Sunday, May 07,

The NEW Italian Cuisine is a Return to the Old Tried and True Italian Cuisine

The ANNOTICO Report

The next big food trend is a return to true, simple Italian cooking.!!!!  

THE BEST FRESH, LOCAL INGREDIENTS, SIMPLY  CAREFULLY PREPARED

They keep on trying to make it better, ie, more complicated/fancier, but keep on returning to how it was always supposed to be!!!!!!!!

Sauces were concocted to hide the real taste of meat, because it  was often rotting, back when they didn't have refrigeration,                   Spices used sparingly enhanced flavor, but often served a similar purpose.

 

THE HOME CHEF

Italy's Renaissance, part 2

Globe and Mail.com  

Lucy Waverman

May 6,2006 

The next big food trend is shaping up to be a return to true, simple Italian cooking. British celebrity chef Jamie Oliver is leading the charge with his latest TV series, Jamie's Great Italian Escape. During his journey around the boot, he discovered that his modern style of cooking doesn't travel well: His Italian hosts routinely criticized him for having confusing tastes on the plate. It's a fair comment on much of the food served today.

Italian cuisine is simplicity unleashed: Use excellent products, eat four smaller courses and enjoy seasonal, local quality ingredients. Let the main ingredient in the main course be the star, serving only an uncomplicated sauce and perhaps a vegetable with it. Serve the starch separately. It's a millennium away from fusion, pan-Asian or the hot "molecular gastronomy" favoured by science-minded chefs such as Heston Blumenthal of England's the Fat Duck.

You can see the proof of this type of Italian cooking in New York, where Mario Batali has taken the city by storm with his chain of Italian restaurants. At Babbo and Esca (where I first ate tuna prosciutto), taste is the essence of the meal.

[See Website for Recipes]

lwaverman@globeandmail.com

 

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