"Last week's announcement that Italian cuisine has been added to Unesco's intangible cultural heritage list came as no surprise to anyone familiar with that country's obsession with food. Unesco called Italy's cooking a communal activity in which people of all ages and genders participate, exchanging recipes, suggestions and stories. It might have added people of all walks of life, too, because in Italy being a foodie is not the preserve"
"of the chattering classes. I've heard building workers in a low-cost trattoria gravely discussing what starter and wine best complement a certain lunch dish, and a shabbily dressed nonna at Turin's Porto Palazzo market enthusing over a variety of carrot available only at her favourite stall. And in this land where the salami will change from one valley to the next, many people take an endearing pride in foods from"
Italian cooking functions as a communal activity involving people of all ages, genders and social backgrounds who exchange recipes, suggestions and stories. Food enthusiasm permeates everyday life from building workers debating starters and wine to a nonna choosing a favourite carrot at market. Regional and local pride is strong, with recipes and salamis varying by valley, village and family. Seasonal specialties include pandoro in Verona, a star-shaped, leavened cake distinct from panettone and linked to older sourdough offella traditions at Antica Offelleria Verona. Castelluccio lentils from southern Umbria are prized and eaten on New Year's Eve as a symbol of prosperity.
Read at www.theguardian.com
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