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Italian Interpretations
6 Min Read
Diane Ridge
American's love of Italian cuisine seems to be stronger than ever and three trends are further building on its popularity: combining other ethnic ingredients with "classic" Italian ones; focusing on regional specialties and ingredients; and refining traditional dishes with unique and/or upscale ingredients.
"There has been a tremendous wave of Asian and North African immigration to Italy in the past 20 years. An influx of ingredients associated with those cultures (ginger, for example) are becoming mainstream," says to Kyle Phillips, an Italian cuisine webmaster (www.aboutitaliancuisine.com).
Today Italian chefs, and indeed home cooks, are deftly co-mingling ethnic ingredients and cultures in restaurant dishes and traditional comfort foods.
The classic dishes that customers love are rooted in centuries-old regional recipes and each regions distinctive ingredients. Chefs showcase these regional specialties by offering special dinners, unique catered-event menus and even developing whole restaurant concepts around specific geographic areas of Italy.
Finally, some of the most popular American chefs today are taking the naturally rustic nature of Italian cuisine and are refining it by adding their own unique interpretations of the dish. The recipes maintain the core, simple flavors associated with the dish, but then a chef will add his or her own distinctive, and even upscale, flavor nuances often in the form of locally procured (American regional) recipe components.
Italian Menu Theme ideas Traditionally the main meal in Italy is at 1:00 p.m.—perfect timing for onsite operators who want to offer a sampling of dishes within the framework of an Italian lunch. Consider these themes on which to build: "Design your own" Italian Meal The typical weekday lunch in Italy will begin with a primo, or a first course, of soup, risotto, pasta, or beans. The serving size—about a cup—is not intended to be a full meal. The primo is followed by a secondo, a fish, meat, egg or vegetable-based main course plus a complimentary side dish. Again, portions are small—about a quarter pound of the protein, plus a serving of the side dish, and bread. The secondo is then followed by dolci, dessert, usually fruit but may also include cake, gelato, tarts (torte) or an assortment of cookies and a demitasse of espresso. Put together a menu of portion-controlled choices in each category, allow the customer to choose one item in each category, all for one price, regardless of choices. Regional ExpressionsPick one region —or three— and feature entrees, side dishes and desserts from each. Italian celebrations Ethnically inspired celebrations always include great food! Here are just a few events around which operators can build a menu: il Carneval, from the Epiphany on Jan 6 to the beginning of Lent. This is a time dedicated to parades, masquerade balls, music and food. Seasonal celebrations abound in all the regions of Italy. And of course, holiday parties from Easter to New Year's can be celebrated with Italian flair. |
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