ndf321

So I know all about the Olive Garden, and I know that ain't it.

I do come from a city with a fairly large Italian-American heritage and lots of restaurants that offer wedding soup, pasta fagiole, and fried greens.

But I also know that the American versions of ethnic foods are not the same. So how can I acquaint myself with authentic Italian food just like what we will find in Florence and Rome? Are there cookbooks you recommend? Should I watch Mario Batalia on the Food Channel?

I am not exactly concerned with "cuisine", but more with everyday food. Any help is appreciated.

ira

Hi nd,

You are right. Italian-Italian food is different from (than? to?) American-Italian food.

By all means watch Molto. I have learned a lot from him.

However, you can't duplicate italian food in the US.

First, the ingredients are not the same.

Second, the cooking equipment is different.

Third, you need an Italian grandmother to teach you what it ought to taste and feel like.

You are in for a real treat.

In Florence,I recommend

Il Ritrovo Via de? Pucci 4/A Best food for the price Has fish. Full dinner w/wine abt $40 pp
From Pzza San Giovani (NW corner of the Pza del Duomo) walk one blk East to Via dei Martelli. Go left to Via dei Pucci. Turn Right. Look very carefully on left. It is downstairs. No sign. Door could be locked. Ring bell.

Jocelyn_P

What makes everyday Italian food so special is the ingredients they start with: flavorful cheeses and vegetables, and meats that haven't been injected with hormones and fed other animals' leftover organs. Everything is pure, simple, and delicious. The Italians feel that when you have such good quality ingredients, you don't need to do a lot to it. Keep it simple. That being the case, you can watch the Italian shows on the Food Network and replicate some good dishes and get into the mindset of how the Italians cook, but it will be difficult to exactly replicate the flavors, as the basic ingredients won't be quite the same.

I personally adore Mario Batali. He's taught me a lot about Italy, especially how the food, wine, history, and culture of Italy are interconnected, and you can't just learn about one of them exclusively without understanding the others. I'm still working on it...

ndf321

I grew up next door to a couple from Italy, but we moved when I was still a teenager. The only food I remember is the pizza with just olive oil. I know she had a large garden, too. If only I had paid closer attention!

sfowler

Wooooo -- another "Mario" fan -- I have learned so much from listening to him and watching what he does.

JonJon

As much as I like Italian food, in Italy, I suggest you prepare yourself for possible disappointments on some items as they aren't any better, and sometimes not as good, as the so-called "Italian-American" food mentioned above. But, pasta imported from Italy, and cooked, tastes the same HERE as it does there..it's what you put on it sometimes that makes the big difference, obviously. And the continuing controversy periodically resurrected in moments of office boredom as to "who makes the best pizza in Italy?"..if you enjoy "Italian-style" pizza, then the Italians make the best ones. If you like the "American style" ones, then we make the best ones. Just because it is prepared here doesn't mean it isn't as good or not "really" Italian.

elaine

Hi
IMO there isn't any one authentic Italian food, there are regional Italian foods. Same as in the USA where we don't have an across-the-board American food. I think Marcella Hazan's books are informative and have great recipes.

Giovanna

You've received good responses and I agree that the ingredients, etc. make a difference. However, since you are familiar with dishes served in your local restaurants, I think you will find many similarities. After all these people did come from Italy! Guess I'm lucky, my Italian-American mother-in-law was a wonderful cook, and my nieces made an effort to learn from her before she died and have continued cooking things she made. So, in my opinion, food in Italy is fabulous but eating it THERE certainly enhances it. How could it taste as good when you're not eating at an outside table in Rome, Florence, Vienna, etc., etc.

nytraveler

I agree with all of the above about how difficult it is to duplicate Italian food here due to the differences in ingredients. You will just love everything!

A couple of notes for those who have not been to Italy before:

Portions are way smaller than in the US - they're a normal human size - rather than the take 1/2 home in the doggy bag size

Pastas are often sauced much more lightly than usually seen in the US (an accent for taste not to overwhelm the dish)

Pasta is a separate course before the main course - not served as a side dish for meat (Although if you want only pasta without a main course that is fine too - especially at lunch)

Small amounts of veggies are used as accents in main dishes - but are also frequently served as appetizers or side dishes - and one side dish will do for at least 2 people.

At lunch you are not requred to have a large hot meal of "Italian food" - there are lots of inexpensive cafes and small sandwich shops that serve really delicious sandwiches and small hot dishes. Don't think you're missing anything by going to them - it's another part of the real Italian experience and much different (usually better) than similar places in the US. And don't be intimidated if you don't know the name of every one of the 20/25 sandwich varities - you can always point - I've seen locals do this as well as tourists.

bugswife1

They also have different customs in the restaurants. For instance, in our local Italian restaurans they put olives on the table. And bread with olive oil for dipping. I haven't seen that once in Italy. You should also try skipping the heavy dessert and go for the biscotti dipped in Vin Santo. Heaven on earth.

jimcolorado

I noticed nobody mentioned breakfast in Italy. Don't expect anything close to the typical large American breakfast you might be used to here. A quick espresso and a cornetti standing at a bar is the norm. Take your shot of espresso, a couple of bites of the pastry, and you are out the door. No "bottomless" cup of coffee here. Some larger hotels will try to serve a "buffet" breakfast, possibly including eggs and breakfast meats, but I think that this is not typical Italian. My imigrant Grandfather (Molisana) never had anything but a cafe corretto (brandy or grappa)and my Grandma's "bones" cookies every day until he died. Only eggs he ever ate were fried with hot peppers and made into a sandwich.

UKUKUK

Ira

"from (than? to?)"

Can you not write? Did you go to high school? I presume you didn't go to university.

ndf321

Neither of us eats a big breakfast, although my husband is in construction, so typically eats the majority of his lunch food at 10:30 a.m. on first break, so he may be hungry. I eat a granola bar at my desk. So that'll be okay.

We aren't big coffee drinkers, either, so we won't expect the bottomless cup. I will drink espresso, though, now that I have found that isn't crass to add sugar! Two gulps, right!?

So at the very worst, I can expect to be able to find pasta dressed with olive oils and garlic or some such thing just about anywhere, right? I won't have to eat wild boar?

nytraveler

UKUKUK

Could you possibly be any nastier for absolutely no reason? If you have nothing useful to say why bother everyone?

mendota98

Hi ndf321,

My first thoughts when looking at a menu in Italy was how could I possibly eat all the courses. After eating one course I realized the lightness, the natural flavor and the perfect size of each course.

Wonderful meals and nothing like it here in California.

==Mike

nytraveler

ndf321

No, I think they keep the wild boar for mittel europa. There will be tons of chicken, veal and fish/seafood dishes, numerous types of pasta with a variety of sauces, salad, antipasto,etc and everyting will be just delicious.

FlyFish

For the most part, I think you'll find the Italian food in Italy generally similar to the Italian food in the US, but better. Better because the ingredients will be better and fresher and better because most Italians care more about food than Americans and that care is reflected in their expectations when they walk into a restaurant.

You will also definitely find some things that you've never seen before and tastes and smells that you've never experienced before. That's one of the attractions (some would say the primary attraction) of travel - so don't be afraid to experiment, particularly if you're lucky enough to find wild boar on the menu.

ndf321

I saw a picture of a pasta with wild boar sauce, and it really didn't look all that appealing to me.

But it's just pork, right? Sort of?

And not to be gross, but does anyone know how veal is raised in Italy? Is it more humanely than here? Because I won't eat it here. Details not necessary, just impressions.

jimcolorado

You WILL find a huge variety of pastas dressed in some of the most wonderful sauces you could ever imagine. When you return home I guarantee that you will spend weeks Googling for recipes that you can only hope to replicate, just to keep the magic alive.

As for wild boar, if you like pork, you will love boar. Had it several times and thought it tasted more like pot roast. Several preparations are truly melt in your mouth delicious.

Be adventurous, you may never again have the chance to try some of the delicasies that you can only get in Italy. For example, I couldn't pass up a small grocery without seeing what kind of meats caught my eye in the deli case. I would simply point and say "un etto per favore" I would walk out of the shop with a small wrapped package of some of the most wonderful sliced meat you ever tasted. If I lived in Italy I would weigh 300 pounds for sure.

ira

Hi nd,

You don't have to eat wild boar, but it is very good.

Try Osteria del Cinghiale Bianco 43 Borgo San Jacapo Rave reviews on Fodor
popular but cramped (around €30 for dinner plus wine, Thu?Tue 12:00?15:00 & 18:30?23:30, closed Wed, reservations wise, tel. 055-215-706).

We stopped by one afternoon, left a note in the door and had reservations for that evening.

They also have very good rabbit.

You will be able to find many kinds of pasta with only olive oil and garlic. If you are a Vegan look for Primavera. (Vegetables)