My grandma would always talk about goats. We would be making her famous meatballs and out of nowhere, there was a story about her familyβs land. And goats. Some sheep, wine too but always goats.
No wonder the most famous cheese of Ciociaria is an aged goat cheese. Maybe that was the secret to my grandmotherβs improbable strength and memory of a 20-year-old at 95 years old.
Still, itβs not only the cheese or the goats - it was the land where they grazed and where she was raised - a mystical place, one often buzzed by as people race off to Rome, Napoli, or the Amalfi Coast, with ancient food traditions, unadulterated nature, and big food secrets.
This area is Ciociaria.
before the newsletter, a quick question!
Before I finally kick off Spaghetti Stories this Thursday, I wanted to shed light on one of Italyβs biggest secrets - Ciociaria. Itβs where my family is from and also the first Spaghetti Stories interviewees which include 3 of the best chefs in the Lazio region.
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