We have come almost to the end of our  virtual gastronomic journey and I decided to split the 900 into two parts: reading a menu of the early years of this century, we cansee  that the period of Italian pasta eater is still away, you will have to wait 50.

Our grandparents (for those like me who are near to 60), in the morning they ate bread, butter, milk and coffee , the poor instead of coffee drink a mixture made with a mixture of chickpea and barley burnt called “chicory”

 

 

 

 

 

 

 

 

 

For lunch macaroni noodles with butter and basil, although the pasta consumption was linked to certain geographical areas (Naples and Sicily), one usually consumed soups for lunch and dinner, soup bones, vegetable soup , polenta, pasta with beans and cabbage, stracciatella soup, rice and potatoes,at dinner was added  an omelet and a salad plate.

For the rich discourse was different especially with regard to the flesh, could afford the tenderloin, roasts and game, fish, salami and cheese, the less well-off class bought the “pig’s heart,” a pluck composed of lung , heart, liver and spleen (our coratella romana)

 

 

 

 

 

 

 

And what about the pig’s blood to flavor the chicken? For dessert they used seasonal fruits, grapes, figs and chestnuts and for Sunday lunch, cake!

 

 

 

 

 

 

Here we are atLuigi Pirandello’shome in Rome, at Via bosio

 

 

 

 

 

 

 

What strikes us immediately are two libraries in the windows of Florentine style, a library that has more than 2,000 volumes

Dinner starts with a soup of farro followed by a mixed meat loaf and beef chops with fennel, green beans with butter and salad, we conclude with fruit, ice cream and sweet cake

 

 

 

 

 

A dinner that much closer to our tastes, I go out in the magical Roman night and I start looking at the starry sky in 2014, to return in the living room of my house, do not miss my usual coffee … next time!