Tomato Sauce: A Glimpse into Italian and American Cuisine
When discussing tomato sauce, there is a common misconception that it is called gravy in Italy. However, this is not the case; what Americans often refer to as gravy in the context of pasta dishes and meatballs is instead called marinara sauce in Italy. This article explores the difference and delves into the cultural intricacies of Italian cuisine.
No, Tomato Sauce Isn't Called Gravy in Italy
During my college days, I had the opportunity to experience an authentic Thanksgiving meal with my Italian American roommate's family. Much to my surprise, what he called “gravy and meatballs” wasn't the traditional, brown, and tepid sauce I was familiar with. Instead, it was a delicious marinara sauce, heated with meatballs. This was a defining moment in my understanding of the differences between American and Italian culinary traditions.
This misconception often stems from regional variations and cultural misunderstandings. In Italy, there are no widespread or recognized terms for tomato sauce that closely match the English word "gravy". Instead, tomatoes are processed into sieved tomato purees known as passata and used on pizzas, or a few tomatoes are melted into a sauce for pasta. The profusion of tomato sauce served on pizza and pasta is a uniquely American addition, not a standard part of Italian cuisine.
Searching for Answers in Dictionaries
To truly understand why gravy isn’t used in Italy, we can look to authoritative language sources. For instance, one of the most important Italian dictionaries doesn’t include the word "gravy". Conversely, English dictionaries do feature the term. This highlights the importance of context and cultural specificity in language. It also raises the question: should a word not used in a language be part of that language?
The term sugo in Italian can refer to cooked sauces, but it is not always interchangeable with marinara. Other uncooked sauces such as mayonnaise or green and red salsa are categorized differently. Succo refers to juice, and sughetto is a liquid released during cooking. These distinctions further emphasize the unique Italian terminology for their culinary delights.
Understanding Italian Tomato Preparation Methods
In Italy, the preparation and use of tomatoes in cooking differ significantly from what is common in America. Italian cuisine often uses passata, a sieved tomato puree, for its pizzas where the skin and seeds are removed. This preparation method ensures a smooth texture and balanced flavor. For pasta, a few fresh tomatoes are gently cooked and tossed with the pasta, providing a simple but flavorful sauce. This approach to tomato sauce is not as abundant or as widely used as the deluge of tomato sauce often seen on pizzas in America.
The differences in the use and preparation of tomato sauce highlight the rich culinary heritage of Italian cuisine. While gravy is a term that doesn’t fit within the Italian linguistic context, the deeper understanding of Italian food preparation methods offers a fascinating insight into how cultural nuances shape our culinary traditions.
Understanding the distinctions between tomato sauce and gravy not only enriches one’s knowledge of Italian cooking but also fosters a deeper appreciation for the diverse and dynamic world of global cuisine.