I have been traveling the world extensively for decades. I have traveled to over 100 countries, 5 continents, 26 million miles and still going. It seems crazy but I have been to some countries hundreds of times. One of my favorite places is Italy.
The Italian approach to eating is a social event. A meal is never rushed and cooking is part of the social experience. Cooking, eating, having a glass of wine or cup of coffee with others is part of their social structure. Many say Tuscany and Umbria are the places to go to experience the best in Italian cuisine, however I have found the entire country, all 20 regions, to be an exclusive gastronomic delight.
What intrigues me the most about Italian culture is that it seems every family has their secret recipes passed down through the generations which binds them to their ancestors. These recipes are the heart of every Italian kitchen. The Italian resistance to change has kept these recipes mostly unaltered through the generations. Many of these recipes are not written down but more like tribal knowledge. My quest is to search out and document these fine dishes and share them with you. I seek out the secret missing ingredients and do not publish a recipe unless I have successfully made it myself.
My grandmother came to the USA from Sicily and my grandfather from Campania one of the poorest regions in Italy. However, the region is rich in culture, soil, and tradition. Many believe the best tomatoes in the world come from this region due to the rich soil nourished by ash from the famous Vesuvius volcano. I have always wanted to reach back in time when our entire extended family showed up at my grandparents home every Sunday. Aunts, uncles and cousins were everywhere. Now, my readers around the world are the extended family I share this tribal knowledge with. Mangiamo and enjoy!
If you were brought up in an Italian family, you know Italians can argue about everything from politics to the economy. However, when it comes to food, you hear an echo of agreement.
Not only can you argue that Italian food one of the most delicious cuisines on earth but it’s also healthy. Planning for longevity is a part of the Italian lifestyle. Italians can’t live without pasta, they eat it almost every day, but it is accompanied with fresh ingredients, healthy oils, cheese, fish, pork, wine and portion control. Yes, pork is a cornerstone in Italian cooking. A heaping bowl of pasta with a jarred sauce for dinner is not how Italians eat. Italians may eat pasta almost daily, however, they have a small portion (3 to 4ounces) with a freshly made sauce as the first plate followed by another dish. The Italian culture usually has their one large meal in the early afternoon and a smaller meal in the evening. I personally find that I sleep better with a smaller meal in the evening. Hence, that’s why we see low obesity in Italy.
The Italian meal consist of a least 4 courses: “Aperitivo” is a carbonated bitter + low alcohol beverage like Campari or Aperol – made with prosecco or sparkling mineral water. It is accompanied by small plates like olives, figs, nuts, chips, and crostini similar to Spanish Tapas or Chinese Dim Sum. “Aprimo” which is a first course that usually consist of a small portion of pasta, risotto, or soup. Then “il secondo” which is the main course such as a meat dish or something like a complex vegetable dish for the vegan palate. Ending with “Dolce” which means sweet in Italian as the dessert course.
My grandmother’s kitchen was like a restaurant. Meals for whoever showed up at anytime of the day. She planted her own vegetables and 6 AM we harvested whatever we need for the day’s meals. We approached eating as a social event. A time to catch up with friends and relatives, discuss world events or even plan vacations. We ate slowly over the entire afternoon nibbling on smaller portions and sipping home-made wine throughout the dinner experience. Dinner lasted into the evening as we ate family-style and grazed the array of breads, appetizers, pastas, main courses and deserts. Of course, there were several cruets of olive oil on the table. I never could figure out how my grandmother could prepare so many great dishes that came out one after another for hours. I did not appreciate this approach to eating until I was much older. To recapture this “old country” tradition and recipes, I have developed “Tony’s Taste of Italy”. A way to reach back into time for flavors, culture and traditions I forgot as an American. I hope “Tony’s Taste of Italy” reintroduces you to many new and exciting recipes, wines and restaurants.
La dolce vita! And Buon appetito!
