Italian cuisine does not exist?
Regional food culture of Italy
"Pizza" and "Pasta" seem to be synonymous with “Italian cuisine”, but in reality, there is no such thing as "Italian cuisine" in a true sense, for the fact that all dishes prepared in Italian kitchens represent regional specialties.
Italy's history spans 3,000 years, but it was not united as a nation until about 160 years ago. Until 1861, each region was influenced by foreign rule and carefully nurtured its own unique language, traditions, and culture. Italy is now comprised of 20 regions, but its traditions, history, and culture are still alive and strong. The food culture, in particular, strongly reflects regional characteristics, and local dishes from regions other than one's own are regarded as though they are foreign cuisine. As such, dishes from outside the region are not on the menu of local restaurants, except for a few popular dishes that are not regional in nature.
Paella algherese (Sardegna)
Take, for example, the local dish of Sardinia, paella. Although influenced by Catalan culture, paella’s base is not rice but semolina flour pasta that looks like a giant piece of couscous. For Sardinians, paella is a genuine traditional "Sardinian dish", and in Alghero it is called "paella Algherese".
Couscous trapanese (Sicily)
The next photo is Sicilian fish couscous, a specialty of Trapani, a large city in Sicily. Influenced by the North African culture, this fish couscous is a North African dish, but for the people of Trapani, it is an authentic "Sicilian dish," and its name is "Cuscus Trapanese"”
Most people would be puzzled if they were told that paella or couscous is "Italian food. With their historical backgrounds, the examples of Sardinia and Sicily may be extreme, but in reality, there is no true "Italian cuisine" in Italy. The rule of thumb is that, if one wishes to try true Italian food in Italy, one should eat the local cuisine of the region one visits. Risotto Milanese in Lombardy, tortellini soup in Emilia Romana, trofie al pesto in Liguria, pasta carbonara in Lazio, etc. , etc.
Baccala Mantecato (Veneto)
True "Italian cuisine" has its roots in so-called slow food. Slow Food is a regional cuisine that focuses on tradition, culture, and history, using mainly local ingredients. For more information, please visit Slow Food.
The other day, when I mentioned to my Italian friend in Rome about the very popular “bagna cauda” dish that frequently appears on the menus of so-called "Italian" restaurants in Japan, she replied, "Bagna cauda?? Let me ask Mom if she knows such dish”, followed by, “Mom says it is a dish that people in the Piedmont region eat.”
If you find bagna cauda on a restaurant menu in Rome, perhaps it is a sign to pay a bit of attention…
Buon Appetito!
Bagna cauda (Piedmonte)