications over time, with the use of different ingredients such as fish, meat scraps, chorizo, potatoes and vegetables.
The whole thing was then baked inside a hole in the ground filled with boiling stones.
The pit was then covered with nalca leaves and seaweed. This ancient process has now been replaced by a convenient pressure cooker, and curanto is also served with a more modern flatbread made with potatoes, called milcaos.
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