Peach and Amaretti Pudding. My first independent activity was many years ago. With my future and current husband, we decided to run a grocery store, delicatessen, and gastronomy in a small village. A new adventure began. I started putting into practice my rudimentary knowledge about food and its preparation, I was twenty, and everything was to be discovered, different times, it was necessary to integrate into the community, and know culture, traditions. Every weekend we prepared on order: agnolotti with three roasts, cakes, and other dishes, once a month the delicatessen man would come to make the cold cuts that were sold retail. Back then, no one talked about HACCP, we didn’t even know what it was, the management of shops was still very homely. A tiring but rewarding experience.

With some of the ladies in the village, not only respect was born but also a cordial sharing of knowledge. They told me about their traditions and recipes, and now I continue to repeat and transcribe them. Because things that work should not be changed, especially in the kitchen. The recipe I propose to you comes precisely from those years, behind the counter of a delicatessen, the first direct place with the kitchen and the public. Simply local cooking, made with simple ingredients, back then everyone still had the countryside to care for, supplies at 0 km. Each with their own version, and with a mutual exchange of ideas. Word of mouth was the current social, recipes were handed down after being invented or inherited, as now, and I can assure you that variations were part of every family. As Goria wrote, in Piedmont and not only, we have the rich version and the poor version of every recipe.

And if you are curious to try other recipes with the same ingredients, I recommend: