The idea of a traditional and unchanging Italian cuisine is challenged by Alberto Grandi and Daniele Soffiati in their recent book, which offers a provocative analysis of the supposed typical dishes of the Bel Paese. The work will be presented on October 11, 2024, at the Ristorante Casa dei Pescatori in Sirmione, where the authors will engage in a dialogue with journalist Alessandro Colombo.
A Journey Through History and Tradition
The book by Grandi and Soffiati serves as a guide through an ideal supermarket, analyzing the history of foods and recipes commonly associated with Italian identity. The authors argue that the true strength of Italian cuisine lies in its ability to absorb external influences rather than in the rigidity of a fixed tradition. According to Grandi, “Italians are great cooks precisely because they have never been bound by a tradition.”
Italian Cuisine as a Modern Construction
The research conducted by the two authors highlights how many products considered symbols of Italian cuisine do not have as deep historical roots as one might think. For instance, the notion that Michelangelo was a regular consumer of lardo di Colonnata or that Milanese taught Austrians how to prepare cotoletta is deemed implausible. In fact, the narrative of Italian culinary tradition is viewed as a relatively recent invention, also utilized for marketing purposes.
The Origins of Iconic Dishes
Grandi and Soffiati also emphasize that many emblematic dishes, from pizza to pasta, owe much of their existence to the contributions of Italian migrants. These migrants brought with them ingredients and culinary techniques learned during their experiences abroad, thus enriching the national gastronomy.
Event Details
The meeting will take place at 6:00 PM at the Ristorante Casa dei Pescatori on via XXV Aprile in Sirmione and is free of charge upon reservation. This event represents a unique opportunity to explore a new perspective on Italian cuisine through the words of industry experts.
With this work, Grandi and Soffiati invite readers to reconsider their beliefs about national cuisine, opening the door to a broader and more nuanced understanding of its origins and evolutions over time.
Italian Version
