Italian Cuisine/Expert Profile

Expertise

For professional chefs and home cooks-questions relating to the Authentic Classical recipes of Italy;No desserts questions at this stage:No homestyle cookery questions:Italian classical cuisine is on the verge of vanishing;I would like to establish a Classical International Recipe base so that no matter where you eat,the right recipe is served."Mums" cooking is fine..but I get angry when a classical recipe is implied which it`s not. Being italian does not automatically make you a good Italian chef..on the contrary it only means that the food you have been served has been done so by a person of Italian origins-Classical Italian recipes are clealy defined by history as well as research-and by the entity known by Academy of Italian cookery Rome-anything else is unacceptable. The French have converted from regional recipes to an established uniform protocol for hundreds of years..it`s time the Italian cuisine did the same-and applaud the Italian government in establishing laws to protect such recipes from any further corruption.Customer have the right to know exactly what they`re eating...Regards Chef Davide:

Past/Present Clients

Senators,many other Chefs,Visiting Italian Consulate staff:Leading Business people:

What do you like about this subject?

The idea that I may be contributing in preserving the near lost art of classical Italian cookery brings me great pleasure.Diet and health is strongly associated with this mission.

What do you still hope to achieve/learn in this field?

I am hoping to preserve the correct recipe application to at least 50 classical italian recipes which have all but nearly dissapeared.Worldwide Italian restaurants must apply these recipes correctly to be deemed truly "Authentic"

Something interesting about this subject that others may not know:

Olive oils are overused and misused in Italian cookery-butter is equally important, but sadly neglected.A Risotto is hardly never served in restaurants-A Ragu alla Bolognese has hardly no tomato in it, it has no herbs, its brown not red,and is finished with milk.There is no such thing as a "Napoli sauce"..the list is endless.

Something controversial or provocative about this subject

Being Italian does not make you a good Italian cook or chef-on the contrary it hinders you-to be classed as a classical Italian chef, you must train and practice the true art form-Home cookery is fine ,but when a classical Italian recipe is implied which it's not...I get mad. Undercooked products are from a time long past as per the classical french cooking methods and are in longer acceptable o