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Food Conservation & the Italian Cooking Tradition
By Geraldine Clarkson
In Italy, where I live, eating habits have not been spared from the pressing demands dictated by modern Western life with its time-is-money, fast-living and fast-food culture. In spite of this, Italy does still deserve its reputation for having (dare I say it?) the world’s best cooking tradition. The new generations of cooks (in the sense of people that cook, not chefs) seem to have retained a passion for traditional Italian cooking with all its secrets, tips and tricks, passed down more genetically than by word of mouth. Not by chance, in fact, is Italy the birthplace of the international Slow Food movement, whose mission is to help people “rediscover the joys of eating and understand the importance of caring where their food comes from, who makes it and how it’s made”. Closely related to this philosophy is that of food conservation - something it seems came much more naturally to past generations than it does to us today. As in many countries, in fact, most of Italy’s traditional local dishes came about for the very purpose of using up leftovers and stretching humble ingredients into satisfying dishes. A few examples: risotto made with the tiny freshwater shrimps and fish from the rice fields of Lombardy, the famous Sicilian 'arancini', balls of leftover rice stuffed with meat and cheese and deep-fried, and, of course, the endless number of pasta dishes featuring just about anything that needs to get used up, whether vegetables, fish, meat or whatever. Today, the habit of saving – saving food, saving money, saving energy – is no longer naturally inherited. But while our ancestors were forced to save because of scarcity, we are faced with the difficult task of learning to save in the midst of apparent abundance, in the knowledge that the earth’s resources, like this year’s harvest, won’t last forever.
I am a translator living in Italy. My main interests are: ancient symbolism in general and Celtic Symbols in particular, green themes (renewable energy, energy saving in the home, etc.), natural health, creative ideas, positive thinking...
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Slow Food
Traditional Italian Food
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My best friend is Italian, and he comes from a tradition you described, but he doesn't always have a chance to do the things he wants to. When I come over to visit, he will sometimes want to try stuff out on me. My problem is that I am a picky eater, and detest some of the very things he loves in the way of food and how it's prepared. I know... I'm probably missing out. If I ever get married, my pickyness will probably drive my wife crazy...
I married a nice-a Italian gal and she definitely knows how to cook. Zita, and Lasagna, Meatballs, Pasta Yummmm
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This intel was contributed by Gerry
Gerry
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May, 2012
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