This one is definitely a new one. When the idea was first suggested to me, I laughed my butt off until I realized that my editor was serious. He wanted me to write what? You read the title right folks; these are haikus about Italian food. I apologize to any of my readers who are poetry lovers, because I cannot claim to be even remotely good at poetry. My strength lies in storytelling, not poetry. But with that said, read on at your own risk. Please blame my editor for whatever damage these poems may do to your mind.
Olives are a great snack food that I love getting from the fresh market. In Italy they come in these huge barrels and you just fish them out. They are extremely healthy for you. The oil they produce is a staple of Italian cooking, and is present in every Italian kitchen in large quantities. So here is a little poem for our ever-present friend, the olive!
“A great midday snack
Nature’s chewy vitamin
But beware the pit!”
Next up is my personal favorite, penne all’arrabbiata. This dish is akin to the ramen noodles of the Italian culture. Every college student knows how to make it and its relatively simple to make. I personally love this dish, and for those of you who don’t know what it is, its simply tomato sauce but with hot pepper flakes.
“Oh my god, my mouth!
I think I just ate the sun!
Waiter? Please bring more!”
The next is Pizza Margherita. Now this is what I assume the Italian version of chicken nuggets are in America. If you have absolutely no idea what to get, or you are an extremely picky eater, this pizza is always a safe choice. Its pretty hard to screw up and its almost always amazing. This was the only thing I ate when I first came to Italy.
“It makes mouths water,
Eatable display of the flag,
a chefs masterpiece!”
The last poem is about one of the most classic Italian desserts there is: Tiramisù. I love this dish, and though I have yet to perfect it in my own kitchen, I am not about to give up. In this great dish, the Italians have combined coffee, pastry, chocolate, and cream into one great mix of perfection. I applaud whoever came up with this dish.
“A sweet aroma,
And a delicate coffee taste.
Ok, now you don’t really have to comment the poems themselves, do you? Just post your thoughts on these fantastic dishes in the comment section! 😉
Want to learn how to cook delicious bucatini all’amatriciana… in Italian? Check out this Iesson based on the original recipe, kindly offered by one of our teachers born and raised in Amatrice… and don’t forget to tell us if it came out good!
One delight you definitely cannot miss when in Rome is the traditional supplì. Along with Baccalà fritto and fiore di zucca, this inviting rice ball filled with tomato sauce, melted mozzarella and (in most cases) ragù is the most known and appreciated antipasto in every roman pizzeria worthy of the name.
Here are some pictures from our stand at the Salone dello Studio in Italia 2014, held two days ago in Tokyo.
Special thanks to our teacher Alessia, who charmed the audience with her fluent Japanese, to our alumna Mariko for her help and support to our assistant Satomi and to all the conference and IIC Tokyo staff for their precious help!
Why do you study italian? “because I love Italy!”, “I like art”, “I like italian movies”, “my girlfriend is italian, and I’d like to know what she’s muttering on monday mornings”. But what about studying italian to understand 20 pages-long menus handed out in italian restaurants? Non turistic restaurants seldom have menus translated in english, and you’ll have to make an effort to understand a sweating waiter trying to explain in his poor english a complex dish, its ingredients, its flavour…