I think the best Italian food that never makes it abroad are the soups. I guess it must be because they don’t look glamorous enough to be included in Italian restaurants (and anyway, I still have to find an Italian restaurant abroad nearly as good as some restaurants in Italy), and they are that good because of difficult to source ingredients. If you have travelled in Tuscany and had a chance to eat any of the soups there, you know what I am talking about. They redefine the somewhat boring concept of soup: they rely on arrays of vegetables, herbs, heirloom pulses and grains, little bits of meat, and of course olive oil, to produce drop-dead-gorgeous flavours and textures. And it is not only Toscana of course, although my favourite ones are from there.
Last weekend I went to the local market with a fresh pair of eyes, determined to try something new. I have realized with a bit of a shock how lazy I have been in my food choices. I like carbs, vegetables and fruit. I’ve tried all the funny looking vegetables at the Vietnamese shop, always have at least three varieties of rice in my pantry, and have eaten all the types of organic, wood-oven bread they sell at the market. On the other hand, I don’t like meat, especially if I can’t identify what is in there, so I have left the huge selection of Wurst and Aufschnitt (cold cuts) largely unexplored. Also, I don’t like vinegary food very much, so no Gewuerzgurken (pickled cucumbers), Sauerkraut, and the endless ready-made salads on sale. But I know this is mainly laziness, cooking with what I’m comfortable with instead of pushing my boundaries a bit to discover new flavours.