The Fragrance of Italy
Italian Foods and Cooking
Author: Claudia Palombo
The spices used in Italian food and cooking have come down through the ages and each kitchen you enter has a different recipe that is fragrant and tantalizing.
When you first enter an Italian restaurant you are met with an array of fragrances that immediately whet your appetite, and the aromas that meet you as you entered an Italian kitchen will not soon be forgotten. In short, the spices used in Italian foods and cooking make these memorable experiences.
The introduction of spices dates back to Roman times. Now the use has been tuned to a fine art. Fresh spices are always preferred. They are the tastiest and the most fragrant. Italians grow commonly used spices and herbs in their gardens or on their window sills. Picked at their peak, they go into the pot with the greatest of care.
In preparation for winter, the spices can be frozen or dried. Frozen spices will last for over one year. Dried spices and herbs begin to lose their flavor over time. It's all about the spices so choose carefully.
Italian food and cooking vary from region to region. You may sit in a restaurant in northern Italy and enjoy a dish that may never reach the areas at the toe or heel which have their own marvelous characteristics.
Fish is prominent in the coastal areas and does drift inland to a degree. Vegetables reign supreme, especially in the south. It is all delicious and a great portion of the credit goes to the spices, some of which are named below.
Oregano:
Essential spice, found in virtually every Italian kitchen. It is used in many different Italian dishes. It is an essential ingredient in pizza, sauces, roasts, and other types of recipes. The flavors vary depending on the variety (there are many) and the region of Italy in which it is grown.
Flat leafed parsley:
The most common type used in cooking. The flat leafed kind is always recommended when it comes to spices; the flavor is stronger and more pungent than the curly leafed and is generally used as flavoring in the actual cooking. If the curly leafed parsley is used in cooking, the flavor is not the same, but this type is also widely used as it makes a nice looking garnish.
Basil:
Many varieties exist. It is an aromatic, spicy herb. The most common basil used is the large leaved, sweet basil. It is used mainly in soups, salads, pizza and tomato sauce for different pastas or lasagnas, and other such dishes. When using dried basil, always choose the sweet variety as it is less pungent than the other types. Fresh basil is always preferred. The dried variety will lose its flavor in about 6 months. If frozen it will last longer. It is wise to use it with a little caution as the flavor of basil can also be overwhelming to the taste buds if used in excess.
Rosemary is used in lamb and suckling pig recipes. Used cautiously it is an asset to Italian food and cooking. If used too liberally either fresh or dried and crushed it can easily overpower ingredients with milder flavors.
Sage:
Frequently used in veal and liver dishes as well as roasts. From the time I was a child I can remember my mother using this spice when she roasted rabbits.
The freshly ground black peppercorns:
Used in both cooking and serving throughout Italy. There aroma of the recently ground pepper is tantalizing at best. But don't get too close to it or it will make you sneeze.
Fennel:
Can be used in several ways. It is served as a vegetable and is baked, braised or fresh with other vegetables or chopped in salads, but where I come from, it is more widely used cut in quarters or smaller depending on the size, washed and eaten raw. That crunchy, cool taste is highly appreciated after dinner, sometimes served along with fruits. The stems on leaves are used in fish and pork dishes. The seeds are commonly used in cooked meats such as sausage and salami.
Nutmeg:
Used in both sweet and savory dishes throughout Italy. Preferred is the fresh grated nutmeg because the ground version has none of the flavor or aroma of the fresh. It is grated into the foods while they are cooking. It is commonly used with dishes that contain cheese or spinach.
Salt:
The use of is prominent because Italians like their foods to have good flavor and taste. However, they use mostly sea salt; coarse for cooking and "sale fino" or fine salt for salads and other uncooked recipes.
Vanilla:
Mostly used in many dessert types. Vanilla is already added to most of the baking powder confection packets and adds flavor to pastries and cakes.
Sweet marjoram
This one is sometimes used as a substitute for oregano. Its usual place is in stews, vegetable, fish and soup dishes.
Myrtle is used in many parts of Italy, but more prominently in the Sardinian region. They like it on the spit roasts.
Growing your own spices and herbs doesn't take a lot of work - take it from me; I do it. A kitchen garden is not infrequently seen around Italian homes. Since the food is all about spices, they are abundant all summer long.
Picked at their peak, some are hung and dried for winter use. There are others that, when chopped, frozen in ice cube trays in measured amounts will give you the exact amount you need for your favorite recipes.
The fragrant aroma greeting you at the door of a restaurant or home is outdone only by the appearance of the wonderful foods set at your place on the table.
When it comes to Italian food and cooking, the freshness and quality of the spices is a must. There is no point in cooking a favorite dish only to be disappointed because of a spice that was too old.
