As I was scrolling online, in search of a recipe to make for our Italian and Chinese culinary studies class, I came across a picture of a delectable, mouth-watering pasta dish. The picture displayed a plate of glazed, ribbon noodles tossed with sautéed mushrooms, accompanied by hints of color, suggesting a flavorful touch of seasonings. The ingredients are minimal and the pairing of mushrooms instead of a homemade pasta sauce seemed straightforward. I knew this was the perfect dish to try, as it was my first time attempting to make pasta. I scrolled down the page and in bold, cursive letters found the name, “Porcini Pappardelle.” Through further research, I discovered this particular dish came from Tuscany, the birthplace of Italian food and civilization. After making and tasting Porcini Pappardelle, I am able to understand how it truly captures the essence of Tuscan cuisine through the recipe’s simplicity and use of traditional ingredients. 

Before exploring Tuscany further, I will introduce the basic information about the dish. Porcini Pappardelle includes Porcini mushrooms, a species of mushroom encompassing a variety of wild mushrooms, the most popular being the “Boletus Edulis” or the king Bolete, as well as Pappardelle, a type of long and wide noodle based on the straightforward mixture of eggs and flour. The dish includes several other simple ingredients such as olive oil, parsley, shallots, and white wine. I found this dish to be heavier; therefore, following suit of the great Artusi’s recommendations, Porcini Pappardelle should be served at dinner. Additionally, the pasta takes a substantial amount of time to make, and Italian culture keeps their meals fresh and light for breakfast and lunch in anticipation for a more substantial meal at dinner. Upon further research, it is not uncommon to serve this recipe with a light fish; however, I experienced the dish to be quite filling and delicious without. The flavor is brought out particularly through mixing the boiled pasta with the sautéed mushrooms, green onion, white wine, and olive oil. These basic ingredients reflect well established traditions that originated in Toscana, or Tuscany, Italy. 

Often referred to as the “heart of Italy,” Tuscany is located in a central part of Italy, positioned towards the northwest and connected to the sea. Not only is this region the birthplace of Italian civilization, but also cuisine. Traditional ingredients include bread, pasta, fruits, vegetables, meats, olive oil, and wine. I found that Porcini Pappardelle valued almost all these ingredients, especially with the essential touch of olive oil and wine. In fact, Tuscany is known for wine culture, or “viticulture,” as the saying, “Tuscany was baptized in wine,” suggests. Being close to the sea and having a hilly terrain, the people of this region also admire the “uncomplicated and natural[,] lavish use of raw materials” represented in their cooking. For example, the wild Porcini mushroom can be found in the forests of Tuscany and tourists will often go “mushroom hunting” in search of this delicious ingredient. Through trying Porcini Pappardelle, the mushroom was one of my favorite additions to the dish, elevating the pasta and delivering an earthy, natural flavoring. 

In conclusion, I have found researching, making, and trying a true Italian dish was a valuable experience. Now I am able to understand and appreciate Italian chefs and families who spend all day in the kitchen, mixing, kneading, and rolling pasta by hand for hours daily. I have a newfound respect for those who continue the timeless tradition. This experience was a success for my entire family as well; we all sat around and enjoyed the meal after I had worked on the pasta for hours and I could not help but feel pride. Now that I know how to make pasta by hand, I am inspired to try other customary noodle dishes from Italian and Chinese cuisine.