Trattoria dei Mosto ... has been here since the dawn of time ... It would be nice to be able to say it, but for sure we only know that at the end of the nineteenth century it already existed, but of course it was different.
It was a real post station where travelers stopped for a time and found the tavern available on the ground floor, while upstairs there were the restaurant and the rooms.
The bygone days, generations and subdivisions made us get to the current structure: only "Trattoria" without rooms and separated tavern with other managements. We arrived in 1989 when an era was finishing, the one of eating outside in taverns: checkered tablecloths, white or red wine, a menu of 2 or 3 dishes according to what was grown in the garden.
None of us had any experience, but the leading idea has always been to re–evaluate the local cuisine in a period where "nouvelle cuisine" and "let’s do it strange" reigned. We had the good fortune to meet colleagues who had the same ideas and young people who had decided to carry on the farms of their fathers seriously working the land.
Our kitchen, then, can safely be called of the Territory, because we use mostly local and seasonal ingredients, as we are convinced that there is no better raw material than that grown in its country and and its season.
Greenhouses and winter strawberries can be left to "foreigners". we keep our little things, cabbages that taste like cabbage, soups with a strong smell, stockfish that tastes like stockfish and especially fruit that tastes of fruit and after two days starts to rot. By the way, try to remember when you saw the latest worm in an apple, it seems easy, but it takes a memory of an elephant, because today the fruit does not rot any more, lettuce grows in the fridge, strawberries are highly polished for months, and so on.
I am sorry, but I decided to get off this train for real, not in words, like everyone else do, and to make new dishes I am going to ask the old people of the village, not to French or Asian books.
Logically, the kitchen of the past can not be proposed again to the present day, and the main reason in my opinion is that once you ate for food, while today you eat for fun.
Therefore, traditions are cut and adapted, but the principle remains the same: Territory and Seasons. Saying this, I do not pretend to have the right answer, there is room for everyone in the kitchen, the most important thing is to work seriously and not make fun of people.
