Is the food still Italian if the chef is a foreigner?
Vincenzo , Rome: Apr 7 2008
Made Popular Apr 7 2008
Last month, Gambero Rosso, the prestigious reviewer of restaurants and wine, sought out Rome’s best carbonara, a dish of pasta, eggs, pecorino cheese and guanciale (smoked pig cheek; for the aficionados, pancetta is not done) that defines...
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Tags: Italian food, Gambero Rosso, Rome's carbonara, Antico Forno Roscioli
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Somya
1 Stars
Somya styleguru.org/ Apr 7 2008
Jaipur, India
I am sure that food is still Italian, some people just have a flair for cooking and sensing the ingredients. It doesnt take a native to be the best chef of a particular cuisine (not that it won’t help) but just to simply understand the diverse tastes and yet to know what holds them all together. This is the secret to be the chef de la chef!
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Grace
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Grace Apr 19 2008
Quezon City, Philippines
I guess it’s the ingredients that come into a dish that make for the authenticity of the cuisine. I’ve known spaghetti that uses banana ketchup as sauce, with bits of cheap processed cheese and tiny slivers of hotdog floating in it. I have heard of many, many versions of spaghetti and other pasta dishes that have come revised and updated according to local produce. Is this what they call fusion cuisine? I guess, there are no longer geographical borders when it comes to food and cooking.
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