Italian vs french cuisine - what would the best chefs say on each side in defense of which ones better or more relevant?

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  • Italian vs french cuisine - what would the best chefs say on each side in defense of which ones better or more relevant?


Answer #1 | 06/04 2017 17:21
Italians focus more on the ingredients rather than the preparation.I would fairly say that no cuisine is above over the other. The only one thing that makes French and Italian cuisine similar, is the Love and Passion given by the cook on that certain dish. And those 2 ingredients are the most important thing.
Answer #2 | 07/04 2017 15:23
i prefer italian for greater variety and less use of cream and eggs, but i do like offal.
Answer #3 | 22/04 2017 08:37
Honestly although I'm French, I like BOTH equally!
Answer #4 | 13/04 2017 07:35
nothing... real chefs enjoy awesome food without needing to do that...
Answer #5 | 07/04 2017 13:28
It depends whether you want to concentrate and focus your attention on the taste of the item to be eaten or the personality type of the chefs. Based on that, we have to make some ground work.
Answer #6 | 07/04 2017 03:56
Both cuisines value great ingredients,and local traditions linked to the land. Both have developed and perfected techniques over centuries, using ancient 'peasant' recipes. I would say that France has a stronger track record of innovation over time- but I'm sure someone will disagree! If I were forced to choose? I would choose the best chef!
Answer #7 | 06/04 2017 21:36
The French did a good job of learning from the Italians. But, Italian is #1.
Answer #8 | 06/04 2017 19:08
Nothing. Real chefs enjoy great food without needing to do that.
Answer #9 | 06/04 2017 21:20
French cuisine perfected technique. They can turn an onion into an mouthgasm through caramelization. They can create the perfect sponge or custard from an egg. Theirs is a subtle, delicate art. Italian cuisine excels at increasing and combining flavor. They cultivated most of the New World vegetables (many old world varieties too!) and turned them into commodities. From the colors to shapes, Italian style entertains our eyes and imaginations as well as our palate.
Answer #10 | 07/04 2017 03:16
Nobody amongst chefs would say either is better. They're just different. French cooking is more about technique, while Italian cooking is more about making the best of simple ingredients. Which just reflects history, where French chefs of the past had more opportunity to work for rich employers including royalty, while Italy was a poorer country and developed more of a "cucina povera" (poor people's cooking). So if you want to learn cooking, Italian is simpler. French can be trickier and it's French chefs who developed all the classic sauces. I have a copy (in English translation!) of Ginette Mathiot's "Je sais cuisiner", which is pretty much the French housewife's bible, and that contains a whole chapter near the front just on all the different sauces. And complex desserts tend to be French. Then again, a typically French thing to do is to cook the meat in a pan, put it aside to rest, and while it's resting, whip up a quick sauce in the same pan using the meat juices. Which isn't too hard and would be a typical thing you could order in a French bistro. There are even places where the two merge. The idea of putting toppings on a flat bread to make a tasty bread snack goes back possibly to ancient Greece. Of course we all think now that pizza is Italian but it's not entirely. France has pissaladière - which IS a pizza! - with the distinctive French feature of slow-cooked caramelised onions. And Germany has Flammkuchen, known across the border in France as tarte flambée. (BTW the average Italian wouldn't recognise the average American pizza. A proper Italian pizza is THIN and with just enough on top to give some flavour - any more than you would have on a margherita is an American invention.) Then there are differences just because of what they produce locally. Consider risotto. This is a northern Italian dish precisely because that's where they grow the right kinds of rice to make it with - arborio, carnaroli and vialone nano. These short-grained varieties of rice exude starch as they cook so it's no surprise that the local people worked out how to make this wonderful, oozy, porridgy dish with it. Try making it with long-grain rice or Asian varieties of rice and it just doesn't work. The French would never have thought of this because they just don't grow the right kinds of rice. And if you're going to make risotto, the time to do it is, as Nigella Lawson says, when you have time to spend "20 minutes staring into the distance and stirring". It's the stirring that brings the starch out and gives it the right texture. So who can say who's best?

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