ITALY -- THE FOOD

I’ve been an on an emotional roller coaster since my recent return from my first trip to beautiful Italy. In one moment, I am sad because I miss Italy and in the next moment, I am all smiles as I recall a pleasant memory.

For someone who never traveled beyond the North American continent, I was not prepared for jet lag, culture shock, drastic time changes, and many other challenges that come with travel. But I quickly adapted and embraced the many differences between America and Italy. To sum up my experiences in a few short paragraphs is absolutely impossible so as special memories of my trip come to mind, I will share them in my blogs.

The Food. Volumes have been written about Italian food. I can’t add anything new and clever to what has already been discussed by greater minds and better cooks than me. The difference between Americans and the Italians is that in Italy, dining is an experience to be savored and enjoyed. In America, it’s fast and fattening. In Italy, there is no rush to eat your meal and the food tastes healthy and pure.

In a ristorante or trattoria, the meal begins with pane (bread) dipped in EVOO (olive oil). Of course, rosso or bianco vino is served and water is ordered “gas or no gas” meaning carbonated or non-carbonated. Then, appetizers, primo piatto or first course (pasta, soup), secondo piatto or second course (meat, fish), insalata (salad), and dolci (dessert) all follow. There is plenty of time to relax and enjoy the flavors of the food and leisurely conversations. Most noticeably, loud music is not blaring in the background. The waiter will not bring the il conto (check) until the customer asks for it and tips are not expected.

I tried several new dishes including deep fried artichoke, a special dessert from Napoli called Baba (cake swimming in rum), pizza unlike anything in the U.S., caprese salad, pecorino cheese, and gelato. I also discovered a delicious drink, Limoncello, which contains 100 proof Vodka. Needless to say, it has some kick to it!

I learned a lot from the Italians about really appreciating the taste of fresh herbs and vegetables, pasta, and wine. A white tablecloth and cheery cloth napkins, a votive candle, and a flower in a small vase make all the difference in the dining experience.

So, in the future, I will reduce the time I cook pasta so that it is firm and not mushy, use less sauce and more olive oil with seasonings, open a bottle of wine for ordinary rather than just special occasions, and use cloth napkins instead of paper. These little touches will forever remind me of the romance and charm of Italy. Delizioso!

May 14, 2009