All the secrets of the Vittoriale’s cook

Her name was Albina Lucarelli Becevello. But Gabriele D’Annunzio called her “Sister Intingola”. She was the cook who faithfully followed the poet since the Venetian years until the “retreat” of the Vittoriale of Gardone Riviera, on Garda Lake, where the great poet used to communicate with her by means of a series of small messages, sent at any time of the day and night. Those little messages, often mischievous but also affectionate, have now been collected in the book “La cuoca di D’Annunzio- I biglietti del Vate a Suor Intingola”, written by Maddalena Santeroni and Donatella Milani and published in Italy by Utet. The subtitle perfectly sums up the contents of a book that reveals dishes, aromas, flavors and recipes that once probably characterized the kitchens of the Vittoriale. D’Annunzio was always requesting something particular and new to the trusty Sister Intingola: from veal cutlets to omelettes, from cannelloni to chips, from cold partridge to biscuits and chocolate, but also boiled eggs, food of which the poet was so fond as to the point of talking about “divine ecstasy” when eating one. “In D’Annunzio home even food became a source of pleasure, emotional involvement, seduction, beauty” – writes Giordano Bruno Guerri, president of the Vittoriale degli Italiani, in the introduction to the book, which will be officially presented Sunday, May 10 at the Vittoriale during the celebrations for the 40th anniversary of opening to the public of the Priory.