Contributor: Giuseppina Morici, 69
Place: Palermo, Italy
As her sister, Maria Letizia Morici, she was a doctor and also a professor at the University. Now she is in retirement.
|Recipe’s Personal Background
|How did you learn this recipe?
|I’ve learned mainly from my family, more specifically from my grandmother
|Is there some memory/historical event connected to this recipe?
|UNo, there’s any historical event connected to this recipe, just cooking together with my mother or grandmother.
|Personal reference to tradition transmitted by relatives (preparing together, sharing, eating together etc.)?
|As said above.
|Any tradition this receipe is connected to? If yes, which one? Can you describe it?
|This recipe is really one of the most tradition within the Sicilian families. I think each one of us has or had one grandmother preparing this kind of recipe. Artichokes are very common here so you can find lot of ways of cooking them.
|Any Festivity this recipe is connected to? If yes, which one? Can you describe it?
|It’s not a festivity of Palermo but in Sicily there’s Cerda, a village which is pretty famous for its artichokes festival: there you can find any different way of cooking artichokes.
Is your recipe connected to the territory you live in? Is it strictly linked to the specificity of the agricultural environment?
|Yes, it is: artichoke is pretty spread in Sicily and also potatoes. Together with garlic and parsley they are very common both in the environment and in the Sicilian cuisine.
|Season (season this food is linked to)
|Autumn, Winter and part of Spring (from November to April).
|Excellent source of vitamin A. It is also a good source of dietary fibre, vitamin B6, vitamin E, vitamin C, potassium and manganese.
|It contains anti-oxidants that prevent cellular degeneration. Its fibre content helps to reduce cholesterol levels, possibly reducing the risk of heart disease.
|Great source of vitamin C, vitamin B6 and manganese.It also contains considerable levels of minerals such as calcium, phosphorus and selenium.
|Its properties are enhanced if eaten raw.
Evidence suggests that the ingestion of garlic reduces the risk of cancer, specifically prostate, oesophagus, colorectal and ovaries. It shows antibacterial and antiviral
properties, yet revealing interesting moderate effects in the reduction of blood pressure, cholesterol and triglycerides.
|It is really rich in fiber and it’s pretty low as regarding the calories. It mainly contains potassium and other important nutritional elements and vitamins (A, B1, B2, C, PP)
|It helps to fight bad cholesterol, to facilitate the digestion and to protect the liver.
|Is it suggested to eat this meal if you suffer from some disease? If yes, for which one?
|It’s suggested for the main benefits for health these ingredients give.
|What is the primary base with which your food is prepared? Is this a derivative of oil or another base?
|What nutrition related illnesses or deficiencies are common in your area? Are there holistic or nutrition based remedies connected to these aliments?