Introduction
The gnocco fritto, a culinary staple of Emilia Romagna, takes on various names and forms depending on the specific region. Whether it's called gnocco fritto in Modena, pinzino in Ferrara, torta fritta in Parma, crescentine in Bologna, or chisolini in Fiorenzuola, this fried dough delight holds a special place in Italian culinary traditions. This article explores the story of Natalia Cattelani, her journey with food, and her cherished gnocco fritto recipe, a dish deeply rooted in her childhood memories.
Natalia Cattelani: A Passion for Food and Family
Natalia Cattelani's story is one of passion, family, and culinary exploration. Born in Sassuolo, Modena, she moved to Rome in 1990 after marrying Roberto, a cardiologist and nutritionist. Natalia's love for cooking began early in life. Her career took a different path of law studies, but Natalia remained perfectly integrated into the culinary world, because for her food is not only a means of sustenance, it is love, passion, and communication. This is evident in her social media profiles and her long-standing blog, Tempo di Cottura, which started in 2008. Natalia views preparing a cake or kneading a pizza not just as a way to feed her family or gain likes, but as a demonstration of love.
Early Influences and Culinary Beginnings
Natalia remembers a fourth-grade notebook where she diligently copied recipes from her grandmother and mother, dreaming of one day experimenting with them herself. When her parents bought a new house with a tavern and a kitchen she could use, her dream came true. She began inviting friends over, with her sister organizing the gatherings, and Natalia preparing the food. It was in that moment that she understood how much she liked to receive and create dishes for everyone, and how gratified she was to be able to satisfy all the palates of those present. Although initially she combined some disasters, but as the proverb says? "He who does not, does not fail", and I continued to nurture this passion in parallel with my studies, and together with the law exams, I attended cooking courses. In those days there was no internet, and the only way to learn was that.
Balancing Family and Culinary Pursuits
Natalia's life is a perfect blend of emotions: from her law degree in the drawer, to meeting her future husband, to the birth of her first two daughters, to realized dreams, and then when everything seemed written, the arrival of two more girls. When she moved and found herself alone with two daughters in a big city, with a husband always absent, often even at night, it wasn't easy at first. It was intense, very challenging but all very natural. She cooked for them, she indulged in creating parties, involving friends, her house was always a workshop of ideas in continuous development. During that period, she decided to share something also with less fortunate children, preparing birthday cakes for the guests of the San Giuseppe Institute here in Rome for five years (the years of elementary school), an incredible joy more for me than for them, every week we celebrated with a cake. She balanced her studies with cooking courses, driven by a desire to learn and improve her culinary skills. Even with four daughters and busy days, her passion travels with her, I think about how to combine family management with the love for cooking.
Rise to Fame: From Blog to Television
Recognizing the need for quick and tasty recipes for busy families, Natalia started her blog, Tempo di Cottura, in 2008. It quickly became a go-to resource for many, and Natalia's online presence grew. Era il 2008, in rete si trovavano i primi blog, ma erano quasi tutti gestiti da ragazze, che non avevano il problema del tempo. Mi sono detta che un posto dove trovare ricette veloci e gustose per soddisfare le richieste dei figli avrebbe potuto riscuotere successo. Nasce Tempo di cottura, che nel giro di un anno diventa un punto di riferimento per tantissime persone che mi seguono e mi scrivono. All’inizio mi sembra uno scherzo, invece la redattrice mi contatta per sapere qualcosa in più di me, ha guardato il blog, per la stagione 2009 cercano una persona capace di cucinare in studio con tre bambini, una mamma cuoca, mi chiede la disponibilità per un provino. Immaginate il mio tuffo al cuore quando a luglio mi chiamano per “provarmi” davanti alla telecamera e scopro di doverlo fare all’interno di quella che era stata la mia scuola di cucina. Ho saputo di essere stata scelta solo a settembre, non ero mai entrata in uno studio televisivo. Her blog and cooking skills eventually led to an invitation to appear on the popular Italian cooking show, "La Prova del Cuoco," where she became a regular guest. This exposure brought her national recognition and solidified her position as a respected culinary figure.
Leggi anche: Gnocco al forno: la ricetta tradizionale
A Multifaceted Career
Since then there have been published books, a broadcast in Japan as co-star "Super housewife in the world" and collaborations with the most famous brands. But the secret of this wonderful woman with a bright smile is precisely that of having always remained herself, of not having moved an inch from her initial idea, but rather of having nurtured and pampered it as one does with a child, and even if now it has passed a little time, Natalia is the same girl who, at fourteen, invited friends to her parents' tavern to cook them the famous fried dumpling, whose grandmother's recipe she had preciously transcribed in her first diaries. Natalia's career has expanded to include published books, a co-starring role in a Japanese television show called "Super Casalinga al Mondo," and collaborations with well-known brands. She has also been involved in various culinary projects, always staying true to her passion for creating simple, delicious food for her family and her audience.
Staying True to Herself
Despite her success, Natalia has remained grounded and true to herself. She focuses on her family and her passion for cooking, avoiding the competitive aspects of the food blogging world. She prefers to stay in her kitchen, cooking and creating, rather than chasing fame or accolades. This authenticity is perhaps the key to her enduring appeal.
The Gnocco Fritto: A Family Tradition
Among the many recipes Natalia shares, the gnocco fritto holds a special place in her heart. It is a dish that connects her to her childhood, her family, and her culinary roots. Natalia is the same girl who, at fourteen, invited friends to her parents' tavern to cook them the famous fried dumpling, whose grandmother's recipe she had preciously transcribed in her first diaries. She shared the recipe on her blog, considering it a valuable resource for her daughters and her followers.
A Taste of Childhood
Natalia's gnocco fritto recipe is inspired by her grandmother Maria's version. It is a dish that evokes memories of her childhood in Modena, where she spent time in the kitchen with her family, learning the traditions and techniques of Italian cuisine. The recipe is a simple one, but it requires attention to detail and a love for the process.
Natalia Cattelani's Gnocco Fritto Recipe
While the exact recipe details are not fully available in the user's information, the general process can be pieced together:
Leggi anche: Tradizione Parmigiana e Modenese: Gnocco Fritto
Ingredients:
- Flour 00
- Fresh yeast
- Boiled potato (cold)
- Soft butter
- White wine
- Water
- Salt
- Strutto (or oil for frying)
Instructions:
- Prepare the dough: In a planetary mixer, combine the flour, crumbled fresh yeast, mashed cold boiled potato, and soft butter.
- Knead the dough: Begin kneading, adding white wine and water gradually. Finally, add salt.
- Rest the dough: Work the dough until it is smooth and homogeneous. Cover and let it rise until it doubles in volume.
- Shape the gnocco fritto: Roll out the dough and cut it into small pieces.
- Fry the gnocco fritto: Fry the pieces of dough in hot strutto (or oil) until they are golden brown and puffed up.
- Serve: Serve the gnocco fritto hot, with a variety of fillings and toppings.
Serving Suggestions
The beauty of gnocco fritto lies in its versatility. It can be enjoyed in many ways:
- With savory fillings: Serve it with cured meats like prosciutto, mortadella, and salami, as well as cheeses like gorgonzola and stracchino.
- With sweet toppings: Enjoy it with marmalade, Nutella, or other sweet spreads for a delightful dessert.
- As a side dish: Serve it alongside main courses like lenticchie e cotechino for a complete and satisfying meal.
Leggi anche: Ricetta originale del Gnocco Fritto