Italy: Jessica Haynes (Food in Italy)

Program: UW Sustainable Food Systems in Italy and the World, Summer

Before the program started, I knew some of the big hits to expect from Italian food. Everyone talks about pasta, woodstove pizza, and gelato. But one thing I did not anticipate was how Italians eat and what it says about the kind of people they are and the values they hold.

The first thing I noticed about meals there is that it is not common for quick grab-and-go meals. In the United States, I’m used to the endless fast-food restaurants or eating lunch in front of a screen or quickly between classes. In Italy, especially in the rural towns, many businesses shut down during lunch so people can go home and eat with their families. That was definitely a shock at first, but now after learning more about their values it makes sense.

Dinners are the same way. We regularly sit for a couple of hours as a big group, moving through courses and not rushing anything. Unlike in the U.S., there is no pressure from the waiter to constantly check on you or get you the check, so the next table can come in. It is actually common for reservations to keep the table for the entire night. The food is served at a slow pace, so people are able to catch up and keep the conversation flowing. Slowing a meal down so you have time to hang out with the people you are sharing a meal with was one of my favorite aspects of the culture.

During our program, we visited multiple small farms where people prepared lunch for us. The meal typically consisted of ingredients they grew or made themselves, meaning everything was seasonal and fresh. I got to try many new vegetables that I have never had before or never prepared the same way. We even got to try fresh ricotta that we watched our guide make as he explained the process of traditional cheese production. He showed us the whey left over from making another cheese that would be aged and explained that ricotta means “re-cooked” and is a second cheese made from what otherwise would be thrown out. We had a chance to taste it warm, straight from the basket.

The taste is very different than any of the kinds of cheese I have bought from a store before. This is an important step in the cheese process for them to ensure they do not waste any valuable product. All the food was incredible, but one of my favorite parts was the people around it. They were always so kind and proud to share the food they grew. That was a very nice chance to see that kind of pride behind the food, as well as the family connections that went into the farms and prepared the meal for us. Most of the farms we visited revolved heavily around family connections, as well as bonds between people who strongly believe in the values of sustainable farming.

This experience has shown me that Italian food is not just about the taste, but the time, family, seasonality, and the joy of sharing what you have made. I truly hope to continue some of the traditions of slowing meals down. Taking the time to prepare dishes from scratch and taking the time as a bonding experience with others. The Italians have a culture of slowing down and spending time with loved ones. It is a lesson I want to take back with me, not just about food, but about how I spend my time and my views about food. Food is not only fuel here. It is a great reason to stop and gather.