Amazing Italy:
Enjoying Rovigo and its
cuisine with Maria Cristina Buoso (Part 3)
by Maria Teresa De Donato
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Dear friends,
Today we are again with our
friend and colleague, author, and blogger Maria Cristina walking around Rovigo.
In the two previous articles, you mentioned the history of Rovigo, introducing
us to some tasty recipes.
We will continue with Rovigo,
of which we will discover other exciting tourist attractions to go to and see
if we visit this city.
Enjoy the reading!
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MTDD: Hi
Maria Cristina, and welcome again to our appointment in the Amazing Italy column.
MCB: Thanks Maria Teresa for
inviting me. It is always a pleasure to be your guest.
MTDD: Today,
we continue to visit Rovigo. Where exactly are you taking us?
MCB: Today, I want to take you, even if only virtually, to Palazzo
Roverella, a historic building in Rovigo. It overlooks Piazza Vittorio Emanuele
II, the city's main square, but the entrance is around the corner in Via
Giuseppe Laurenti 8. It is the testimony of the "Este" period.
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(Rovigo – Palazzo
Roverella – View from the side of the square)
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MTDD: Can
you tell us about the history of this building and why it is important?
MCB: Certainly. The name of the
architect who designed the building is unknown, although it is thought that the
young Biagio Rossetti participated in the artistic design. The elderly Cardinal
Bartolomeo Roverella commissioned the building in 1474 because it was to
testify to the prestige achieved by the Roverella family. The sudden death of
the client in 1477 stopped the construction works.
MTDD: Has
this building been renovated and/or refurbished over the centuries?
MCB: Yes. From the late sixteenth century onwards, an incorrect use
was made of the place with consequent restructuring interventions in the
interior, often wrong, which led to the deterioration of the building until the
end of the Second World War when the restoration of the facade was begun. On
the contrary, the rest of the building was neglected until 1985.
The internal restructuring
works began in 2000 and were carried out by Rovigo Municipality and the Cassa
di Risparmio di Padova and Rovigo Foundation. That led to the redevelopment and
returning to the city of a place where to bring the headquarters of the
Pinacoteca dell'Accademia dei Concordi and the Seminary, rich in significant
paintings.
(Rovigo – Palazzo
Roverella – Facade)
MTDD: I am happy to know that
the renovation and redevelopment of this ancient building were carried out in
the end, giving it back the place it deserves in the history of your city.
MCB: Yes, it was
fundamental. Annually Palazzo Roverella hosts exhibitions of national and
European importance, primarily focused on modern art between 1800 and 1900,
such as the current one by Kandinskij (until June 2022)
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(Rovigo – Sign briefly describing
Palazzo Roverella)
MTDD: Out
of curiosity, does this building contain only Italian or foreign finds?
MCB: Palazzo Roverella also houses some finds from Ancient Egypt,
including the mummies of a woman and an infant, called Meryt and Baby,
accompanied by ushabti (small statues that were an integral and indispensable
element of the funeral kit) and other objects and finds Greco-Roman, vases and
ex-voto figurines, coming from private donations.
Anyone wishing to know more can read the information at
the following links:
https://it.wikipedia.org/wiki/Palazzo_Roverella
https://www.rovigoinfocitta.it/palazzo-roverella-rovigo/
MTDD: Very interesting. This
palace is also definitely worth visiting if we come to Rovigo, a town rich in
art and culture.
Did you also prepare a recipe
for us today?
MCB: Certainly. Today I conclude our interview with a typical recipe
of my area: Venetian or Venetian artichokes. I hope you will appreciate it.
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Venetian or Venetian
artichokes are cooked stewed in a pan (in tecia, in the Venetian dialect)
There are several variations; this is the easiest and
fastest.
Wash, clean and immerse the
artichokes in water and lemon to prevent them from turning black; drain and
squeeze them well.
Then put a mixture of
breadcrumbs, salt, pepper, garlic, and parsley inside the artichoke. Press well
to let everything in, then put them in a pan greased with olive oil. Pour some
water, cover them with a lid, and let them cook for about 10/15 minutes (if the
time is not enough because they are still hard, continue until you feel tender
with a fork). Open and sprinkle them with the cooking juices and finish by
evaporating the excessive seasoning must remain the right amount to accompany
the artichokes on the plate, which will be soft and ready to be tasted.
