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Adapting Taste

Interesting read about the forces transforming food culture in Italy. Climate change plays a big role but so to immigrants

“from the Pakistani and Moroccan butchers preparing prosciutto in Parma, to Sikhs raising and milking cattle in the Val Padana, to Romanians and Albanians herding sheep in the Abruzzo and Sardinia,”

Made me wonder how long it will be before one of those immigrant butchers decide to be creative and start their own line of prosciutto with a touch of Ras el Honout, Zatar or Garam Masala. Chefs are already doing this with their fusion recipes. 

Jollof Risotto is a path that takes one of the most loved Nigerian (West-African) dishes into the lane of Risotto, a classic Italian favourite.

This "path" is not going to be popular with everyone. Food is about roots and comfort that comes from drawing through those roots. There are days when nothing but basic and traditional dishes will soothe the soul - that is true even for those who like being bold, creative and experimental. 

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