What makes a dish memorable does not always lead to culinary immortality. Some legends are created, others simply evolve and over time come to be seen as something special. Usually there is a theme. It might be raging controversy, which certainly applies to chicken tikka masala. Is it British or Indian?
It might be outrageous quality, which is the only reason why green salad is so popular, especially in France, Italy, Spain and Switzerland where the ingredients are always fresh and always tasty.
It might be quaint elusiveness, which is the case these days with headcheese. Once popular throughout Europe, now it is only the French and Italians who persist in the production of a meat product that is an acquired taste.
It might be culinary snobbery, which the famed Spanish omelette seems to garner from people who should know better. This is a dish that needs both quality ingredients and considerable experience. One of these days we will reveal the story behind Fricot photographer and writer Aynia Brennan’s excursion to Ibiza where she ‘found the secret to the perfect tortilla!’ Nevertheless there are those who will say that the best omelette in Europe is the seafood omelette served on the French Riviera!
It might be long history, which is something that definitely applies to spaghetti con colatura di alici, especially if it is made with Gragnano spaghetti. This famous pasta is a culinary marriage with the fish sauce they make on the Amalfi Coast.
It might be the rice dish from west Africa called jollof with its Caribbean influences and countless controversies.
It might be the barbequed beef of Argentina, a tradition shared with all the Latin countries.
It might be a clever story, a once apon a time fairy tale that sounds too good to be true, which is what most people think when they hear about gogel mogel.
Or it might be nothing less than longevity, and the fact that a particular dish is still popular and tasty. Here are a few to whet your appetite.
RISOTTO AL TASTASAL / RISOTTO ALLA VERONESE vialone nano rice with seasoned ground pork, parmigiano, rosemary, cinnamon in beef broth and white wine