In addition, the vast geographical size of the US means that each region or state has its own approach. And that makes things tremendously exciting. Meanwhile, she did notice some incorrect stereotypes surrounding Italian food during her time in America. First, not all pasta is cooked al dente. Many pasta dishes, especially ones with legumes and lentils, tend to be slightly overcooked. These “rested pasta,” as they are called, are usually prepared in the morning and eaten at night. There are also more basic misconceptions like putting meatballs on pasta (no, they do not); and cooking chicken parmesan (no, it is not an authentic Italian dish). These all point to the fascinating differences between the two countries. When Chef Bowerman is creating her menu, she tries to establish a connection with the guests, be that an ingredient, a recipe, or a flavor. At the core, she focuses on recreating the profile of Italian cuisine in various ways.
If she saw someone walking down a street anywhere in the world without knowing the dressmaker, she could still tell that it was made by an Italian. That is exactly how she thinks about Italian cuisine. For example, one of her signature dishes is the gnocchetti made only with potato, flour, and a dash of saffron for color. They are served with a modern black garlic bagna cauda sauce. Different elements like sea urchin, squid-ink bread crumbs made with cauliflower, truffle, and semi-dried tomatoes are added. Finally, edamame is used as a final touch to produce the shape of fava beans. “Honestly, it’s not really connected to an Italian tradition (or) an Italian dish,” she says. “But at the same time, if you tasted it, you’d say, ‘Oh, this is Italian for sure.’”
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