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April 17, 2010


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The risotto sounds delicious and very creative in using orange to flavour it.


Ciao Simona!

bellini valli

I have recently discovered sweeter versions of risotto with fruit. Thanks for the inspiration:D


Simona, I never knew Marinetti wrote about food. He must have been an interesting person to listen to.

I took the cheese class and now I am hooked. We made chevre, paneer, camembert, and manchego (their manchego was really horrible, so I will not try to use their recipe). I bought few items to make fresh cheese and I will try in the next few days.

Do you have a book you recommend? And do you have a cheese you recommend to start with?


Jeremy Parzen

wow, Simona, this is an awesome post. Back in my grad days, I spent a lot of time grappling with Marinetti's cucina. We did a serata futurista at the Getty once, where a futurist menu was recreated, phallus in the form of rolled turkey breast and "solar breasts" and all! As whimsical as his cuisine may seem, he was very serious about it and saw the abolition of pastasciutta as a fundamental element in reinvigorating the Italian nation, a recovery of what he called italianità. I'll have to look for Back to Bologna... but in the meantime, wow, what a great post!


Simona, this is a wonderful post. I must try to read that Dibdin book. The TV "chef" singing opera while his kitchen burns and the Futurist dinner at which the guests eat their own names just killed me!

Your orange risotto sounds so interesting and looks so pretty paired with the scallops.

Another great edition of Novel Food! Thanks.


This risotto looks delicious. I never tried risotto with fruits but I think I should.


I studied the Futurists in art history, but I had no idea they were interested in gastronomy! (I might have paid more attention had I known.) Orange risotto sounds delightful; do you think it would work alongside other seafood?


Oh! Love the idea of risotto with orange...great for the Summer :-)

Simona Carini

Thanks, Ivy.

Ciao Baol! E' sempre un piacere ricevere una tua visita.

You are welcome, Bellini Valli. Risotto lends itself nicely to various interpretations.

Ciao Laura. I am glad to read the cheese-making class was good. My first book was the Ricki Carroll's one, and I still use it regularly, together with the one by Debra Amrein-Boyes. Both are described on my cheese-making resources page.

Ciao Jeremy. Thanks for your kind words: I am glad you enjoyed the post. Un banchetto futurista at the Getty? Very interesting! I am glad I got to read about Futurist Cuisine. I wonder why it was not mentioned when I studied Marinetti in Italian literature.

Ciao Lisa. The novel certainly has an interesting set of characters. I am happy about the way my little experiment turned out. You are welcome, partner.

Hi Katerina. I hope you do try: the flavor is very interesting.

Hi Adele. I studied Futurism in literature and was also unaware of Marinetti's interest in gastronomy. I would certainly experiment with possible pairings, like swordfish (just an idea).

Thanks, Juliana.


This looks delicious, Simona. I like the addition of the scallops.

Simona Carini

Thanks, Christine. Mr CC had a taste of it when I made risotto al salto with leftover risotto and pan-fried scallops as above.

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