Tag Archives: cuisine

Dirty Dick, The Man Who Stopped Washing

This article originally appeared on The LondoNerD, an Italian blog on the secrets of London.

I have about an hour to complete my mission.
Just out of Liverpool Street Station, I look around waiting for my eyes to adapt to the glaring street. The light is harsh, quite oddly indeed as those London clouds rest on the Victorian buildings like oilcloth. Or like a shroud, I find myself thinking — a natural free association, since I stand a few steps away from those areas (the 19th-Century slums of Whitchapel and Spitafield) where the Ripper was active.
But my mission has nothing to do with old Jack.
The job was assigned to me by The LondoNerD himself: knowing I would have a little spare time before my connection, he wrote me a laconic note:

“You should head straight for Dirty Dicks. And go down in the toilets.“

Now: having The LondoNerD as a friend is always a sure bet, when you’re in the City. He knows more about London than most of actual Londoners, and his advice is always valuable.
And yet I have to admit that visiting a loo, especially in a place called Dirty Dicks, is not a prospect which makes me sparkle with enthusiasm.

But then again, this proposal must conceal something that has to do with my interests. Likely, some macabre secret.
For those who don’t know me, that’s what I do for a living: I deal with bizarre and macabre stuff. My (very unserious) business card reads: Explorer of the Uncanny, Collector of Wonders.

The collection the card refers to is of course made of physical obejects, coming from ancient times and esotic latitudes, which I cram inside my cabinets; but it’s also a metaphore for the strange forgotten stories I have been collecting and retelling for many years — historical adecdotes proving how the world never really ceased to be an enchanted place, overflowing with wonders.

But enough, time is running out.

Taking long strides I move towards Dirty Dicks, at 202 Bishopsgate. And it’s not much of a surprise to find that, given the name on the signs, the pub’s facade is one of the most photographed by tourists, amidst chuckles and faux-Puritan winks.

The blackboard by the door remarks upon a too often ignored truth:

I am not at all paranoid (I couldn’t be, since I spend my time dealing with mummies, crypts and anatomical museums), but I reckon the advice is worth following.

Dirty Dicks’ interiors combine the classic English pub atmosphere with a singular, vintage and vaguely hipster design. Old prints hanging from the walls, hot-air-balloon wallpaper, a beautiful chandelier dangling through the bar’s two storeys.

I quickly order my food, and head towards the famous restrooms.

The toilets’ waiting room is glowing with a dim yellow light, but finally, there in the corner, I recognize the objective of my mission. The reason I was sent here.

A two-door cabinet, plunged in semi-obscurity, is decorated with a sign: “Nathaniel Bentley’s Artefacts”.

It is so dark in here that I can barely identify what’s inside the cabinet. (I try and take some pictures, but the sensor, pushed to the limit of its capabilities, only gives back blurred images — for which I apologize with the reader.)

Yes, I can make out a mummified cat. And there’s another one. They remind me of the dead cat and mouse found behind Christ Church‘s organ in Dublin, and displayed in that very church.

No mice here, as far as I can tell, but there’s a spooky withered squirrel watching me with its bulging little eyes.

There are several taxidermied animals, little birds, mammal skulls, old naturalistic prints, gaffs and chimeras built with different animal parts, bottles and vials with unspecified specimens floating in alcohol that’s been clouded for a very long time now.

What is this dusty and moldy cabinet of curiosities doing inside a pub? Who is Nathaniel Bentley, whom the sign indicates as the creator of the “artefacts”?

The story of this bizarre collection is strictly tied to the bar’s origins, and its infamous name.
Dirty Dicks has in fact lost (in a humorous yet excellent marketing choice) its ancient genitive apostrophe, referring to a real-life character.
Dirty Dick was the nickname of our mysterious Nathaniel Bentley.

Bentley, who lived in the 18th Century, was the original owner of the pub and also ran a hardware store and a warehouse adjacent to the inn. After a carefree dandy youth, he decided to marry. But, in the most dramatic twist of fate, his bride died on their wedding day.

From that moment on Nathaniel, plunged into the abyss of a desperate grief, gave up washing himself or cleaning his tavern. He became so famous for his grubbiness that he was nicknamed Dirty Dick — and knowing the degree of hygiene in London at the time, the filth on his person and in his pub must have been really unimaginable.
Letters sent to his store were simply addressed to “The Dirty Warehouse”. It seems that even Charles Dickens, in his Great Expectations, might have taken inspiration from Dirty Dick for the character of Miss Havisham, the bride left at the altar who refuses to take off her wedding dress for the rest of her life.

In 1804 Nathaniel closed all of his commercial activities, and left London. After his death in 1809 in Haddington, Lincolnshire, other owners took over the pub, and decided to capitalize on the famous urban legend. They recreated the look of the old squallid warehouse, keeping their bottles of liquor constantly covered in dust and cobwebs, and leaving around the bar (as a nice decor) those worn-out stuffed and mummified animals Dirty Dick never cared to throw in the trash.

Today that Dirty Dicks is all clean and tidy, and the only smell is of good cuisine, the relics have been moved to this cabinet near the toilets. As a reminder of one of the countless, eccentric and often tragic stories that punctuate the history of London.

Funny how times change. Once the specialty of the house was filth, now it’s the inviting and delicious pork T-bone that awaits me when I get back to my table.

And that I willingly tackle, just to ward off potential kidnappers.

The LondoNerD is an Italian blog, young but already full of wonderful insights: weird, curious and little-knowns stories about London. You can follow on Facebook and Twitter. 

Neapolitan Ritual Food

by Michelangelo Pascali

Everybody knows Italian cuisine, but few are aware that several traditional dishes hold a symbolic meaning. Guestblogger Michelangelo Pascali uncovers the metaphorical value of some Neapolitan recipes.

Neapolitan culture shows a dense symbology that accompanies the preparation and consumption of certain dishes, mostly for propitiatory purposes, during heartfelt ritual holidays. These very ancient holidays, some of which were later converted to Christian holidays, are linked to the passage of time and to the seasons of life.
The symbolic meaning of ritual food can sometimes refer to the cyclic nature of life, or to some exceptional social circumstances.

One of the most well-known “devotional courses” is certainly the white and crunchy torrone, which is eaten during the festivities for the Dead, between the end of October and the beginning of November. The almonds on the inside represent the bones of the departed which are to be absorbed in an vaguely cannibal perspective (as with Mexican sugar skeletons). The so-called torrone dei morti (“torrone of the Dead”) can also traditionally be squared-shaped, its white paste covered with dark chocolate to mimick the outline of a tavùto (“casket”).

The rhombus-shaped decorations on the pastiera, an Easter cake, together with the wheat forming its base, are meant to evoke the plowed fields and the coming of the mild season, more favorable for life.


The rebirth of springtime, after the “death” of winter, finds another representation in the casatiello, the traditional Easter Monday savory pie, that has to be left to rise for an entire night from dusk till dawn. Its ring-like shape is a reminder of the circular nature of time, as seen by the ancient agricultural, earthbound society (and therefore quite distant, in many ways, from the linear message of Christian religion); the inside cheese and sausages once again represent the dead, buried in the ground. But the real peculiarity, here, is the emerging of some eggs from the pie, protected by a “cross” made of crust: a bizarre element, which would have no reason to be there were it not an allegory of birth — in fact, the eggs are placed that way to suggest a movement that goes “from the underground to the surface“, or “from the Earth to the Sky“.

In the Neapolitan Christmas Eve menu, “mandatory courses are still called ‘devotions’, just like in ancient Greek sacred banquets”, and “the obligation of lean days is turned into its very opposite” (M. Niola, Il sacrificio del capitone, in Repubblica, 15/12/2013).
The traditional Christmas dinner is carried out along the lines of ancient funerary dinners (with the unavoidable presence of dried fruit and seafood), and it also has the function of consuming the leftovers before the arrival of a new year, as for example in the menestra maretata (‘married soup’).

But the main protagonist is the capitone, the huge female eel. This fish has a peculiar reproduction cycle (on the account of its migratory habits) and is symbolically linked to the Ouroboros. The capitone‘s affinity with the snake, an animal associated with the concept of time in many cultures, is coupled with its being a water animal, therefore providing a link to the most vital element.
The capitone is first bred and raised within the family, only to be killed by the family members themselves (in a ritual that even allows for the animal to “escape”, if it manages to do so): an explicit ritual sacrifice carried out inside the community.

While still alive, the capitone is cut into pieces and thrown in boiling oil to be fried, as each segment still frantically writhes and squirms: in this preparation, it is as if the infinite moving cycle was broken apart and then absorbed. The snake as a metaphor of Evil seems to be a more recent symbology, juxtaposed to the ancient one.

Then there are the struffoli, spherical pastries covered in honey — a precious ingredient, so much so that the body of Baby Jesus is said to be a “honey-dripping rock” — candied fruit and diavulilli (multi-colored confetti); we suppose that in their aspect they might symbolize a connection with the stars. These pastries are indeed offered to the guests during Christmas season, an important cosmological moment: Macrobius called the winter solstice “the door of the Gods“, as under the Capricorn it becomes possible for men to communicate with divinities. It is the moment in which many Solar deities were born, like the Persian god Mitra, the Irish demigod Cú Chulainn, or the Greek Apollo — a pre-Christian protector of Naples, whose temple was found where the Cathedral now is. And the Saint patron Januarius, whose blood is collected right inside the Cathedral, is symbolically close to Apollo himself.
Of course the Church established the commemoration of Christ’s birth in the proximity of the solstice, whereas it was first set on January 6:  the Earth reaches its maximum distance from the Sunon the 21st of December, and begins to get closer to it after three days.

The sfogliatella riccia, on the other hand, is an allusion to the shape of the female reproductive organ, the ‘valley of fire’ (this is the translation of its Neapolitan common nickname, which has a Greek etymology). It is said to date back to the time when orgiastic rites were performed in Naples, where they were widespread for over a millennium and a half after the coming of the Christian Era, carried out in several peculiar places such as the caves of the Chiatamone. This pastry was perhaps invented to provide high energetic intake to the orgy participants.

Lastly, an exquistely mundane motivation is behind the pairing of chiacchiere and sanguinaccio.
Chiacchiere look like tongues, or like those strings of paper where, in paintings and bas-relief, the words of the speaking characters were inscribed; and their name literally means “chit-chat”. The sanguinaccio is a sort of chocolate black pudding which was originally prepared with pig’s blood (but not any more).
During the Carnival, the only real profane holiday that is left, the association between these two desserts sounds like a code of silence: it warns and cautions not to contaminate with ordinary logic the subversive charge of this secular rite, which is completely egalitarian (Carnival masks hide our individual identity, making us both unrecognizable and also indistinguishable from each other).
What happens during Carnival must stay confined within the realm of Carnival — on penalty of “tongues being drowned in blood“.

Roadkill cuisine

La nostra serie di articoli sui tabù alimentari, The Dangerous Kitchen, è conclusa da tempo; ma torniamo a parlare di cucina. Nouvelle cuisine, potremmo dire, se non altro “nuova” e sconosciuta all’assaggio per la maggioranza di chi legge (e per chi scrive). Da non scartare a priori in tempi di crisi e di dilemmi etici sulle crudeltà verso gli animali da macello, la roadkill cuisine offre innumerevoli vantaggi per la buona forchetta. L’ingrediente di base sono infatti le carcasse degli animali accidentalmente colpiti ed uccisi sulle strade.

Certo, ad una prima occhiata l’idea di andare a caccia di animali selvatici spiaccicati, staccarli dall’asfalto, portarli in cucina, scuoiarli e metterli in pentola può sembrare un po’ distante dalle raffinatezze nostrane. Sarà perché le asettiche confezioni di carne già preparata al supermercato ci aiutano a dimenticare il “lavoro sporco” del curare e preparare l’animale. Eppure, a pensarci bene, superando la nostra ripugnanza per il corpo morto, quale differenza ci sarebbe fra un coniglio di allevamento e una lepre investita da un’auto? Si tratta pur sempre di cibo altamente vitaminico e proteico, senza grassi saturi e di sicuro privo di conservanti, coloranti, steroidi, nitriti, nitrati o altri additivi chimici alimentari. E se poi vi capitasse di trovare un cervo morto, avreste lo stesso identico bottino di una partita di caccia… meno la violenza del massacro volontario.

Bisogna però prestare particolare attenzione alla scelta dell’animale: il rischio è quello delle malattie. I due principi di base, a sentire i sostenitori di questa particolare dieta, sono: “Quanto fresco è? Quanto è spiaccicato?“. C’è evidentemente una bella differenza, per fare un esempio, fra una volpe sbalzata sul bordo della strada e morta per trauma cranico, ma il cui corpo è ancora intatto, rispetto a un’altra a cui sono passati sopra una dozzina di veicoli.

 La carne, inoltre, va cotta più del normale, proprio come si farebbe con la selvaggina, per evitare infezioni batteriche. In ogni caso, il consiglio è di evitare del tutto i ratti, se non volete ritrovarvi con la poco simpatica leptospirosi.

Mangiare animali vittime di incidenti stradali è legale, o perlomeno non regolamentato, nella maggior parte degli stati: le eccezioni riguardano normalmente specie protette, o di grossa taglia, come cervi o alci. In Alaska, ad esempio, il corpo di un caribu investito da un’auto è proprietà dello Stato, e normalmente viene macellato dai volontari sul luogo dell’incidente. La carne viene poi distribuita alle mense dei poveri. Ma dagli orsi e dalle alci in Canada, alle celeberrime zuppe di scoiattolo e gli stufati di opossum degli Stati Uniti, fino ai barbecue di canguro in Australia, diverse tradizioni culinarie “insospettabili” dimostrano che praticamente tutto è commestibile. In America, la roadkill cuisine è piuttosto diffusa, tanto da essere perfino divenuta un topos da barzelletta per ridicolizzare una certa fascia medio-bassa della popolazione del Sud (i redneck, termine spregiativo per gli “zotici” del Sud).

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Tra i propugnatori di questo stile di alimentazione vi sono però anche ambientalisti critici del sistema industriale di produzione della carne, veri e propri amanti degli animali, e la loro è una scelta di vita. Jonathan McGowan mangia esclusivamente piccole vittime del traffico da 30 anni: “Ho visto quanto erano sporchi gli animali nelle fattorie, e quanto erano poco salutari. Una volta andavo anche al mercato della carne, dove gli animali erano trattati in maniera grottesca dagli allevatori. Non ero contento di ciò che vedevo, per nulla“. Questo il suo motivo per passare a piccioni, gabbiani, tassi, talpe e corvi falcidiati dalle macchine.

L’ex-biologo Arthur Boyt gratta via donnole, ricci, scoiattoli e lontre dalle strade vicino alla sua dimora in Cornovaglia addirittura da 50 anni. Pur appassionato di cani (sia detto senza ironia), afferma che il gusto del labrador è squisito come l’agnello. Non sopporta che la carne vada sprecata, ma non ucciderebbe un animale per nulla al mondo.

L’attivista Fergus Drennan, impegnato in lotte per l’ambiente e contro le fattorie industrializzate, confessa invece che, nonostante apprezzi la roadkill cuisine, lui non potrebbe mai mangiare animali domestici: “una delle poche cose che tendo ad evitare sono gatti e cani. In teoria, non dovrei avere problemi a mangiarli… ma hanno sempre nomi e targhette sui loro collari, e siccome ho due gatti, è un po’ troppo per me“.

Lasciando da parte cani e gatti, ecco una tabella nutrizionale che abbiamo tradotto dalla pagina Wiki inglese dedicata alla roadkill cuisine:

Due le spontanee domande che, a questo punto, il neofita gourmet delle carogne arrotate si starà certamente ponendo. 1. Non sono un biologo: come faccio a sapere con sicurezza quale animale mi trovo di fronte? 2. Una volta identificato, come lo cucino?

Non disperi il nostro impavido sperimentatore del gusto. Masticando un po’ d’inglese, entrambi i dubbi avranno risposta. Per riconoscere gli animali spiaccicati, non c’è miglior soluzione della guida di Roger Knutson dall’esplicito titolo Flattened Fauna (“Fauna appiattita”), che descrive aspetto, abitudini e particolarità biologiche delle specie pelose più comuni, dunque a rischio investimento, sulle strade dell’America del Nord. Per quanto riguarda le modalità di cottura, nessuno invece batte Buck Peterson, vero esperto del settore e autore di numerosi ricettari che coniugano un leggero humor nero con la serietà nell’approccio (soprattutto per quanto riguarda i consigli igienico-sanitari). Anche se non avete alcuna intenzione di convertirvi a questa particolare arte culinaria, noi vi consigliamo ugualmente il suo The Original Road Kill Cookbook: se non altro, è un ottimo libro da tenere in bella vista sul bancone della cucina, quando avete ospiti a cena.