8 Comments

As someone from the US, I definitely romanticized the European food system and pictured something more idyllic. So this was very interesting to me! Thank you for sharing.

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Loved this, sharing with my work colleagues! I’m in Edinburgh where one of our most touristy dishes is haggis, which is interesting because it is almost entirely offal! Given the cities’ similar sizes and experiences of tourism it would be really interesting to compare them from this perspective.

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Love your passion and food style… but I’ll be looking forward to your passionate style with vegetables 😉😄👋👋

Christine (Syd, AUSTRALIA)

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Thoroughly enjoyed reading this Emiko - fascinating! A highlight of my week as always :>) You're so very right about people currently being more aware/ready/starting to reduce meat consumption. I think the statistics you mention would definitely help encourage people to feel that they CAN do something and are less powerless. For me, iron levels are one reason I can't remove red meat entirely, very difficult to sustain without I have found unfortunately.

In regards to vegetables, I think it's common to assume that what people eat from a country is what are in the restaurants. Think of Indian food - those dishes are banquet/special occasion food as well. I feel there is so much benefit for people to learn from the 'home' cooking of these healthier eating cultures however. However it is maybe not just what they cook but when and how they eat as well? Sometimes when cooking Italian dishes for an 'evening meal' I find I don't know what 'vegetables' to cook along with it, such as your Lamb and Tomato stew from Aquacotta. However, then I think about it and wonder if the Italians would probably be having this as a lunch and a multi-course meal with many contorni? Dinner I feel in Europe is more of a light supper and is a lighter meal than in UK/US etc, is this correct? The Italian do vegetables so well however - an inspiration for all!

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Totally with you on the nose-to-tail eating. It seems only fair to honour this way the poor beasts that fall to our gluttony.

Speaking of which... I have the sneaky feeling that quite a large amount of the "chianina" steaks on offer everywhere (not just in Firenze) are actually not from the regal beast but from cheaper alternatives. Just like there are many more prosciutti di Parma around than those actually made in Parma. When something is famous, it will be counterfeited: It's not like tourists could tell the difference.

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I also totally ADORE a panino al lampredotto - always a favourite second breakfast when I go to Firenze.

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This was really interesting and informative! A lot was revealed during the pandemic, in Florence and all over Italy. I'm hoping some of the powers that be will start to think more sustainably. The last time my family and I were in Florence (where we met up with you!), we had a bistecca once (at Da Burde). I have to say I preferred the sliced roasts that we had at the lunch with you at Mario. And, as you mention, the vegetables. It's too bad so many restaurants feel compelled/pressured to serve food that appeals primarily to tourists, but of course I understand their motivation/rationale. Good for you for bringing attention to this.

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Bravissima Emiko - such a well-written, from the heart, article. I too often think - at any market, grocery store - how much healthier it would be if we all weren't able to have absolutely ANY cut of meat any day of the week/hour of the day! I adore going to a true butcher and seeing 'what's on today', perhaps I came in for stewing beef but there wasn't any so I opted for sausages... that would be a wonderful world. And, I agree, the 'meatiness' of Tuscan cooking is false. My Tuscan grandmother made one heck of an arrosto (and my mother and I still do today), but pasta con i fagioli, ribollita, even just pane e pomodoro are absolute treasures that should stand right alongside all the showier presentations of meat dishes. Well done for giving the lecture and I hope you're able to speak on this more and more until you, and others like you, will have returned heart and soul to Tuscan cooking.

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