From small fishing villages in the south to the Tuscan hillside towns further north, from a hearty Bolognese sauce to a light pesto, the sights and tastes of Italy are sure to delight you! While the aromas of Italian kitchens are known worldwide, there are several flavors that define what we’ve come to think of as Italian cuisine. Today, Go Ahead‘s Christina Miele takes us on a tour of three of Italy’s culinary delights.
The murky green color of the bottle on the right indicates that this is authentic extra-virgin olive oil.
Olive Oil
The Tuscan landscape is defined by its rolling green hills, farmhouses, vineyards and olive groves. In addition to serving as the backdrop for a picturesque drive, walk or bike ride, the olive trees in Tuscany are responsible for some of the finest olive oil in the world. It’s become such a staple in locals’ kitchens that most Italians buy their oil for the whole year at harvest time! Tuscans are proud of and partial to the authentic olio extra vergine di oliva toscano. Extra vergine refers to the lack of acidity of the olive oil—olives turn acidic soon after they are picked, so the “extra-virgin” label denotes the freshest possible olive oil. Look for a deep, murky green color to distinguish the extra-virgin olive oil from other varieties. Lori De Mori, author of Florence: Authentic Recipes Celebrating the Foods of the World, suggests buying authentic Tuscan olive oil in Florence at La Bottega della Frutta (located on Via dei Federighi) or Zoccali Frutta e Verdura (on Via dei Neri).
Quality ingredients and precise recipes give gelato its signature texture.
Gelato
The Florentine poet, sculptor, painter and inventor Bernardo Buontalenti (whose surname translates to “good talents”) is credited with creating the first gelato and presenting his recipe and technique at the Medici courts. Gelato is comprised of fresh cream, milk, eggs, sugar and flavorings—no thickeners or emulsifiers! The most popular flavors amongst Florentines are nocciola (hazelnut), stracciatella (similar to chocolate chip), pistacchio, and gelato di fiore (plain, made without any flavorings, and the first gelato that mothers give to their babies). The Vivoli family of Florence has perfected dozens of flavors of gelato; stop by for a cone (and don’t be afraid to layer scoops of multiple flavors!) at their 70-year-old shop located near the Church of the Santa Croce on Via Isola delle Stinche.
A cappuccino's foam becomes an artist's canvas in Italian cafes.
Cappuccino
This traditional Italian coffee drink is prepared with espresso and steamed milk, with a layer of foam topped with cocoa, cinnamon, or sugar, sometimes swirled into a design by the barista. Italians reserve the cappuccino for breakfast, and will rarely drink a cup after midday or after a meal (they consider milk a hindrance to a proper digestion). The name cappuccino is believed to derive from the Capuchin order of Franciscan monks. “Cappuccio” is the Italian word for a monk’s hood, and the suffix “-ino” indicates a diminutive—like calling someone Johnnie rather than John. The legend of the cappuccino says that the coffee drink’s color so closely resembled the monks’ hoods that people began to use the terms interchangeably. Visit the Rivoire Café on the Piazza Signoria to enjoy a cappuccino under the shadows of the tower of Palazzo Vecchio, one of the most impressive town halls in the country.
What are your favorite Italian ingredients? Have you been to Italy, and if so, did you find anything surprising about Italian cuisine? If you haven’t been to Italy, you might consider eating your way through Tuscany and Umbria or the Italian Riviera with Go Ahead Tours!
