Everyone knows the great Giacomo Leopardithe poet of the infinite, for his wonderful poems, for his vast literary production, for his nihilistic philosophical thought which have influenced entire generations of scholars.
Much less known, however, is the poet’s relationship with the world of Kitchen and of gastronomywhich represented for him a true parallel universe to that of his activity as a man of letters and writer.
An inclination that manifested itself from a very early age.
At just 11 years old, the very young Leopardi, like many of his peers even today, did not like soup; in fact, he downright hated it.
But he didn’t just reject her or throw tantrums like almost any other child would.
Little Giacomo expressed all his hatred towards a food that he considered a punishment by even dedicating a poem to it, entitled “Death to the Minestra “, in which the poor broth is defined as a “neglected and vile” food.
And again “Now you, Minestra, are the object of my verses and calling you abominable brings me great pleasure. O food, in vain welcomed by the human race”.
As he grew up, Leopardi matured both in his writing and in his relationship with food, with which he established a deep bond.
Gastronomy and good food were for him not just a physiological need or a simple pleasure but an element of intimate connection with earthly joys, a vivid contrast with his often melancholic vision of existence.
A native of Recanati, Leopardi grew up in an environment where the rich and varied cuisine of the Marche was expressed in dishes that were true poems for the palate, such as Ascoli olives, brodetto, and vincisgrassi.
These foods not only nourished the body but inspired the mind, offering a sensory refuge from his philosophical musings and comfort for his failing health.
In his Operette Morali we can read how food for Leopardi was a means to investigate the human condition. Food therefore becomes a symbol of community and sharing, a pleasure however ephemeral capable of offering a brief respite from existential suffering.
Leopardi then saw cooking as an art capable of arousing emotions, just like poetry.
For him, preparing a recipe was a creative act, a work of art that once consumed left a lasting mark on the soul, just like the verses of a poem.
For him, cooking was a form of expression, a language that went beyond words, capable of communicating love, nostalgia, joy and pain.
In the last years of his life, during his stay in Naples, Leopardi found comfort and entertainment in the excellent Neapolitan cuisine.
He personally drew up a list of well 49 Favorite Dishesaddressed to the cook Pasquale Ignarra, who was in charge of preparing meals for the poet at the Ranieri house, where he lived.
The precious document, preserved in the National Library of Naplestells us how Leopardi loved buttered rice, borage fritters, ricotta puddings and honey ice cream.
A predilection for rich and comforting flavours, sometimes in conflict with medical recommendations often ignored by the poet.
A greedy and gourmet Leopardi, far from the melancholic and pessimistic image that is often had of him.
He was an unwavering supporter of good food, which he rightly considered a rare and precious joy of human existence.