Amalfi, the journalist Sigismondo Nastri and the “ritual” of tagliolini with milk on the feast of the Ascension
Amalfi. There are many traditions linked to the Feast of the Ascension and among these, there is also that of tagliolini with milk. In this regard, we report an interesting post by the journalist Sigismondo Nastri: «There is a beautiful and moving poem by Giuseppe Liuccio, in Cilentano dialect, dedicated to the“ rite ”of“ tagliolini al latte ”on the Ascension feast.
This singular delicious dish originates, I believe, in Basilicata, and from there it spread to Irpinia and Cilento. It is linked to the world of sheep farming because, originally – so I was told – it was based on goat’s milk, which was even distributed free for the Ascension. Then he moved on to the use of cow’s milk, more readily available.
It was believed, in fact, that on that particular day – the rise of the risen Jesus into Heaven – the milk should not be “processed” (that is, transformed into cheese): I don’t know if the devotional sentiment was stronger, in this case. or the fear, deriving from superstition, that – contrary to tradition – the goats (or cows) would become sterile.
The milk is brought to a boil with the addition of sugar and a good dose of cinnamon, without forgetting a pinch of salt, and the egg pasta noodles are cooked – in skeins -, preferably homemade. At the end of cooking the dish must be sweet, fragrant, and well flavored. It must be kept at rest for a while before serving. Consumed the day after, these tagliolini are even better ».
