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    Saturday, February 20. 2021

    A brief education in Italian food for college credit, reposted

    Pic is a Northern Italian classic: Veal Tonnato


    When I grew up, "Italian food" meant various forms of wheat (no egg) pasta with red glop on top, and maybe meatballs or eggplant. That, plus pizza and Italian grinders. Also, Lasagna I guess, made from an American cookbook.


    They don't make grinders in Italy, and their pizzas aren't any good in my view. (I gave up on them. American wood-cooked pizzas can be pretty good, though. Crust has to be half-burnt.)


    This was because most of the Italian immigrants to America were from a poor southern Italy with Neapolitan food traditions. To tell the truth, I do not care too much for that stuff but I am willing to eat it if I am starving. I do like a good Pasta Fagiole but I can make the best one you have ever had, and I will have a Bolognese on Tagliatelle. Call me a food snob.


    Our best Italian meals have been in Umbria, which is where Romans take dining expeditions by the busload - so they can drink and gorge on wild pig, and get a ride home. No good Italian food tastes wonderful without wine. If you're on the wagon, it's not so wonderful unless it includes truffles or Balsamic. They do not use much wine in their cooking because you are supposed to be sipping it as you eat. Wine is expected to be an accompaniment, blending in your mouth.


    I had a fine Lasagna in Verona for lunch, in a sidewalk cafe near the Arena. No red sauce, heavy on the nutmeg which makes sense, given the history of being part of the Venetian Empire for a while. One Italian dish I really wanted to try in Italy was Vitello Tonnato - Veal with Tuna Sauce. Mrs. BD makes an excellent version, but somehow we missed it on our last trip. Also wanted to try their Chicken Liver with Balsamic, but missed that too. That's OK - food isn't everything - and we know some great Italian restaurants in NYC.


    Italian Food Regional Cooking:  Southern Italy


    Italian Food Regional Cooking:  Central Italy


    Italian Food Regional Cooking: NorthWest Italy


    Italian Food Regional Cooking:  NorthEast Italy


    Italian Food Regional Cooking: Sicily and Sardinia


    Northern Italians eat very well, but are mostly skinny. It's the walking and the minimal pasta that does it. Low carbs.


    Posted by Bird Dog at 13:36 | Comments (18) | Trackbacks (0)

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