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What is Italian Cooking?

Many non-Italians identify Italian cooking with a few of its most popular dishes, like pizza and spaghetti. People often express the opinion that Italian cooking is all pretty much alike. However, those who travel through Italy notice differences in eating habits between cities, even those only a few miles apart.

Interior of a Roman Kitchen. Engraving by B. Pinelli, circa 1830.

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A unique site about Italian Cooking where you will find step-by-step illustrated Italian food recipe for Tiramisu’, and classic Italian recipes for pasta, lasagna, gnocchi, risotto, pizza, polenta, and much more, articles on history of food, and a food newsletter.

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Not only does each region have its own style, but each community and each valley has a different way of cooking as well. Every town has a distinctive way of making sausage, special kinds of cheese and wine, and a local type of bread. If you ask people, even in the same area, how to make pasta sauce, they will all have different answers.

Variations in the omnipresent pasta are another example of the multiplicity of Italian recipes: soft egg noodles in the north, hard-boiled spaghetti in the south, with every conceivable variation in size and shape. Perhaps no other country in the world has a cooking style so finely fragmented into different divisions. So why is Risotto typical of Milan, why did Tortellini originate in Bologna, and why is Pizza so popular in Naples?

This is so for the same reason that Italy has only one unifying Italian language, yet hundreds of different spoken dialects. Italy is a country of great variety, and cooking is just another aspect of the diversity of Italian culture.

This diversity stems largely from peasant heritage and geographical differences. Italy is a peninsula separated from the rest of the continent by the highest chain of mountains in Europe. In addition, a long spine of mountains runs north to south down through this narrow country. These geographic features create a myriad of environments with noticeable variations: fertile valleys, mountains covered with forests, cool foothills, naked rocks, Mediterranean coastlines, and arid plains. A great variety of different climates have also created innumerable unique geographical and historical areas.

But geographical fragmentation alone will not explain how the same country produced all of these: the rich, fat, baroque food of Bologna, based on butter, parmigiano, and meat; the light, tasty, spicy cooking of Naples, mainly based on olive oil, mozzarella, and seafood; the cuisine of Rome, rich in produce from the surrounding countryside; and the food of Sicily, full of North African influences.

The explanation is hidden in the past; the multitudes of food styles of Italy mainly result from its history. Divided for a long time into many duchies, princedoms, kingdoms, and states—often hostile to one another—political unification in Italy did not occur until 1861. Many populations in the past three thousand years have occupied Italian territory, and most of them contributed their own traditions. And the original people, the Etruscans and Greeks, left influences still felt today.

Local traditions result from long complex historical developments and strongly influence local habits. Distinctive cultural and social differences remain present throughout Italy, although today mass marketing tends to cause a leveling of long-established values. In a country so diverse, it is impossible to define an “Italian” cooking style, but traditional food still is at the core of the cultural identity of each region, and Italians react with attachment to their own identity when they are confronted with the tendency toward flattening their culture.

Anna Maria Volpi
Copyright © 2004 Anna Maria Volpi - All Rights reserved.

Read here the full article

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