From frittatas to tapas, authentic Italian and Spanish dishes, flavors and techniques are back on the plate. Chefs are creating craveable dishes using both imported and local products prepared in traditional ways to appeal to a wide consumer base. In many cases, chefs are employing traditional cooking techniques of the countries but adding their own updated touches, often through the use of local ingredients. By examining the categories of meats, cheeses, vegetables and seasonings, it is easy to see these Italian and Spanish influences on trends—and vice versa.
Authentic Meats and Cheeses In the U.S., meat has traditionally been the star of the meal and the menu. In the past few years, however, there has been a menu shift toward smaller portions from free-range, grass-fed animals and lesser known cuts of meat. High-quality, artisanal and heritage sources of meat served in smaller portions are beginning to trump quantity in many cases. For example, it almost seems like a requirement of every chef-driven, farm-to-table restaurant to have a housemade charcuterie plate on the menu. Chefs are curing locally raised heritage breeds of pork, such as Duroc and Berkshire, in the style of Italian guianciale, pancetta and Spanish Serrano ham, slicing them paper thin and serving them with seasonal pickles and jams.
There are several U.S. producers who specialize in traditional Spanish and Italian cured-meat products, such as Iowa’s LaQuercia Prosciutto and Virginia-based Surry Farms’ Surryano Hams. In many cases, the quality of these domestic versions is on par with European products, and the cost usually is lower. While it’s unlikely the demand for authentic imported Prosciutto di Parma in the U.S. will ever completely diminish, American chefs and consumers take pride in serving and consuming locally produced food.