Italian food culture - Part 2

Tradition and regional diversity

Another pillar of Italian food culture is regional diversity. Every dish, even the most simple, has roots in the past and traditions of that particular region. While travelling from the north to south of Italy you could experience as many different dishes as you travelled around the whole continent.

For example, in the north you can try polenta (a dish made with corn flour), but you will hardly find it in the southern regions. Parmigiano Reggiano (parmesan) is produced only in Emilia-Romagna because cows used for it are typical of that region only. As it is for buffalo mozzarella in Campania. Narrow-mindedness I think the downside of Italian food culture is a sort of narrow-mindedness. The family matriarchs do not generally like to experiment with other types of cuisine... even if from other Italian regions. At family gatherings every one expects the same local traditional food.

The easiest way to learn Italian culture is to hang around at the local bars!

This aspect is quickly changing among younger generations.

I managed to serve macrobiotic brown rice and a raw chocolate dessert at one of my family gatherings, but my older relatives did not take this act with a light spirit…

Needless to say, Italian food culture has also strict rules.