cuisine is traditionally marked by the use of garlic, olive oil,
tomatoes, and fresh herbs. However, modern chefs are pushing the
limits — bringing in ingredients from the Orient, breaking
traditions, and diversifying an already incredible array of dishes.
For example, pasta is traditionally served warm.
But borrowing from the Japanese cold soba noodles, some chefs have
developed recipes where refrigeration is actually required. It is
a refreshing way of serving pasta with fresh vegetables and fruits,
and certainly suited to Italy's sometimes warm climate.
Pasta has also been mixed with unusual ingredients,
such as crab fat, or mangoes, or even truffles and caviar. Some
have even gone so far as to incorporate raw fish and seafood —
a celebration of the incredibly abundant oceans of the country.
While these dishes may not appeal to everyone, it does affirm pasta's
versatility, and how well Italian techniques and ingredients work
well with that of other cultures. Some chefs are even experimenting
with strong spices like curry or cajun — not just in pasta,
but in chicken dishes, carefully balancing those flavours with Italy's
spectrum of cheeses.
Pizzas have also been embraced by other cuisines,
who have added their own version of toppings. While the traditional
Neopolitan pizza used nothing but tomato sauce, parmesan, and oregano,
the question today is what is not being used as a possible pizza
topping. An "eastern" pizza even makes use of shiitake
Italian cuisine has spread to all corners of the
world. As it is embraced by other cultures, it in turn benefits
from the experimentation and localization of its traditional flavours
Search of the Perfect Pizza
Search of the Perfect Pasta
an Italian Feast
- The Good, the bad and the pizza!
& Drink in Italy