Oh the Places You’ll Go: A Review of Famous Italian Dishes - Bryan Corsini

BRYAN CORSINI -Business Development Manager – Italian & Center of the Plate

Oh The Places You’ll Go!

What are the new trends in Italian cooking? They are the OLD trends being executed in a new, and fresh way. For years many Italian restaurants felt the need to AMERICANIZE the dishes they made. Today’s culinarians are breaking that mold and serving real Italian Rustic Dishes. Breaking down the cuisine by region Let’s look at some of these regional specialties.

LOMBARDY Famous Foods: Rissotto, Osso Bucco In this northern Italian region just below Switzerland, rice and polenta are more popular than pasta, butter and lard beat out olive oil, and meat is eaten extensively. Dotted with picturesque lakes and hills, northern Italy is regarded as a paradise for cheese lovers, and Lombardy is the birthplace of such famous cheeses as firm Gran Padano, blue-veined Gorgonzola, soft, ripe Taleggio, tangy Provolone, and creamy Robiola.

EMILIA-ROMAGNA Famous Foods: Parmigiano Reggiano, Tortellini, Bolognese Sauce, Balsamic Vinegar of Modena

A vast, wealthy region located in northern Italy, Emilia-Romagna is rich in meats and super-eggy pasta. The craft of curing meat is held in high esteem here — Italy’s best known meat product, prosciutto di Parma, is created in Emilia, as is the “king of cheeses,” Parmigiano Reggiano.

TUSCANY Famous Foods: Pecorino Cheese, Steak alla Fiorentina, Chianti Wine

The ancestral home of the wealthy and influential Medici family, Tuscany produces some of Italy’s finest olive oils, sheep’s milk cheeses, and meat dishes. Bread, baked in giant, salt-free loaves, is king in this region, and locals incorporate it into numerous salads and soups, including ribollita (vegetable soup) and panzanella, a salad composed of crumbled bread, tomatoes, onions, and basil.

LAZIO Famous Foods: Bruschetta, Spaghetti alla Carbonara, Artichokes alla Roman

The region of Lazio, situated on the west coast of central Italy, is famous for fresh and dried pastas, superior artichokes and zucchini, and meltingly tender porchetta (whole roast pig). In this ancient region, you can nibble on artichokes cooked in garlic and herb oil before losing yourself in a plate of bucatini all amatriciana (hollow spaghetti with tomato, onions, and bacon) or spaghetti carbonara (a creamy pasta dish with egg, cheese, and black peppercorns). 14

CAMPANIA Famous Foods: Pizza, Buffalo Mozzarella, Calzone, Limoncello Liqueur

Sunny Campania is characterized by its fertile volcanic soil, which affords lush produce like San Marzano tomatoes, eggplant, peppers, salad greens, figs, and lemons. The pizza we all know and love today is a descendant of the world’s first pizzeria, which was born in Naples. When fresh mozzarella, sweet tomatoes, and a bread-loving culture combine, one delicious pie follows.

SICILY Famous Foods: Caponata, Veal Marsala

The largest island in the Mediterranean Sea, Sicily is located just off the “toe” of the boot that is mainland Italy. This region is home to Mount Etna and, therefore, rich volcanic soil, which produces an abundance of lemons, blood oranges, almonds, olives, and other fruit. Meat, including lamb, pork, veal, and rabbit, is common in central Sicily, where locals claim they invented the meatball, called polpetti. Pasta is usually topped with heady, spicy tomato sauce.

In Foodservice we need to have products, both prepared and the essential raw materials to construct these types of cuisine. I have compiled an item list that may help with this:

379572 - 4/6 LB - JOSEPHS - RICE RISOTTO CLASSIC FROZEN 26372 - 1/5 LB - ROMA - CHEESE GORGONZOLA CRUMBLE 575892 - 1/7 LB - STELLA - CHEESE GORGONZOLA WHEEL DOM 600612 - 4/2.5 - LB CUCINAA - CHEESE GORGONZOLA CRUMBLES 617153 - 2/4 LB - PIANEPIC - SACCHETTI GORGONZOLA & PEAR 544734 - 10/1 LB - PIANEPIC - VEAL HINDSHANK OSSO BUCO 2.5 907421 - 8/1.5 AV - CATELLI - VEAL HIND SHANK OSSO BUCO 3” 303573 - 1/10 LB - ROMA - PASTA TORTELLINI CHEESE PRCKD 303574 - 1/10 LB - ROMA - PASTA TORTELLINI TRI-COLOR 454296 - 2/5 LB - ROMA - PASTA TORTELLINI CHEESE GRMT 454339 - 2/5 LB - ROMA - TORTELLINI TRI-COLOR CHEESE 267652 - 1/5 LB - PIANCONE - CHEESE PARMESAN SHAVED IMP 234490 - 2/16 LB - BRAVEHEART - BEEF ANGUS RIBEYE CH L/ON DN 516536 - 2/9 LB - PIANCONE - CHEESE PARMESAN REGGIANO 1/8 544727 - 2/5 LB - PIANEPIC - VEAL LEG TOP RND CAP-OFF 616861 - 2/3 LB - PIANEPIC - RAVIOLI WILD MUSHROOM PORCINI 616862 - 2/3 LB - PIANEPIC - RAVIOLI 5 CHEESE LG HEXAGON 616871 - 2/3 LB - PIANEPIC - RAVIOLI SHORT RIB BRAISED 290950 - 2/3 LB - GALBANI - CHEESE MOZZARELLA BALL OVOLINI 4 OZ 538255 - 2/3 LB - ROMA - CHEESE MOZZ CILIEGINE .3 OZ 301739 - 1/10 LB - ROMA - PROSCIUTTO RESERVE 301751 - 2/5-6 AV - ROMA - PROSCIUTTO HLVS 32591 - 1/15 LB - FIORUCCI - PROSCIUTTO DI PARMA 231774 - 2/5 LB - ROMA - MEATBALL BEEF 1 OZ FC ITALIAN FROZEN 231781 - 2/5 LB - ROMA - MEATBALL BEEF 2 OZ FC ITALIAN FROZEN 239320 - 5/2 LB - CATELLI - VEAL MEATLOAF MEATBALL MIX 296544 - 40/4 OZ - ROMA - VEAL LEG CUTLET POUNDED IND V 544746 - 40/4 OZ - PIANEPIC - VEAL CUTLET LEG POUNDED

These are certainly not all the items that make great Italian Rustic cooking, but they are a great start. Keep in mind, great chefs want the finest ingredients. This means seasonal produce selections that are available to them. Remember when you own the CENTER of THE PLATE, the follow up is a natural lead into Produce, Oils, Spices, Sauces and Disposables!