Why Italian Food is So Dang Good

Italy is famous for many things: temperate weather, beautiful people, stunning coasts, rolling hills, rich history, high-quality wine, and, of course, delicious food. But I fully believe that even if Italy was just a farming country with no other draws, people would still flock there to get a taste of fresh, authentic Italian cuisine. 

I will write so much more about Italian food in the coming weeks, but I want to start by touching on Italy’s sustainability initiatives and their dedication to organic foods. 

I knew the fruits and vegetables to be much fresher here in Italy than they would be in the United States. What I did not expect is how much food is fresh and/or hardly (if at all) processed. From meats to biscotti, nearly every food product here in Italy is held to a higher standard than what I am used to back home. This is in large part due to the European Union’s Common Agricultural Policy, which sets rules and regulations for how farming should be within the EU. 

However, Italy still stands apart in its commitment to fresh, delicious food from other EU countries. Not only does it have an extremely high amount of farm land dedicated to organic agricultural processes, but there is a huge percentage of land that is organic, but isn’t labeled as such by the EU. This is because being labeled as an “organic” farm by the EU is costly, so many small farms do not bother spending money on that label. Not to mention that most of these small farms are even more organic and natural than the “organic” label officially requires, so many of these farmers find that the label does not accurately fit the philosophy of their farm.

There is also a fascinating movement going on in Italy right now called “Kilometer 0.” The idea behind this movement is that foods should be purchased and consumed as close as possible to where they were grown. If you are in an Italian market or grocery store, keep an eye out for the logo — you’ll probably start to notice it everywhere! This movement not only guarantees a higher level of freshness, but also helps small, local farmers sustain themselves and have a more even footing in the competitive market. 

It is this standard of freshness, sustainability, and low-processing that makes Italian food so good. If the ingredients taste better, the dish will taste better! Simple dishes like cacio e pepe or even a caprese salad are transformed into delightful wonders when careful attention is paid to the quality of each ingredient, where they were grown, and how the dish can let the natural flavors of the ingredients shine. 

Living in Italy, even for such a short period of time, has made it obvious to me that we need drastic changes to our agricultural policies in America. If I go back to America and can’t have a caprese salad that makes my head explode with flavor, I don’t know what I’ll do.