The history of italian food is not just the history of pizza and spaghetti. As a matter of fact, the latter were invented in China long time ago, deep back in the past, during the years of the Marco Polo’s adventures. He was the first western person that tried the ‘pasta’ from China, and he was the one that brought this tasty idea in Europe. Nevertheless, it is true that italian cooks have developed the idea to a huge variety of plates, which are now part of the treasure of the authentic italian food and kitchen.
The gourmet italian food has today a fixed place in the fanciest restaurants everywhere in the world and, because this fine art of italian kitchen has spread through all boundaries to almost every country, those who enjoy the delicate taste of the ingredients which mixture produces the whole spectrum of italian foods, know that you don’t need to be in Italy to experience the magic of any italian food recipe nor have to pay a lot for a good plate of cappelletti; the basics of the ‘alta cucina italiana’s science’ can be acquired at almost every cooking school.
The basics... Because the chef is an inventor, and once he has got the idea, the spirit from the Greco-Roman sauces, the soul of that kitchen’s seasoning, helps him to experiment with the fantastic flavors of a distant world, far away in the past, that still rejoice the sense of taste from today’s gourmets (and gourmands, bien sur!).
