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  • Antico Fattore

Comedy of ancient art

Cenci

20 APRIL 1751: Luigi del Bono is born in Florence, brilliant creator of popular comedies, but above all of the Florentine carnival mask of Stenterello, which becomes one of the most important in Italy and which is also the last of the "commedia dell'arte antico" .
Stenterello is not rich, he is pale, thin, summarily dressed in "rags" and lives with little. Ciarliero, polemic, speaks the language of the people with sharp and witty folkloristic phrases; sometimes impulsive and sometimes apparently fearful. It prefers the weaker ones, often taking its parts.
His mask proposes wisdom, ingenuity subtlety of mind and he does it with sometimes awkward ways. He always has a ready answer and pungent jokes typical of pure Tuscanism.
 
Pellegrino Artusi said of him: "... from the stage Stenterello threw free jokes and mottos of vulgarity, so much that whole families attended his shows ... "
The man, the playwright and the actor come together in a unique identity in representing the Florentine populace, a receptacle of injustice and oppression that reacts with its true downgrading character and that has in itself the strength to laugh and joke in moments harder than life.
So the combination with a dessert, typical of fat Thursday, whose origins date back to the Medici era (but it is traced back to the 13th century), comes immediately, because it is a symbol of simplicity that becomes delicacy and sharing for great and little ones.



INGREDIENTS


300 g of flour

2 whole eggs

50 g of sugar

2 tablespoons of Vin santo

Olive oil

1 lemon
fry oil



In a container combine all the ingredients and mix them with your hands until you get a round and smooth ball to rest covered with a cloth, for about 30 minutes. Spread the dough on a pastry board until it reaches a thickness of 1 millimeter approx. In the Florentine tradition the cut is important, so with the wheel, obtain strips two fingers wide in lozenge which will give it the appearance of rags or “rags. "Fry them in hot oil, brown them and dry them on absorbent paper, preferably yellow.

Cover them abundantly with icing sugar.