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And be aware that only when you are accustomed to quality you can distinguish good from bad food.Cook with confidence. Cultivate your palate: keep it trained by periodically tasting new flavors or combinations.Use only good quality wine for cooking: it matters.Use many herbs, spices, onion, and garlic, but remember: they’re supporting actors, not the main character.Enhance the flavor of every single ingredient: don’t let one overcome the other.Always opt for fresh and seasonal ingredients.Listen to your suppliers – butcher, greengrocer, fishmonger… -: they’re an inexhaustible source of knowledge and inspiration.Take your time: for evaluating and selecting ingredients, for cooking, for setting the table, for letting red wine decant, for intensely savoring the food….You’ll understand Italy when you understand Italian food, and you’ll understand food when you’ll interiorize the lifestyle.Īfter 30+ years of cooking Italian and living, in Italy I can share with you a few fundamentals of the Italian food culture, the basics you’ll need before diving into the books: We finally understood what we hadn’t captured until then: Italian cuisine is not a technique or a few recipes: Italian food is the center of Italian culture. Where we would be eternal newbies, with the excitement and the sensibility that comes with it.
A city where everything would’ve been an adventure, where we would forever be half and half (mango-lovers and pasta-devourers). We packed, learned the basic vocabulary ( fame, mangiare, buono ), and settled in Rome. Then, the time to redeem our palate came, time to experience authentic Italian cuisine in loco. My mother had learned everything she could from my Sicilian grandmother’s cooking lessons.īut there was something we missed, something we didn’t understand… Our parents had instituted homemade gnocchi or pasta nights and made us part of the process. Every time they visited, Nonna and Nonno packed their suitcases with the finest chocolates, pasta, anchovies, olives, etc. But let me say they didn’t capture Venezuela’s adventurous spirit either – just to be fair.Įveryone had made an effort. A long time has passed since my brother and I put mayo and ketchup on our spaghetti under the scandalized look of our Italian grandparents, who would label us like little Venezuelan savages, unable to capture the art of Italian cuisine.
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