Buon Appetito: The Wonders of Italian Cuisine
We are in a golden age of culinary creativity. Cooking shows, demonstrations and competitions dominate our network streaming options. The internet is an awesome source for unlimited recipes from every conceivable national cuisine. Cookbooks remain best sellers. Master chefs achieve celebrity status. Restaurants are a tough business, competition is fierce, but market forces have encouraged an explosion of fine dining options. Plus, it is a genuine international phenomenon. Everyone is eating better! All major cities now boast a wide range of ethnic restaurant options: French, Chinese, Spanish, Peruvian, Japanese, Israeli, Greek, Thai, Vietnamese, Indian, Mexican, Korean, Filipino, Lebanese, Turkish, Scandinavian and Belgian. Dining out with family or friends has never been more stimulating or FUN. The restaurant world is its own version of the Olympics. To be fair, I have omitted some prominent culinary traditions- because the flavours and textures don’t ring the bell for me. You know who you are- German, Polish, Russian, Czech and Hungarian. Central and Eastern Europe are amazing travel destinations- the history is complex and the people are engaging. I enjoy my visits, but never have high expectations for the food. Too heavy and dry for me! I have reserved any mention of the ultimate cuisine- ITALIAN- for the simple reason that it is entitled to “special” treatment. Let’s cut to the chase.
Italian food reigns supreme. It is absolutely excellent. I LOVE it! Elegant, always flavourful and user friendly. If I ever end up on death row, my last meal request will be a tasty antipasti, a rich pasta dish, an ambitious main course and a magnificent dessert. A fine Brunello di Montalcino will complement the food perfectly. My Italian food journey has been long and adventurous. My initial exposure was at the home of my godparents, Rocco and Helene DiStasio. Great spaghetti and even better meatballs. I then spent my third year of college in Rome at Loyola’s program and became acquainted with a host of new dishes, many not featured in Italian- American homes or restaurants. Cannelloni and zucchini flowers were a revelation. Returning to Chicago, I majored in Italian restaurants, progressing from traditional red and white tablecloth trattorias to contemporary food palaces like Spiagga, Monteverde and Piccolo Sogno. Periodic trips to Italy for the past 35 years have been topped off by 10-12 week stays in Rome in 2021, 2022 and 2023. Retirement is not bad- not bad at all! Literally, hundreds of meals in Rome supplemented by visits to Tuscany, Emilia Romagna, Naples, Puglia, Umbria and Marche. Basically, a program of cultural enrichment with a major emphasis on food. We count our blessings. We learned a ton about Italian food history and practices. We are now Ambassadors for Italian cuisine.
We are not alone- Italian cuisine is popular worldwide. What is the secret sauce? First, in Italy, eating is a serious matter. A core component of a quality life. Second, cooking is respected as an art, whether prepared at home by mom or at a restaurant by a prestigious master chef. Food is not a distraction- it holds an honoured place on the main stage. No serious examination of the nuances of Italian culture can ignore the importance of food. But don’t overthink it! Simplicity is the driving value. The food tastes great, smells good and looks enormously appealing on your plate. Pristine ingredients, combined sensibly and cooked properly is the Italian algorithm for cooking excellence. Buy local, prioritise freshness and watch the chef navigate a quick trip from soil to plating. It is communal experience as well. It is about friends, family, community, companionship and conviviality. Lovely food liberates the spirit and conversation and dialogue follow in short order. The food is hearty and harmonious and begs to be accompanied by a first class Italian red wine from Piedmont or Tuscany. I am getting hungry as I write!
Another ultra cool aspect of Italian food is that it is not homogeneous or monolithic. The regional diversity is striking. Each region’s cuisine is a direct byproduct of the local geography, climate, soil and history. Italian cuisine is basically ten distinct subsets rolled into one national mosaic. There are rivalries and competition and national debates over what region produces the best food are endless. The north (Piedmont, Lombardy Veneto and Emilia Romagna) do things much differently than the rest of the country. There are cattle and dairy ranches and rice, polenta, butter and cream are featured in signature dishes. Central Italy (Tuscany, Umbria and Lazio) use meats and game to great effect and the pastas are off the charts. Campania, Calabria, Puglia and Basilicata in the south are known for pizza and the use of olive oil, lemons, tomatoes, eggplant and fish. Sicily is its own world- major impacts by Arab and Spanish visitors. For God’s sake, the country has over 400 cheeses! 70 different pasta noodles and shells- every shape imaginable. The national range of flavours is astonishing. You can go to lifelong favourites or experiment. You will not get bored.
The sheer number of signature and famous products and dishes is a challenge to my organisational skills. Instead, to support my argument on the merits of Italian cuisine, just review this rather haphazardly developed list. Balsamic vinegar, fried artichokes, pancetta, salumi, bresaola, eggplant, porcini mushrooms, prosciutto, zucchini, fennel, crostini, bruschetta, olives, minestrone, ribollita, gnocchi, agnolotti, maccheroni, orecchiette, ravioli, lasagna, tagliatelle, tagliolini, rigatoni, risotto, polenta, pizza, bacalao, sea bass, halibut, duck, lamb, wild boar, spaghetti, bucatini, penne, pork, shrimp, scallops, swordfish, bronzino, carpaccio, braised beef, gelato, sorbet, veal chops, meatballs, tournedos rossini, Florentine t-bone, ossobuco, saltimbocca, bell peppers, cauliflower, asparagus, lentils, leeks, beans, truffles, venison, pecorino, mozzarella, ricotta, parmigiano reggiano, gorgonzola- I haven’t even scratched the surface. Short of breath tho!
I haven’t even addressed Italian wine. A future posting is promised. The Italians rule the roost in our dining world- Simplicity is the watchword. Stay tuned- I remain fixated on food and will submit my recommendations on the best restaurants in Rome in upcoming entries.
