I never thought there could be a correct way to set a menu. Food is food, it just has to be good, right? Then one day, several years ago, a bunch of Belgians looked down on me when I served them polpette (meatballs) covered in marinara sauce. I had spent a whole afternoon making them out of beef, pork and veal and cooking the freshest tomatoes in order to achieve the healthiest and tastiest possible outcome. It turned out meatballs, in Belgium, are considered a student’s food. The sort of stuff you gulp down without thinking with your flatmates at 22. Definitely not something fit for a grown-ups’ dinner table.
I barred meatballs from my home dinners. The following time I went for a home made green lasagna followed by roasted veal, sauté vegetables and pudding. The Belgians guests ran for the lasagna, had a couple of servings and then looked at me puzzled and terrified when I came out of the kitchen with the rest of my carefully planned Italian dinner. Nay. Apparently no one can master a whole Italian meal. “We thought lasagna was the dinner”, one girl said. Ok, fine, I keep learning.
A standard Belgian dinner is composed of a soup (usually in the form of a velouté, i.e. blended vegetables with sometimes a hint of almond paste to add texture), a meat or fish main course accompanied by vegetables and/or potatoes and a dessert usually consisting in crème caramel, fruit crumble or ice cream. Something simple and fresh, practical and easy to put together. I obliged and am now strictly following this sort of menu anytime I invite locals.
The problem is that it doesn’t work for everybody else. Italians will feel dismissed if presented with some blended vegetables followed by a portion of meat and an unoriginal, everyday-style dessert. They will think I made no effort because I don’t care enough about my guests. For them, I lay out the big weapons. The whole big fat Italian dinner.
French will expect cheese to be served after the main course, just before dessert. I don’t like cheese. I had to spend a whole afternoon in a smelling cheese shop with a Parisian friend and note down which sort of cheeses you should always offer and in what quantity. If there’re French around, I go through my little cheese and salad memorandum and I look at my phone to check the time every ten seconds. A tour of cheese after meat and before dessert makes a dinner just a tad too long.
Spanish friends will have endless drinks before finally settling for dinner so you should fill your little cups with plenty of tapas.
Of course, one could just serve whatever is in the fridge and stop caring about respecting individual food sensitiveness. But I am Italian after all and feeding people is in my genes, so I spend time composing the expatically correct menu.
One of my close friends rang me today to ask me to be her caterer for her daughter’s christening. Her first choice – a professional chef – bailed on her and since she can’t fry an egg, she called me to rescue.
A few years ago I was so interested in the food business that I taught Italian traditional cooking for a semester, twice a week. I had more time then and a lot of fun though most of my Belgian students were more interested in having a well deserved glass of wine at the end of a long work day than in learning the basics of a good mamma’s meal.
At the end of that experience I realized I didn’t have the necessary patience to teach but I started toying with the idea of starting a catering business. I never did, fearing that the transforming my hobby in a profession would mean the end of my love affair with food.
These days I cook less and less and I seldom approach Italian traditional dishes. But I can’t resist a call to the kitchen. So I’ll do it. The real challenge will be now to compose the perfect international menu, staying faithful to classic Italian staples everybody likes yet revisiting them to suit a Northern European palate. I’ll keep you posted about my culinary mission.
What did you learn about food while living abroad? Which classic dishes you stopped proposing because your guests misinterpret them?
PS. In case you were interested in those meatballs I talked about, my fellow blogger and friend camparigirl posted a great recipe.