Whatsit a plate "typical"? And instead is a flat "traditional"?
Typical, in itself, means little or nothing in the typical Italian language is an adjective meaning "that can be taken as such, as a model."
By extension, in cooking, the dish should be prepared that meet certain production and raw material, both encoded, can serve as a model for all the dishes prepared in the same way.
In fact it is hot air because the dishes are very few "typical" that have a disciplinary or behind the controls that can ensure the "typical".
Similarly it is difficult to talk about cooking "typical local" when it makes more sense to mention the cuisine typical of a certain territory (sometimes coinciding with the single joint) that is the basis from which evolved later, the entire Italian cuisine, while the "regions" as we know them today, are recent acquisitions in our history.
Often, certain dishes you pack your cross-regional areas and beyond, in fact, to name a "typical". Other times, we may have local variations of dishes "regional" but no less "typical." But when
for "typical" is a dish prepared with ingredients 'local', are we sure that the ingredients are really native?
Italy has always been a crossroads of peoples, cultures, contamination. What we use today in our kitchen, it is rarely an ingredient "Italian", if by that is a product, "Natural Italian territory."
From there came the Arab citrus fruits, spinach, eggplant, dried pasta and sugar, potatoes from the Americas, Peruvian or Bolivian, chili, corn, cocoa, tomato, beans and most of the varieties of pumpkins, Mexican, rice and spices from Asia and the Near East, the plants then become the basic staple of the European Mediterranean: wheat, vines and olive trees.
The "typical" of Italian cuisine, one known abroad today and based on bread, pasta, pizza and tomato is actually a takeover "external" and somewhat modern and ancient.
And what about the "tradition"?
A traditional food and wine can be defined when a sufficient number of years it is prepared with standard criteria, and is accepted by the local population as a dish that is part of their history and culture.
Staying in Italy, most of the dishes 'traditional' local, is an elaboration of recent foreign ingredients, often with origins that go beyond the 800 and very often starting in the early '900.
addition to "tradition" can not limit ourselves to the "typical" of the dish, but we must include the entire social forum cutural that it represents, when we come to a dish.
Very often the dishes "traditional" we consume today are derived from only a small portion of food "traditional" of the past. Try
today to eat a plate of boiled beans with pork lard and chestnut bread, mixed with flour.
Recipes "traditional" courses to this day, more often draw only a small part of the recipe than once, the 'rich', for the wealthy population and the vast majority of the people, or plundering of the recipes parties condensed in a few days on the calendar. So
ravioli Genovese produced and consumed only at Christmas, are now found throughout the year, or dishes, once only spring made with ricotta cheese, you can eat every day.
So the tradition in fact, is not fixed and immutable, but it is a constantly evolving over time, constantly changing. We can not determine in advance a date to label a dish or a meat or cheese, but is its integration with the customs and habits and social aspects of people do become "traditional."
In a sense, we can say that the "tradition" is constantly mutate and flourish and is not "disappearing", but is "evolving".
If we take for example the periods in which certain Italian dishes have become "traditional" we realize that we must not go very far in time.
The first recipe that matches the tomato paste is 1839, the encoding of pitch is of the order 800, while the Roman carbonara which remains suspended until the second world war.
Arborio rice, the basis of many regional recipes, began its cultivation in Italy in the early '50s, well after the Second World War. And why are not considered food
"traditional Italian".
But then, for a flat to define "traditional" is sufficient to pass one, two, or three generations?
My answer is yes, insofar as a particular dish is entered in the "food culture" of a particular people. Ready to be supplanted by others.
mutation and evolution.
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