Gastronomy, the study of food and culture is often thought of as an elitist category. In fact, the gastronome is typically considered one who only studies gourmet delicacies. Under the scrutiny of a gastronome, any country around the world would be hard pressed to prove that the preparation of indigenous foods has not been influenced by other cultures and the introduction of crops and livestock from other lands. This holds true for Italian food as well.
For instance, let’s look at the tomato. Tomato sauce is forever linked with Italian cooking. Tomatoes however, are not indigenous to Italy. They were brought from Spain (originating in South America) in the mid 1500’s. They were originally considered ornamental. Eventually they naturally adapted and mutated into different variety’s that would be supported by the soil throughout the country.
Another staple in an Italian kitchen is Polenta, which is made from cornmeal. Corn was not introduced to Italy until the 1600’s. Also possessing a sturdy constitution like the tomato, maize plants adapted and evolved into plants that would survive throughout Italy.
Coffee arrived on the Italian scene in the late 1500’s as well. Originating in the Middle East, legend has it that coffee eventually made its appearance in Europe in the early 1500’s. The preparation and consumption of coffee was considered exceedingly controversial by the Catholic Church when it deemed coffee to be the drink of the devil. Pope Clement VIII eventually declared the drinking of coffee to be safe for all in 1600.
Another interesting fact is that Italians do indeed eat pasta every day. Consumption per Italian is approximately 3 ½ times greater than the average American. Do you ever wonder why there are so many different pasta shapes? There are over 400 different shapes identified to date and each one serves a different purpose and should be paired with specific types of sauces. Some, shapes are meant to contain stuffing, while other hold onto sauces, etc. And, pasta should always, always be served al dente. This means that the pasta has some texture to it when you bite into it. It should never be soft and mushy. The history of pasta in Italian food is immersed in legends that include Marco Polo and the Middle East.
We may never know the truth of pastas origin in Italy, but undeniably, it was perfected there! Visit Christini’s Ristorante Italiano, one of the top Italian restaurants Orlando, and experience the perfections of Italian cuisine.
