Everyone loves Italian cuisine, right? It’s the age-old classic, the restaurant stand-by for untold Americans, the cuisine everyone can agree on when dining out with a group. Trouble is, most Italian food as it is known in America isn’t really la vera cucina Italiana. Let’s debunk a few myths.
Spaghetti and Meatballs, the real classic dish
Actually, no. Sure, you find spaghetti all over the peninsula. It can be topped with the well-known tomato sauce (called a ragu) or with a plentitude of other tasty options. But with a helping of meatballs nestled on top? Never. You might find meatballs on a menu if you are in a rural, down-home kind of place, or dining a casa with a friend. But never the twain shall meet when it come to serving up the duo insieme.
Never seen it in these parts. The fat-laden, creamy sauce globbed on so many plates across America is not to be found here. When I tried to explain this sauce to chef friend, Giorgio, he was very confused. “But, who is Alfredo?” he kept asking. Nobody, Gio. There is no one named Alfredo. It’s a made-up dish. “But why?” If you figure out the answer, let me know.
This one really confuses us, because it is ubiquitous in so-called Italian restaurants, even those claiming true Italian roots. But the origins of this salad come from a restaurant in Tijuana, Mexico. Go figure. Again, unless you are in a tourist trap in Florence, you won’t find this among the offerings in Italy. In fact, you won’t find any other dressing option except olive oil and vinegar.
Espresso wires you for days
While it’s thick and concentrated-tasting, espresso actually contains less caffeine that a cup of drip-brewed coffee, according to an article in National Geographic (January, 2005). It tastes better, too. The only downside is you down it in about three seconds, so there is no lingering over a cup of joe around here.
Pass the butter
Bread is put on the table as a tool…to soak up sauces and to help you push things onto your fork. Butter or dipping bowls of oil are not provided. And the bread is almost always at room temperature. No warmed bread as a prelude to the meal; no garlic toast either. Sorry to disappoint you.
Grate on the cheese
In the fancy (and mid-range) American Italian restaurants, the waiters come out with the wheely cheese graters to offer you a heaping helping of “parmesan”. Here you don’t get such service but they do bring a dish of pre-grated Parmigiano (or Pecorino, depending on what region you’re in). Unless of course you order a primo dish with seafood in it. You’re not allowed to have cheese on top of spaghetti with clam sauce or shrimp risotto. I think they say it masks the flavors of the delicate fish though I’m not positive on this one; I only know that it is against the rules.
Forget everything you *think* you know about pizza. It should never come with an inch (or more) thick crust. And while we’re at it, the crust should never be stuffed with anything. And it absolutely ought to be cooked in a wood-fired oven. Peperoni is not a meat; they’re sweet bell peppers. Roman pizza is very thin and crispy-crusted with minimal toppings…only enough to taste every flavor. It’s true that Napolitana pizza boasts a bit thicker and chewier crust, but not at all like most American pizza. They are usually served on a plate uncut, leaving you with the likes of a butter knife to tear through the pie and get it to your mouth. But once it’s reached the lips, its oh-so-good. (Yep, a butter knife but no butter provided for the bread. It's a mystery.)
So there you have it. The truth about some of America’s popular notions regarding Italian food. I hope you’re not disappointed. Believe me, the real deal is far better than you could expect based on your experiences at home. We’ve never seen a disappointed face when they’ve tasted their first bite of true cooking here.
copyright 2007 Valerie Schneider