The Elements of Authentic Italian Cuisine
By Jocelyn Iyog
To every person who has the privilege of setting foot in Italy, every
day is an experience of a lifetime. Millions of tourists from all over
the world flock to Italy every year to take a glimpse of its scenic
countryside, stare in awe at its magnificent art and architecture, bask
in the richness of its culture, mingle with its warm people. But you'll
never fully experience Italy until you indulge in its food culture and
savor its divine cuisine, finest of wines and maybe even a few
Italian phrases...
No other people have put so much pride on their authentic cuisine than
the Italians. Food, for them, is an art, a thing of beauty. It is an
extension of their lives, of their families, of their culture, of their
heritage. Fast food has never caught up in Italy because Italians take
pleasure in preparing their food carefully and passionately, in savoring
every bite of the perfect meal, and enjoying good conversation over a
bottle of exquisite wine. A traditional Italian meal consists of no
fewer than three to four courses. Usually enjoyed with family and
friends, one meal can take hours, especially during holidays.
The history of Italian cooking can be traced back to antiquity, going
back as far as fourth century BC. It has evolved over the years with the
addition of new ingredients especially spices, herbs, and oils. Italians
seem to have perfected the art of bringing out the natural flavor of
food by using fresh seasonal ingredients. They always emphasize "fresh,"
because that's where the heart of genuine Italian cuisine lies.
Cooking Italian style has crept into almost every kitchen in the globe
because the process is always simple, yet never fails to produce a
gastronomic treat. Italian recipes almost always require humble
ingredients like red tomatoes, olive oil, durum wheat pasta, cheese,
mushrooms, fresh meat, chicken broth, spices, and
herbs such as
basil,
parsley, rosemary, and sage. The product of its hectares and hectares of
vineyards, wine, is also a mainstay ingredient used to add zest or
delicate flavoring to Italian recipes. Over the centuries, Italians have
mastered the art of combining these basic ingredients to create a unique
mix of heavenly flavors.
When we say Italian food, what usually comes to our mind is fettuccine,
spaghetti, carbonara, pesto, pizza, pepperoni. But that's just a
generalization. Italy boasts of a wide variety of delicacies unique to
every region. Veneto, for instance, is famous for its risotto. Trentino-Alto
Adige/Südtirol for its goulash. Lombady for its rice meals and single
pot dishes. Val D'Aosta for its bread-thickened soups and cheese
fondues. Piedmont for its prized Castelmagno cheese. Liguria for its
savory pies. Emilia-Romagna for its egg pasta. Tuscany for its white
truffles. Umbria for its black truffles. Marche for its pork hams and
sausages. Lazio for its red pepper and guanciale-based pasta dishes.
Abruzzo and Molise for its saffron-laden dishes. Campania for its
tomato-based pizza. Puglia for its olive oil and durum wheat flour
pasta. Basilicata for its Christmas biscuits. Calabria for its pita
bread with tomatoes, Sicily for its Sicilian pie. Sardinia for its
roasted sucking pig and wild boar.
Indeed, wherever you are in Italy, there's always an authentic Italian
feast waiting for you. What better way to enjoy the good life. |
