Examining Cultural Appropriation in Italian-Inspired Cuisine: A Closer Look

Recently, I read an article in the local paper about a chef who opened an Italian-styled restaurant and the food they are serving. One dish on the antipasti list was a late addition after the chef tried a rosé vinegar and decided it had to be incorporated. The result was Prosciutto e Melone made with Texas cantaloupe, culatello (an Italian cured ham similar to prosciutto but from a different cut and aged differently), lightly candied hazelnuts, figs, and basil. The dish is dressed simply with olive oil and the lightly sweet rosé vinegar.

The chef noted ironically, “We have a lot more of what people consider traditional Italian,” but also admitted, “we couldn’t skip the opportunity to put chicken parmesan on the menu.”