by Kim Koeller and Robert La France

One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.
--Luciano Pavarotti

Italy has a population of over 58 million and is slightly larger than the United Kingdom or the state of California. There are 20 different regions or states, each of which has developed its own culinary practices. For classification purposes, these regions can be divided into three categories of cuisine: Northern, Central and Southern. Climate and environment have been the greatest influences to culinary practices in these regions and their respective diets have remained virtually unchanged for centuries.

What one eats really depends on where one is located in Italy. Northern Italian cuisine is famous for polenta and risotto, as well as popular cheeses and pesto sauce. Pasta, red wine and carbonara sauce are indicative of Central Italian cuisine. Southern Italian cuisine is known for seafood dishes, pizza and dark rich olive oil.

The foods of Italy are perhaps the most common ethnic cuisine found around the world. Restaurants, regardless of location, generally offer dishes that represent a number of the regional specialties found in Italy. Although some staples of the Italian diet contain gluten, there are numerous gluten-free dishes available at most restaurants.

Traditional Ingredients

The Italian diet is rich in carbohydrates and vegetables; yet surprisingly limited in its use of meats. Vegetables, bread, pasta, cheese and olive oil are the hallmarks of Italian cuisine. The use of these traditional ingredients, in a variety of styles represented by the three major regions of Italy, is the essence of their national cuisine.

Italy is known for its bounty of bright vegetables. Artichokes, asparagus, cauliflower, eggplant, legumes, olives, peppers, porcini mushrooms, spinach, tomatoes and zucchini are abundant. Fresh herbs such as bay leaves, basil, garlic, mint, oregano, parsley, pepper, rosemary, sage, salt and thyme are regularly used, with olive oil prominently positioned in most kitchens.

Cheeses are a big part of the Italian diet and there is wide variety of choices. Asiago, bel paese, fontina, crescienza, gorgonzola, mascarpone, pecorino sardo, provolone, ricotta, robiola and taleggio are Italian table cheeses. Mozzarella and provatura are cooking cheeses, whereas, parmigiano reggiano and pecorino romano are cheeses that are usually grated and used to top dishes.

Although meats are used in limited quantities, most meals include protein of some kind. Cured ham and salami are usually eaten during the appetizer portion of the meal. Chicken, fish, beef and lamb are typically featured in entrées and shellfish may be available with every course.

Like the French, Italians have been drinking wine for thousands of years. Most Italians drink wine as part of their daily routine. Not only do they drink wine with most meals, but it is used regularly in food preparation. Each individual state or region produces its own style of wine. Italians produce twice as much red wine annually as they do white, most prominently in the Northern and Central regions of Tuscano, Piemonté and Veneto. These red wines include Barolo, Barbaresco, Brunello di Montalcino, Chianti and Vallpolicella. White wines, which are produced all over Italy, include Asti Spumanti, Marsala, Pinot Grigio and Soave.

Gluten Awareness

Although gluten is present in many areas of Italian cuisine, there are seven primary points that you need to consider when dining at an Italian restaurant. To ensure a gluten-free experience, the areas of food preparation that you need to inquire about with your server or chef are listed below.

• Sauces: Ensure sauces do not contain wheat flour
• Flour Dusting: Wheat flour is typically used — request plain
• Stocks and Broths: Ensure all stocks and broths are made fresh and not from bouillon which may contain gluten
• Cooking Oil: Ensure frying oil has not been used to fry battered foods that may contain gluten
• Pasta, Bread & Breading: Wheat flour is typically used - ensure no pasta, bread or bread crumbs. Request gluten-free pasta or substitute polenta, if available
• Battering: Request plain-cooked food — ensure no batter
• Cross-Contamination: Ensure all utensils and cooking surfaces have been cleaned prior to the preparation of your meal

Cuisine Tip

Sauces

Of the many different sauces you may encounter in Italian cuisine, always be sure the sauce is not thickened with wheat flour. Below is a list of common and typically gluten-free Italian sauces and their ingredients:

• Alfredo: A white sauce made of butter, cream and parmesan cheese
• Bolognese: A meat sauce made with pancetta, ground meat, tomatoes, onions and garlic
• Carbonara: A white sauce made with butter, eggs, pancetta, pecorino and parmesan cheese
• Marinara: A red sauce made with basil, garlic, olive oil, onions, oregano and tomatoes
• Pesto: A garlic and olive oil sauce made with basil and pine nuts
• Piccata: A lemon and caper sauce made with white wine and butter
• Pomodoro: Translated from Italian, pomodoro means tomato and can be any type of tomato sauce