Il 20/05/2011 16:17, Chemiker ha scritto:

>> Dig deep into the 'net and learn about REAL Italian food which is more
>> of a Mediterranean diet and not all pasta dishes!

> You say the sooth, girl. I would argue there *is* no such animal as
> Italian food. There's Neapolitan, Friulian, Tuscan, Apulian, Roman,
> Emiglia-Romanan, Sicilian, Venetian, etc. etc. etc. The italians
> can't even agree on how to make minestrone (which is to our benefit!).

That animal exists indeed, and it's a kind of soul which ties together
so many different italian recipes. It's in the ingredients and the way
to mix them, and the spices and the herbs. It's sure that big
differences lie between the 20 italian regions, but there are so many
differences also between italian provinces, cities, towns, neighborhoods
and even families. In the past century, the use of olive oil and butter
has crossed the apennines, so that the old equation "north = butter and
south = oil" is true only when talking about Italy in its pre-WW2 age.
Cheeses, cold cuts, even vegetables and meat have always travellev
across the regions, moreso in the last 2 centuries, so that now even a
cook in a small town in the far south can find butter just as a person
in a small town in Süd-Titol can find olive oil, and many dishes started
to spread from their place of birth, changing while they move, such as
lasagne made with mozzarella and tomato sauce in southern Italy or durum
wheat pasta being dressed with butter and aged cheese in the north. I
taoured almost all of Italy and have always found endless combinations
of food which always made sense to me, while outside of Italy I have
often met combinations which i didn't undesrtand, even when I liked them.
Italian kitchen has an important regional footprint, as many have said
many times, but these regions share a lot between them, not just some
ingredients or some recipes.
--
Vilco
And the Family Stone
Si stava parlando di pizza di pizzeria, non di pizza napoletana, che
ovviamente si trova solo in fonderia