Tiziana Bellini
It has become a point of reference for fellow countrymen abroad. “I’m thrilled to know that dishes find their origins”
His recipes, the tales of local traditions and myths bounce around the net, evoking a Friuli that has never been forgotten by those who live abroad. To feed that red thread that revives the bond between the Friulians around the world and the Patrie is Tiziana Bellini, a housewife with fairy hands and a long memory who for months has enchanted former fellow countrymen abroad, but not only.
A passion that blossomed by chance that of the 53-year-old who lives in Moruzzo, encouraged by the wave of consensus that overwhelmed her every time she posted a photo of one of her dishes on the Instagram or Facebook pages and which transformed her into a Friul food blogger almost to full time.
“I like cooking and I have Friuli in my blood – admits Tiziana – in the past I have done various jobs, going from the clerical sector to accounting analysis up to the management of a chair shop”. A forced break and the long and solitary period of the lockdown have reinvigorated the wealth of knowledge that her grandmother gave her in the long days in front of the fogolâr, the ancient stories told by mixing polenta in the cauldron, from those still in vogue to the most unknown that Tiziana began to translate into dishes photographed on social media.
“Friends and acquaintances began to ask me to write the recipes and make videos to put them into practice – he says – thus my Facebook page and” Il Fogolâr di Ticjiuti “were born, containers that have captured the attention of Friulians second and third generation living abroad “.
The abc of strucchi and frico catalyzed up to 20 thousand views through video recipes, alongside cjarsons, nocino di San Giovanni, torte de none Melie. Or, again, to that of mont cu lis cirigniculis, to the gnòcs of pan cues tal for, the renghe in saor, the breakfast of San Valantin, the panade and other tasty dishes.
«I receive many messages from Central and South America, Belgium, Australia, France and Switzerland – says Tiziana -. I was thrilled to receive from a follower resident in Uruguay the photo of the mother of Friulian origins who for the first time after many decades of living abroad was pleased to eat the brut brustulât made with one of my recipes ».
But in the blog there is space for much more, we talk from the mac of san Zuan, of guriùz and aganis, evoking their mysterious stories. “I like it when I feel that our origins excite many people who have moved away from our roots – admits the food blogger – and when they send me photos of their mothers happy to taste the dishes of the past again then I feel that my goal is centered ».
An activity that of Tiziana Bellini, which for now is confined to mere volunteering, but in the future, who knows.
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