Melbourne is renowned for its authentic Italian food. We have a huge range of restaurants, cafes and bars that embody the varying regions of Italy and provide traditional experiences for all to share and enjoy. However, being unable to absorb fructose makes it difficult to navigate the Italian food scene without becoming unwell. The key to Low FODMAP eating is keeping dishes simple, which is why I have chosen to discuss the foundational Italian dish of Chicken Cacciatore. As Originating in Central Italy in the Renaissance period, the name translates to chicken in ‘the style of the hunter’, meaning it is rough, basic and hearty. It involves chicken and mirepoix that is cooked and braised in a simple tomato broth with herbs. The simplicity and nourishing qualities of this dish draw similarities with ‘la Olla podrida’, described by Lara Anderson, as both of these dishes create unity and common ground. This dish highlights the quintessential components of Italian cuisine, such as richness, flavour, produce, nostalgia and soul. On a post I used as research, the chef states that “Italy wasn’t an overly rich country in the 17 and 1800’s. A lot of the classic Italian foods you’ll hear about and eat today are simple peasant foods”.
This dish is eaten in a family setting and should be made with love. I’ve been blessed with the opportunity to share a homemade version of this dish in Melbourne, and when connected with storytelling and companionship, it becomes a true soul food as the authenticity comes with tradition and nostalgia.
Authentic chicken cacciatore recipe: https://www.billyparisi.com/chicken-cacciatore-recipe/
(Image taken from referenced recipe above)
European food through a Low FODMAP lens 