The 12 tings things that make Italian Cuisine unique.
Number 8: it uses the colours of nature.
Italian cuisine is often praised for its simplicity, a distinctive character blessing it with incredible organoleptic and visual elegance. These features are often expressed through radically minimalistic dishes, requiring few fresh ingredients charged with colour and flavour.
The natural component, may this be a vegetable, a root, a flower, a leaf, a herb or a fruit, can dominate the recipe or simply add a gentle note, remaining recognisable and as true as possible to its natural state.
Bright orange courgette flowers, stuffed with some mozzarella, a small piece of salted anchovy and fried in a light batter, become a sweet parcel that blends all ingredients into a luscious and distinctive bite. Basil leaves, folded into fresh tomato sauces, provide colour as well as a potently refreshing balsamic hint to a rich bowl of pasta. Figs, in their provocative and almost sexual beauty, made of pulp and purple, can accompany a slice of local hard cheese or simply, served on their own, become a dessert charged with sweetness, brought on by long days spent maturing in the summer heat.
Throughout the year, the Italian table is adorned by changing seasonal colours, testament to a food system that remains true to its roots, set deep into the country’s agri-food system. .
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