CUISINE
Italian Cuisine in India
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s the culinary perspective of the internationally traveled Indian widens, so does their ability to appreciate the complexity of International popular cuisines. We now perceive the Chinese cuisine beyond sweet and sour dishes and have come to appreciate that Italian cuisine is far more complex than pasta, pizza and there are cheese options beyond the Mozzarella and Parmesan. New standalone restaurants have been contributing to the increasing popularity of Italian dishes and most of them thrive on their authenticity rather than ‘Indian-ising’ the dishes with spices and condiments that are alien to the Italians. A far more focused effort is also made by five star hotel properties’ F&B outlets through their Italian speciality restaurants where they bring visiting chefs, including Michelin star chefs who sometimes conduct even ‘cooking classes’ for invitees and members of exclusive clubs. The focused promotions successfully showcase regional cuisine of regions of Italy and during the period of promotion a pairing with Italian wines is also done as part of a tasting menu at a fixed price. This not only increases awareness about diversity of regions within Italy but also allows people to attempt the dishes at home or bring ingredients from that region on their subsequent visits to Italy.
benefits contributing to the rise of concept of Mediterranean Diet. Excavation sites have revealed even food habits of the Stone Age and these included pigs, goats, nuts like almonds, and fruits like apples, quince, grapes etc. Way back, 7000 BC they also had fava beans, barley, acorns, faro, spelt, chestnuts, honey – and all of them are still part of Italian cuisine. The Roman diet until 300 AD included wild fowl of different families, their eggs, cured meats and smoked spicy pork sausages, salted and pickled seafood and fermented fish sauce. Spices from the East were adding flavour and other seasonings included parsley, basil, oregano, dill, mint and thyme. Wild vegetables and mushrooms were gathered and some were harvested. Wild trees were also cultivated and gourds were prepared in diverse ways – stuffed, fried, boiled or otherwise cooked. Citrus fruits made an appearance and grapes appeared – adding the other staple, the wine.
History of Italian Cuisine Food of Italy has evolved through cultural exchanges and education about health
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Hammer Food & Beverage Business Review
Foods with longer shelf life for the traveling soldier meant appearance of breads and biscuits and an early form of Polenta with diverse grains was experienced. After the 5th century the elaborate Roman feast at dining tables were experienced. Pasta stuffing, layering noodles, pies with diverse fillings gave diverse textures and options. Wine was used in recipes and sauces were tinted with saffron, fruits and other herbs. Arab settlers brought eggplants to Sicily and use of almond milk or rosewater. During the Renaissance food continued to evolve. Elaborate presentations became popular, roasted animals and birds were made to look as lifelike as possible (feathers were artfully re-arranged on cooked birds). Then appeared corn, tomatoes, peppers, vanilla and a new bird – Turkey! Tomatoes entered the Italian kitchen in sauces and soups, to be stuffed, roasted and baked in diverse options. Recorded recipes and cookbooks define Italian food in 1773. ‘The Gallant Cook’, by Cincenzo includes recipes from North and South Italy. Francesco Leonardi was the chef to queen Catherine II and wrote a 6 volume encyclopedia. There were self publications by Pellegrino Artusi and capture the essence of Italian cooking permitting changes for cook’s creativity. Yes, Italy has other famous contributions like artworks by Leonadro da Vinci and Michelangelo among others, fashion and scenic beauty, old churches and Roman temples which can be enjoyed in that country
Aug-Sept ’21
