I was reading the New York Times Magazine yesterday afternoon and came across this article which talked about how putting grated cheese on seafood pasta is tantamount to sacrilege, according to everyone in the entire country of Italy. And to Italians, who are living in other countries, as well. You just don't do it. I have never been to Italy, but apparently there are very many culinary dos and don'ts when it comes to eating Italian food, so that you can eat without being yelled at. Which makes me most apprehensive about ever visiting.In Los Angeles, an Italian waiter looked around anxiously as he shredded some Parmesan onto my plate. “I could lose my job for this,” he said. In New York, the menu at Da Silvano stated in no uncertain terms, “No cheese served on seafood at any time.” From Palermo to Palos Verdes, the more outraged and belligerent they became, the more I stood my ground. Don’t put cheese on your seafood, don’t order a cappuccino after noon, keep your bread right side up — the rules never stopped.According to the rules, when you put grated cheese on seafood, the cheese flavor overwhelms the delicate flavor of fish, and the entire balance of the dish is gone. Of course every chef has his own opinion about this idea: “It is a very difficult thing for me to accept.” “When I think of this, my mouth does not water.” “Not in our culture. No. Never.” But all of them basically amounted to a big fat no.
And while that might work in Italy, Americans never follow the rules, especially in the kitchen. And perhaps in general, we just have no taste. Literally. I mean, we stick ketchup on everything! And while I respect the idea of such a non-bending will when it comes to preserving an old school way of cooking, thank god I have no qualms about ever following a recipe, the way it was written.

















