Can we truly speak of Italian Cuisine?

There's an aroma in the air that smells of fresh basil, sun-ripened tomatoes, and homemade pasta. It evokes images of Tuscan hills, Sicilian coasts, and bustling piazzas where food is more than mere sustenance: it's culture, history, and passion. But what do we really mean when we talk about "Italian cuisine"?

Historians like Alessandro Barbero and Professor Alberto Grandi have raised an intriguing question: does a unified Italian cuisine truly exist, comparable to that of France, or is it a mosaic of regional traditions?

Italy, with its elongated shape embracing the Mediterranean, is a land of diversity. Every region, city, and village has its own culinary traditions, born from centuries of history, cultural influences, and local ingredients. In Piedmont, you find white truffles and rich meat stews; Campania is the homeland of Neapolitan pizza and buffalo mozzarella; in Sicily, Arab influences meld into arancini and almond-based sweets. This variety makes it difficult to speak of a single "Italian cuisine."

Alessandro Barbero has emphasized how Italian culinary identity is a relatively recent construction, developed especially after the unification in 1861. Before then, Italians primarily identified with their regions or cities, and culinary traditions were local. Professor Grandi added that many dishes considered symbols of Italian cuisine have more recent origins or were influenced by foreign cultures. The widespread use of tomatoes, for example, occurred only after the discovery of the Americas, and many recipes were standardized thanks to Italian emigration worldwide.

Perhaps it is precisely this richness of local traditions that constitutes the essence of Italian cuisine: a vibrant ensemble of flavors, techniques, and intertwined stories. The beauty lies in the journey through the different regions, discovering how a common ingredient can be transformed in fascinating ways. Think of pasta: from Lazio's Amatriciana to Puglia's orecchiette with turnip greens, each dish tells a unique story. Yet there's a common thread: the passion for fresh ingredients, the simplicity of preparations, and the joy of sharing a meal with others.

It was precisely the Italian emigration between the late 19th and early 20th centuries that gave rise to a new interpretation of our gastronomy: Italian-American cuisine. Millions of Italians crossed the ocean, bringing with them the culinary traditions of their homelands. However, in a new environment and with different ingredients available, these traditions adapted, giving life to dishes that, while inspired by the original recipes, acquired their own identity.

Dishes like spaghetti with meatballs, chicken parmesan, and the famous pepperoni pizza have become symbols of Italian cuisine in the United States, even though they are often little known or prepared differently in Italy. The abundance of meat and cheese in America enriched the recipes, making them more substantial. Italian American cuisine is thus a fascinating example of how culinary culture evolves and transforms, influenced by the socio-economic context and available resources.

This evolution has helped spread an image of gastronomic Italy around the world that, while not always faithful to regional traditions, has reinforced the idea of a rich and welcoming Italian cuisine. It has created a bridge between two worlds, keeping alive the connection with roots while embracing novelty.

In such a varied global culinary landscape, CIBO Excellence aims to refocus attention on authenticity, collaborating with small producers who embody passion, respect for the land, and attention to quality. For those who have known Italian cuisine through the Italian American lens, we offer the opportunity to rediscover the origins of those flavors. Through products like Grechi Perticari's extra virgin olive oil or Cantina Berioli's organic wines, we invite you on a sensory journey through Italy's diverse regions. Each product is not just an ingredient but a family story, a tale of territory.
It's not about determining which version is "better," but about broadening horizons because, in the end, whether you grew up with Italian American recipes or are a fan of regional Italian cuisine, the true essence lies in sharing, in love for food, and in the joy of being together.