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I was lucky to spend two weeks of March in Italy. While there, I learned about the culture of food in Italy, and this made me question how societal values around food develop. Is it possible for food movements, like local and seasonal eating, to transition from being trends, to values actually rooted in a community? Here are seven things I learned about Italian cuisine. Food for thought, literally.
1. When it comes to ingredients, Italians never skimp on quality, and they are proud of it. Produce at the stores is fresh, flavorful and ripe. Varieties are unique and diversity is high. Instead of one type of lettuce, there are 7 options. Cheeses and cured meats are made in small batches and usually free from preservatives. I feel that in the United States, we get what we pay for! Those of us that value high quality ingredients have to seek them out. While in Italy, the general standard is elevated to a level that does not tolerate poor quality food.
2. No matter where you go, delicious, fresh food will be available. In many countries, rural locations are the most difficult place to find fresh, healthy food. It is often much easier to find a bag of potato chips, than a freshly made meal. This is not the case in Italy. At one point during the trip, we were driving through the country side in Italy, no houses in sight. We were hungry and saw a sign for a gas station. I prepared myself to settle for a bag of nuts or packaged crackers. But as we entered, in the far corner of the store there was a counter selling paninis made to order, fresh squeezed juice and espresso.
3. There are strong regional food traditions. And in each place, they’ll tell you theirs is better than everywhere else! Italy is home to 20 regions, all bosting a signature dish. I spent time in the North of Italy, where Milan is famous for risotto, Bologna for tantalizing Bolognese sauce, and Turin for “vitello tonnato”-a thin veal covered in creamy sauce. The olive oil and cheese also vary greatly within each region and both are made with recipes that have been cherished for centuries.
4. Delectably rich food; but somehow the Italians remain healthy. We are constantly bombarded with common healthy eating advice- cut out the fat and cut down on the carbs! The Italians on the other hand embrace both, but still maintain a healthy weight and an average life expectancy of 83 years. They indulge daily in full fat cheeses, wine, meals drenched in olive oil; and, they love fried foods. I am unsure how this paradox exists. Is it the lack of processed foods or high quality ingredients? Are our opinions on “healthy” eating askew?
5. Eating locally is not a trendy movement, it is the way Italians have lived for centuries. The corner store sells cheese made up the street, infused alcohol from that region’s herbs, and raviolis homemade with the same recipe for 50 years. They also eat seasonally, without it being a big deal. When I was there arugula, radicchio, strawberries and fresh fava beans and peas were in season. Dishes were rich in these ingredients, everywhere I went.
6. “A tavola non si invecchia.” This is an Italian proverb that means “At the table with food and friends you do not become old”. I found that for Italians, eating is not about a quick nourishment to keep you going, it is a social endeavor, and something worth giving your time to. The experience of a meal is slow, meaningful and boisterous. And, they will not bring you a check after dinner until you have requested. Furthermore, you can’t get all your groceries in one place. Food shopping includes a visit to the bakery, then the produce stand, cheese shop, and finally a quick stop at the butcher.
My experience made me wonder. How does a certain food culture develop? From where do we get our values toward food? Our families play a big role in how and what we eat, but what influences the societal food values as a whole?
