This post was sponsored by The Italian Chamber of Commerce
“Every time I eat spaghetti with tomato I feel like I am home. When I was a boy and I came back from school and my grandmother used to wait for me, I used to say, I am here! And still every time I eat spaghetti with tomato, I feel like that little boy. That is a great, great thing for food. We always associate tomatoes with Italy, but northern Italians didn’t use tomatoes until the 1960s so you could always tell if someone from the family had married someone from the south because they used tomatoes. There are so many quirks related to the microclimactic conditions that have developed in Italy with location, culture and time. It is specifically the microclimatic conditions that make it impossible to reproduce a dish even with the same ingredients in different conditions.”
I am at a very special dinner in London cooked and hosted by Giorgio Locatelli on behalf of The Italian Chamber of Commerce, “The Extraordinary Italian Taste”. You likely know Giorgio, he is one of London’s best Italian chefs and a regular on TV. He is about to share some of his favourite dishes with us, and many stories. Italians are intensely proud of their food, heritage and culture and we reap the benefits. It is through protecting the ingredients and processes that the culture survives intact today.