I do not want to write about just pasta but Italian home cooking in general. Although pasta is surely my favorite. There are so many different pasta recipes that you can have pasta everyday of the week and not have your head explode.
Italian home cooked dishes are purely traditional and have been influenced very little by the cultures of other countries. Many popular foods such as vegetables, salad greens and wines were used in the days of Nero in much the same way as in present-day Italy.
The bases of the most colorful Italian dishes are tomatoes, garlic and olive oil. Yet, foods in Italy are as diversified as they are traditional. It is not at all unusual to find an Italian who does not like tomato sauce or garlic. They probably have their spaghetti with a butter and cheese sauce and prefer melon and prosciutto to an ordinary antipasto course.
Growing up in Chicago in the 50′s and 60′s ( I know, I dated myself ) was a great experience and my family was very traditional when it came to food. Chicago is a wonderful city to grow up in and sample all the worlds foods, of course having an Italian mom can’t hurt. In the days to come I hope to help bring a cross section of Italian home cookery to your kitchen door. From the Alps to Sicily, from the rice and polenta eating north to the tomato loving south, it’s all good.
Most of these recipes are my traditional family recipes that came with my grandparents from Italy and is what I grew up on. Because of some hard to find ingredients here and translations, some may have changed through out the years.
Mangia – Eat!
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