“Italian food is really a celebration of production, and protein is a secondary idea,” says Chiarello.

Typical Italian food begins with a large meal of antipasti, which are predominantly
vegetable (such as pepperoncini, mushrooms and artichoke hearts) and a selection of canned
meats (such as ham and capicola). Then it switches to a small dish of pasta, followed by a light
protein – perhaps a lamb leg, prepared simply but deliciously. “As food progresses, it’s easier,”
chiarello says. “Italian dishes tend to have reverse crescendos.”
Traditional Italian ingredients
From this initial crescendo to the last spicy bite, every authentic Italian dish is built on the most
basic but delicious ingredients. “Traditional products are very important in Italy’s flavors, which
are based on seasonality and location at the very best,” says Lidia Bastianich, chef and owner
of Felidia, becco, esca, del posto and eataly restaurants in New York and author of Italian in
Latin America.
Olive oil is the basis of most Italian cuisine (for sautéing, frying and watering), then
vegetables come. Garlic and onions are popular, but intense green vegetables are usually
the stars of the dish. https://americanpastafactory.com/