L'Italo-Americano

THURSDAY, NOVEMBER 16 2023 www.italoamericano.org 12 L'Italo-Americano treats and historical insights. Let's move to Florence, where the culinary scene is characterized by an earthy and rustic simplicity. The city's food philosophy, as captured by Emiko Davies in F l o r e n t i n e : T h e T r u e Cuisine of Florence, is about using every part of an ingredient, a medieval prac- tice of waste minimization. Dishes like ribollita, crostini di fegatini, and lampredotto panini elevate simple ingre- dients to culinary heights, demonstrating Florence's commitment to tradition and seasonality. T h e R e n a i s s a n c e e r a brought a transformation to Florentine gastronomy, mir- roring the artistic elegance of the time in its cooking tech- niques and food presenta- tion: those were the years of De Medici's court, where, legends say, some of the best, creamiest gelato was made. But actually, when it comes to desserts Florence remains faithful to Tuscany's rural tradition: often bread-based, Florentine dolci, like schiac- ciata all'uva, capture the city's essence in their nature at once rich, yet comforting and simple. If you fancy taking a tour around Florence and discov- ering its culinary secrets, you c i a n a , C a c i o e P e p e , C a r - bonara, and Gricia stand as, perhaps, the best-known sta- p l e s o f i t s r i c h t r a d i t i o n . B e y o n d t h e s e c e l e b r a t e d dishes, Rome's gastronomic repertoire extends to include ravioli, lasagne, and gnocchi. For Italian Americans, a dish that deserves special mention is Pasta Alfredo, a Roman creation that continues to be served in its original splen- dor at Alfredo alla Scrofa. Rome has a lot to say also w h e n i t c o m e s t o s t r e e t food , something tourists can't get enough of. Dating back to the Roman Empire, where vendors peddled fried fish and warm chickpeas, Rome's street food scene has evolved profoundly through history: the Jewish ghetto of the 16th century, known for frying fish and vegetables in communal oil, has given way to modern classics like supplì and filetti di baccalà, offer- ing a portable taste of Rome's culinary history. For street food lovers— and food lovers in general, really—Rome's Street Food and Sightseeing Guided T o u r o f f e r s a f u s i o n o f Rome's architectural marvels with its authentic street food, while the Jewish Quarter Food Tour proposes a self- paced exploration of gourmet could try immersive experi- e n c e s l i k e t h e F l o r e n c e S u n s e t F o o d & W i n e Tour, The Other Side of Florence Food Tour, and t h e F l o r e n c e C e n t r a l Market Food Tour, with each offering a delightful deep dive into the city's food culture, from Tuscan wines to local eateries. L a s t b u t n o t l e a s t , N a p l e s , w h o s e c u l i n a r y i d e n t i t y h a s b e e n s h a p e d over 2000 years, influenced by Greek, Roman, French, and Spanish cultures. This blend has resulted in a cui- sine that ranges from the s o p h i s t i c a t e d N e a p o l i t a n ragù to, of course, the global- ly celebrated pizza. The 16th century marked a significant shift, with pasta becoming a staple among the common folk. The later centuries saw the divergence of culinary practices catering to different social classes, adding depth and variety to Neapolitan cuisine, which eventually led to the beautiful array of tra- ditional dishes the city is known for today: from sim- ple pasta al pomodoro and pizza, to decadent fried bac- calà, all the way to babà and the creamiest and crunchiest of all pastries, the sfogliatel- la. I f y o u h a p p e n t o b e i n t o w n , y o u s h o u l d t r y t h e T a s t e o f N a p o l i F o o d Tour, an amazing journey through Naples' charming streets, that offers a chance to savor the city's iconic dish- es and learn about its food culture from local artisans. Exploring the flavors of Rome, Florence, and Naples r e a l l y s h o w s w h y t h e y ' r e rated so highly on TripAdvi- sor's top global food destina- tions. In Rome, you have those classic pastas everyone loves. Florence offers its own simple, heartwarming dishes. And Naples? It's a blend of so m a n y t r a d i t i o n s i n e v e r y dish! Truly, in these cities, you get to experience Italy's incredible food history first- hand: it's easy to see why t h e y ' r e f a v o r i t e s f o r f o o d lovers around the world. to ensuring Italy's rich culi- nary heritage is safeguarded and celebrated. In this con- text, of course, we can't for- get the incredible pull of Italian wine and wine her- itage, with winery tours in regions like Tuscany and Piedmont attracting approxi- mately 15 million tourists annually, contributing to 27% of wineries' turnover and 36% of the other activi- ties in the territorial tourism chain. This sector also plays a crucial role in supporting rural communities, with a total annual turnover of 42 million euros every year. But now, let's get to the heart of the matter: why did Rome, Naples, and Florence make it to the top ten of the Travelers' Choice Best of the Best Awards? It's hardly a mystery, but it's certainly a delicious excuse to dive into t h e c u l i n a r y t r e a s u r e s o f these cities! So, let's grab a fork, and take a look at the reasons why the world thinks here you can really have the best food in Italy! The cuisine of our beloved c a p i t a l , R o m e , i s a t h i n g made of history and simplici- ty and truly represents Ital- i a n g a s t r o n o m y i n i t s essence. The city's culinary heart beats through its pasta, where the iconic Amatri- A s we celebrate t h e W e e k o f I t a l i a n C u i - s i n e i n t h e W o r l d , t h e spotlight is on Italy's storied culinary heritage also thanks to TripAdvisor's Travelers' Choice Best of the Best A w a r d s , w h i c h p l a c e d Rome, Florence, and Naples in the top 10 food destina- tions in the world. The Awards honor travel- ers' favorite destinations, hotels, restaurants, things to do, and beyond, based on the reviews and opinions collect- ed from around the world over 12 months. This distinc- t i o n i s p a r t o f a r i g o r o u s s e l e c t i o n p r o c e s s , w h e r e fewer than 1% of TripAdvi- sor's 8 million listings are rewarded. Clearly, this recog- nition underlines the appeal of Italian cities as leading culinary destinations. Indeed, food tourism is a substantial and growing seg- m e n t o f t h e g l o b a l t r a v e l industry. In 2023, the global culinary tourism market is v a l u e d a t a p p r o x i m a t e l y $992 billion, marking a sig- nificant increase from the previous year and indicating a vigorous compound annual growth rate (CAGR) of 17.1%. Italy, renowned for its rich c u l i n a r y t r a d i t i o n s a n d diverse regional cuisines, plays a significant role in this sector. The Italian culinary t o u r i s m m a r k e t i n 2 0 2 2 made around $34.9 billion in revenue, representing about 5%-9% of the global culinary tourism industry. In Italy, the trend is fueled b y a g r o w i n g i n t e r e s t i n authentic local food and beverages, especially when it comes to street food and regional cuisine. The coun- try's government actively promotes this sector, focus- ing on culinary classes, food festivals, and the develop- ment of food museums: these initiatives remain key not only to attracting visitors throughout the year but also LUCA SIGNORINI A typical fresh fish market in Naples. The city has been voted one of the best places in the world to eat (Photo: Oleksandr Prykhodko/Dreamstime) LA VITA ITALIANA TRADITIONS HISTORY CULTURE TripAdvisor's top picks: here's why Rome, Florence, and Naples made it into the top 10 of best food destinations in the world

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