When we cook the same dishes that our ancestors cooked it connects us to them, to our history and it also brings us back to something within ourselves that we mightn’t have thought of for some time or something we hadn’t yet discovered. Just the aroma of a dish cooking can release a trigger of deep memories that lets things rise up and take shape in us.
While I grew up in Australia, far from where my great-grandmothers, Maddalena and Francesca lived in Italy, almost a century on, I find myself cooking the same dishes they cooked, a lovely connection to these two strong women.
The dishes are maccheroni Calabrese (knitting needle pasta) and pasta alla chitarra (guitar pasta) made on a ‘chitarra box’ I got from Abruzzo. 
The maccheroni Calabrese (pasta rolled on a knitting needle for its shape) has a richer red sauce with melanzane and chillies that Francesca’s town of Palmi is known for.
As for the chitarra pasta, I added bitter, wild greens added to the passata, (some like dandelion leaves from my backyard!) inspired by Maddalena walking hillsides near Fossa picking wild greens into her upturned apron and taking them back to cook with. It also has pecorino cheese on top because that part of Abruzzo is known for its sheep.
These dishes (pictured) are from my kitchen so they are a little rustic (as are their photos!) and mightn’t live up to those cooked by my bisnonne, but they each brought a little happiness especially in reminding me of those before. 😊💛🌠
The two eggplant bushes must be very happy in their spots in the vegie patch (despite their relative lack of attention!) Picked these three beauties this morning and there are many more growing. Looks like it will be eggplant parmigiana cooking in our house this weekend. Might also grill some sliced melanzane on the barbecue and bottle it in olive oil too…
So far about half a dozen at last count in the vegie patch. Every day I see them getting a little larger. I cannot wait to cook them and am trying to think of different recipes – eggplant parmigiana, crumbed slices fritte, melanzane involtini, stuffed eggplant, melanzane in passata…
It may not be the prettiest dish but the fried slices of eggplant rolled like crepes around prosciutto and mozzarella then baked with tomatoes, Parmigiano and basil tastes divine.
Zoë Boccabella 