Cooking In Italy

Cooking In Italy with Greg Cerretani

A few weeks ago, I told you about this year's Reluctant Gourmet in association with Chef4Students.org culinary grant winner Gregory Cerretani. Currently enrolled at Le Cordon Bleu College of Culinary Arts in Boston and completing his studies in an externship in Italy, Greg is a great student and a hard worker with a bright future ahead of him. I enjoyed interviewing Greg about his culinary experiences and what he's learning in Italy.

If you're thinking about attending culinary school, want to know more about culinary externships, or want to get excited about cooking, Greg's interview is one not to miss. He has some great insight for those interested in attending culinary school and some advice on how to survive those first few days at school, how to prepare yourself for culinary school, and much more.

After reading Greg's interview, I wanted to run down to my kitchen and prepare an Italian dinner meal. So, if you are having trouble motivating yourself to cook tonight, check out Greg's interview; that will change. To view the entire interview with Greg Cerretani.

Eating and Cooking In Italy

I thoroughly enjoyed Greg's interview responses, so I asked him to consider becoming a contributing writer and suggested that he write some posts about his time in Italy, where he is working to finish his externship for Le Cordon Bleu in Boston. Because the summer is here and many Americans will be traveling to Italy on vacation, I asked him to talk about dining out in Italy. I wanted him to share with us his thoughts on finding great restaurants in small towns that may not be in your travel guide. Here's what Greg had to say. If you know anyone traveling to Italy anytime soon, please let them know about this post. It is full of useful information and tips.

An American in the Heart of Tuscany by Gregory Cerretani

I am lucky enough to be completing the externship portion of my Le Cordon Bleu education in Italy.  I work in a restaurant called Officina della Cucina Popolare which is located in a city called Colle di Val d'Elsa.  This city is located in Tuscany between Florence and Siena.  I have learned quite a bit in my time and would like to share my experiences as both a fan of food and someone who works in the culinary arts.

What I Learned by Eating in Italy

The first thing I recommend to anyone visiting Italy is to learn some Italian. Even if you only pick up a few phrases like "Hello" (Ciao), "Bye" (Ciao), and "I'm sorry, I only speak a little Italian" (Mi dispiace solo parlo un po' italiano), you’ll earn respect just by trying to speak the local language.

In major cities and tourist areas, you'll find English-speaking guides and menus in English. However, knowing some Italian will go a long way if you plan on exploring smaller towns. Most restaurants near tourist spots offer English translations or tourist menus with familiar dishes like lasagna and spaghetti. But for those willing to explore, side streets often lead to new culinary adventures.

To discover how Tuscans truly eat, find a local chef and follow them on their day off to see where they go for a meal. If that seems too bold, your next best bet is to join the locals at a nearby bar for an aperitivo. Italians love to socialize over food and drink, and before dinner, you’ll often find them gathered at bars, debating where to eat. If you spot a friendly local, ask, “Qual è il tuo ristorante preferito?” They’ll happily share their favorite spot—and might even invite you along.

Dining in Tuscany has a few unique customs. For example, salad comes at the end of the meal, not at the beginning. The main course (secondo piatto) is served alone, so if you want sides like potatoes, you’ll need to order them separately from the "contorni" section of the menu.

Desserts, or “dolci,” are also less sweet than what you might expect. Whipped cream, for example, is just that—whipped cream with no added sugar.

Finally, tipping is not customary. Instead, look for "coperto" or "servizio" on the menu. Coperto is a cover charge for bread and oil, while servizio is a service charge, usually a percentage of your bill. If the service and food are exceptional, you can leave a tip, but it's not expected.

What I Learned by Cooking in Italy

Working in the kitchen and talking to the staff, other restaurant workers, and suppliers taught me several lessons. In Italy, food and wine are a way of life, and some unspoken rules set Italians apart from tourists. Here are a few tips to blend in and truly experience the Tuscan lifestyle.

First, breakfast is usually small—a coffee drink and a cornetto or croissant, eaten standing at a counter. If you sit down outside, expect to pay a coperto fee, which will likely cost more than your breakfast.

A cappuccino is strictly a breakfast drink. No Italian would drink it after ten in the morning. Ordering a cappuccino at lunch is a clear sign you're not a local. Also, when ordering espresso, remember it's called "caffé" here.

You'll typically find ingredients from the region at lunch or dinner in Tuscany. If you're in a small mountain town and see fish on the menu, proceed with caution—fish isn’t common in these areas. Many restaurants offer seasonal menus, using fresh, local ingredients. If you return to a restaurant in the fall, don’t expect last summer’s gazpacho.

As for pasta, avoid ordering spaghetti and meatballs—it’s a tourist dish. A true Tuscan might pair pasta with ragu, but never with meatballs. Also, don’t order fettuccini Alfredo. Alfredo sauce is an American invention, and no Tuscan chef will use cream in pasta sauces.

Don’t order your meat well done. Tuscan chefs have close ties with their butchers, and they likely know the animals personally. If you’re not asked how you want your meat, expect it to be a little pink in the middle. This is normal. If you order Bistecca Fiorentina well done, you might not get it at all. A chef may refuse to cook it that way.

In conclusion, remember these key tips for eating like a Tuscan:

1. The season dictates the menu, so expect fresh ingredients.
2. Pasta and meat are separate courses, so don’t expect them on the same plate.
3. Don’t fear a little blood in your meat. Tuscan animals are raised naturally, without hormones or synthetic feed.
4. Lastly, if it’s not on the menu, don’t order it. Embrace the traditions of Tuscan cuisine. Fettuccini Alfredo and spaghetti with meatballs will be waiting for you when you return to America.