From Italy, with love: The group of six Italian volunteers, who will be staying in Bhubaneswar for a yearPictures by Ashwinee Pati

Bruschette al pomodoro and (above) salty cake

When a group of six Italian youths — Sara Manzo, Ceccarelli Mattia, Giulia Caponeri, Henrique Sarti, Okttavia Awaara and Monauni Marv — landed in Bhubaneswar last month for 365 days of voluntary work, they had no idea that the city had much more to offer than just volunteering opportunities.

They found the city to be a melting pot of varied cultures; there was so much to learn. And they wished they too could introduce their culture to the Bhubaneswar crowd during their stay here. So, when their counterparts at Bakul Foundation broached the idea of a cultural exchange programme, they were game for it. The concept of Italian Fridays, thus, took shape.

The first in the series of 12 Italian Fridays got off to an exciting start at the Bakul Children’s Library last week. The place was houseful (literally!) with young and old participants hopping from one activity to another. The day began with cookery classes and the aroma of Italy filled the air as Sara and Mattia rustled up a host of delectable dishes — Frittata di patate, erbazzone, salty cake and bruschette al pomodoro.

In a tête-à-tête with t2, Sara, a radio artiste who belongs to a family of expert cooks, talked about the delectable delights of Italy vis-à-vis Odia cuisine

How do you plan to teach Italian culture through cookery lessons?

Food, and the way people cook and consume it, is one of the most important aspects of any culture. Tastes and scents help people get introduced to a different culture. Coming from a restaurateur’s family, I know very well how to manage food. As an intercultural mediator here, I wanted to link these two aspects and try to explain Italy from the belly.

Sara Manzo and Mattia (the guy standing behind her ) rustle up a few delicacies at the cookery class

What are your observations on Odia food habits?

Not just Odias, Indians generally eat in a hurry. But in Italy, especially in the south, we spend most part of our lives having our meals. If we are not eating, we are cooking and if we are not cooking, of course, we think about what to prepare for lunch or dinner. Special occasions or not, we can sit in a restaurant for five to six hours and relish what we eat. I call this “slow food”, not referring to the movement against fast food.

Have you tasted Odia food?

I have been eating food at different places in the city so I’m a bit confused about what I’m eating – if it’s Odia, Bengali, Punjabi or Chinese! So far, I have enjoyed all the vegetarian dishes and rice even though it’s a bit spicy for my Mediterranean mouth. I must ask my friends here to take me to authentic Odia restaurants.

Do you find any similarity between Italian cuisine and the local food?

Mediterranean cuisine is very different from Indian cuisine, considering the spices used and overall taste. But there is a very strong similarity with the street food, especially in south Italy. I love the street food, and have to admit my serious addiction to pakoras. It is similar to a Sicilian recipe called Panelle.

Tell us something about your restaurant. Do you cook there at times?

Our place, Podere Fossarunza, was born with the idea of making costumers feel at home, and they love it. We have a nice country house surrounded by vineyards by the wonderful sea. When I’m home, I help my family in doing whatever is necessary – cooking, serving, entertaining our customers and even gardening.

From whom did you learn cooking?

I learned to cook mostly on my own. I never had an official teacher but as a kid, I used to spend a lot of time with my grandmother who shared the secrets of Sicilian cuisine with me. My father has a 30-year experience in the food business and has a very rigorous way of teaching. “Never ask, just look and work!” is his method.

Any dish that you miss having here?

Lettuce! I miss lettuce more than I miss my family.

Sara’s Recipe

How to prepare a real Italian Frittata di Patate (Potato Omelet)

Ingredients

• 3 to 5 tbsps olive oil

• 3 large potatoes, peeled and cut into thin slices

• 1 medium onion, sliced

• 6 large eggs

• 2 to 3 tbsps freshly grated cheese

• 2 tbsps milk

• Salt and black pepper powder to taste

• Fresh parsley leaves, minced

Directions

Pat dry the potatoes and onion. Heat 2 tbsps of oil in a large, non-stick skillet set. Add the potatoes, salt and pepper and cook, stirring, for a minute. Add the onion and stir-fry occasionally, until golden brown and just tender. Transfer to a plate. In a bowl, combine the eggs, cheese, milk, and salt and pepper. Add the vegetable mixture and gently stir to combine. Add 1 to 2 tablespoons of oil to the skillet set.

Add the vegetable and egg mixture and cook it over moderate low heat until golden brown and set on the underside. Invert a plate over the skillet and flip the frittata onto the plate. Add another tablespoon of oil to the skillet and slide the frittata back in, uncooked side down. Cook until completely set. Transfer to a plate and cut into wedges. Sprinkle with parsley.

Shilpi Sampad