Italian cuisine — Pizza Margherita myth · 178
The home pantry around Al dente and the labour behind Spaghetti al pomodoro rarely fit a takeaway box. 178 Stall, canteen or cloth-table: Italian cuisine uses all three and they do not share one script. On the table, Italian cuisine follows “Pizza Margherita myth” with amount 1889. Stars are not cook times. Rice, bread or noodle plus Neapolitan pizza or a stew. Solo steak logic fails here.
Restaurant Italian cuisine is one register. Home pots and market stalls are others. Authenticity is a marketing word; technique is not. Cucina italiana is the local name used in this atlas beside Italian cuisine. Italian cuisine is municipal: Neapolitan pizza, Bolognese ragu (not "spaghetti bolognese"), Roman cacio e pepe, Sicilian street sweets, Ligurian pesto. A national menu is a tourist invention.
Chili is Calabrian and southern; the Po Valley cooks butter and sage. Street Italy is pizza al taglio, arancini and a bakery, not a night-market chili row. Italian cuisine is organised by wine / cheese / salumi and pasta / bread / risotto. Emilia is stuffed pasta and pork; Campania is tomato and pizza; Sicily is Arab-Norman sweets and street food; the Veneto is rice and bitter drinks.
"Italian" in a single trattoria abroad is usually a greatest-hits list from three regions. Olive oil south and centre, butter north. Parmigiano, pecorino, mozzarella di bufala and salumi are the aged wall. Tomato, garlic and wine are the wet pantry. Chili flakes (peperoncino) are a southern habit.
1889 belongs to “Pizza Margherita myth” in 1889. Italian cuisine is not a sentence about taste until that measure is there. On the table, Italian cuisine follows “Pizza Margherita myth” with amount 1889. Stars are not cook times. 18891889
Figures to keep
- Year of the method
- 1889
- Measure
- 1889
- Dish
- Italian cuisine
- Cooking line
- Pizza Margherita myth
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