![]() In 1616, the governor of what was then called Valle dell'Adda wrote that heidenkorn (buckwheat) was the main crop, and by 1830, the Valtellinese milled more than 1,800 tons of buckwheat per year. Buckwheat easily took root in the region as it was ideally suited to grow in its rocky alpine terrain. Though a report published in 2014 by professors from the University of Florence in partnership with Italian and European agricultural associations, Maestroni learned that seeds for Valtellina's first buckwheat fields likely came from Russia in the 1400s, after Mongolian invaders brought them from Yunnan, China. "I was curious to know when buckwheat arrived here, from where, why, and why people started to cultivate it," explained Maestroni, who traced her Teglio roots and buckwheat cultivation on her maternal Reghenzani side to the 1600s. Buckwheat production declined drastically with the rise of industrialisation in the 1950s and was replaced by more lucrative crops like wheat, which was substituted for some of the buckwheat flour used for making pizzoccheri. Today, however, only 50 acres are farmed, primarily in Teglio. Lehmann noted that farmers living in small homes would also use this same dough to make a simpler, gnocchi dish as they didn't always have the luxury of time or space to roll and cut the dough into flat tagliatelle noodles.īy the end of the 1800s, there were 5,000 acres of buckwheat cultivated in Valtellina. While it's hard to know when the dish was first made, in the 1799 book Die Republik Graubündent (The Republic of Graubünden), German historian Heinrich L Lehmann wrote about a "perzockel" dough made from buckwheat flour and egg, which was cooked in water and served with butter and grated cheese. Flour ground from the plant's triangular seeds, grano saraceno in Italian, or furmentùn in Valtellina's dialect, was central to a hearty tagliatelle-style pasta dish called pizzoccheri, which was topped with vegetables like cabbage and potatoes, as well as cheese and butter, which fuelled them from dawn to dusk. Lanzarotti's maternal ancestors, the Tusetti's, settled in Teglio on Valtellina's north side – 16km south of the Italian-Swiss border in Lombardy and 900m above sea level – in the 1600s, and cultivated buckwheat, a traditional food staple for farmers tending their terraced mountain crops. "It's still like a postcard," Lanzarotti said, pointing her cane to the south side of Italy's Valtellina valley, surrounded by the Orobie Alps, which are snow-speckled, even in mid-July. So we started making a donair and put the toppings together and it was an instant hit,” said Saoud.Chiara Lanzarotti remembers when "everyone was a farmer" in the small town of Teglio. “I said, what’s more Scotian than you being Pat representing Nova Scotia and its famous food, donair. Saoud recalls one of the days Stay suggested to create something new on the menu. Stay would often stop by Panada’s Pizza to spend time with Saoud and run out the clock. Saoud and Stay were raised in the same neighbourhood, where they grew up to be good friends. Last year, he performed at Canadian rapper Drake’s birthday party. ![]() He took part in several big stage performances, appearing in The Ultimate Rap League, King of The Dot, Rare Breed Entertainment, U Dubb and Don't Flop. Stay was an acclaimed battle rapper with a large social media following. On Saturday, Halifax Regional Police said they arrested a 31-year-old man in connection with the killing. The medical examiner determined his death to be a homicide. Stay, 36, died in hospital after police found him with stab wounds on Lower Water Street in downtown Halifax around 12:35 a.m. ![]() He is a great father, a great human and he didn’t deserve to go out this way.” “And if it were me in his shoes, I know he would do the same for me. ![]() ![]() “Me and him invented this donair together,” said Saoud. Saoud says this is the least he could do for his long time friend. The influx of orders comes after Saoud made a social media post stating all proceeds from the purchase of a “sucka-free donair” would go toward Pat Stay’s wife and two kids. Within three hours of opening the doors, Aziz Saoud, the owner of Panada Pizza, got 11 orders for the “sucka-free donair.” ![]()
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