Chewing the Fat, by author Karima Moyer-Nocci, is the story of Italy's oral food tradition, from fascism to la Dolce Vita. It's a fantastic book. Talking about the book with my  friend Karima, specifically the food that came out of Italy's early 20th century colonization of Ethiopia, she suggested a combination loaf from Italian flour along with Ethiopia's super grain known as teff. Using Sicilian semola cuore, I made Lievito Madre with teff and a handful of millet. Here's what I got.