Jun
28
Made in Italy?
June 28, 2007 |
I love to cook Italian for friends and family but cooking Italian abroad can be a complicated experience. It’s not always that easy to find the Italian products you need, and if you don’t find them you can totally change the final result. Products Made in Italy have a unique flavor, texture and aroma that are impossible to replicate, you can not export our sun, soil, water, passion and the experience that make our products known and appreciated world wide.
I still remember my first experience cooking Italian abroad. I was in China at that time attending an intensive Chinese language course. We, I was with two Italian friends, were asked to prepare an Italian dish and we chose to cook pasta. We took the train and after a 4 hours trip we were in Beijing to buy the ingredients; pasta, canned tomatoes and olive oil (the extra virgin one wasn’t available) to prepare our dish, at that time was impossible to find Parmigiano Reggiano. We prepared a simple tomato sauce, sauteed onions then canned tomatoes and to give an extra touch to the sauce we spiced the sauce up with a little bit of red hot pepper.
They all loved our dish but we weren’t so convinced about it. The pasta was soggy and even if it was written Italian Pasta on the package, it didn’t taste like Italian pasta at all and I’m sure it wasn’t even made by durum wheat semolina. The tomatoes were acidy because of the added citric acid (Italian canned tomatoes never have citric acid) and they were not sweet at all so we added some extra sugar to the sauce and cooked it for a longer time. My first experience of cooking Italian food abroad wasn’t that great, the dish didn’t taste like an Italian pasta in fact the ingredients were not really Italian.
The real testing ground though was when I was living in the States, as some of you might know my husband is American. Things are much easier now than 12 years ago, but I still encounter some difficulties, Italian dishes in fact are often invented as well as some ingredients are badly imitated. So it can happen to cook for example a well known Italian dish but completely different from the one that everybody believed to be the “real Italian one”.
But going back to my first time there it was still very difficult to find Italian ingredients, Italian pasta first of all, was only available in Gourmet stores and was really expensive. Now you can find pasta Barilla everywhere and also at a low price. What was more difficult for me though, being from the Northern Italy, was to find Italian rice to prepare risotto. I remember driving more than one hour to buy it and I could only find Arborio rice which was good, but in Verona we prefer Vialone nano that is cultivated near the Isola della Scala a village close to Verona. Now imported Arborio rice is available in most stores. Canned tomatoes are still a problem though, but the biggest problem I had was to find Italian cheeses. The first time I came to the States in 1992 and I was searching for Parmigiano reggiano or Grana Padano nobody knew what I was talking about and when I translated into Parmesan cheese people starting saying “ah the stinky cheese”. I was surprised because Parmigiano has nothing in common with the word stinky and then I discovered that green can filled with something that had a taste of stale cheese crust and a red can called Romano cheese that I think was trying to imitate the real Pecorino romano cheese.
Times have fortunately changed and now is easy to find Parmigiano reggiano as well as some kinds of Pecorino cheese in the regular grocery stores, but Mozzarella called Fior di latte (the one made with cow milk) is an other story. One time, not so long ago, I was invited to a pot luck party so I decided to prepare pizzette as an appetizer. I went to the grocery store and to my surprise I found mozzarella or at least I thought to have had found mozzarella. When I cooked my pizzette in fact the mozzarella melted in strings and the final result was a gluey texture, not to speak about the taste that resembled pure sawdust. I was so mad because I’ve been tricked by the package, I thought that the mozzarella was Italian, the package had an Italian flag and was written Italian mozzarella but when I checked it better I found out that it was produced in Wisconsin. The price was also too high for such a low quality product so be careful when you buy Italian products and be sure that they’re really imported from Italy or you’ll and up like me. If you don’t find Italian mozzarella please don’t buy the imitation one, it’s better if you use the American “mozzarella”, the block tastes much better.
Next time I go back to the States I’ll be searching for the real Italian mozzarella, I’m sure that you can easily find it in cities like New York, Los Angeles but I haven’t been that lucky in Minnesota yet. I think I probably haven’t searched that well because when I’m in the State especially at Christmas time I have more important things in mind like Christmas cookies, Turkey dinners, baked ham and much much more. I only cook Italian when my family and friends ask me to otherwise I prefer to eat American and try all the dishes that I miss when I’m Italy as a matter of fact I have the same problem here in Italy finding the right American ingredients for my favorite recipes!
My relatives in the States always tell me that the dishes I prepare taste delicious but I’m disappointed most of the time because there’s always something that doesn’t taste quite right for me. I could make a thousand of examples about my not quite right dishes, but I might annoy you so I prefer to add something here and there later in my blog and I hope to be able to give you a better idea about Italian ingredients and recipes, even if I’m already trying to cover the recipes part with the my CookingWithPatty web site
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Hi Patty!
Your new website is fabulous! Welcome back - your cooking fans have missed you. I am looking forward to hearing more about Italy, various events/holidays and of course am looking forward to more recipes.
We are planning a trip to Italy within the next 18 months and are looking forward to planning our travelling and food adventures.
Patty,
I love the new website, especially the strawberries, which are my favorite!!!
Good luck, best wishes and keep the recipes coming…..
Hi Patty! I am always glad to see what you’ve got new. We’ve been living in the Friuli region for almost 4 years now and I love to try your recipes. I agree with you about the difficulty finding the ingredients that we need. I will miss Italy when we move for many reasons, but one reason is that I know we’ll never eat the same again! Gelato is heaven and poorly imitated in the states. Pago solo70 centissimi per una palina, ma in State Uniti, $4.00 for “gourmet Italian gelato” and it’s not! The cheese is same. How can one make tiramisu without marscapone cheese? Tiramisu is everywhere in the states, but not made with marscapone cheese and it is so hard to find…I feel your pain.
Thanks for all you do!!
Shawna
Hi Patty,
Don’t let the last name fool you. My mother is Italian and I have been to Italy twice. I am going through divorce (not that my old name will make a huge difference) and can’t wait to get back to Italy…
So, my story…I went to Italy my first time on my honeymoon. It was the place that I wanted to go to more than anything. I love to cook and always wanted to learn. I am an American. I grew up in Philadelphia where there are many Italian sections. I went to college for business and am doing really well but I always had this yearning for cooking (little did my ex-husband know!) So, I was looking for an Italian soup that I had in Italy “stracciatella”. It was my favorite. That is how I came across your site.
Now I see that you have a blog and hope to meet some Italian cooking enthusiasts.
I just got a new job and one of the places I will be flying to is Wisconsin, so I hope to hear about the good Italian places there (or at least where I might be able to find some decent ingredients). I can tell you a great place that I have purchased some really great ingredients is called Di Bruno Bros on Chestnut Street in Philly. I am pretty new to the area that I live now but I keep hearing that Old Forge is the pizza capital of the world!
Keep it up Patty and can’t wait til I see what is next!
Stacey
I am so happy that you are back up and running. Many of your recipes have become ‘regulars’ in my home. Keep them coming!
I love the new format. I am Italian and I so enjoy your recipes. My grandmother was from Naples and Grandfather from Palermo. I visited Italy a few years ago and visited Naples,Carri, Florence, Rome. It was a wonderful experience to walk the land my ancestors had walked. If I had done this when I was years younger I would have stayed.
I so enjoyed the food. Many of the dishes I learned to cook from my grandmother tasted the same. I was so proud that I have been able to carry the traditions down to the younger ones in my family. Thank you for doing such a good website.
I do a newsletter for theachers and I have a section on Recipes. This past week I highlited the Strawberry.
Sincerely, Latezia
Hi Patty,
I live in the state of Alabama now. I was raised in Michigan where I went to school with lots of Italians and Polish kids. I learned so much by visiting their homes and watching their moms cook. It was definitely different to what I was accustomed to in my home.
Since my Mother was an avid homemaker I started cooking when I was 12. I still have recipes I cut out of newspapers when I was 12. I am 60 now and I am still collecting recipes. I have a huge cook book collection and love to try new things. I love your recipes and all your comments you put on your site for us.
For those having a hard time finding some of the ingredients you need, I have found that Costco has started carrying some great imported cheeses. They also have a new olive oil that they are getting direct from Italy.
I have noticed in the last few months that Walmart’s is carrying many more whole wheat based Pastas that are more heart healthy. Patty, do you have that darker pasta in your country? My husband is not on the Berkley Heart Health Diet. He says he needs to get 9 servings of veggies a day. Patty, do you have a recipe for soup or something else that would help me get those servings in there for him?
Thanks for all your great work. We appreciate these great recipes.
Glenda
Hi Patty!
Welcome back. I really like the new web site.
My grandmother was from Arzignano, not far from Verona. When she came to the United States in the early 1900’s you couldnt get Italian products. So we grew up on risotto made with Carolina rice. When you never had the real thing it wasn’t bad. Now of course, real Italian products are available to us & there is a big difference. Fortunately I live in an Italian area & am near Philadelphia.
I’m looking forward to more of your recipes. I’ve shown some of them to my Aunt, who comments on how they remind her of recipes from her childhood.
Cathy
Hi Patty.
I loved reading the recipe for Polpette di melanzane. My question is: can the eggplant balls be served cold?
My club is having a Pot Luck Night and each member has to bring an appetizer. I’m looking for something I could serve cold and delicious.
There are about 60 women; we’re all Italian
and they’re all good cooks so I need something that’s different. I don’t think there’s a place where we can keep the food warm while serving.
thanks for your help
Lenore
Hi everyone thank you all for writing me and for all the compliments too. I hope you’ll like reading the next posts in my blog.
Dear Shawna,
I’m glad you understand “my pain” but I’m sure that things will change over time. When I’m in the States I make tiramisu using the mascarpone made there. I know it’s not the same but it comes out pretty good. I find it at Cub Foods which is a regular grocery store in Minnesota. I’m sure you can find it just about anywhere now.
Dear Glenda,
Yes, we do have whole wheat pasta and it’s actually getting really common also to find pasta made by whole spelt and kamut flour. About the vegetable soups you were asking for your husband I have some on my web site he might like http://www.cookingwithpatty.com/recipes/soups/index.php they all are made with vegetable except la Panà and the Stracciatella. Salads are also good and refreshing in this period so take a look at it http://www.cookingwithpatty.com/recipes/salads/index.php. I’m sure that those recipes will help.
Dear Cathy
I made risotto with long grain rice and it had nothing to do with the real one! I know Arzignano very well. Have you ever been there?
Dear Eleonor,
Polpette di melanzane can be served at room temperature but not cold. I actually never prepared them a long time in advance so I don’t know if the taste and the consistency will change a lot. It shouldn’t be a problem, but I can’t be certain. Polpette di carne (meatballs) instead can be prepared ahead of time and served cold http://www.cookingwithpatty.com/recipes/meats/Meatballs.php. You can often find polpette served as an appetizer in wine bars. I know it’s not the same thing, but it’s a thought.
Patty
Patty,
I love your recipes! My mother is from Vicenza and I visited there a few times when I was growing up, then moved there when I was 17 and lived with my grandparents. I love that your recipes are the same ones I remember my nonna and Zia Paola making. Most of the Italian recipes I find here in the States have been “americanized” or are mainly southern Italian recipes. Thanks for the great recipes that remind me of home!
Ciao Patty,
I love your blog, and my better half enjoys sharing many of your recipes with her customers at the farmers market here in Braham, Minnesota.
These comments are for all of your other fans however. I “am” one of those relatives living in the states, and the dishes she prepares “are always” delicious, she’s such a perfectionist. A couple of my all time favorites are Chicken with Marsala, and Risotto with Wine. Can you notice a theme here? I hope they serve them in heaven, or I’m not going!
Keep up all the good work, we love hearing from you, and oh yeah, when are you going to visit us again?
All of us waiting patiently, from the lenautribe.
Hi Patty, I’m glad I found your site. I’m Italian and I can’t wait to try some of your recipes. I am also from Braham Minnesota. I am so glad I found your site.
Patti
Hi,
Patty, I am so glad to be recieving your e-mails again, thought that yahoo was blocking you or something. Anyway, I’m Swedish with ancestors living in St. Paul, Minnesota, but living in California. For Thanksgiving we all get together and bring dishes. My husband makes a mean zucchini and shrimp dressing which we’re bringing, and I always make some kind of a different cranberry (I like to mix with rasberry to cut the sourness of cranberry)dish, do you have anything that I could try? Thanks, Lynda
Where have you been? Glad you arae back in action. Love your recipes!
I was in Tuscany this summer and thought about you and your recipes.
Where would you recommend to take a cooking class in Florence?
Welcome, Back1
Betsy
Hi Patty!
I just received your email with the Feta Triangles recipe and was wondering if you were here with us in Minnesota enjoying this beautiful snow! I found your website a couple of years ago when I was looking for a recipe for Stracciatella for my husband. He remembers eating this soup in Rome with his father when he was little and he grew up calling it delicious soup. His family is from Sicily. If you are in the mood to cook Italian and you can’t find the right cheese while in MN you might want to try Surdyks @
303 East Hennepin Ave. Minneapolis, MN Phone: 612-379-3232 they have everything. I buy cheese from them and ship it to my mom in California. Cossettas in St. Paul near the Excel carries a lot of items from Italy and the Cub grocery stores now carry Barilla pasta. My Mother in Law brings her own Mozzarella and Ricotta from New York when she visits. Oh and her own sausage! Always looking forward your fun recipes! Merry Christmas and Happy New Year!
DEAR PATTY, IT WAS SO GOOD TO HEAR FROM YOU AGAIN. I MISSED YOUR E=MAIL AND ALSO YOUR RECEIPES. I SIGNED UP WITH YOU QUITE A FEW YEARS AGO, AND AM LOOKING FOR FUTURE E-MAILS. I REALLY ENJOY RECEIVING YOUR NEWS. THANKS , ELSI GIUNTOLI
Hi Serena glad you liked the recipes.
Hi Curt I hope this years recipes didn’t let you down. Sorry I didn’t get to the Marsala.
Hi Patti! Braham . . . . small world. I was just there over the Christmas holidays.
Hi Lynda, sorry I’m a little late on the answer and I don’t have any ideas for you. Maybe someone else here has an idea for you?
Hi Betsy, I can’t personally recommend a school, but I do have a site with links to schools. Choose carefully though being in that site is not an endorsment: http://www.cookinginitaly.net
Hi RoxAnn,
yes I was there enjoying the snow this year it was great. A perfect Christmas. Thanks for the tips. I’m familiar with Surdyks and of course Cub. I’ll check out Cossettas next time around.
Hi Elsi, thanks have a great 2008!!!
In an italian restuarant where we grew up there was a dish made wuth sausage and cheese rolled up in a pizza crust, it was called a cannoli. When researching this and trying to find like recipes, we find only desert dishes. Could you help resolve this lingering question.
Thank you,
Shannon
Hi Patty, I know exactly what you mean as I was born in South African but live in italy and whenever I go home, I have the same problems. As you say, now it’s easier. I suggest you add a touch of mustard to your sauce as it gives it a tangy flavour. Have a look at our site for some interesting recipes
http://www.english.incucina.tv and there are some videos to help you on your way. There is also a section called food news which may be worth reading! Donna Queenie