Italian culinary traditions
One of the main reasons for which I was so excited to take part in an Erasmus project in Italy was the food. While we do have plenty of Italian restaurants in my hometown—and, well, who doesn’t cook pasta and pizza at home once in a while?—I couldn’t wait to taste my favorite dishes cooked in their place of origin, made by locals who have perfected these recipes over generations.
Fortunately, my wish of eating authentic food turned into reality right after we arrived, as our first meal in this beautiful country was in a small, local, traditional restaurant, right in the heart of Orte. While I knew I wanted a warm and delicious bowl of pasta, deciding between all of the tasty-sounding options was tough. I decided to try a lesser-known dish, a type of seafood pasta. From the first bite, I knew this was different from anything I had tried at home—the rich flavor perfectly balancing with the subtle seasoning, making the meal feel like a true reflection of the region's culinary heritage.
This experience sparked my curiosity to research the history of Italian cuisine, especially around Rome. I discovered that Roman cuisine began with basic ingredients like garum (a fermented fish sauce), bread, and pasta. Over time, spices were introduced through trade, and by the Renaissance, local dishes like Cacio e Pepe, Carbonara, and Amatriciana had emerged, still popular today.
Looking back, I realized how closely food is tied to Italy's history and culture. Each dish I tried told the story of the region’s past, and I left Italy with a deep appreciation for its culinary traditions.