Authentic vs Locavore??

How do you balance authentic recipes that require ingredients from far away lands (e.g. San Marzano tomatoes from Italy) versus the goal to eat local small farm grown (organic) ingredients??

Is it a real Pizza Margherita if you grows the tomatoes and make the cheese from local milk? Is there not something to the heart of Italian cooking that you should use the best possible ingredients and do as little as possible to bring out their flavors?

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Comments:

Comments are closed

Talk is closed - check out our Facebook and Twitter accounts instead.