Page 10 - Italian-American Herald - December 2024

10 ITALIANAMERICANHERALD.COM | DECEMBER 2024 ITALIAN-AMERICAN HERALD
CUISINE AND CULTURE
Phenomenon: Mosaic of influences produced a style like no other
Continued from front page
an international culinary phenomenon? And
what makes it so unique and iconic?
Let’s start with the first question. While
the most stereotypical images of Italian food
are associated with a rural, uncontaminated
landscape (see most of the TV commercials
or the images printed on Italian-style food
products), the catalyst of this international
miracle is more to be found in a lively,
urban setting. Let’s take some of Italy’s most
renowned food items – Parmigiano Reggiano,
prosciutto di Parma, Lardo di Colonnata,
pesto alla genovese, Gaeta olives, ragù alla
bolognese, gnocchi alla Sorrenina – what do
you notice? Something really extraordinary!
They all are named after the city that
originally served as their origin/distribution
point, or where that particular recipe was first
created/made famous. Massimo Montanari, a
prominent scholar of Italian food culture, has
explained that the importance of cities in the
development of Italian food traditions cannot
be overstated. During the Middle Ages, long
before Italy became a politically unified entity,
cities served as hubs where not only culture
and ideas, but also gastronomy could travel
and evolve through a vast network of urban
centers.
Italian cities, unlike those in other
European countries, played a unique role
as pivotal points of exchange, driving
the circulation of people, new ideas, and
products, contributing to the creation of
a national cultural identity. So, we could
ask, does Italian food have anything to do
with that ideal, rural landscape that we so
instinctively associate with it? Actually, it
does, because the products were obviously
coming from the farms in the countryside
– food products flowed toward the cities
from the countryside, where they were
actually produced, and from the cities, they
were distributed across the country. It was
the urban markets that sold, branded, and
helped spread these products, making local
goods known far beyond their region of
origin. In this mutual reinforcement, food
products became ambassadors of their cities,
while the cities themselves gained fame across
Europe through their culinary excellence.
At the same time, regional products became
known and accessible throughout the
peninsula, marking the birth of a national
cuisine.
Today, the global appeal of Italian food
still drives much of the international food
market. Every grocery store, from New York
to Tokyo, is packed with items adorned
with Italian-sounding names, images of the
Tuscan countryside, or the colors of the
Italian flag – even if the products themselves
are manufactured elsewhere. What fuels this
immense draw toward Italian food?
Although Italian cuisine is undeniably
delicious, it is not just its taste, but the culture
surrounding Italian food that captivates
the world. The mosaic of distinct regional
identities is bound together by a common
philosophical approach to food. What is
this approach like? Two adjectives will make
the trick: social (or better “communal”?)
and simple. Italians see food not as a mere
survival tool or the satisfaction of physical
need, but more as a pleasure, a celebration
of life, an integral part of their daily routine,
something to be savored and enjoyed with
others. Meals are more than just sustenance;
they are opportunities to gather with friends,
family and colleagues. Take the Italian lunch
break, for instance. In a fast-paced world
where eating at one’s desk or skipping meals
altogether has become common practice,
especially in the United States, Italy still holds
sacred the idea of a proper lunch break –
often shared in good company, away from
the office. The same applies to the simple
ritual of coffee. In many countries, people
sip their large coffee cups in isolation while
on the go. In Italy, even a 10-minute break
is an opportunity to gather with friends
or coworkers for a quick espresso at the
nearest espresso bar. Food in Italy is rarely an
individual experience; it’s deeply intertwined
with socialization – and this is definitely one
its main staples.
Italian food is also celebrated for its
simplicity and authenticity. The emphasis
is on fresh, high-quality ingredients – often
organic – that are minimally processed
and/or altered so their natural flavors can
shine. Italians tend to use sauces sparingly,
letting the core elements of a dish speak for
themselves. This slow, thoughtful approach
contrasts with the fast-food culture that
dominates much of the modern world, or
with the habit of spreading many different
layers of sauces on a meal, where the
main ingredient of the dish can’t even be
recognized anymore.
For the same purpose of letting the
primary ingredients speak up and not be
covered by other flavors, Italians dislike the
idea of a one-plate meal: they prefer to keep
the flavors each food separate: there comes
the pasta first, and then a second course in its
own plate.
Italians are certainly very protective of
their traditions. Yet, Italian cuisine is not