There is plenty going on in this crazy mixed up world these days.  No doubt that each and every one of us has set aside a little time in our daily routines and have taken a good look at ourselves to see where we really are and put into perspective what should be important. This particular saying I’ve heard over the years still screams out at me  – “Less is more.”

In difficult times such as those we are dealing with today, a world of ‘excess’ is somewhat hard to handle or justify.  My family, just like many others, has our list of needs and wants.  There is no doubt that the list of ‘needs’ sits on top of the pile. We have slowed down just a bit and made decisions as to what really is important to us.

Being a chef, of course with all of this thought and conversation going on, I eventually find a way to relate it back to food.  Last week I discussed the quality and importance of the ingredients being used in food with the addition of being respectful of their origin.  There is no better place to stress the concept of “Less is more” than in this case.

In the restaurant kitchen as well as mine at home there is a rule of thumb, “Garbage in, garbage out.”  In short, this means if you start cooking with inferior ingredients, no matter how talented you are in the kitchen, greatness will never be achieved.  It is imperative to start with the best possible ingredients, handle them with care and simplicity in order to deliver the best possible finished products to your guests and family.

An example of this concept is found in traditional Italian food and throughout the Mediterranean table.  The craftsman’s work is defined through the complexity and artisanal characteristics delivered in such products as cheese, olive oils, and specialty Italian meat, just to name a few.  These items are not consumed in endless quantities during a meal, rather smaller and distinct portions.

In showing respect to the time honored traditions, first rule of thumb is to serve Italian cured meats at ambient temperatures. When creating an antipasto platter, the salami should be thinly sliced to showcase the texture of the meat. In doing so it allows for the concentrated levels of flavors, aromas and complexity to be fully exposed. Additional ways to pull out flavors and characteristics can be achieved in parings with fruits, olives, pickled vegetables or bread-sticks.

For that next family gathering or party, make your guests aware of the thought put into your presentation. Maybe begin the conversation on how “Less is more”……

Grazie mille,

Michael