Patrizia Ferlini, with her book, represents a bridge between the past and present of flavours that she holds as fragments of stories and identities.
Patrizia Ferlini, a woman with an innate bond with her origins in the Oltrepò Pavese, has traced a unique path, moving from architecture to her true passion: food. She has chosen to dedicate her life to preserving and celebrating the culinary traditions that define the heart of this territory.
After embracing the world of international cuisines in the United States, Patrizia Ferlini returned to her roots, not only geographical but above all gastronomic. Her book ‘Le Quattro Province a tavola - Storie di tradizioni culinarie‘ (The Four Provinces at the Table - Stories of culinary traditions), recently published by Primula Editore, stands as a monument not only to the cuisine, but to the history and culture of the area.
The author says ‘I love my land and have always missed it. I have always managed to convey this sense of belonging, even beyond national borders. I only have to think back to last year in the United States. I still remember the mad search for those products that could remind me of home. A Carnaroli, straight from Italy, and a bottle of Bonarda, which cost me half a salary, allowed me to travel with my mind‘.
This book is more than just a collection of recipes. It is a kaleidoscope of stories, traditions and culinary identities. Patrizia Ferlini explains how her intention is not just to present recipes divided by geographical areas, but rather to capture the common essence that binds these dishes from different shades of local rural life.
The book is divided into several chapters: one dedicated to bread and cakes, another to salami and cheese, yet another to first courses, then second courses and finally desserts; each one tells a unique story of flavours and techniques handed down from generation to generation.
But Patrizia Ferlini does not stop there; she invites readers to share their stories and recipes, opening the door to a dialogue that could further enrich this treasure trove of culinary knowledge. It is a call to the community, so that together we can preserve and pass on such a precious culture.
The presentations of this book promise to be engaging experiences, with the presence of the author ready to share not only words, but also flavours, through authentic ‘show-cooking‘. They will be events that will not only stimulate the senses, but also bring the pages of this book to life, transporting readers on an emotional journey through the traditions and flavours of the Four Provinces.
