Nonna’s shoes

loving our history would give us an understanding of our present

What a pair of old fashion shoes got to do with this blog?
I must say a lot, especially when memories and fantasy come alive.
I been staring at this photo all morning and the only thing I could think was my Nonna Rosaria Caia and the way she used to cook for us with love. Then I remembered how in the open chimney she used to cook the beans in a terracotta pot. She would sing or tell us stories of her childhood with her mother Maria Concetta and her mother’s mother which off course I never met.

La Nonna Rosaria Caia e la zia Annunziata Caia

I just imagined them cooking around the old chimney wearing similar shoes and singing some folk song. I could almost see what was inside the big pot and that’s when I remembered …… theMorseddu……

La famiglia Martino zio Rocco, nonna Carmela, zia Framcesca, zia Anna e zio Nicola

The legend says that a poor widower was asked to clean an alley where there was a butcher shop. When she started cleaning she noticed all the pieces of meat that were left in the rubbish bin. She decided to get everything and prepare a meal for her children. She cleaned them, boiled them in water and she added many spices.



500 g. Tripe
500 g. of heart, liver and lung, small and large intestines
3 fresh chillies
200 g. Tomato concentrate
fat of veal
bay leaf
Red wine
oil and salt

Clean, wash and then blanch tripe in salted water with the addition of a bay leaf; then cut into strips. Clean and cut the heart, liver and lung in pieces. Cut the fat into small pieces, put it in a pan on the stove and let it melt, add the tripe and offal, fry together for a few minutes; Then, pour the red wine, stir and let it evaporate.
Dilute the tomato paste with hot water and pour it into the pan, add the peppers, bay leaf and a pinch of oregano. Add salt and cook for about an hour, add hot water if necessary. When it’s ready, remove pan from heat and let rest. Meanwhile, take the pitta (Flat homemade bread), cut in half. Add to Morseddu another sprinkling of oregano, serve.
Photo and recipe of Morseddu from


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