New York Times : Mama Is Chef’s Pasta Maker
One quote:
Another quote:
Not just in Italy. That attitude would sink any country anywhere in the world as well.
One quote:
Colman Andrews, the editorial director of a Web site called The Daily Meal and the author of a new book, “The Country Cooking of Italy,” said: “If you talk to people in Italy, especially the older generation, and you suggest, ‘Oh, have you ever tried making lasagna with goat cheese instead of ricotta?’ they’ll look at you like you’re crazy. They’ll say, ‘We’ve spent hundreds of years perfecting this recipe, and why would you want to mess with it?’ ”
Another quote:
Evan Kleiman, a Los Angeles chef and the author of six books about Italian food, acknowledges that when it comes to recipes, the traditionalists have a point, although Mr. Galeano’s approach strikes her as unusual.
“I completely believe in slavish devotion to culinary tradition,” she said. “But to say that his mother is the only one capable of executing that recipe, that is another conversation. A lot of people say that the thing that keeps Italy stymied economically is that thing of people not wanting to move away from their mom’s pasta.”
“I completely believe in slavish devotion to culinary tradition,” she said. “But to say that his mother is the only one capable of executing that recipe, that is another conversation. A lot of people say that the thing that keeps Italy stymied economically is that thing of people not wanting to move away from their mom’s pasta.”
Not just in Italy. That attitude would sink any country anywhere in the world as well.
