Italian Cuisine
We are now near the end of our Italian language program; and, while I would still describe my ability to speak Italian as “non bene”, I was able to carry on a two hour conversation with an Italian man on the train one weekend. Not a bad achievement! I found my vocabulary rather limited in most all topics of conversation with one exception: food. Though I would be put to shame by any Italian three-year old in a game of “What animal makes this sound?”, I am able to navigate my way around a menu as though I were a native Roman. Time spent dining happily constitutes a healthy portion of our life here in Rome, thus Italian cuisine is certainly deserving of a place in this on-line journal.
Breakfast in Italy is decidedly not the most important meal of the day. For many Italians, it consists of ‘un caffe e un coronetto’ (a shot of espresso and a croissant) eaten hastily at a crowded bar on the way to work. Italian coffee is rumored to be the best in the world - or so I have been told as I, myself, detest coffee – but it is very different from the way it has become popular in America. Anyone looking to start their day with a Mucho Grande, Decaf, Colombian Berry, Fru-Fru Coffee with Whip Cream and sprinkles on top will be sorely disappointed; Italian coffee is usually served simply, in small quantities, and packs a punch. I drank an Italian caffe one evening because I hadn’t the heart to refuse it from a kind restaurant owner. The next morning I woke up at 4 AM, heart racing and could not fall back asleep. Italian coffee is a thing to be experienced, but beware.
For most Italians, the biggest meal of the day is ‘pranzo’ (lunch). My friend from the train credits the American habit of making dinner the biggest meal with the obesity problems in America. “You eat and eat and eat, then go to sleep. BOOM! You fat.” A full meal begins with ‘antipasti’ of plates of cheese, sliced meats, or always popular bruschetta (toasted bread brushed with olive-oil, often topped with fresh tomato and basil). A ‘primi piati’ follows of pasta or soup. Many Italian pasta dishes are rather simple, accenting the flavor or flavors of a few key ingredients such as cheese and black pepper, tomato and chili, or egg, cheese, and bacon. They are the antithesis of that Minnesota classic, the hotdish. ‘Secondi piati’ of meat or fish plate follow with the option of side dishes. Finally, ‘dolci’ or desserts such as tiramisu are accompanied by a caffe. It all adds up to a great deal of food, so Italian meals are stretched out accordingly with an abundance of good conversation encouraged by good wine to allow time for food to settle before making room for the next course. For those of us who are accustomed to eating light lunches and big dinners, such a grand meal can certainly be enjoyed at ‘cena’ in the evening instead. Countless evenings I have spent with the wonderful group of students here at Bernardi over some delectable Italian cuisine
