Shared from Italians Group. The Nazi concentration-camp of Buchenwald is where the last breath was taken by the beautiful woman for which this bread was named for her during her girlhood. These breads (classified as “pani a birra”) in the two primary shapes (at least from the attached pictorial that I personally designed) have an interesting history moving from where supposedly a baker in Catania (the east-coast of Sicily) to the northwest in Palermo where today “mafalda palermitana” is heard as much as anything else, if not more, along with another variation called “mafaldine panetteria siciliana”. While “pani a birra” have a much older history, perhaps going back to at least when Sicily was part of the Ancient Roman Empire, the name “malfada” was inaugurated in the early twentieth-century in honor of Mafalda di Savoia, princess of Italy, much in the way a restaurant in June of 1889 in the city of Naples named their pizza “Pizza Margherita” in honor of Margherita di Savoia that was Queen of Italy (and grandmother to Mafalda di Savoia) by the chef Raffaele Esposito of Pizzeria Brandi. RECIPE: Because the shapes take a bit of artistry, and since there are several recipes all claiming to be traditional, I would do an injustice by tacking on a recipe to this brief article, although there are no shortages of videos on the Internet that illustrate how to make these breads, not to mention the dozens of recipes to be found in text. However, a few questions remain, what was the original name for “mafalda siciliana” before the birth of Mafalda di Savoia that was not born until 1902? For that matter, what was the name of the bread that before 1902 probably had already underwent italianizzazione? To re-phrase my question, what was the name for this bread in either the language or dialects of sicilianu, compared to the name for this bread in the Italian before the birth of Mafalda di Savoia???? Last question, was the letter of S, thats the apparent shape of “Mafalda siciliana”, representative of the name of Savoia, Sicilia or was it unintentional??? One of the best answers was from our newest administrator of Vito Maurello, that responded about what his mother baked, and told him: “...we have little flat, disk like cakes called LI MAR(L)fadini. The S bread is also used to represent SICILIA and SANTU(HOLY).” However, this does not explain the shape of the loaves of “mafalda siciliana” that appear like a large squiggle, which is shaped by bakers in a deliberate pattern from one long rope-shape of dough. Back to the history behind this bread, apparently theres an older story involving it before acquiring the name of “malfalda siciliana” that had to do with the name in “dialetti siciliani” (probably in Province of Agrigento) of [Marassunta] that would probably also mean Mariaassunta——were still tracking down this connection that might be within the book of Sicily: Three Thousand Years of Human History by Sandra Benjamin and, of course, the answer is eluding us in those more than 500-pages! The name of Marassunta was also a character in the 1923 play of “The Other Son” by Luigi Pirandello (born in the city Agrigento) that wrote extensively in the language of sicilianu, and won a Nobel Prize in Literature. Returning to Mafalda di Savoia——also named in her honor——in city of Naples (extending across the Region of Campania) were once a pasta called either Fettuccelle Ricche or Manfredi, that was rededicated to Mafalda di Savoia with the alternate names of Mafaldine or Reginette that alludes to her noble status. These long strands of pasta that are crinkly in shape (pasta with teeth as written in italiano) are typically served with tomato-sauces with meat that would also use ricotta, not unlike lasagna, that demands different sizes of pasta that is the difference between Mafalda (short strands) compared to Mafaldine (longer strands) with Reginette thats the widest of the three thats defined in Italian as “Larga striscia di pasta con bordi ondulati”. Within “Neapolitan Cuisine”——these types of pasta name for Mafalda di Savoia are served in ragù napoletano, and often along with the pasta mischiata. As to the life, the beautiful life that was Mafalda di Savoia——she certainly is more than a footnote regarding foods in Italy”——on the other hand, when “mafalda siciliana” is baked & eaten, perhaps, one can remember her beauty in body & soul”——because behind the superficial that endeared Italians & Sicilians alike to the girl, Mafalda di Savoia would prove an incredible soul up to the hour of her death. Mafalda di Savoia was arrested by the Gestapo, after sending her children to be under the protection of The Vatican, then she was sent to the concentration-camp that would seal her doom. QUOTE: {{After the bombing of 24 August, the dying Mafalda said to two other Italian inmates of the camp, Remember me not as an Italian princess, but as an Italian sister. Mafalda died during the night [between the Twenty-Sixth into Twenty-Seventh of August in 1944]——her body was reburied after the war at Kronberg Castle in Hesse.}} PICTORIAL: aside from the the two primary shapes for this bread utilized to make the name of “Mafalda Siciliana”——two photographs are embedded of Mafalda di Savoia, one photo during her childhood and the other during her womanhood. recipe translate.google/translate?hl=en&sl=it...
Posted on: Mon, 18 Aug 2014 18:20:26 +0000
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