Viarŏl, capù màgher, chissöl, lagana, pica sö, rafioli, consada, maiassa are terms by many strangers that indicate traditional Bergamo dishes lost in the meanders of memory. Forgotten food will be proposed by eighteen restaurateurs of Bergamo Alta during the annual review of I Maestri del Paesaggio. These are real “Cochi bergamaschi” that have adhered with immediacy, driven by the passion for their work, pride for the fruits that this territory offers, but also for gratitude to those who have not forgotten and remember bringing back and consecrating the authentic soul of traditional cuisine: our grandparents. No matter if the dishes do not totally respect the recipes, the tradition continues just as a successful innovation. Forgotten Food is not meant to be an expression of antiques or modern antiques, but of living, current cuisine. Many wanted to propose little-known spontaneous herbs, unusual ingredients or with bizarre names. Others preferred to stick to the dishes of grandparents, keepers of endless recipes, but with innovative and eye-catching presentations.
The project was also joined by two restaurants outside the Venetian walls that in many dishes offered in their daily lives revive the history of local cuisine.
The first two recipes are the result of historical research; they have long been forgotten even if they are extremely current and pleasant to the palate. We give them to readers and customers greedy and curious with the hope that they will try and become “keepers of dishes to be delivered to the memory of the future”.
De Cibo, a non-profit association that wants to deepen the history and culture of food and wine, coordinated with Arketipos the project Forgotten Food.