CROSSWORD The Italian First Course

Italian First Course and Pasta Sauces: A Deep Dive

What is a “primo piatto” first course and what is its role in a traditional Italian meal?

A “primo piatto,” or first course, is a fundamental part of the traditional Italian meal structure. It is served after the antipasto (appetizer) and before the secondo (main course, typically meat or fish). Primi piatti are usually hot, substantial dishes with a focus on starches and grains like pasta, risotto, gnocchi, polenta, or soups.

The First Course is designed to be filling but not overly heavy, providing a satisfying transition between the lighter starter and the protein-focused main course. In traditional settings, a full meal may include all courses, but in everyday life, Italians often choose either a primo or a secondo with a side dish. Primi piatti are a crucial dining feature, setting the expectation for the rest of the meal and showcasing local ingredients and traditions.

What are some classic Roman first course dishes and pasta sauces?

Rome is renowned for its classic first course plates and the pasta sauces. Rome is often referred to as the “Holy Trinity” or essential Roman dishes. These include Cacio e Pepe, Carbonara, and Amatriciana.

• Cacio e Pepe: This is arguably the simplest, requiring just two main ingredients: Pecorino Romano cheese and black pepper. The sauce is emulsified with hot pasta water.
• Carbonara: Made with egg yolks, Pecorino Romano cheese, and guanciale (cured pork cheek). Rendered guanciale bits and pasta water are incorporated to create a creamy sauce, despite the common misconception that it contains cream.
• Amatriciana: An extension of the white sauce Gricia, Amatriciana adds tomatoes to the base of guanciale and Pecorino cheese. Some theories trace its origin to Amatrice, a small town in Lazio.

How do regional variations influence Italian first course dishes?

Italian cuisine is highly regional, and this diversity is strongly reflected in first course pasta dishes. Different regions favor specific pasta types, sauces, and ingredients based on local climate, geography, and traditions. For example:

• Northern Italy: Risotto and polenta are more dominant than pasta. Stuffed pastas like agnolotti and tortellini are popular. Butter is also more commonly used in sauces here, as seen in simple combinations like Burro e Salvia (butter and sage).
• Central Italy: Known for rustic pasta with bold flavors, as exemplified by the Roman classics Cacio e Pepe, Carbonara, and Amatriciana.
• Southern Italy: Pasta is central, often paired with tomato-based sauces, vegetables, and seafood. Dishes like Spaghetti alle Vongole (clams) from Naples and Pasta alla Norma (eggplant and ricotta salata) from Sicily are regional hallmarks. The use of olive oil, capers, and anchovies is prevalent.
• Islands (Sicily and Sardinia): Feature unique dishes like Pasta con le Sarde (sardines and wild fennel) in Sicily and Fregola (toasted pasta pearls) in Sardinia.

What makes simple sauces like Cacio e Pepe and Aglio e Olio so iconic and beloved in Italy?

The popularity of simple sauces like Cacio e Pepe (cheese and pepper) and Aglio e Olio (garlic and oil) lies in their ability to amplify the flavors of minimal, high-quality ingredients. These sauces demonstrate the Italian culinary philosophy of “less is more.” Cacio e Pepe, for instance, uses just two core ingredients to create a surprisingly rich and creamy sauce through skillful emulsification with pasta water.

Aglio e Olio, with its base of garlic, olive oil, and sometimes chili pepper, relies on the freshness and aroma of its components. These simple dishes are beloved for their comforting nature, ease of preparation, and the way they highlight the quality of basic ingredients.

Besides classic pasta and risotto, what other types of primi piatti are enjoyed in Italy?

Beyond the widely known pasta and risotto dishes, Italian first course dishes or primi piatti include a variety of other comforting and flavorful options. Gnocchi, soft dumplings typically made from potato, flour, or semolina, are a common first course and can be served with various sauces like a rich Gorgonzola cream sauce. Polenta, a cornmeal porridge, is another staple, particularly in Northern Italy.

Hearty soups such as Minestrone (vegetable soup), Pasta e Fagioli (pasta and beans), Italian Sausage & Tortellini Soup, and Zuppa di Broccoli (broccoli soup) are also popular as primi piatti, especially in colder seasons. Additionally, layered baked dishes like Lasagne and Casseroles, often filled with meat sauce, béchamel, and cheese, fall under the primi piatti category. Brodo (broth) often serves as a base for filled pasta varieties like Tortellini in Brodo, a dish traditionally enjoyed in Bologna.

What are some less common but highly regarded Italian pasta sauces?

While Roman classics and tomato-based sauces are widely known, Italy boasts numerous other regional pasta sauces worth exploring. Some examples include:

• Burro e Salvia: A minimalist sauce from Northern Italy combining butter and fresh sage leaves. It’s often served with plump or filled pastas like gnocchi or ravioli.
• Burro e Alici: A rare but celebrated combination of butter and anchovies, typically served with spaghetti. The sweetness of butter and pasta water balances the saltiness of the anchovies.
• Ragù: While a classic, Italian Ragù styles are highly region-specific, ranging from Venetian duck Ragù to Neapolitan Ragù with large cuts of meat, and the globally admired Ragù alla Bolognese, traditionally served with tagliatelle.
• Chickpeas and Rosemary: A frugal but soothing sauce, particularly found in Southern Italy, combining these two simple ingredients. The chickpeas are often partially pureed to create a comforting texture.
• Payata: A daring Roman sauce made with veal intestines from an unweaned calf, cooked in a tomato base. The milk within the intestines makes the sauce creamy.
• Alici dello Stretto (Cuttlefish Ink): A visually striking, pitch-black sauce made from cuttlefish ink, prevalent in coastal regions like Venice, Sicily, and Calabria. Despite its intense color, the ink has a mild, slightly aromatic flavor.

How is pasta in brodo different from pasta with sauce?

Pasta in brodo, which translates to “pasta in broth,” is a type of primo piatto where pasta is served in a savory meat-based broth rather than coated in a thick sauce. While not always classified as a traditional pasta sauce, the flavorful broth acts as the liquid base for the dish.

This preparation often features filled pasta varieties like tortellini or agnolotti. The focus is on the complexity and richness of the broth, which complements the tender, savory fillings of the pasta parcels. It’s a comforting and often celebratory dish, particularly popular in Central and Northern Italy and sometimes associated with Christmas traditions.

What are some creative or innovative approaches to traditional Italian first course dishes?

While classic recipes are highly valued, Italian cooks also embrace creativity within the primi piatti category. Innovation can be seen in:

• Flavored Risottos: Moving beyond traditional preparations like Risotto alla Milanese, dishes like Lemon Risotto offer bright and zesty variations.
• Gnocchi Sauce Pairings: Exploring sauces beyond simple tomato or pesto, such as Potato Gnocchi with Gorgonzola Cream Sauce, demonstrates a willingness to combine textures and flavors.
• Ravioli Fillings: Creative fillings for ravioli, like Goat Cheese and Hazelnuts, offer unexpected but delightful taste combinations.
• Soup Ingredients: While traditional Italian soups are hearty, there’s room for variation, incorporating different vegetables, legumes, and even types of meat like Italian sausage.
• Pasta Sauces with Novel Combinations: While some combinations like Burro e Alici are rare exceptions, the inclusion of ingredients like chickpeas and rosemary in pasta sauces reflects an inventive use of everyday components.

These examples showcase how Italian chefs and home cooks continue to evolve and personalize traditional first courses while still honoring the core principles of using fresh, quality ingredients and creating flavorful, comforting dishes.