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Sara Jenkins Respects Italian Food

Posted September 9, 2011 by Sharon 3 Comments

Regional Italian dishes rely on specialized ingredients like superfino rice to make a characteristically creamy risotto.

Chef Sara Jenkins, of NYC’s Porchetta and Porsena, writes in Atlantic magazine that Italian cooking has too often been shoved in the back seat behind haute French cuisine and even nouvelle Spanish.

She works to change that perception and hits upon two essential points.

First, there is no such thing as Italian cuisine. There are many Italian regional cuisines.

Second, the reverence for fine food in Italy is democratic. The plumber and the professor both appreciate and know good cooking.

Grazie, Sara.

Here’s her article.

Filed Under: Culture, Food, Italy restaurants, Mediterranean diet Tagged With: Italian cuisine, Italian regional cooking, Porchetta restaurant, Porsena restaurant, Sara Jenkins

« Sofia Coppola รจ Sposata
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Comments

  1. Jessica Young says

    September 13, 2011 at 6:17 PM

    I love that fine food is democratic in Italy! I wish the US was the same way!

    Reply
    • Sharon says

      September 13, 2011 at 6:58 PM

      Ciao, Jess,
      Italy is blessed with an ancient culture that respects food.

      Reply
  2. Massimo Melani says

    September 11, 2011 at 5:32 AM

    I wander what’s that …Nouvelle Spanish cuisine??….Boh !!!
    Up with “La Cucina Fiorentina”,….Come to Florence and let me know.

    Reply

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