Comments on: History of Italian Cuisine IV

By: Thomas Conigliaro

Thomas Conigliaro — Tue, 29 Oct 2019 22:55:58 +0000

I really enjoyed reading these articles. As a first GENERATION American whose parents were Sicilian I grew up eating 100 % Sicilian food.Replicating those great recipies is easy using Sicilian Table by Vincent Schiavelli.
Tom Conigliaro

By: Rose carolyn rizza

Rose carolyn rizza — Mon, 07 Oct 2019 20:21:42 +0000

very interesting and informative. I am sicilian but have never gravitated to the kitchen, though i know when food tastes good. There are so many “italian” cooking shows on tv that , when so inclined, anyone can reproduce these recipes. Nouvelle cuisine or not, i still prefer the meals of my childhood in sicily. I believe it has something to do with taste buds. Give me a dish of minestra, some good crusty bread, some good cheese, and some fresh fruit and i am happy. As for desserts, cassatedda ca ricotta, sfingi, and paniculi any time. They are very difficult to find especially in southern california (baking is not my forte). Here in southern california it’s fusion cuisine all the way. And everybody is pushing their version of ‘mediterranean cuisine’. I have yet to meet people that know how to roast peppers, or cook vegetables the way my mother did. I could go on forever but i did love reading your article, especially the part about rationing food for the military.

By: Michael Cassani

Michael Cassani — Mon, 23 Sep 2019 14:40:45 +0000

Grazie, Francesca ! Born to a four generation Italian- American familia. I found your article enlightening. I married an English- Irish women , who has gradually come over to the Italian side of cooking. American TV had picked up on Italian cooks such Lydia Bastianich and Rachel Ray …and a number male italian cooks, for which we have grabbed there culinary cooking books . In my later years , I have gravitated to my favorite childhood recipes, with fond remembrances. The Italian desserts , cookies like pantone, and ribbon cookies..imported from Italy.
Ravioli , Gnochi, Lasagna …and lately Carbonara and Mushroom risotto..We make ourselves from book recipes. My only regret in life, is the loss of the traditional Italian ( Northern Italy ..near the Italian Alps ) meals, which were lost to a boxed and butchered Americanized cuisine. The internet and especially TV has allowed the recipes to flow back and forth……but sans history..so your article filled a void in my slowly receding brain , and hairline !!
Ciao !
PS ,.We went to Italy a couple years back now …Absolutle fantastico !