Giuseppe Santovito Cesare Mollo
History of "Trattoria Mollo" restaurant
Cesare Mollo, born in Torresina in 1940, tells the history of his restaurat founded in 1872 by his great-grandfather Giorgio as the "Trattoria Concordia.
Over the years the restaurant has changed its name to "Trattoria Mollo" while management has always remained in the hands of the family
Casare tells us the history of the restaurant menu: ravioli, noodles with hare sauce, rabbit, venison and occasionally boiled chicken and truffles to accompany fried eggs, raw meat, tagliatelle pasta and ravioli. Torresina is in fact a small but rich truffle area.Moreover, always the Mollo have also carried on pig breeding and production of cold cuts and sausages.
Video table of contents
- Cesare Mollo and the restaurant
- When the "Trattoria Mollo" was founded
- The partisans
- Local dishes
- Food from this place
- Venison dishes
- Truffles
- The dinner of the truffle hunters of Torresina
- Not an aphrodisiac
- Parties at the restaurant
- All smoked in the restaurant
- The pallonelastico game
- Franco Piccinelli
- The pallonelastico rules
- Forbidden bids
- Bandaging the hands for playing pallapugno
- The balls for pallapugno
- Those who go for truffle speak little
- The restaurant today
- Making salami
Interview information
Country: IT
Region: Piemonte
City: Torresina
District: CN
Altitude: 704m s.l.m.
Wikipedia: http://it.wikipedia.org/wiki/Torresina
Cesare Mollo
Date of birth: 07-23-1940
Languages: Italiano
Document by: Luca Percivalle, Michele Fontefrancesco
Video by: Remo Schellino
Created: 22-01-2015
Questo video fa parte del seguente archivio
The white truffle
The white truffle
The archive investigates white truffles, known for their taste and frivolous aspects, but not for their cultural characteristics which plasmed generations of truffle hunters. The research presents a substrate of knowledge documented through dozens of interviews: historical and anthropological elements, rituals and myths on this prized fungus, still considered nowadays a nocturnal mystery. The project was promoted by the University of Gastronomic Sciences, l’Athe National Association “Città del Tartufo”, the national centre for truffle research and the Cassa di Risparmio di Cuneo Foundation.
