In article >, ASmith1946
> wrote:

> We're back to this discussion -- which I found useful-- so let me try again.
> Are there commonalities among regional Italian foods? If the answer is yes,
> what are they? Does this include dishes with tomatoes as ingredients?
>
> If the answer is no, then there doesn't seem to be an "Italian cuisine," only
> local cusines-- or are there just individual preferences?
>

This is interesting - although again I think we'll be arguing about
definitions rather than what's on the ground. Of course you're right
about wheat, it's a tiny useage - but I've just noticed that "leaves
from our tuscan kitchen" 1899 lists macharroni (or whatever) as one
vegetable along with many others. And it's interesting to see how few
recipes there contain tomatoes.

There's a second point, which i think is interesting - the difference
between tomatoes as a food and as a relish, or seasoning, which the
italians havae brought to a fine art, although America and England
haven't done badly. (Which is ketchup? I assume it's indian in origin
and I think of it as being heinz par excellence but I think of England
as an East west conduit)

This is written in one hell of a rush, but when i have time i'll try to
address your point.

Bob, if you see this, sorry i didn't spot your new identity!

Best wishes

Tony

--
Remover the rock from the email address