Tortellini with cream and prosciutto, bow-tie pasta with crab meat, pennette with vodka and salmon, beef filet with green pepper, veal escalopes with mushrooms, mayonnaise and gelatin, arugula always and everywhere. When I think of food in Italy the ’80s, these are the first images to come to mind.
I am an ’80s girl through and through, having grown up with frozen food and pre-cooked risotto in a bag, pouring cream on everything, and believing that shrimp cocktail and profiteroles were the foods to order if you wanted to sound up-to-date, like a real food connoisseur.
