Exploring Mediterranean Vegetarian Cuisine: An Interview with Paola Gavin
In today's episode of the Flavor of Italy podcast, I chatted with Paola Gavin, a celebrated cookbook author with four published works and a regular contributor to Tablet.com. Gavin’s cookbooks are known for their deep dives into the historical and cultural backgrounds of Vegetarian Mediterranean diet ingredients, often accompanied by beautiful, historical artwork.
A Journey Through Italy: A Love for Food and Art
Paola Gavin's journey into the world of culinary arts and the Vegetarian Mediterranean diet began with her extensive travels and her background in fine arts. Growing up, she traveled extensively and studied fine art, which influenced her appreciation for art history and painting. This passion is evident in her Instagram, where she often shares paintings and art history insights.
Gavin’s connection to Italy runs deep. After marrying an American actor based in Rome, she spent countless hours exploring Italy, from the northern regions to the southern coasts. Italy, with its diverse culinary traditions and regional variations, became a vegetarian paradise for her. In the 1980s, Italy's Vegetarian Mediterranean diet options were a revelation compared to the limited choices in London.
Italian Vegetarian Mediterranean diet & Cooking
Her first major work, "Italian Vegetarian Cooking," reflects her intimate knowledge of Italy’s culinary diversity and the Vegetarian Mediterranean diet. Each of Italy's 20 regions is like a different country, each with its own unique cuisine. Gavin's book explores these regional specialties, emphasizing the rich variety of vegetarian dishes. Published on both sides of the Atlantic, it was a groundbreaking work that introduced authentic Italian vegetarian cuisine to a wider audience.
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Leave a CommentFrench and Mediterranean Culinary Adventures
Gavin’s travels didn't stop in Italy. She spent considerable time in France, delving into the country's culinary traditions. This exploration led to her second book, which focuses on the Vegetarian Mediterranean diet specialties of France's numerous provinces. Despite the common misconception that France is a country of meat eaters, Gavin discovered a wealth of vegetarian dishes rooted in historical traditions.
Her third book, "Mediterranean Vegetarian Cooking," covers the culinary landscapes of Mediterranean countries. It combines historical and cultural insights with vegetarian recipes, offering readers a comprehensive guide to the Vegetarian Mediterranean diet cuisine. Gavin's research for this book also uncovered numerous Jewish recipes, which inspired her latest work.
Jewish Vegetarian Cooking: Hazana
In "Hazana: Jewish Vegetarian Cooking," Gavin delves into the rich culinary heritage of Jewish communities around the Mediterranean. The Vegetarian Mediterranean diet's emphasis on fresh produce, grains, and legumes naturally aligns with Jewish dietary laws, resulting in a vibrant collection of vegetarian recipes.
Writing for Tablet.com
Gavin also contributes to Tablet.com, where she writes about Mediterranean ingredients, providing historical perspectives and recipes. She publishes around ten pieces a year, each one a deep dive into a specific ingredient or dish.
Exploring Ingredients: Capers, Artichokes, and Lentils
During the podcast, Gavin discussed some of her favorite ingredients and recipes. Capers, for example, are a staple in the Vegetarian Mediterranean diet. Gavin first encountered caper berries in Barcelona, where their less salty, milder flavor captivated her. Capers grow wild around the Mediterranean, and Gavin has incorporated them into various dishes, including a unique caponata made with celery and almonds.
Artichokes are another beloved ingredient, particularly in Roman cuisine. Gavin lamented the high cost of artichokes in London, contrasting it with their abundance and affordability in places like Valencia. She shared a recipe for an artichoke salad with fennel and harissa, a traditional Sabbath dish from Tunisia that offers a flavorful twist on a classic ingredient.
Lentils, one of the oldest cultivated pulses, also featured in the discussion. They have a rich history dating back to ancient times and are a dietary staple in many cultures, including Italy. Gavin emphasized their nutritional value and versatility, noting that they are an accessible and affordable ingredient found in grocery stores worldwide.
A Call for More Vegetables - the cornerstone of the Vegetarian Mediterranean diet
Gavin emphasized the importance of incorporating more fruits and vegetables into our diets. She recommended aiming for at least 30 different types of fruits and vegetables each week, a goal easily achievable with a diverse and colorful salad daily. Her cookbooks are filled with recipes that make it easy and delicious to embrace a plant-based diet.
While Gavin hinted at the possibility of a new cookbook, she noted that her process is slower than most, taking about a decade to bring each new work to fruition. Her meticulous research and dedication to preserving traditional recipes ensure that each book is a valuable resource for home cooks and culinary enthusiasts alike.
In the meantime, readers can explore her existing cookbooks and articles, which offer a treasure trove of recipes from the Vegetarian Mediterranean diet, and culinary history from the Mediterranean region. Whether you're a seasoned cook or a curious beginner, Paola Gavin’s works provide a delightful and educational journey through the rich tapestry of Mediterranean cuisine.
Recipes featuring the Vegetarian Mediterranean diet
Eating & Traveling Vegan in Italy
Vignarola - Spring in a bowl!
Spring Ravioli - rich with spring veggies!
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