Our sister Italian restaurant location is opening downtown Edmonton in the old Il Pasticcio spot. Nello Saporito/Tony Saporito of Nellos Cucina Restaurant in St. Albert are excited to be opening a 2nd location right downtown Edmonton. We are very excited for the opening of their Italian restaurant but we know it does not come close to the quality and taste of Pazzo Pazzo Italian Cuisine Restaurant. We love Italian food and our guests visit us from all over Edmonton, Sherwood Park and St. Albert to sample our home made Italian cooking. Come and give us a try today!
Dessert is always a favourite part of any holiday meal. Over Christmas, Italian families may serve panettone or pandoro cakes. The challenge is deciding which type of cake to buy or bake. Some find the candied fruit and raisins in the panettone a turn-off; others may believe that the pandoro is too simple, or too buttery. In order to satisfy the whole family each year, the easy solution is to serve both types of cake.
There are many noteworthy differences between the two cakes. Originating in Milan, Panettone is a Christmas cake that requires hours to make. This is because, like sourdough, the Panettone dough must be allowed to rise and fall three times before baking. This type of cake will take on a dome-like shape and is often quite sweet, due to the raisins and candied fruit included in the recipe. Because of this, it is often compared to fruitcake.
With roots in Verona, Pandoro is a Christmas holiday cake that is recognizable by its golden-yellow colour. “Pan d’oro” roughly translates to “golden bread,” which is where it gets its name. Pandoro tends to be lightly coated in sugar and baked in a star-shape.
No matter which Christmas cake you serve—Panettone or Pandoro—the desserts must be made with specific ingredients in line with traditional baking styles. Each year, Italian bakers sell a whopping 117 million cakes over the holiday season.
What we eat and how we eat it…does the authenticity of Italian food really matter to the average person? You may have some understanding of what makes a certain recipe more “authentic” than other variations.=
Do you know the difference between twice-fried artichokes (called carciofi alla giudea) and braised artichokes with mint and garlic (called carciofi alla romana) from Rome? Do you know the different variations of Tuscany’s acqua cotta that change across the region, depending on where you prepare and eat it? Do you eat grated mozzarella on crostini but never on homemade shellfish pasta? Do you only cook tomatoes and artichokes separately because they come into season at different times of the year? Do you insist on long cooking all your vegetables when preparing Italian food to prevent bleaching asparagus and other greens? Do you balk at nettle-ricotta ravioli with puttanesca sauce? Do you have a deep, foundational understanding of the flavor pallet of fresh tomatoes, mozzarella, olive oil, and basil?
Or do these considerations never cross your mind?
Is There a Right or Wrong in Italian Cooking?
Italians love their food—and, rightfully so, are passionate about its flavor and preparation. But does authenticity really matter? Anyone intimately familiar with Italian food understands the temptation to scoff at wrongly made Italian dishes. Even the organization of dinner has a “right” and “wrong” schedule: Salad always follows the entrée, never serve pasta and soup in the same meal, globe tomatoes go in salad while plum tomatoes are used in pasta sauce. There are so many “rules” that it can intimidate newcomers to the preparation and enjoyment of authentic Italian cuisine.
A History of Changing Tastes
When New World vegetables were brought over to Italy (and beyond) after 1492, new food preparation, flavors and recipes started to emerge within the culture. Potatoes, peppers, tomatoes, corn, and beans had never (or rarely) been seen in this region before this point. Does this mean that to be truly “authentic” we shouldn’t use these foreign ingredients? Does that make tomatoes “inauthentic” in Italian cuisine?
Food—what we eat and how we eat it—is constantly in flux. Everything changes and shifts. Access to food grown overseas at the average supermarket has radically altered what ingredients are available, from vegetables to spices and herbs. When you are not reliant on what you can grow and harvest yourself, your recipes and meal preparation tends to change to reflect this, moving away from a “local” focus to a more liberal use of various foods.
Some people may turn their nose up at spaghetti and meatballs, an American recipe that often gets incorporated into what people think of as “Italian food.” While this recipe would never appear in a restaurant in Italy, Italian-based chefs coming to America may incorporate it into their offerings in order to best serve their intended crowd.
What is “Authentic” Italian Food, Anyway?
Television, cookbooks and magazines are another way that our exposure to different foods changes constantly. Just like the settlement of the Americas changed Italian food and the way that immigration and globalization continues to change food sources around the world today. As travel and migration gets easier, it’s impossible to be completely untouched by foreign influences on ingredients and recipes.
So what is “authentic”?
Instant cheese slices now appear in some Italian eggplant Parmesan. Tabasco and Worcestershire show up in some Italian tomato sauces. Corn can now be used in products that traditionally relied on faro, barley, and millet. What combinations might become standard – and even “authentic” – 50 years from now?
There is certainly value in knowing the rules of any particular cuisine before starting to break them. If you are a non-native Italian learning the cuisine, a good place to start is the basics – what might be considered “authentic.” But as you learn, there is nothing wrong with favouring styles and flavours that appeal to you. Food does not need to be static; it can change as we change – personally and globally. As things across the world change, what is unusual to us today may become the “traditions” of tomorrow.
Ready to get started experimenting? Here’s Pazzo Pazzo’s guide to getting creative with pizza toppings.
Want to see what authentic Italian cuisine looks and tastes like? Book a reservation at Pazzo Pazzo in beautiful downtown Edmonton today.
Everybody loves pizza. The only thing people love more? Homemade pizza. A fantastic Italian dish, pizza is a guaranteed people pleaser. The customizability of toppings means that there is truly something for everyone. Check out our take on creative pizza toppings. By making it from scratch, you can have control over what goes into your meals. Never mind the preservatives and unreadable ingredients list of traditional boxed pizzas; fresh is always best. Here’s our absolutely favourite homemade pizza recipe:
Preparation: 10 mins
Cook time: 35 mins
Homemade pizza dough recipe. Will make two 20-cm (8-inch) thicker crust pizzas or 23-cm (9-inch) thin-crust pizzas, depending on preference.
1 C (250 ml) warm water
1 TSP (5 ml) instant yeast
1 TSP (5 ml) sugar
2 C (500 ml) all-purpose flour
1 TSP (5 ml) salt
Food processor with plastic blade or dough hook
How To Prepare:
- Place water, sugar, and yeast in a bowl. Let the mixture stand until foam forms on top. This should take approximately 5 minutes.
- With the food processor (see “Tools” above), mix together the flour and salt. Turn the speed up to medium. Slowly add the yeast mixture to the flour mixture. Let the ingredients blend until a soft, doughy ball forms.
- Lightly oil a large bowl. Place dough ball into said bowl and cover the bowl with a clean kitchen cloth.
- Set the bowl in a warm, draft-free area. Allow the dough to rise for approximately 30 minutes. Then, remove the dough and cut it in half.
- You can use the dough right away – or refrigerate it for no more than 48 hours. If you want to freeze it to use at a later date, package it in an airtight bag and place it in the freezer.
- If you intend to cook the dough right away, preheat the oven to 450-degrees.
- Baking time may vary, depending on toppings used, etc., but start with 10-15 minutes and monitor progress from there.
This recipe is tasty and easy to throw together. It only takes about 10 minutes to prepare, plus the time spent waiting for the dough to rise. Make sure it is allowed to rise in a warm area to ensure the best quality dough. Use this half-hour to grate cheese and wash and slice vegetables for toppings. Not sure what to put on your pizza? Try our suggestions for cool, unique pizza topping items.
A food processor works wonders for this recipe – but if you don’t own one, never fear! You can mold a “well” in the flour/salt mixture and pour the liquid mixture into the center. Gradually add dry ingredients to the pool of liquid ingredients with your fingers, working the dough together gently.
Want a relaxing night out or in, where all the work is done for you? Order in or make a reservation with Pazzo Pazzo and try our Pizza Of The Day. Just want to let us know how much you love homemade pizza? Come visit us on our Facebook page and leave a like or a comment.
Every budding or experienced Italian chef knows that fresh herbs are best for any recipe, just ask Owner and Chef James Burns of Pazzo Pazzo Italian Cuisine. The easiest and cheapest way to make sure that your home is always stocked with tasty, fresh herbs for cooking, crafts, and remedies is to plant a little herb garden yourself. It may not be practical to grow every herb you’ll ever need in the kitchen, but here our favourite 7 herbs that are worth planting in your backyard or planter. [Read more…]