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Provenance · Volume II

The Italian Canon

One thousand four hundred and ninety-two entries

Contents
I
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
24 II
The Land & Sea
Terroir — geography, climate, what grows and swims here.
11 III
The Pantry
The defining ingredients, named to species.
73 IV
The Method
The foundational techniques the cuisine is built on.
18 V
The Canonical Dishes
The dishes a serious practitioner is expected to know.
1,326 VI
The Beverage Tradition
Wines, spirits, ferments, tea and coffee.
14 VII
The Table & Service
How the food is served and eaten.
12 VIII
The Thread
Where this canon connects to others.
6 IX
The Lineage & Authorities
The masters, the literature, the sources entries anchor to.
8 X
The Network
The producers and purveyors who carry the real ingredients.
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Italian · VIII The Thread

The Thread

Six entries

The Arab contribution to Sicilian food is so foundational that removing it would leave Italian cuisine unrecognisable. From that inheritance, semolina hand-rolled into couscous pellets and steamed over fish broth stands as the most direct Mediterranean connection between North Africa and Sicily. Basic tomato sauce — a quick, simple preparation of quality tomatoes — completes the chapter as the single most important sauce in Italian cooking.

Cucina Arabo-Sicula: The Oldest Fusion Cuisine in EuropeCucina Siciliana: The Island at the CrossroadsEmigration and the Italian Table AbroadItaly and the Italian diasporaItaly and France: the exchange between two court kitchensFlorence, Paris and the courts betweenLa Cucina Giudaico-RomanescaRome, Lazio (the former Ghetto and Portico d'Ottavia quarter)The Columbian Exchange in the Italian Kitchen: Tomato, Maize and PotatoItaly, with Naples, the Veneto and the Po valley as chief centres
VIII · The ThreadNext chapter → The Lineage & Authorities
Italian · VIII

The Thread

Where this canon connects to others.

‹ Contents

The Arab contribution to Sicilian food is so foundational that removing it would leave Italian cuisine unrecognisable. From that inheritance, semolina hand-rolled into couscous pellets and steamed over fish broth stands as the most direct Mediterranean connection between North Africa and Sicily. Basic tomato sauce — a quick, simple preparation of quality tomatoes — completes the chapter as the single most important sauce in Italian cooking.

6 entries
Elsewhere
Cucina Arabo-Sicula: The Oldest Fusion Cuisine in EuropeCucina Siciliana: The Island at the Crossroads
Italy and the Italian diaspora
Emigration and the Italian Table Abroad
Florence, Paris and the courts between
Italy and France: the exchange between two court kitchens
Rome, Lazio (the former Ghetto and Portico d'Ottavia quarter)
La Cucina Giudaico-Romanesca
Italy, with Naples, the Veneto and the Po valley as chief centres
The Columbian Exchange in the Italian Kitchen: Tomato, Maize and Potato
← VIIThe Table & Service

Contents · The Library