Word: pasta
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...life. Yuppies eat tortellini, tuna sashimi and chefs salad, and favor restaurants with ceiling fans and dark green walls. No instant food ever passes Yuppie lips. The kitchen features scores of exotic appliances that cannot be washed in the dishwasher, window herb gardens and a double sink for draining pasta...
...lentils, and another made with beef and beans. A summer classic rarely seen on U.S. menus is Portugal's caldo verde, a delicate blend of kale, potatoes and sausage. One chapter is devoted to vegetable potages, including the soupe au pistou of southern France, Italian garbanzo and pasta soup, and gazpacho. Fish soups include a spicy Peruvian chowder, Italian zuppa di pesce, and a Mediterranean concoction flavored with Pernod, as well as an elegant oyster stew and a striped-bass offering from Manhattan...
...regional cooking styles that, for all their diversity, share a profusion of superb vegetables, game, fish and meat (Italians are the world's leading consumers of veal). Instead of aiming for symphonic blends of flavors, Italian cooking pays primary attention to natural tastes and textures and fresh ingredients. Pasta and in some regions rice dishes are an essential part of the vera cucina. Its dishes are characterized by locally produced sausages, hams, cheese, breads and wines...
...especially in other European countries, and have been introduced to different adaptations of similar raw materials. They are also watching their weight. Good Italian cooking has never been particularly heavy, but people now want to cut down on its bounty. Fifteen years ago, ordering a half-portion of pasta was uncouth; now it is common. Nino Castorina, owner of Bologna's Notai, serves a slice of beef that is only 60% as large as what he used to offer; he is not economizing, just giving customers what they want...
...mention A1 Gelato's trompe l'oeil "spaghetti," made of Marsala-laced, eggy zabaglione ice cream run through a spaghetti press and topped with chocolate meatballs, puréed strawberries for the tomato effect and a sprinkling of grated coconut to resemble Parmesan cheese. Who needs pasta...