For most foodies, Italy is a mecca for regional specialties, simple recipes at their most masterful, and flavours unmatchable outside its designer knee-high boot. Yet what of its dishes served globally, and what liberties have been taken on some deliziosi classics? Let us first highlight that Italy while a country of splendour; three-quarters the size of California, truly boasts its pride of its varying provinces and always highlights their creative forte. When asking someone travelling to Italy of their gastronomic plans; many tend to include obvious staples such as pizza, pasta and gelato. It is important to advise however, that specific dishes within these categories for example; may be found at their true original and best in specific parts of the country; and perhaps not in the one or two cities that you may be visiting.
This concept is typically non-existent when visiting an Italian restaurant in the USA and Canada, with eateries offering a mix-mash of choice and differing ingredients. When visiting Italy, its important to research what regions are famous for, or more specifically certain towns or cities. For example, with pizza, it was created in Naples, and this city is known to be the heart of the food-type. In the late 1800’s, Queen Margherita of Italy grew bored of her typical European-fare, and desired something new for her palette. A Neapolitan cook constructed a beautiful pizza symbolizing national pride with the ingredients evoking colours of the flag (tomato, mozzarella and basil). The dish was thereafter named for the Queen, and is as important to the identity and citizens of Naples today as ever. The Campania region itself is absolutely divine and famous for its buffalo mozzarella, limoncello, calzone and San Marzano tomatoes. Now, in Italy, you can absolutely order pizza throughout; however, variations then come to play with modifications from the original essence and methods. For example, Pizza Romana originating in Rome, is a similar concept, however is prepared in rectangular slices individually as more of a takeaway, and has a thicker base closer to that of a focaccia.
One common factor to true Italian cuisine, is that the production style of many regional specialties has barely changed. No modern additives, or tricks to mass produce; everything is made as a labour of love ensuring optimal quality time and time again. From the famous dishes in Lombardy such as osso bucco, gorgonzola and risotto, to the hearty cuisine of Emilia-Romagna with parmigiano reggiano, tortellini, and Prosciutto di Parma, and into Lazio with such dishes as bruschetta, spaghetti carbonara, and porchetta; Italy is to be savoured.
On this side of the world however, Italian food, while incredibly popular takes on some different nuances. Spaghetti and meatballs, chicken alfredo, chicken parmesan while staples in Italian-American cuisine, do not really exist in Italy. As it happens with most cultures; when large groups migrate to other countries, they try to cook what they know, but do so with different availability of ingredients. The fact is, both food types while delicious, on the plate and as complete meals are very different. As you would make plans to choose to have a night eating Indian or Chinese food, you can do the same considering Italian or Italian-American! Both can be enjoyed, but offer different satisfaction. In North America the dishes tend to be heavier, and larger in portion and more processed, whereas again in Italy, less is more; simple ingredients and presentation, all handmade and somehow light in digestion. More and more authentic Italian restaurants are popping up around the world and there are good options available more than ever before. Both cuisines can be enjoyed; but I would suggest not asking for a chicken alfredo the next time you’re in Rome…
Ciao for now!
D.
Something About David 