Italian Recipes For Dummies. Amy Riolo

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Chapter 4

      Cooking with an Eye on the Calendar

      IN THIS CHAPTER

      Glancing through a calendar, an Italian cook won’t just think about what they have to do, they’ll also think about what they get to cook, and of course, serve and eat!

      In this chapter, you learn how and what to cook for the seasons, Sundays (or your day of rest), and special occasions, Italian-style with menus and suggestions using the recipes in this book exclusively. These menus are simple guides that demonstrate the progression of customary courses and the way ingredients are paired together and used seasonally. Feel free to alter them to suit your needs and tastes.

Seasonality in the Italian Kitchen

Given the international popularity of Italian food, the importance of seasonality often gets lost in translation. Pasta al pomodoro is available year-round, despite tomato season being in the summer, because of jarring methods (see Chapter 3) which have been used since antiquity. Thick, heavy sauces and rich lasagne that are normally reserved for wintertime Sundays and holidays in Italy can be found any day of the week abroad. To make matters worse, supermarkets offer many of the same types of produce all year round, so the average American doesn’t really know what is in season and when, with the exception of a few favorites such as springtime berries and summer corn. It’s no wonder, then, that Italian food lovers abroad get easily confused when planning seasonal menus.

      The section below talks about what Italians typically prepare in various seasons. Keep in mind, however, that climates are different. While you never want to skimp on quality or freshness, any Italian cook will tell you it’s better to recreate a recipe with seasonal ingredients in your area than to purchase out-of-season items just to recreate a recipe. Fresh, in-season produce is the best for our bodies because it contains the nutrients we need at that time of year. In addition, eating seasonal produce is better for the environment, and less expensive, so it’s a good idea to incorporate it regardless of the cuisine you are creating.

      Because the roots of Italian culinary history lie in antiquity, when agrarian gods were praised for bountiful crops, produce has made up the majority of the traditional diet. Fresh fruits, vegetables, and grains were supplemented with seafood and meat, which also varied from season to season. Over time, these culinary combinations became part of the Italian gastronomic imprint. For many people, recreating them is second nature. Most Italian cooks don’t stop to think about why lamb and artichokes are eaten in spring, or how mushrooms and game are eaten in fall; it has been that way for ages. As we learn to master Italian cuisine, however, it’s important to take these factors into consideration and to be aware of their existence. After we have done that, we can successfully adapt them to fit with our environs outside of Italy.

Sampling Everyday Menus for Every Season

      To me, making menus is one of the most pleasurable experiences in life. In a well-planned menu, seasonality, nutrition, taste, texture, aroma, and terroir (flavors imparted by the local terrain) work together through a series of courses to create a perfectly balanced eating experience.

While it might sound intimidating to some, many of the principles of food pairing are so embedded in our memories that it seems as though certain foods just naturally go together. If you’ve never created a menu before, use the following guidelines until you are comfortable with the process. Notice how the elements of the Italian meals you enjoy the most work together, and apply those principles in your own kitchen.