{"id":10928,"date":"2025-10-11T14:11:20","date_gmt":"2025-10-11T14:11:20","guid":{"rendered":"https:\/\/nunziosaviano.it\/food-that-travels-flavors-that-cross-borders\/"},"modified":"2026-01-04T09:40:27","modified_gmt":"2026-01-04T09:40:27","slug":"food-that-travels-flavors-that-cross-borders","status":"publish","type":"post","link":"https:\/\/nunziosaviano.it\/en\/food-that-travels-flavors-that-cross-borders\/","title":{"rendered":"Food That Travels: Flavors That Cross Borders."},"content":{"rendered":"\t\t
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Eggplant, Tomatoes, Spices And Distant Histories: When Italian Cuisine Speaks With Foreign Accent\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\u2708\ufe0f The Global Roots of Our Most Beloved Dish.<\/h4>\t\t\t\t<\/div>\n\t\t\t\t
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Sometimes we think that Italian cuisine is unchanging, ancient, made only of “homegrown” ingredients.<\/p>

Yet, many of the dishes we call traditional exist only because of travel, discovery, and contamination<\/b>.<\/p>

Just take a look at the ingredients: eggplant comes from India, tomatoes from Peru, corn from Mexico, coffee from Yemen, spices from the Orient.<\/b><\/p>

Yet, no one would dare question the Italian-ness of eggplant parmigiana, tomato rag\u00f9, espresso coffee or polenta.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\ud83c\udf46 The Eggplant: \"Imported\" Queen Of The South.<\/h4>\t\t\t\t<\/div>\n\t\t\t\t
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The eggplant<\/b>, now a symbol of Mediterranean cuisine, came from southern Asia<\/b> and arrived in Sicily with the Arabs.<\/p>

At first it was frowned upon: it was said to “drive people crazy.” But taste overcame prejudice. <\/p>

Today, it stars in iconic dishes such as parmigiana, caponata, and pasta alla Norma.<\/p>

The result? A carnal, ancient dish that tastes of truth. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\ud83c\udf45 The Tomato: The Fruit Of Peru Became Italian Sauce.<\/h4>\t\t\t\t<\/div>\n\t\t\t\t
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Even the <\/span>tomato<\/b>, king of the Italian diet, is a traveler.<\/span><\/h2><\/div><\/div>

It arrived in Europe after the discovery of the Americas, and was met with suspicion. It was not until the 17th century that it began to be cooked. <\/p>

In southern Italy it found fertile ground and was transformed into passata, pelato, and sugo<\/b>, becoming the most identifiable ingredient<\/b> in Italian cuisine-even if it is not Italian.<\/p><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\ud83c\udf36\ufe0f The Spices, The Coffee, The Corn: Italy At The Table Is A World<\/h4>\t\t\t\t<\/div>\n\t\t\t\t
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Oriental spices<\/b> gave fragrance and warmth to our medieval cuisine.<\/p>

-The coffee<\/b>, the symbol of our breaks, came from Yemen and arrived in Venice via Istanbul.<\/p>

-Polenta<\/b>, so associated with the North, originated with the arrival of corn from the Americas<\/b>.<\/p>

-Chocolate<\/b>, which warms winter snacks, is the result of cocoa imported by Spanish conquistadors.<\/p><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\ud83c\udf5d Contamination Is Culture\n<\/h4>\t\t\t\t<\/div>\n\t\t\t\t
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Italian gastronomic identity was formed by interweaving cultures<\/b>, tasting, adapting.<\/p>

Every time a new spice, fruit, grain has come to Italy, we have been able to turn it<\/b> into something unique, our own, recognizable.<\/p>

Today, when we look askance at “fusion” cuisine, we should remember that our cuisine has always been a successful fusion<\/b>.<\/p>

A contamination is not a loss: it is an opportunity for growth, for flavor, for creativity.<\/b><\/p>

\ud83d\udcec Italian cuisine is not just “territory.” It is history that travels<\/b>, adapts, mixes. <\/em><\/p>

And every time we put a dish on the table, we bring a little piece of the world with us.<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t\t\t\n\t\t\t\t\t\t\tdid you know that?\t\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/h4>\n\t\t\t\t\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t
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\ud83d\udc49 The first documented pasta with tomato sauce dates back only to the late 18th century: before that, pasta was eaten without red sauce.<\/span><\/p>

\ud83d\udc49 The name “eggplant” comes from “unhealthy apple,” because of medieval beliefs that it was dangerous to health.<\/span><\/p>

\ud83d\udc49 Italian espresso was born with the steam engines of the early 20th century, but coffee has been drunk in Naples since the 17th century.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t<\/path><\/svg>Prev<\/span><\/span>Previous<\/span>The Easter Lamb: Between Faith, Family And New Ideas<\/span><\/span><\/a>\t\t\t<\/div>\n\t\t\t\t\t\t\t
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\n\t\t\t\tNext<\/span>The Pastiera Di Partenope: Legend, Tradition And Scent Of Easter<\/span><\/span><\/path><\/svg>Next<\/span><\/span><\/a>\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Eggplant, Tomatoes, Spices And Distant Histories: When Italian Cuisine Speaks…<\/p>\n","protected":false},"author":1,"featured_media":10929,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_joinchat":[],"footnotes":""},"categories":[1026],"tags":[],"class_list":["post-10928","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kitchen-tales"],"yoast_head":"\nFood That Travels: Flavors That Cross Borders. - Nunzio Saviano Personal Chef Food that travels: flavors that cross borders<\/title>\n<meta name=\"description\" content=\"Discover the global origins of the ingredients we use every day: eggplant, tomatoes, spices and coffee that made Italy at the table.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/nunziosaviano.it\/en\/food-that-travels-flavors-that-cross-borders\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Food That Travels: Flavors That Cross Borders. - 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