The Mediterranean diet exist, and how!
This speech appeared in the Corriere del Veneto Sunday, August 10, 2008
I read with great interest the involvement of Flavio Birri of 6 August, entitled "Diet Po 'myth such as the Mediterranean" and I could not agree with him, a person of great skill and vast knowledge, stressing how the power of the inhabitants of Northern Italy is the result of many contributions that, over time, have constantly renovated our kitchen.
past half century, then there was the invasion of the northern parts of the pizza and pasta, a growing spread of the olive oil in place of animal fat, higher consumption of vegetables and fruit, so the cuisine of these regions is constantly changing and, indeed, is steadily moving away from the Central European cuisine which was very similar in the past, to get closer to the southern Italian cuisine (think in Venice whose patrician privileges until the Belle Époque, as also noted Carlo Goldoni, meat, especially game, but now even more important Venetian galleys serve only fish).
Birri then absolutely right when he recalls the historical origin of the term "Mediterranean diet", but with those two words mean more today not by any kind of food that Dr. Peter Cunningham prescribed to British convicts sent to Australia in the first half of the 800.
Doctors, dietitians, food scientists of things have in fact given a whole new meaning to the original term "Mediterranean diet", not thinking or ignoring beautifully Dr. Cunningham.
In a nutshell, the term "Mediterranean diet" is today not only in Italy, but in the world, a power which has as its basic elements, extra virgin olive oil, fish, meats, vegetables, fruit, cheese, so no animal fat, no red meat or rarely, rarely or nothing game, no heavy sauces such as the brown of the classic kitchen international, but tomato sauce and so on.
cuisine is light, easy to digest, full of useful substances to the body, a kitchen that meets the real nutritional needs in a proper balance of protein, carbohydrates and fats, with a moderate addition of wine and no liquor.
Mediterranean cuisine, the Mediterranean, especially Italian, definitely not a myth but, unlike the fanciful "diet Po," a successful reality that has conquered even the restaurants and most of the inhabitants of the regions of central and northern Italy, and a diet specific and widespread. Other
speech certainly important, concerns the duty to preserve traditional dishes, such as "cod fish" Venetian, "the risotto with squid ink" even Venice, "cassopipa" Chioggia, the "casunziei 'Ampezzo, the" sopa coada "Treviso, the" mess of catfish " Pula, the "Paet to malgaragno" Vicenza, the "pastissada de caval" Verona, "with bisàt Amoi (eel with wild plums) liventina area, and so on.
There is no doubt that this is a valuable culinary heritage that helps to identify the history and traditions of our people, not forgetting, however, that each country have fortunately its dishes which are still different from those of similar neighboring countries.
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