We Italians have a big fault. Well, of course; but I was not talking about politics. I mean, we have a big fault food-wise. We don’t do dressings. We don’t understand them. We dress salad with oil, salt, vinegar, be it balsamic, white or red wine or maybe even apple vinegar; occasionally with lemon juice instead of vinegar. This is it. I personally don’t even use vinegar, and more often than not, I leave out even the salt. And it is only five years, maybe, that I dress my salad at all (a common trauma from bad food at school). We eat salads like everyone else does – it is after all one of the best office lunch fares on offer in many bars – but I’ve never seen any other dressing being used. Our creativity stops at the ingredients – solid ingredients – level. When abroad, one of our biggest problems is eating salad. Why do people insist on those horrible dressings? Why would you want to drench your poor, delicate, innocent leaves of salad in cream, of all things?
January 29, 2011
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