This reminded me of 'gardoona', that was how my grandmother pronounced it.
It was sort of a celery, I think, she dipped them in egg and coated with breadcrumbs, then she fried them. They were great!
She was from Sicily.
Bagna Caude
- cowgirlsrule
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Re: Pratiglione
It's so exciting to find people with roots in Pratiglione. I was there in 2001. No one speaks English, but one guy who refuses to do so. My family names are Tarro and Rolando. My great grandparents. I'm trying to go back another generation or find any possible relatives.adamf wrote:Just wanted to mention that I have recently come across the towns of origin of my aforementioned great grandmother. As suspected, her family is Piemontese, from the Torino area, specifically Cuorgne and Pratiglione.
Thought it was kind of neat that a food that she made was so indicative of her origins. Thanks again board.
Thanks for mentioning the town.
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- Master
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Re: Bagna Caude
Dear Adam go to www.google.com and put in title Bagna Cauda recipes and all the various recipes for the same dish and then some more will come up for your grastronomic pleasure. =Peter=
~Peter~