Many of the dishes you’ll find at an Italian restaurant have been Americanized to the point that chefs are horrified by the creations that come out of an Italian American restaurant. Food that is “Italian” in America isn't always served in Italy, according to Italian Chef Barbara Pollastrini.
If you want a true authentic Italian dining experience, skip dishes like Chicken Fettuccine Alfredo. When it comes to Alfredo pasta, the sauce shouldn’t consist of a heavy and creamy texture. It should be butter and Parmigiano, only. The same applies to any carbonara dish - egg yolks only and hold the heavy cream.
However, these aren’t the dishes that are used to judge the quality of a chef at an Italian restaurant. It takes one authentic dish to judge the authenticity of an Italian chef.
(Photo Credit: Cooking Light)
One of the most simple-looking yet complicated dishes to make is risotto. It takes time, effort, and patience to get it right. If you look away or get distracted you run the risk of burning, overcooking, or undercooking. The last thing you want to serve is a mushy plate of risotto.
To order risotto is to judge the chef's sense of time management, patience, and attention to detail. You don’t want to over-stir the rice, as it will release too much starch and create a gummy texture. You’ll find that the risotto sticks to the pan and burns. It’s a dish that requires a lot of skill and practice. With the constant care risotto requires, it's the dish that best defines the skill of a chef.
AJ Forrisi
Assistant Editor for America Domani, AJ Forrisi is a Brooklyn-based writer and photographer. His work focuses on food, travel, sports, landscapes, and urban scenes. You can find him on Instagram @aj.photo.works.