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Whether you are a vacationer or a seasoned traveller, researching cuisine often makes the top list of desired activities. Across the globe, summer is finally here, and Italians are celebrating their traditional Corso with various barbecue options.
The Corso barbecue is a must-experience food adventure for those interested in genuinely tasting Italian food. Italy is the birthplace of the Corso barbecue, a long-lasting Italian tradition with a flourishing social lifestyle. Here is a list of the top five Italian destinations to experience this unique culinary tradition, and why.
Italy
Of course, Italy is the place to enjoy an authentic Italian Corso barbecue. The tradition is Sardinian in origin, and the original Sardinians are said to be one of the world’s most expert proponents of the open-fire grill. The Corso barbecue menu is usually suckling pig, lamb and wild boar, rubbed with a mixture of herbs and rubbed salt and olive oil. The slow roasting results in mouthwatering meatiness.
Now, I’m not saying that you should shun a barbecued sausage if one is offered. On the contrary, the same goes for pizza (usually the basic Margherita, with tomato, cheese, and basil) or risotto alla Milanese (rice with saffron, milk and butter). But nor should you miss out on any of the other fine local food. Pasta carbonara, for example, or grilled venison, or Tuscan pork. Italy is a country of sophisticated and varied cuisine, and regions often have very different specialities. That’s what makes it such a pleasure to eat there.
Spain
A place that shares affinity with Italy but also makes the Corso barbecue a truly relevant offering is Spain. Spaniards’ affinity for the outdoors and a barbecue or communal picnic is a perfect match for the Corso. It is not unthinkable to tweak the Corso a bit with local Spanish ingredients such as chorizo and pimientos de Padrón.
But there’s much more to find on the culinary map of Spain than the Corso barbecue. Tapas, paella, gazpacho, chocolates and wine are just a taste of the exciting and diverse range of Spanish food. In each, the cultural food traditions of the country are expressed in vivid and satisfying ways, through the use of simple, fresh and fine ingredients.
Argentina
This tradition of grilling over burning coals is a perfect fit for Argentina, which is famous for its carnivorous menus and premium beef, and a Corsican barbecue here is likely to be slathered with chimichurri, the Argentine variation of the herby, garlicky, vinegar and chilli blend.
While you’re at it, don’t miss out on Argentine classics such as empanadas, milanesas or the copious Argentinean asado, all the while remembering that each plate holds the purest expression of your Argentine hosts’ culinary heritage and pride for hearty, savoury meals.
Why You Should Try Italian Corso Barbecue
What is perhaps most responsible for the Italian Corso barbecue’s popularity is that its foundational, no-frills approach appeals to most palates, allowing the meat to take centre stage and speak eloquently for itself. And though the barbecue itself is simple, the communal nature of the cooking with friends and neighbours adds to the opportunity to share a meal and spend quality time together.
Eating a barbecued Corso, then, is a cultural experience that brings you into contact with local, specific ways of life, and is part of a tradition – as is the long, slow cooking of the meat, and its celebration in the conviviality of food with others.
More Than Just a Meal
In short, putting a Corso barbecue on your itinerary is a great way to spice up your trip, not just with the unique flavours of local cuisine, but the cultural journeys that they bring along. Whether you’re in Italy, in Spain or in Argentina, these barbecues offer a unique taste of tradition, and an unbeatable dining experience.
Don’t be afraid to try something new. Along with the barbecue, these places all have their own offers of alternative flavours, all as tasty, rich and fresh as any other. The next time you travel, don’t miss the opportunity to dig into a satisfying, burnt and smoky, slice of Corso cuisine.
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