The world of Italian cuisine is a sacred realm, and one chef who knows this better than most is Angela Hartnett. With a Michelin star under her belt and a lineage rooted in the heart of Italy, Hartnett is a guardian of La Cucina Italiana, ensuring its traditions are upheld and its flavors are celebrated. And when it comes to pizza, she's not one for compromise.
In a recent interview, Hartnett made it clear that eating pizza with a fork is a crime against Italian culinary heritage. She advocates for the traditional Neapolitan style, where the thin, crisp base is folded over and enjoyed with the hands. This, she insists, is the only way to truly appreciate the delicate balance of flavors and textures that make Italian pizza so beloved.
But Hartnett's passion extends beyond pizza. She's a stickler for authenticity in all things Italian, from the way spaghetti is cooked to the type of Parmesan used. Fresh, hand-grated Parmesan, she asserts, is the only way to go, and she's not a fan of the pre-grated, stale stuff that often ends up in supermarkets. Similarly, she believes that breaking spaghetti to fit the pan is a no-no, as it affects the starch content, which is crucial for the perfect sauce.
Hartnett's no-nonsense approach to Italian cuisine is a breath of fresh air in a world where shortcuts and convenience often take precedence. She's a firm believer in keeping things simple, using only a few high-quality ingredients to create dishes that are both delicious and authentic. Her own restaurants, including Murano, Cafe Murano, Cicoria, and Hartnett Holder & Co, are testaments to this philosophy.
When it comes to her collaborations with supermarkets, Hartnett is selective. Her range at Waitrose, for example, is free from industrial ingredients and ultra-processed foods, with citric acid used sparingly as an acidity regulator. She's not afraid to call out the use of modified starch in ready-made sauces, advocating for a more natural approach.
What makes Hartnett's stance on Italian cuisine so fascinating is her deep respect for the traditions and her willingness to speak out against any deviations. She's not just a chef; she's a guardian of culinary heritage, ensuring that future generations can enjoy the flavors and techniques that have made Italian food so beloved around the world.
