A huge part of Flavourpitch’s fabric is to support grassroots and independent food producers, hospitality and of course music. To this end we are scouring the globe for folk that fit the bill. And we’re glad we happened to bump into Stella Burns. The Italian cowboy born Gianluca Maria Sorace, with his folk-pop Americana with hints of Elliott Smith and Bill Callahan, struck a definite chord here at FP, especially with his new album Long Walks in The Dark. And it seems that we’re not the only ones, with former Bad Seed Mick Harvey, Ken Stringfellow (The Posies, R.E.M., Big Star) and the very cool Italian multi-instrumentalist Marianna D’Ama all having a part in Stella Burns’ latest offering.

Another contributor is the late American author and playwright Dan Fante (son of John Fante) whose words and voice feature on “I want to be dust when I’m done”, the two being long-time collaborators who toured together and had a whole album of music and poetry in the works, in the vein of “An American Prayer” by The Doors.

Asked why he uses the name Stella Burns, Gianluca explains that he has always liked female names associated with the male gender, and Stella, besides being a beautiful name, sounds good in both Italian and English. Stella is also the name of the Harmony guitars that early bluesmen used. Burns was Bowie’s mother’s maiden name but also the name of Joey Burns (Calexico), a friend and great inspiration. Sounds good to us, and Gianluca assures us there is more Stella Burns on the way, so until then listen to Long Walks in the Dark, from start to finish and with head phones on.

The “Spicy Burns” recipe

I have always had an aversion to many types of food—some of which I can’t even pronounce. Over time, I’ve learned to eat certain things; for example, I only started eating pizza when I was 16, and it’s the only dish in which I can tolerate tomatoes, which I normally detest. I know... it doesn’t make much sense. For part of my life, I ate few types of food, but when I became a vegetarian in 1999 (for ethical reasons), a new world opened up for me. I still can’t pronounce certain names, but my repertoire of foods has expanded considerably. That said, I still prefer simple recipes without too many ingredients. I’m going classic by choosing one of my favorite foods, which I certainly didn’t invent: pita falafel. Since I love spicy chilies, I’m calling it SPICY BURNS! The first time I tried it was in Paris many years ago. That was also my first trip abroad. I returned to Paris years later for my first gig under the name Stella Burns. So, in a way, Paris was the backdrop to two of my important firsts. Being born in Sicily, having lived for many years in Livorno, Tuscany, and now in Bologna, while singing in English... I’ve always felt a bit rootless. Eating pita falafel has always made me feel like a citizen of the world.

The fastest way to make this is to just order it! But... there are many recipes for pita falafel, and mine is a very simple one. Can you tell I’m not a chef?

Ingredients:

1 wholemeal pita bread

3 cooked falafel balls, home-made or store-bought

1 tablespoon of hummus (I usually make it at home)

1 cup of coleslaw (or any other pre-cut salad in a bag)

Drizzle of chili oil

Method:

To prepare the hummus, I go by instinct every time. I don’t have specific quantities, and it always turns out a little different, but it’s always a hit with friends. I blend a can of pre-cooked chickpeas with a pinch of salt, tahini sauce, water, and oil, not necessarily in that order. I mix until I get a smooth, creamy texture with a balanced flavor. My hummus doesn’t include yogurt, garlic, or lemon — the standard ingredients in the classic recipe. If the hummus is too much for your SPICY BURNS, don’t worry — you can always enjoy it with your favorite tortilla chips.

Cut the pita bread in half and open the pocket. Spread the hummus inside, then fill with the coleslaw and warmed falafel. Add some spicy oil inside, and serve immediately.

Spicy Burns is best served with unfiltered Ichnusa beer.

Where do you like to eat and drink?

Cafe: Mr. Rolly’s in Vitulazio (South Italy) is a café and more. You can go there at any time. I played there twice with my band and it was always nice also to have breakfast there in the morning. Run by a great friend and Italian-American musician. Great atmosphere!

Pub/bar: Efesto in Bologna, a small venue in the centre of Bologna. With a kind of secret garden. A great atmosphere in a 16th century flat full of frescoes. Intimate concerts can often be attended.

Restaurant: Bard House Gipsy Club in Calcata. This is also a place where you can enjoy very intimate concerts. A small restaurant where the food is great and run by some of the nicest people I have ever met on tour. The place is carved into the rock in this unique little town in central Italy, occupied for years by artists from all over the world.