First Lesson on Understanding Italian Home Cooking

The Traditional Genuine Home Cooking secrets spread to everyone as I teach in my Italian Home Coocking School

Making pasta… easy and fast…

I decided to spread to everyone the real secrets of the Traditional Genuine Home Cooking I teach at my Italian Home Cooking School.

First of all it is important to explain that I am talking about home cooking. Obviously today you could find in many restaurants a wide choice of dishes of great Italian cuisine proposed by great chefs.

But the great italian cusine spring out from the Italian Home Cooking Tradition, from the housewife kitchens, by fireplaces of our peasant grandmothers.

Cooking Italian is not a technique, is a way of acting that comes from a way of thinking. And this way of thinking comes from some knowledge that every Italian has inserted into his DNA from birth.

Often we have not perception of this modified DNA, but we have it !

Today I will start to give you little brief fondamental lessons to let you to understand the Italian Home Cooking, to appreciate it and, may be, to love it.

the first lesson is on the dicotomic nature of the Italian Home Cooking caming from our country shape.

I will not explain you Italy… if you like or love Italian Food you MUST know it, and today, whit the net it is very easy to have information on a far territory.

So let we see the first dicotomy;

Extra Virgen Olive Oil, from Puglia, and Butter, from Piemonte

1) Understand the Butter an the olive oil civilization

Italy is roughly cut in two big areas, the North, rich in water, with cold winters and humid summers, high mountains and grasslands, and south with tiepid winters and hot summers. Obviously there is a large overlapping area, in central Italy, but even locally the differences, due to the altitude and water richnes, repeat this description.

And home cooking photographs this difference with the use of earth products, and first of all the oil and butter.

All the north of Italy, including the Alps and Plains to the coast of Romagna, and the highlands of the central and south Italy belong to the civilization of the butter; all the central and south country, including the islands belong to the civilization of the Olive Oil.

It is not a negligible difference.

It is the difference between two different way of thinking the way of cooking, is the difference between two worlds:

One (the butter ones) where the summer and the winter offers deeply different products and the winter is the season in which traditionally they consumed preserved foods and typically winter vegetables

Polenta, with Stracotto, typical of Veneto Alps

The other (the olive oil’s) in which fresh vegetables are on the tables the most part of the year, in which to preserve foods is a way to have some seasonal product all the year, and the olive oil himself just with a slice of bread and a tomato can be a lunch.

The mytical Frisella, a double cooked bread ring, just with fresh tomatoes, basil and Olive Oil

The butter world is often made of very elaborated dish, coming from the necessity of mixing flavours and tastes, and the long winter time close to the fireplace.

The world of olive oil is simpler, and it is a world in which individual flavors must stand without being altered or too mixed.

Is the fusion of the foundations of these two worlds, which is the cathedral of Italian cuisine, exalted by differences and contaminations.

The next lesson we will talk about the cheese, the different way of thinking cheese in Italy and their usese in Italian Home Cooking.

If you love Italian Home Cooking and appreciate whath I write you have to do only a simple thing:

Come, to enjoy a fantastic Italian Home Cooking School Experience in Italy at Cooking With Riccardo, visit my website : or my school Fb page

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