Italian food is a high gastronomy, is the culmination of my long love affair and the culture that lies behind it. Every Italian love to eat.
If we are looking far back into the past, it is possible to uphold the claim that roots of European cooking are to found in Italy.
The most important legacy I think is that was passed down from the Romans to the Italians was their love for the land their knowledge of how, for example, to grow an artichoke or a leek, and how to raise and butcher a pig.
The importance of a good and lavish table grew in the sixteenth century with the power of the many princes, from Florence, Rome, Venice or Ferrara the importance of good food reached first France and then Germany and the rest of Europe. But as in the arts, Italian cooking was influenced by the foreigners who invaded their country, or just came to learn about the arts and the good living.
If we are looking far back into the past, it is possible to uphold the claim that roots of European cooking are to found in Italy.
The most important legacy I think is that was passed down from the Romans to the Italians was their love for the land their knowledge of how, for example, to grow an artichoke or a leek, and how to raise and butcher a pig.
The importance of a good and lavish table grew in the sixteenth century with the power of the many princes, from Florence, Rome, Venice or Ferrara the importance of good food reached first France and then Germany and the rest of Europe. But as in the arts, Italian cooking was influenced by the foreigners who invaded their country, or just came to learn about the arts and the good living.
3 things you should know about Italian Food
First the passion and love who dedicate his life to be a cook and a Chef.Second the knowledge and the Characteristics of the Ingredients use and assemble in a dish with an elegant and beautiful presentations; the eye look is always very well respected in every kind of food.
Third the preparation and the method of cooking that particular vegetable, protein, gluten, fiber or sugar, every single Ingredient can be develop to the best result and taste with the knowledge of long
cooking experience to recognize the most value culinary technique.
A little bit about me
I am a Italian chef and a small restaurant owner. I'm been cooking as my primary profession for 26 years. I love food, I live in Glendale, California. I'm married with a beautiful wife and my wonderful Daughter.
I start to build my first web site (http://www.tuscanycuisine.com) in 1997; with picture of my own made dishes, in the restaurant I work and my small restaurant (Fioretto Trattoria).
I did several cooking competition, it was a great learning experience, and I hope I will have more opportunity to participate to other in the future of my lifetime.
Food and cooking for me start as the young age of 10 when my father every Sunday was cooking for our large family, he was happy doing it and passionate for it.
Cooking was not his profession but he was his best hobby.
It was very attractive to watch and help him. Than my inspiration to become a cook came up few years later on.I start culinary school at the age of 14 and 4 years after start my carrier in working in commercial kitchen of restaurant and hotel.
In the summer of 1990 I came to visit a old school friend to Los Angeles.
It was a fun trip for me, I met a lot of immigrate Italians.
Back to Italy after several month a phone call with the working proposal to work in LA.
It was hard to refuse the offer, than I flight back, then since the 8 of March of 1991 the history of my cooking change in better, to promote and cook Italian dishes to the Americans.
Today I'm American too and i know than Italian cooking it's a great culture of love and passion of what I do for living.
I start to build my first web site (http://www.tuscanycuisine.com) in 1997; with picture of my own made dishes, in the restaurant I work and my small restaurant (Fioretto Trattoria).
I did several cooking competition, it was a great learning experience, and I hope I will have more opportunity to participate to other in the future of my lifetime.
Food and cooking for me start as the young age of 10 when my father every Sunday was cooking for our large family, he was happy doing it and passionate for it.
Cooking was not his profession but he was his best hobby.
It was very attractive to watch and help him. Than my inspiration to become a cook came up few years later on.I start culinary school at the age of 14 and 4 years after start my carrier in working in commercial kitchen of restaurant and hotel.
In the summer of 1990 I came to visit a old school friend to Los Angeles.
It was a fun trip for me, I met a lot of immigrate Italians.
Back to Italy after several month a phone call with the working proposal to work in LA.
It was hard to refuse the offer, than I flight back, then since the 8 of March of 1991 the history of my cooking change in better, to promote and cook Italian dishes to the Americans.
Today I'm American too and i know than Italian cooking it's a great culture of love and passion of what I do for living.
P.S. If you learn just one thing from this page...
I learn to write from my hearth and soul, to better express my toots at my audience. There is a lot of more to be added to this small article about Italian food and my cooking life.I hope with this words can be inspiring other to passion in the most rewarded profession there is in the world today.
Cooking for someone is about love and care about people and their health, nutrition of everyday life.
My favorite kitchengear
Apron and a few tools, is already a start for your day in the Kitchen.
The food miller is one of the most important tools to use especially with Italian cooking there millions of application that you will needed for the best preparation of your Italian dishes.
A perforated ladles is also very important especially to skim a broth, or to pick up fresh cooked beans. The small plate where you can drizzle olive oil and balsamic vinegar and dip your fresh Italian bread; or to served a small "Bruschetta" or a fancy butter toasted canapes with a pate'.
The food miller is one of the most important tools to use especially with Italian cooking there millions of application that you will needed for the best preparation of your Italian dishes.
A perforated ladles is also very important especially to skim a broth, or to pick up fresh cooked beans. The small plate where you can drizzle olive oil and balsamic vinegar and dip your fresh Italian bread; or to served a small "Bruschetta" or a fancy butter toasted canapes with a pate'.
Reader Feedback
KimGiancaterino wrote...
Your restaurant website looks great! Welcome to Culinary Favorites From A to Z.
Posted March 02, 2009
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