Passing on Carnival traditions: three generations making gnucchitti

Today is Martedì Grasso, (Mardì Gras/Shrove Tuesday) and as tradition requires we are celebrating the end of Carnevale cooking "gnucchitti", as my dad's family in Ispica taught me, and "ravioli di ricotta", following my mom's family tradition from Modica.

But the best fun this year was the cooking lab at my daughter's school where teachers, grannies, moms and three, four and five year old children worked together to pass on the art of making gnucchitti.

The mixture of shapes and sizes reflects the age and level of ability of all the participants, but I can assure you that it was a lot of fun and, at the same time, extremely important to see three generations in gave me so much hope.

You can find more details about making "gnucchitti" in one of my old posts here and about the pork sauce for both "gnucchitti" and "ravioli" here.

Written on
March 7, 2011
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