Martedì, 25 Settembre 2018

Over 60% of Italian recipes are 'reinvented' overseas


(ANSA) - Rome, October 10 - Italian cuisine classics are
being "liberally reinvented" by restaurants outside of Italy,
often to the detriment of the original dish, the Italian Cooking
Academy (AIC) reports.
The academy sent 74 delegates of tasters to eating
establishments around the globe claiming to be "Italian".
The examiners tasted and photographed dishes like lasagna,
pizza, ragu and tiramisu' (a soft cake soaked in coffee and
liqueur) on five continents for authenticity.
According to their surveys, the majority of the
preparations were "substandard".
Part of the problem lies in the fact that almost half of
the cooks reviewed (47%) were not Italian and only a small
number (9%) had attended cooking courses or studied culinary
arts in Italy.
This form of "barbarism" is widely diffused, said AIC.
However, the fusion between traditional Italian foods and
local flavors often gives rise to a form of "hybrid cuisine" and
the creation of dishes that, paradoxically, are successful
despite being "a far cry from Italian tradition," the academy
One example is the inclusion of baked fish with pesto
widespread throughout restaurants in the Netherlands.
On the United States, a hybrid dish par excellence is
"spaghetti with meatballs", the survey said.
In all five continents examined, Italian food is the
favorite for 68% of diners, followed by Chinese food (40%) and
French (38%).
Melbourne is the queen city of Italian restaurants with
more than 1,000, followed by Sydney, New York and Montreal with
500. Paris, with 400 Italian restaurants, is the cradle of top
Italian gastronomy in Europe.

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