Recipes and Food Culture
(*From our AUR Transmedia Storytelling: World & Resources Page, the home of the Spring 2025 AUR Transmedia Storytelling class at The American University of Rome.
Recipe: Nonna’s “Elisir della Saggezza” – The Elixir of Wisdom
The “Elisir della Saggezza” (Elixir of Wisdom) is an old family recipe passed down through
generations in Nonna’s family, said to enhance mental clarity and intuition – a perfect
antidote for the mystery ahead. In this recipe, she has hidden a secret potion that could
help the students see beyond the ordinary, allowing them to unlock hidden knowledge.
Ingredients:
(Serves 4)
For the Elixir of Wisdom:
● 1 ½ cups of fresh lemon balm leaves (a herb known for its calming and
memory-enhancing properties, enhancing mental clarity)
● 1 tbsp of dried rosemary (boosts memory and cognitive function, as a nod to the
ancient Roman knowledge)
● 1 tbsp of honey (for sweetness and a touch of golden warmth)
● ½ tsp of ground turmeric (a symbol of enlightenment and wisdom, as it has
anti-inflammatory and mental clarity properties)
● 1 pinch of saffron threads (adds a golden hue and is historically considered a
symbol of purity and knowledge)
● 4 cups of spring water (pure, as it represents clarity and the essence of life)
● 1 tbsp of apple cider vinegar (a sharp, cleansing potion to open the mind)
● 1/4 cup of fresh lemon juice (the zest of life, waking up the senses and mind)
For the Dough (the base for a small savory treat Nonna gives to accompany the elixir):
● 2 cups of all-purpose flour
● 1/4 cup of extra virgin olive oil
● 1 tsp of salt
● 1 egg
● 1/3 cup of cold water
● 1 tbsp of fresh rosemary, finely chopped (to add an aromatic depth, symbolizing
the bond between old wisdom and nature)
● 1/4 cup of grated Parmigiano-Reggiano cheese (representing the richness and
complexity of wisdom)
——–
Pistachio croissants
Pistachio cream:
● 150g of shelled unsalted raw pistachios
● 180ml of whole milk
● 28g of salted butter
● 100g of white chocolate
● 1 tablespoon of icing sugar
1. Tip the pistachios into a food processor with 100ml of the milk and 1 tablespoon of icing
sugar. Blitz for around 5 minutes until the pistachios turn into a smooth paste, scraping
down the sides every minute or so. Be patient – to begin with, it will resemble
breadcrumbs but eventually, it will turn into a paste – this is important.
2. Heat the rest of the milk along with the butter and white chocolate in a saucepan and heat
gently until melted.
3. Scoop the pistachio paste into a blender and then pour in the melted white chocolate
mixture. Blend until smooth and creamy.
Croissants:
● 6 store bought or home-made croissants (preferably a little stale)
To assemble:
1. Heat the oven to 180c.
2. Slice the croissants in half and brush each side with sugar syrup. Place on a baking tray.
Pipe on some pistachio cream. Sandwich together and pipe the top with more pistachio
cream. Scatter with chopped pistachios and place in the oven for 15-20 minutes until
toast and golden.
3. Dust with icing sugar and enjoy!
https://desertislanddishes.co/pistachio-croissants/
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Hot Wine – or Vino Brûlée – very popular drink in Romania (Rose’s country) a bottle of red wine (it can be the cheapest one just please do no buy the cartoon boxed wine)
spices: cinnamon (I hate cinnamon but if you like it you do you), nutmeg (also hate this one) fresh slices of oranges and apples
Pour the wine in a pot and put it over low heat on the stove. Add the spices and the slices of
fruit in it. Let it sit over the heat for about 30-45 minutes, and stir the liquid occasionally.
——
Chocolate Salami
-Since Rose likes to bake, she makes this recipe that reminds her of home when she is trying to integrate into the new friend group (she and her mother used to make chocolate salami together, and the whole family would eat it and drink hot red wine in the living room).
500g biscuits (preferably Petit Bureau)
200g butter
150g nuts (almond, etc)
100g sugar
200ml milk
60g cacao
optional: raisins dipped in rum
The first thing we need to do is boil the milk on the stove. After it starts to boil, we add the sugar, and we mix thoroughly, then take the pot off the stove and add the butter that will melt. We let it cool for a minute and then add the cacao and raisins. Afterwards we let it cool for about 5-10 more minutes. Finally, we smash the biscuits in a plastic bag and add them to the composition and mix everything together (the chunks don’t have to be too small). We take the composition and roll it up in two plastic foils used for cooking, trying to shape it like a salami. When we are done with that, we pop it in the fridge and let it sit there for at least 10 hours.
—–
Chocolate Fudge Brownies
– Rose’s favorite dessert
200g butter
160g dark chocolate
1 teaspoon vanilla essence
a pinch salt
90g cacao
115g flower
4 eggs
200g sugar
Start by melting the butter over low heat on the stove or in the microwave. After it melted, take it off the stove and put the dark chocolate, chopped into small pieces, in the same pot as the butter and let it melt for 5 minutes. Once the composition is mixed, let it sit for another 10 minutes so the eggs will not turn it into an omelette. Crack all the eggs and mix the batter (you don’t need a mixer, just a spoon or whisk). For the last step, put all of the dry ingredients in the pot and mix it. Pop the batter into the preheated oven at 180 degrees Celsius for 25-30 minutes. And voila, you have a delicious batch of brownies to serve.
Carbonara
A staple of Roman cuisine, it is simply one of the most delicious pasta recipes to ever exist
(when done correctly that is). The deceptively simple yet exquisite dish is a testament to
traditional Italian cuisine, but especially to that of Rome. The ingredients used, particularly
pecorino and black pepper, have very ancient roots dating back to the Roman empire (and even
before that).
As our story takes place in Rome, a classic recipe with ingredients that date back
to the ancient city is the perfect dish to represent Roman culinary traditions. It’s also rumored to
be influenced by the bacon and egg breakfasts introduced by Americans at the end of WWII,
which could connect to the values of cultural exchange represented by AUR. It should also be
known that Nonna Angela makes a mean carbonara.
Ingredients:
Spaghetti (or bucatini, rigatoni, mezze maniche)
Cured pork cheek (guanciale)
Egg yolks (medium eggs)
Pecorino Romano DOP cheese
Unground black pepper