Published: May 22, 2008 12:29 pm            

Taste of Italy

The best Italian cooks keep their dishes simple.

That was the message presented Tuesday by international wine expert and culinary instructor Massimo Coppetti, who spoke at a World Class Service course sponsored by Lake Land College, Mattoon.

“A lot of people think complex is better,” Coppetti said. “Italians don’t think that way.”

Coppetti, who teaches at the Apicius International School of Hospitality in Florence, also said Italian cuisine varies by region, much as different areas of the United States have regional cuisines.

“There’s a different style of cooking in each region,” he said. “History and tradition are so important.”

Northern Italians, such as those around the cities of Milan, Turin and Venice, draw heavily on French and Austro-Hungarian influences. Coppetti said the keys to understanding Northern cuisine are meat predominates over seafood, butter and lard are the primary fats and polenta, a starchy dish made from corn or buckwheat flour, is a primary staple, especially in rural areas.

Coppetti said Central Italy is the cradle of Italian cuisine, beginning with the Etruscans six centuries before the life of Christ. Central Italians, such as himself, use a lot of grain and seasonal vegetables in their cooking.

Oh, and don’t forget the olive oil, Coppetti said.

“We can’t cook without olive oil,” he said.

Coppetti said the telltale signs of Southern Italian cooking are mozzarella cheese and numerous vegetables.

Coppetti also told the group how to judge wine. Sensory awareness in terms of vision, smell and taste is key, he said.

“Use your senses to analyze the wine,” he said.

For example, the wine taster can determine the age of the wine by looking at it. White wine darkens as it ages, while red wine is the opposite, becoming paler with age.

To smell the wine, Coppetti said the best way to get an accurate reading is to pick up the glass by the stem or bottom. Picking it up from the top can leave body odor on the glass, thus risking an inaccurate reading.

Coppetti said the taster must first swirl the wine in the glass, sniff gently, then inhale more deeply.

The taster is then ready to actually taste. Coppetti said the best way to do so is by taking a small sip, swishing it around in one’s mouth. A dry wine will have a higher level of acidity than sweet wine.

Coppetti’s presentation was part of Lake Land’s World Class Service series. The college is sponsoring a trip to Florence this fall.

But some people were at Tuesday’s event for professional reasons.

“I just like to go to different places that do this,” said Diane Richards, owner of Richards Farm restaurant in Casey. “We look at all types of influences.”

Richards said she has some Italian dishes on her menu.

Those who listened to Coppetti’s presentation sampled an authentic Italian meal that included gazpacho soup, spinach salad with olive oil dressing, baked chicken, and rice and broccoli.

The course is a prelude to a Lake Land/Apicius University study abroad

course on Oct. 24 to Nov. 2 in Florence. Participants will take architectural walking tours, attend Italian culinary classes and study the art and history of the city.

The public may attend an informational meeting about the course at 7 p.m. Tuesday, June 3, in the Neal Hall North Conference Room at the college.

Bill Grimes can be reached at 217-347-7151 ext. 131 or bill.grimes@effinghamdailynews.com.