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 a cucina italiana with its appetizing medleys of aromas, flavors, colors and textures continues to gain magnitude as the world's favorite way of cooking. Italian food is doubly appealing for its healthful nature, for the olive oil, grains, vegetables, herbs, fish, cheese, fruit and wine of the ancient Mediterranean, the elements esteemed as ideal for a modern diet.
The pleasures of pasta, pizza, prosciutto, risotto, balsamic vinegar, Parmigiano Reggiano and Grana Padano, mozzarella, gelato and espresso are so popular abroad that it's hard to imagine that Italy doesn't have a stereotyped national cuisine. Instead, cooks over the ages have created a monumental repertory of dishes that vary from region to region and town to town. |
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| What sets the cooking of Italy apart from that of any other country is the variety of ingredients and the spontaneity of preparation that makes a recipe not a routine but a point of reference for a creative experience. The keynote of la cucina italiana is individual expression.
Fresh produce is essential to Italian cooks, with their legendary knack for making things look easy. But menus also rely on specialty foods--cheeses, pastas, cured meats and fish, baked goods, extra virgin olive oil, vinegars, condiments and sauces--crafted by artisans following age-old techniques. Their excellence can't be duplicated, yet copies abound. The gap in quality between Italy's authentic artisan foods and the widespread fabrications continues to grow. |
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