Italian food has earned a reputation for being among the world’s most delicious and sought-after cuisines.
From the classic pizza and pasta dishes to the rich and savoury meat and seafood preparations, Italian cuisine is celebrated for its distinctive flavours and quality ingredients. One of the key reasons behind the popularity of Italian food is the emphasis placed on craftsmanship in food production, as opposed to industrial production.
In Italy, food production is often seen as an art form with a rich history and tradition dating back hundreds of years. Many iconic Italian foods, such as Parmigiano-Reggiano cheese and Prosciutto di Parma, are made using time-honoured techniques passed down through generations of skilled artisans. These artisans are experts in their craft, with an intimate knowledge of the ingredients, production methods, and ageing processes necessary to create the highest quality products.
Craftsmanship is essential in Italian food production because of the emphasis on using only the freshest and highest quality ingredients. In many cases, these ingredients are sourced locally and are produced using sustainable and traditional methods.
For example, olive oil, a staple of Italian cuisine, is often created using hand-picked, carefully processed olives to preserve their delicate flavours and aromas. Similarly, many Italian cheeses are made using milk from cows, sheep, or goats that graze on lush pastures and are fed a natural diet.
By contrast, industrial food production relies heavily on automation and mass production techniques prioritising efficiency and cost-effectiveness over quality and flavour. In industrial production, ingredients are often sourced from all over the world and are processed using machines that can strip away much of their natural flavour and nutrition. This approach may be more cost-effective, but it often results in bland and uninspired products lacking the distinctive flavours and textures that make Italian cuisine unique.
Another critical advantage of craftsmanship in Italian food production is the ability to adapt and innovate. Skilled artisans can experiment with new flavours and techniques, using their knowledge and experience to create unique and exciting products that push the boundaries of traditional cuisine. This creative spirit has allowed Italian cuisine to remain relevant and famous for centuries, even as tastes and trends have evolved.
At Delita, we pride ourselves on having chosen the ‘long path’ and not the easier one to create dishes with the same flavours and properties as they are just out of the kitchen of our chefs. We have studied our menu for over a year to find the perfect balance of ingredients and packaging, to obtain the best freshness, flavourless, and to protect the food from obtaining a long shelf life without using any preservatives or additives.
We use fine dining techniques, for example, slow cooking at low temperatures, used for our meats and seafood, to deliver extreme softness of our products and protect the flavour and the organoleptic value of our ingredients.
The pasta and sauces are kept separated, despite already cooked and ready to go, to keep the most beloved “Al dente” texture of pasta.
Finally, we use semi-artisanal packaging techniques to protect the shelf life, reaching more than 50 days of total freshness in every dish.
That means the customer can keep our recipes in the week for weeks and have a wonderful fine dining meal exactly when they plan, with the family or for dinner with friends.
Your perfect meal will be ready in a maximum of 5 minutes, better than in the best Italian restaurant… but way less expensive!
Every time you try Delita is like inviting our chefs to your home or in your office.
Why don’t you try?
Made in Italy, the craftsmanship that drives the world crazy (zacarti.com)