Italiano
Here we go: chicken with vegetable potpourri.
Potpourri, what a catchy name, innit?
That’s right, I’m about to start a boring and pedantic post on the origin of this word…
It was born in medieval Spain: olla potrida, literally meaning “rotten pot”. Certainly not an attractive name for a food…
However: olla potrida was not the name of a recipe, rather a way of saying to indicate a skilful mix of meat and seasonal vegetables (or legumes), mixed and slowly cooked for hours.
This causes the vegetables to fall apart and the meat to soften (due to the loosening of the connective tissue).
It was good, although it could seem to someone like it was about to go bad! Hence the reason why it’s called that!
The olla potrida had an immense fortune both in the countryside and in the banquets of the wealthiest, so much so that it was mentioned in two milestones of world literature: Cervantes’ Don Quixote and Dumas Senior’s The Count of Monte Cristo.
The term was later translated into French, but used to indicate not only the food, but also a mix of dried flowers and essential oils, collected in a terracotta or wooden bowl, used to perfume wardrobes or rooms.
Today the term potpourri is used in several languages to indicate mainly the floral composition, but also a large and varied set of things (even as a synonim of medley, as it comes to music).
And it is used for food, just like it was done in Spain at the time of Knights, Moors, and windmills.
In conclusion: whatever potpourri you want to bring to the table, bear in mind I can provide the right equipment!
And, if you work in catering and/or hospitality and you are interested in my copywriting and/or content-writing services, just text me!
