"The "best" meatballs do not exist, at least according to Elvira, who is not technically a nonna. Though she did fit a particular American idea of the "nonna" with her stern rebukes about the tiny departures I took from her meatball recipe. She had hurried over to her daughter's friend's home on a Thursday night with short notice when she learned that a journalist would be in Rome trying to find the absolute best way to make Roman-style meatballs."
"Elvira used to run a restaurant, and according to Debora Lanini, who teaches cooking classes from her home-which is incidentally filled with more than 370 pieces of frog-themed decor-Elvira was known around the city for her meatball prowess. I had arrived in Rome during the hottest week of the summer to gorge on salty meat."
Ella Quittner journeyed to Rome during summer's hottest week to master Roman-style meatballs, meeting Elvira, a former restaurant owner renowned for her meatball expertise, who provided strict guidance on traditional preparation. Quittner also visited Debora Lanini, a cooking instructor whose home contains over 370 pieces of frog-themed decor. Between these culinary lessons, Quittner attended the Festival del Prosciutto di Parma in the Langhirano Valley of Emilia Romagna. The experience revealed that achieving the "best" meatballs involves learning from experienced practitioners while understanding that culinary excellence remains subjective and culturally rooted.
#italian-cuisine #culinary-travel #traditional-cooking-techniques #food-culture #meatballs-and-prosciutto
Read at Conde Nast Traveler
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