Ratatouille and the saffron of L’Aquila

(“REMY: “Ahhh. L’Aquila saffron. Italian, huh? Gusteau says it's excellent. Good thing the old lady's a food love-, from Disney-Pixar film Ratatouille-”).

Eccentric and somewhat strange, a rat in the kitchen, can you believe it? Normally this animal holds a very bad reputation in our human world. And even worst, if it is seen in a kitchen, particularly a restaurant kitchen.

But since anything is valid in an animated film, it is ok then that a rat called Remy, could be a food lover, food connoisseur, and a brilliant chef. The rat with the perfect palate!

There is a moment in the movie, when Remy, the lead character of Ratatouille, is searching for an ingredient to complete the dish he is about cook. That ingredient is saffron, pure and simple, without any allusions of where come from. However, what called my attention was when he says: “Ahh. L' Aquila saffron…”. Yes, pride is what I felt, when our land was exalted in such a way, by these three words, “saffron of L’ Aquila”.

At first I was not sure if it was part of the original dialogue of the movie, or just a mistaken translation to our language. So, I embarqued on a quest to find out. After a little research I stumbled accros the original movie script. To my surprise, what I originally heard was truth in the original script. No misunderstanding, no bad translation, real and simple “the saffron of L' Aquila”; (“lo zafferano dell' Aquila”, in Italian). In that instant, I remembered a marvelous picture I had seen before on the internet, of the saffron’s flower. A marvelous image! I had no idea how beautiful this flower is, and even more how interesting the story behind growing saffron is. Later on as coincidence always strikes, I was chatting with a friend from Venezuela whom was asking me about the Abruzzi region, and I shared with her, of course, the beautiful flower of saffron.

Magical and pleasant, refined and golden, also called the king of spices, saffron (Crocus Sativus L.), was known for millennia for its medicinal benefits as well as for aromatic purposes. Nowadays, Saffron still represents a key ingredient of the Italian cuisine, and the cuisine of many other countries around the world.

History tells us that this spice, of oriental origin, was first spread in the northern territory of Africa from where it moved to Spain, later arriving to Italy. This latter task is attributed to a Dominican Monk member of the Court of the Inquisition, who belonged to the Santucci family from Navelli Village in the Province of L’Aquila. Santucci loved agriculture and was impressed by this particular plant. After much study, he concluded that he found the ideal conditions for its cultivation in the lands of the plain of Navelli.

Thus it was cultivated and L’Aquila, was barely founded in s. XIII, the region became famous for the quality of its saffron. Since then to our days, this marvelous spice continues being a magnificent representative of the settlers of the Abruzzi Region.

Nowadays the saffron of L' Aquila is produced by a few farmers and is marketed by few businesses. It is primarily located in the zone of the Plain of Navelli, where they continue to maintain the production standards of high quality followed by centuries. It is a unique product which is sought out by the refined palates of the world.

In 2005 the saffron of L’Aquila got branded the mark D.O.P. (Denomination of Origin Protected). The objective is to protect an exclusive and unique product for its history, its culture and its elaboration: the Saffron D.O.P. of L’Aquila.

Thanks to the saffron of L' Aquila, we enjoy a territory of marvelous towns, castles and other architectural monuments that were built for flourishing commerce and trade of this magnificent spice.

So as I finish my story, I want to thank our friend Remy and Disney-Pixar studios, for bringing this amazing fact to our awareness and for inspiring me to explore the route of old flavors directly from the town of Navelli, in the Province of L' Aquila, here in Abruzzo, Italy.

  

Pictures are from the web: Antica Azienda Agricola Peltuinum and from: www.screenhead.com/.../movies/animation/

Il grande salto verso la globalizzazione!

Da tempo mi frullava in mente la possibilità di scrivere il mio blog anche in lingua inglese per dargli ancora più universalità.

Ora, tra tanti dubbi perchè non è una lingua che domino cosìccome lo faccio con lo spagnolo e l’italiano, che ritengo le mie lingue madri, perchè con la prima ci sono nata e cresciuta e la seconda la reputo la lingua del pensiero intelligente, perchè con essa mi sono formata all’università.

Ma in virtù di restare al passo con il tempo, quindi per globalizzarmi anch’io, ecco che anche l’inglese entrerà a far parte dei miei pensieri.

Questo primo scritto, è come vedrete, la traduzione dell’ultimo mio post, “Ratatouille e lo zafferano dell’Aquila”. L’ho tradotto in modo esageratamente literale, senza rendermene conto che sintatticamente non era corretto e per questo poco comprensibile. Ma siccome a salvarmi arriva sempre qualcuno, ho bussato la porta di mia cugina Candice, e lei volenterosa e devo dire anche molto entusiasta, mi ha corretto direi tutto.

Quindi è mio dovere dargli il giusto credito alla sua traduzione all’inglese: "A Candice Bataille Popiel, che ringrazio per la sua straordinaria collaborazione e per l’incoraggiamento che sempre mi trasmette. A lei ho pagato con un “vetrino” virtuale, sapendo del suo amore per questa terra!"

Allora, good reading to all new friends!

(Immagine stratta da: www.uweb.ucsb.edu/.../globalization.html)

---- spanish -------------------------------------------------------------------

El gran salto hacia la globalización.

Desde hace algún tiempo que en mi cabeza daba vueltas la idea de escribir este blog también en lengua inglesa, para darle mayor universalidad.

Ahora, entre tantas dudas, porque no es un idioma que domine, así como lo hago con el español y el italiano, pues con la primera nací y crecí, y la segunda la llamo la lengua de la inteligencia porque con ésta me formé en la universidad.

Pero, queriendo continuar al paso con el tiempo actual, es decir, para globalizarme yo también, entonces también el idioma inglés entrará a formar parte de mis pensamientos.

Esta primera escritura, es como verán, la traducción de mi último post, “Ratatuoille y el azafrán de L’Aquila”. Lo traduje tan literalmente que no me daba cuenta de su inexacta sintaxis por lo que tal vez era incomprensible. Pero como siempre llega alguien a salvarme, entonces toqué la puerta de mi prima Candice y, ella valerosa y con mucho entusiasmo, me corrigió absolutamente todo.

Por ello, es mi deber dar crédito a su traducción en inglés: "A Candice Bataille Popiel, a quien agradezco por su extraordinaria colaboración y por transmitirme siempre tanto coraje. A ella le he pagado con un “vetrino” (café expreso italiano) virtual, conociendo su amor por estas tierras!"

Entonces, good reading to all new friends!

(Imagen extraída de: www.uweb.ucsb.edu/.../globalization.html)

---- english -------------------------------------------------------------------

The great leap towards the globalization!

For some time  in my head gave turns the idea to write this blog also in English, to give it greater universality.

Now, among so many doubts, (english is not a  language that dominate, as well as I do it with Spanish and Italian), because with the first one I was born and I grew, and the second that I called it the language of the intelligence, I was formed  in the university.

But, wanting to continue to the step with the current time, also to globalize me, then the English language will enter to be a part of my thoughts.

This first writing, is like you will see, the translation of my last one post, "Ratatuoille and the saffron of L' Aquila". But, I translated it so literally that I didn´t realize the inexact syntax and perhaps, for that reason was incomprehensible. But as usual someone arrives to save me, so, I touched the door of my cousin Candice and her courage and with a lot of enthusiasm, she corrected everything.

Because of it, is my duty give credits to her translation in English: Well, to Candice Bataille Popiel, to whom I thank for her extraordinary contribution and by transmitting me always so much courage. I’ve paid her with a virtual "vetrino" (Italian coffee express), knowing her love for these lands!

So, good reading to all new friends!

(Image from: www.uweb.ucsb.edu/.../globalization.html)