Pasta, bacon, and eggs. Simple as that. Sum of its parts, right?
Or take another work of art, a Caravaggio say… paint on canvas, yes? (Ok, paint applied extremely well on canvas, but still just that.)
Ahh… but what makes a Caravaggio more than just the sum of its parts is the artist’s mastery of the medium, his personal story, the historical moment, and the cultural context (as shared so eloquently by Giulia in her recent video note).
At the end of the day carbonara is just carbonara is just carbonara. Yet here too, context is what makes anyone’s carbonara stories, recipes, and moments more than just pasta, bacon and eggs.
Conveying that context is what we do at ItalianNotebook. And our job becomes so very easy when someone like Rita (who you are about to meet) makes something as straightforward as carbonara come alive.
My sincerest thanks to her for opening up her kitchen and for sharing her knowledge and love of food with us all. She will be following comments and will be glad to answer questions to this note. Like a great painting or a memorable plate of carbonara, her cooking school on the outskirts of Rome, a Casa di Rita, is much more than just the sum of its parts.
ps… A few technical notes. We are testing a new format here, so bear with us. For example, there are subtitles for the long Rita interview video. To activate them once you start the video, click on the little grey rectangular icon with the two horizontal lines inside it that sits bottom-rightish in the video. Enjoy!
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