Being a Foodie, the Italian Way

In this day and age, food is without a doubt daily evolving into a traditional ‘modern art’. Ideas and combinations of tastes have been imagined, quantified and combined until its incorporation is successful. We have seen that even something as simple as a pasta, can have a history of production, a science of preparation, an unquestionable freshness making it an intricate contribution to the industry. In saying that, society does look toward the ‘less’ than faint-hearted: gastronomic adventure seekers who offer us some guidance into the sometimes unknown territory of the culinary world. This is who we call Foodies.

A Foodie is not just someone who loves to eat, as that will make us all qualified to have that title. But this is someone who has a passion to uncover all the specifics about a plate of food, like the type of restaurant, the Chef maybe, the methods and technique used, the freshness of ingredients, what’s popular and fast-selling dishes. It takes an individual to have a private interest, where develops from an amateur into a trusted local entity, if precise on the opinions shared on charismatic flavors and endorsements. He could be a Gourmand or, better, a modern version of a Gourmandise.

What is important to a Foodie though, is to develop a deep understanding of all cooking techniques and processes, or to deepen his knowledge of more recent developments: his knowledge and palate should most definitely be in harmony. Since taking an interest in exploring the production of food and its origins are self-determined but quite useful, foodies love food with an idea of where it actually comes from, even before it is served. As it is of personal interest, it most certainly compliments the understanding of a Foodie, making him more interesting and an enthusiastic food professional.

The diversity and the importance of Foodies today, have become quite a necessity in the last few years. But being a Foodie does not mean to love all food or to identify all cooking processes. It can also be a satisfying hobby, taking into consideration techniques involved with baking or the art of allowing meat to rest, it allows you to take a personal interest in Italian culinary culture for example, in classic foods such pasta or pizza. People want to know what to try, in order to satisfy such a hobby alongside their palates: a little ‘push’ in the right direction can ensure that a diner maximizes an experience, where also a secret learned during a cooking class can become a passion and give him an edge, when he decides to sit down and enjoy an evening of fine dining, along with a possible recommendation of some good wine.

For these reasons, Italian food culture has a lot to say to the Foodies all over the world: ancient techniques, traditional culinary mysteries or even cookery lessons. Italy has always been a sanctuary of growing tastes and flavor, while Tuscany serves as the icing on the cake. While these tastes have been around for centuries, they are new to many. There are so many different dishes to try, so many experiences waiting be part of our lives: it truly is a taste-bud thriving adventure. What’s honestly fantastic is that the Italian culture prides itself on the freshness of its produce, a Foodie knows that it’s not often that he would have to question it.

Tuscany for example can offer great experiences, also since it is the playground of the Good Tastes of Tuscany Cooking School for foodies and professionals. It is an amazing place to begin a journey as a Foodie, and gain the knowledge and ‘know-how’ regarding standards and preparation of great Italian dishes.

Food is what makes us who we are. To learn about the culture of flavor is something that you will take with you everywhere, but remember: you can learn to become a Foodie, but passion cannot be taught, you will find it, it’s in who you are.

Just like food.

In this day and age, food is without a doubt daily evolving into a traditional ‘modern art’. Ideas and combinations of tastes have been imagined, quantified and combined until its incorporation is successful. We have seen that even something as simple as a pasta, can have a history of production,…

In this day and age, food is without a doubt daily evolving into a traditional ‘modern art’. Ideas and combinations of tastes have been imagined, quantified and combined until its incorporation is successful. We have seen that even something as simple as a pasta, can have a history of production,…