Cucina di confine
Border cuisine
Roberta Vinci
Transcript
When we speak of Italian cuisine abroad, we often tell a simplified myth.
The truth is that in Italy there are as many cuisines as there are valleys and bell towers.
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In border areas this variety becomes even more surprising.
In Alto Adige one eats dumplings and smoked speck.
They are dishes that seem more Austrian than Mediterranean.
In Friuli one feels the echo of the Balkans in goulash and cereal soups.
In Sicily, Trapani-style couscous tells of voyages toward the Maghreb.
In Sardinia carasau bread seems to belong to an archaic time.
Each dish carries with it a story of exchanges and migrations.
Anyone who thinks Italian cuisine is a single body is greatly mistaken.
It is rather a continuous mosaic that changes every kilometre.
Precisely for this reason it is worth exploring with curiosity.