Futurist cuisine and poetry

Futurism represented Italy’s one and only artistic avant-garde of international standing. It caught on throughout the country and also in Liguria, especially in the Savona-Albissole area.

 

Farfa (Vittorio Osvaldo Tommasini) featured among the representatives of the movement in Savona. In 1933 he wrote his “energising” ode “Marinetti caffeina/d’europa…”.

 

An eclectic personality, he ranged from poetry to painting, collages, dress designing, photography and advertising.

 

Some time ago, a niece of his from Turin found a treasure trove of documents belonging to the forlorn relative (letters, sketches, poems, “mail art”, volumes and dedications…).

 

When the Manifesto della cucina futurista was presented also in Genoa in 1931, Marinetti expressed his disdain for pasta (hence the lassitude of the nation), a letter – signed by Farfa himself – asked for “fair neutrality towards ravioli, dynamic propellers…" Ligurian futurism also favoured pesto, “the emerald sause” which received unanimous approval (especially with trenette). 

 

In 1931 two astounding dinners took place in Genoa-Albaro and Chiavari, both attended by Farfa, too.

In May 1932, Sonzogno published La cucina futurista, written by Marinetti and Fillìa, 172 recipes and “polibibite” (“polidrinks”) created, among others, by tireless 54-year-old Farfa – his contribution is represented by 7 recipes, actually, 7 formulas.

Cerebral preparations and virtuoso sculpted food.

 

The name of Farfa is also linked to the last expressions of Futurism in Savona: in the winter of 1948 his I più vasti orizzonti was played in the Teatro Chiabrera. The Futurist soul animated a raucous, lively evening.

 

 

 

My English abstract of the article as published on LiguriaFood

Luisa Puppo

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