Monsieur le Monzù Giuseppe Fiorillo and ....

Printer-friendly versionPrinter-friendly version

Today I want to pay respect to two other Sicilian great monzù, chef Giuseppe Fiorillo from Messina and chef Giuseppe Genchi from Palermo.

Fiorillo's father was a chef and served the Italian Royal Family when they visited Sicily after annexation. He had Giuseppe in 1853 and let him began his apprenticeship at the Hotel Victoria in Messina, before sending him to Paris at the age of 12 where he worked for the most famous hotels of the time: Hotel du Louvre, Grand Hotel, Maison Dorée, etc.
In 1874 he went to London where he worked as saucier chef at the Charing Cross Hotel, as pastry chef at the Cristal Palace and as Chef at the Romano restaurant.

Giuseppe Genchi had as a mentor the famous Guglielmo Celso, chef of the prince of Trabia. At the age of 17 he awas already employed as a chef by the Duke fici in Palermo and later by the Prince of Baucina, the Marquis of Monte Maggiore and the Princess mother of Trabia. He first moved to Milan called by the Marquis Antonio Stanga to manage his kitchen in Parravicino and in 1903 he became director of teh kitchen of Count Giuseppe Visconti di Modrone. He is considered a master in the art of ice-cream making and patisserie.

Today's historical recipe from 1908 is a Tuna Polpettone by Salvatore Greco, a monzù who worked in the Royal Kitchens in 1917.

Polpettone di Tonno

Take 1kg of Tuna, possibly the part below the stomach, cut a thick slice half way through, spread it out and flatten it using a meat-pounder until you get a 2 cm thick slice. Then chop the remaining tuna.

Soak 200 gr soft bread in stock, then chop a handful of parsley with half clove of garlic, one sage leaf, a pinch of pepper and four salted anchovies. Clean and sieve some lard and three table spoons of grated cheese. Knead all the ingredients blending them with four beaten eggs and add salt if necessary.

Then roll out the thick slice of tuna and spread the mixture over it and delicately put in the middle two hard boiled eggs cut evenly and roll back together.

(from"Il Messaggero della Cucina" Rome, March 1, 1908)

Post new comment

The content of this field is kept private and will not be shown publicly.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

More information about formatting options

Type the characters you see in this picture. (verify using audio)
Type the characters you see in the picture above; if you can't read them, submit the form and a new image will be generated. Not case sensitive.