Fat Tuesday... to whom? We celebrate at the table, but not too much.

Fat Tuesday, certainly has a strange name. We have heard it mentioned many times, but often without knowing the actual reason for that name, or without knowing the tradition that lies behind those two words, which are both so simple on their own, yet unusual when put together. The name Fat Tuesday is so strange that just hearing it makes you feel guilty, don't you think?
But why is it called that? Do we have to eat a lot on this day? And why exactly during the carnival season and not before or after?

Fat Tuesday: between opulence and arid desert

Let's start by clarifying a few things, and allow me to don the role of Piero Angela for a moment. So: Fat Tuesday concludes the week of the seven fat days of carnival, and precedes Ash Wednesday, which marks the beginning of Lent, that is, the forty days dedicated to fasting, penance, and prayer that precede Easter.

Thus, on this day, it is as if we find ourselves in the middle of two realities: behind us is the "fat" of the carnival week, which is traditionally the festive time, with typically fried sweets and laid tables, while in front of us is the most arid desert, the drought of the fasting period leading up to Easter. Of course, this is a joke, but according to religious tradition, Lent is characterized by a diet devoid of meat.

According to traditional culture, therefore, Fat Tuesday is that day that marks the end of "pleasure" and indulgences at the table, representing the peak, the summit of the mountain of "cheating"! In this perspective, Fat Tuesday is therefore the occasion to consume all the succulent foods left in the house, including meat, which was considered an extravagant food in ancient times.
Moreover, the "fat" that accompanies Tuesday has always been associated with the pig, the quintessential symbol of opulence. It’s a fortunate coincidence that while in France there is "The Time of Apples," here we have the "time of the pig", and it’s already funny like this. The period that starts from December 13, St. Lucy's Day, and lasts throughout January, is traditionally considered the perfect time for the processing of pork and the production of the first cured meats. This is because January is the right month as it encompasses ideal phenomena for achieving the highest quality: the cold climate, a certain degree of humidity, and even a bit of fog.
So let’s take the time of the pig, laced with the abundance of sweet Carnival, and we will get the quintessential Fat Tuesday.

Modern Times: the menu of "Fat Tuesday but not too much"

Today, however, it must be said that Lent is no longer so strictly observed as it was years ago, so it is no longer necessary to indulge your guilty pleasures before this period. For this reason, what we propose is to preserve the centuries-old tradition of this day, bringing pleasure to the table while avoiding overdoing it with fats and calories (if you're looking for bland and diet menus, you’re not in the right place).

Here is a suggested menu for your Fat Tuesday, with tasty and flavorful ingredients that will allow you to bring the joy of the celebration to the table, but without overdoing it too much: you’ll be able to button your pants once you finish eating.

Let’s start with the appetizer: I feel particularly mischievous suggesting a caprino under ashes, a cheese that is leaner and more digestible than others, with that delightful touch of ash on the surface that will make you think of the next day. It pairs well with a pear mustard or some acacia honey.

Let’s move on to the first course. It is not my intention to cause dismay, but the proposal is a good serving of carbonara with bacon replacing the guanciale. We are well aware of the Italian-ness of this dish and do not want to kill the tradition (never!), we just want to make a small exception and a small calculation of calories to avoid having the jeans button pop off. Yes, because the guanciale is fattier and has more calories: for the same quantity, if for example, we take 100g of both products, we find that bacon will contain 450 kcal, with a 45% fat content and 40% water; while guanciale will contain 655 kcal, winning the podium of the fattiest cured meat, with 70% fat and 22% water. A grating of pecorino, a sprinkle of black pepper, and the deal is done! Okay, I admit it, now I feel guilty. Let’s do this, let’s call it "Wrong Carbonara,” shall we? Now I feel better. If you want to go heavy with the calories or if your Italian-ness feels hurt… your guanciale! Also my guanciale, since in the end, my Italian-ness has also been wounded (I don’t hide the teardrop).

I also suggest a second course based on pork, a nice fresh pork loin, cooked in the oven or in a pan, served with a side of vegetables, like onions, potatoes, or zucchini. Juicy and melting in your mouth… finger-licking good!

For dessert, since it’s the last day of carnival, I’ll stick to the traditional classics: fritters or chiacchiere, but baked! This way, you maintain a bit of decorum and at the end of the meal, you won’t have greasy hands and a weight on your stomach.
I would say that I have presented you with the right compromise for an excellent meal, succulent and delicious, taking away a bit of fat from this Tuesday.

Have you not yet looked for the selected products from Spaghetti&Mandolino? What are you waiting for? Happy Tuesday!

Sara Bettoni