| There is a spirit of generosity that has always drawn me to Italian cuisine. The idea that abundance is the order of the day, that it is better to have too much than too little. They have an approach to food that is exuberant and celebratory. I remember my first trip to Italy and discovering that pasta was its own separate course, to be enjoyed before your entrée, and my whole world turned upside down. The deep pleasure of not having to choose either garganelli with peas or veal piccata, but instead to be able, nay, to be expected to enjoy both—that was a food philosophy I could get behind. This attitude about dining shapes their approach to leftovers. Read more... |
