The Story of Elena Rossi
Elena Rossi was born in 1956, her earliest food memories are from the summers spent with her grandmother who lived between Pitigliano and Manciano, where she had a small piece of land. These memories are tied to simple, genuine foods, cultivated and made by her grandmother. Elena recalls the flavours and aromas of those dishes, which are difficult to find today.
Back then, they would wake up early, around six or seven, and her first breakfast was a custard made with fresh sheep's milk, to which her grandmother would add a coffee bean and lemon peel. Elena vividly remembers the taste and flavour. Later, around nine or ten in the morning, when it started to get warmer, there was the "real" breakfast, which began with fried zucchini flowers, cheeses, ham, bread and other delicacies that Elena remembers fondly.
She also recalls the first time she made pasta dough on her own. Her grandmother had prepared everything in advance, but at that moment she wasn’t there. Elena was so small she couldn't even reach the table, so she found a stool to reach the work surface. Using flour and eggs, she made the dough. She remembers her grandmother was upset because the dough turned out dark, as she hadn’t washed her hands.
Her uncle owned the Rigo restaurant and Elena, along with her siblings, mother, father, and cousins, all worked there: her mother helped in the kitchen, Her father worked with the wood-fired ovens and was in charge of cooking the meat. At that time, Elena was about 12 years old and was tasked with preparing huge quantities of mayonnaise by hand for dishes like Russian salad, which required 12-15 eggs at a time. Another task she remembers was helping her uncle cleaning and preparing freshly caught trout and then grilling them wrapped in parchment paper.
Elena Rossi, a valued member of her community, told us her life story through food.
Her uncle owned the Rigo restaurant and Elena, along with her siblings, mother, father, and cousins, all worked there: her mother helped in the kitchen, Her father worked with the wood-fired ovens and was in charge of cooking the meat. At that time, Elena was about 12 years old and was tasked with preparing huge quantities of mayonnaise by hand for dishes like Russian salad, which required 12-15 eggs at a time. Another task she remembers was helping her uncle cleaning and preparing freshly caught trout and then grilling them wrapped in parchment paper.
She tells us that in the past, they used regular garlic, and she still prefers it that way. One of her favourite recipes is 'agliata,' which she also calls 'arrabbiata,' her favourite sauce, even though it is now called 'aglione' because a different type of garlic is used, larger and more delicate. She prefers to use regular (common) garlic because it has a stronger and more pronounced flavor. She tells us that in the past, they used regular garlic, and she still prefers it that way.
When it comes to cooking, Elena doesn’t follow preset rules. She uses simple ingredients but doesn’t always stick to traditional recipes. She enjoys experimenting with spices, using both traditional ones like rosemary, basil, sage, and parsley, as well as newer ones like ginger and turmeric.
Elena's recipe book is full of a lifetime of recipes.
Her father always had a garden and animals. Although he worked as a miner and in road construction, he never stopped tending to his garden and animals, including pigs, rabbits, and chickens. In particular, the pig was an important source of food for the family during the winter, as they preserved all of it. Elena’s grandmother, who didn’t have a refrigerator, would cook beef and then cover it with oil to preserve it; a method that was common at the time.
Her mother ran a grocery store in Castell’Azzara for many years, and for a period, they also had a dairy farm, where they kept cows. Elena’s grandparents also had cows to work the land, selling the calves for meat but after her grandfather passed away at a young age, her grandmother, left alone with a 13-year-old son, decided to sell the cattle. She continued to grow grapes and make wine while keeping smaller animals such as sheep, chickens, and pigs.
Elena has worked in restaurants and kitchens across Tuscany.
When Elena was little, she didn’t have breakfast with milk, biscuits, or sweets. Her siblings did, but she preferred eating leftovers from the previous night, like pasta and beans or meat. Her mother knew this, so she would cook a little extra for Elena. Elena has lived in Florence for 12 years before starting to work in the kitchen, she jokes that at that time she often had breakfast at a bar, and her colleagues would tell her that it was easier to buy her a coat than to buy her breakfast, as she would eat so much, never choosing the usual cappuccino and croissant.
She has had many experiences in the restaurant industry, starting with her uncle's restaurant, which she helped manage for a while when her elderly relatives were stepping back. Despite not having formal training, she was called by the owner of a famous restaurant in Bagno Vignoni, where she learned a lot, especially from a Sicilian chef who taught her many aspects of cooking and kitchen organization. She continued to work in restaurants, gaining experience and refining her passion for cooking. Even though it could be tiring, she enjoyed it, as cooking allowed her to grow and live with satisfaction. Even now, after retiring, she occasionally cooks for local festivals.
Her passion for food and flavours, which has always accompanied her work, has been a key factor in her success in the kitchen.
Elena's recipe book is made up of older recipes with modern interpretations.