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An Italian food revolution is under way, and the results could make the country the first in Europe to embrace gluten-free pasta.
It’s a big change from the strict diet that prevailed for centuries, but some Italian chefs believe it will have long-term benefits for health.
It all started with a simple idea: if pasta is too dry and cloying, you don’t want it on your plate.
“We had pasta that was really, really dry,” says Carlo Zocchi, founder of Zocchiati, a pasta maker in Naples.
“That made it hard to cook.
It was not really tasty.
It’s all about flavour. “
So we thought, what if we added gluten to it?
It’s all about flavour.
If you taste something with gluten, it tastes better.
We have gluten-fed pasta in Naples and in Italy for about 20 years.
I don’t know if there is a better thing to eat than a pasta made from wheat flour and water.”
In the early days of pasta, there were many recipes that involved the use of flour and oil and were so difficult to prepare, they were called giorno di tandore (the rice and the oil).
Zoccians was not against this; he just wanted something more delicate.
So he went to the local food factory in Sicily and tried to make pasta with the ingredients.
He found that they were not ready for mass production and so he changed the recipes to use flour and olive oil instead.
It worked for him.
He now makes pasta in his kitchen with a mixture of olive oil, olive oil and water and it’s so delicious it is called zocchi di bicchetta (the bread of the gods).
He’s also the co-founder of a gluten-Free pasta maker called La Bicchetto, which makes gluten-friendly pasta.
A few years ago, he started to make gluten-less versions of his pasta too, but he says they have only recently begun to make it mainstream.
“There is a big difference between being gluten- free and gluten-lovers,” he says.
“I think people who want gluten-oiled pasta will still be gluten-food lovers, but they will have a much better idea of what is good for their health.
It means there are no milk proteins, no sugar and no fats.” “
Gluten-free means there is no wheat flour.
It means there are no milk proteins, no sugar and no fats.”
Zoccheni, who is also the chef and owner of the family business, is not the only one trying to find a gluten free way to prepare pasta.
In the past decade, there has been a lot of interest in gluten-sensitive foods, such as gluten-flour breads, gluten-sugar pasta and gluten breads made with gluten-containing ingredients.
The result is a new movement of chefs that is becoming a worldwide phenomenon.
Some people have gone to the trouble of researching the ingredients of their favourite foods and experimenting with gluten.
And there is also an increasing number of chefs who are starting to take the gluten-eating trend seriously.
Giulio Marcello, chef at the Ristorante del Sol in Rome, is one of the pioneers.
He is making gluten-farmed pasta in a kitchen that is a few doors down from his own, using the same ingredients.
“My parents didn’t have much of a taste for gluten, so when I saw gluten in breads and cakes and I thought, ‘I want to do that too,’ I knew I wanted to do it.
“When you’re in Rome you have to find the perfect recipe for your cuisine. “
We do gluten-based dishes but they are all gluten-rich. “
When you’re in Rome you have to find the perfect recipe for your cuisine.
We do gluten-based dishes but they are all gluten-rich.
We’re not doing gluten-heavy dishes because we don’t have any gluten in our food.
We just use a lot more ingredients.”
Marcellino’s pasta is a bit more complex than some of the others.
He used to use wheat flour, but his wife said it tasted a bit too sweet and his daughter said it was too salty.
“Now I use rice flour.
I love it.
It is a very simple dish.
The pasta is not so dry.
It has a nice texture.
We use whole grain rice and I don-t use any preservatives. “
I think gluten-in-eggs is a really good idea because you have no water. “
And the only thing I added was water.
“In the past I have used wheat flour for pasta and rice flour for breads. “
I just think the gluten in the wheat flour is not good for the pasta.” “
In the past I have used wheat flour for pasta and rice flour for breads.
I just think the gluten in the wheat flour is not good for the pasta.”
Zucchi is one