Dipping Ramandolo Straws (like biscotti)in Ramandolo Wine hospitality at the Ramadolo Club. (Ferruccio Dri and wife to the left;
Derrill and Kathy Kerrick to the right - 2008)
Ivano, I must get some words off to you, so many things happening.
We did make the trip to Ramandolo, very successful and very worthwhile. We did not get to visit your family nor a planned luncheon with the Mayor of Tarcento. We did stay at the Ramandolo Club http://www.ramandoloclub.it/ under the care of your cousin Ferruccio Dri, even in January it was truly delightful, we finished our trip early Saturday morning with a visit to the Church of Ramandolo, has a beautiful small Osteria( I had an expresso with 100 ml of grappa, a good way to get started and I was not driving).
Concerning polenta: I am truly shocked that there are people making polenta without stirring, but no more so than being served pollo Visentin with polenta that was bought in the market in a small block, sliced and browned with butter. A beautiful meal served by a favorite niece in Manzano, this is the heart of Furlan, the niece is of the same family of my wife. The Mother of my wife, mio suocera, family name of Visentin, came from a family of Farmers. During the thirties and early forties, they lived in a very large farm house, four families including 4 wives, 3 husbands, perhaps 16-22 children, one kitchen, and other similar singularly facilities, including a polenta making machine. This machine required manpower to rotate same, this came from the kids. My wife has some arm scars to prove that she did her turn and did not live there as a resident. Her Father, mio suocero, had decided long before that he was not going to be a farmer. Polenta was made once each day, in a quantity to meet the needs of this household for 3 meals. My wife remembers this as about a 2 hour project and everybody who has made really good FRESH polenta, knows there is a bubbling, or popping period when hot little balls of polenta pop out and if they land on fresh young skin, they will be remembered. By the time I arrived in 1947 the family had gotten down to 2 wives, one husband, and 4-8 kids. No polenta machine as polenta was being made 4-6 times a week, having been replaced with good white rolls.
I do not remember the Fieste de Patrie dal Furlan, this would be asking a lot, I am sure they celebrate at least 50 holidays each year.
Do any of the Americanized Furlani recall any talk about polenta machines??
Happy Easter e sempre avanti,
We did make the trip to Ramandolo, very successful and very worthwhile. We did not get to visit your family nor a planned luncheon with the Mayor of Tarcento. We did stay at the Ramandolo Club http://www.ramandoloclub.it/ under the care of your cousin Ferruccio Dri, even in January it was truly delightful, we finished our trip early Saturday morning with a visit to the Church of Ramandolo, has a beautiful small Osteria( I had an expresso with 100 ml of grappa, a good way to get started and I was not driving).
Concerning polenta: I am truly shocked that there are people making polenta without stirring, but no more so than being served pollo Visentin with polenta that was bought in the market in a small block, sliced and browned with butter. A beautiful meal served by a favorite niece in Manzano, this is the heart of Furlan, the niece is of the same family of my wife. The Mother of my wife, mio suocera, family name of Visentin, came from a family of Farmers. During the thirties and early forties, they lived in a very large farm house, four families including 4 wives, 3 husbands, perhaps 16-22 children, one kitchen, and other similar singularly facilities, including a polenta making machine. This machine required manpower to rotate same, this came from the kids. My wife has some arm scars to prove that she did her turn and did not live there as a resident. Her Father, mio suocero, had decided long before that he was not going to be a farmer. Polenta was made once each day, in a quantity to meet the needs of this household for 3 meals. My wife remembers this as about a 2 hour project and everybody who has made really good FRESH polenta, knows there is a bubbling, or popping period when hot little balls of polenta pop out and if they land on fresh young skin, they will be remembered. By the time I arrived in 1947 the family had gotten down to 2 wives, one husband, and 4-8 kids. No polenta machine as polenta was being made 4-6 times a week, having been replaced with good white rolls.I do not remember the Fieste de Patrie dal Furlan, this would be asking a lot, I am sure they celebrate at least 50 holidays each year.
Do any of the Americanized Furlani recall any talk about polenta machines??
Happy Easter e sempre avanti,
Lark
