Don’t be Fake Italian-ed
Posted By Mary Freeland on July 15, 2011
Have you been a victim of “fake” Italian food?
If you’ve ever frequented an Olive Garden restaurant and ordered their “pastachetti”, then I hate to break the news to you. The answer is a resounding “si!” Neither the pastachetti, nor it’s sibling the “soffatelli”, were ever made by Nonnas in the Old Country.
How do we know this, you ask? Well, they admitted that they just made them up. Now, before you counter with the possibility that these dishes were likely created in Olive Garden’s much celebrated (in their own commercials) “Tuscan Cooking School” in Italy, consider the assertion by an ex-manager that it’s fake, too.
Now, the nefarious trickery of one restaurant is merely an example of a broader pandemic – apparently “fake Italian” food is being sold EVERYWHERE. Yes, with one letter change, Romanian “parmezan” cheese is being sold in Europe along with “palente” (not polenta, mind you) that was made in Montenegro. Britain’s giant grocery chain, Tesco, apparently sells a “Lasandwich”, if you can believe it…and even the homeland isn’t immune to this bait and switch. In Italy, a minor panic ensued when purchasers of a German-made mozzarella-like cheese was opened, and subsequently turned BLUE.
So, how do you know you’re getting the real thing? Well, as with anything else in life, the thoughtful application of common sense will go a long way…but when in doubt, remember the following handy tests:
If your server pronounces the “h” in bruschetta…move along. (Italian pronunciation: [brusˈketːa] )
If you see an X in the word espresso…out you go.
The letters “j” and “k” are not found in the Italian alphabet. If you see one, it’s a dead giveaway.
If a recipe suggests that you marinate anything in any commercially prepared “Italian Dressing”…run screaming the other way.
Okay, we jest, but this problem is real and affects the Italian economy – even peripherally – in a number of ways. Counterfeit food production is rampant, and the desensitization of the public understanding of “authentic” Italian cuisine diminishes its long and noble gourmet heritage. The Italian Ministry of Agriculture is very stringent in its certifications of food and food products made in the country, and strives to retain a high level of quality. “Fake Italian” products undermine that effort.
So the next time you plan to eat Italian, be it at a restaurant or with food purchased to cook at home, take the extra time to do your homework about the establishments you frequent. If they are authentic, then your culinary experience will be as well…and once you truly taste the difference, you’ll never eat “fake” again!
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Certainly basil can be dried for use throughout the seasons, but consider other options for enjoying a fresher version in the dead of winter. Employ your food processor in mincing tightly packed leaves, adding just enough Extra Virgin Olive Oil to moisten. Using miniature ice cube trays, freeze this precious mixture into tablespoon sized portions, then pop a few into a frying pan as needed to season sauteed vegetables and chicken on the fly. When making pesto, prepare a double batch and freeze in one-cup portions. It’s the perfect amount for a quick pasta dinner, or to process with some oil-packed sundried tomatoes and spread over cream cheese for a quick yet divine Pesto Torta.
But now? Now, when fresh basil is so readily available? Crush a few leaves and sugar with a mortar and pestle to mix with your ice-cold lemonade. Toss with ripe tomatoes, fresh mozzarella and oil for a lovely Insalata Caprese. Tear some into a lettuce salad, mix some into your pizza dough, simmer some in your marinara. This summer, befriend your fresh basil! It’ll be the beginning of a beautiful relationship – you won’t be sorry. 
If your budget doesn’t allow a jaunt to Italy this summer, don’t dismay. You can always visit from the comfort of your own sofa. All you need is a great movie, a glass of wine and some Parmesan flavored popcorn!
Sometimes creating the illusion of tranquility can bring it. Even while the bulk of your home is being invaded by summer toys, beach towels and random neighborhood strays begging for popsicles, remember to hold some ground that remains pristine. Be it an entire room, shaded patio or comfortable corner chair, everyone needs space to unwind.
A favorite Italian seasonal indulgence from May to July is zucchini. This versatile vine-dweller is packed with nutrients, easily paired with other flavors and can be prepared in myriad ways. Roast them, stuff them, fry them or bake them into bread…an Italian summer is never without some permutation of zucchini on the table. This week while you’re browsing the grocery aisles or hitting the Farmer’s Market, work a simple saute of Zucchini e Pomodori (Zucchini and Tomatoes) into your menu and savor the taste of summer!
In continuing our conversation about travel to Italy, let’s have a word about words. As a rule, Italians are very gregarious and they LOVE to talk! Sure, half of the conversation is conducted through hand gestures, but the rest is likely to be in rapid-fire Italian.
When the temperature rises in summertime, that heat helps to bring forth from the earth a rich bounty of fresh fruits to harvest. Unfortunately, it can also leave the Earth’s human inhabitants feeling as if their inner reactor is dangerously close to core meltdown! Invariably we must seek out icy food and beverage to cool us from the inside out. For a summer treat that offers the best of both worlds, it’s hard to beat a granita.
“A Book of Verses underneath the Bough,
If your idea of cleaning a room is to sweep it with a glance, then the answer is a resounding “no”!