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Unless you are a vegetarian, you must love polpette (meatballs), polpettine (small meatballs) and polpettone (meatloaf). March 9 is National Meatball Day and it is not clear who started this food-holiday but it gained many followers right away.

Our favorite recipe is beef and pork in equal proportions, stale bread soaked in milk, finely chopped garlic and parsley, eggs, bread crumbs, salt, pepper, all mixed and rolled by hand to your favorite size.

The ancient Roman cookbook Apicius included many meatball-type recipes. The best ones were made of peacock, pheasant, then rabbit, then chicken and, only last, suckling pig.

Pellegrino Artusi (1820 - 1911), author of famous Italian cookbook "La scienza in cucina e l'arte di mangiare bene" (The Science of Cooking and the Art of Eating Well), was inspired to write over a meatball recipe: "Do not think for a moment that I would be so pretentious as to tell you how to make meatballs this is a dish that everyone knows how to make, including absolute donkeys. Indeed it was probably the donkey who first suggested the basic shape of the meatball to humans.  My sole intention is to tell you how to prepare them when you have leftover boiled meat."


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