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Cilantro grows wild in Italy and yet it is not found anywhere as far as I know in Italian cuisine as it is in Portugese or Mexican. Any native Italians on here know why?
Cilantro is coriander and has been used since the times of the Roman legions as a spice in meat preserving. My Italian grandmother used it in many dishes. It is more of a southern Italian spice than northern but is used all over the Mediterranean.
Coriander (seeds) and cilantro (leaves) while from the same plant taste nothing alike. I've seen coriander but never cilantro in a modern Italian recipe. Can you give me an example please?
I read there's a certain percentage of people who are genetically pre-disposed to despise its taste. If you're not though, one trick to learning to like it is to eat it in something combined with other flavors (like fresh salsa).
I read there's a certain percentage of people who are genetically pre-disposed to despise its taste. If you're not though, one trick to learning to like it is to eat it in something combined with other flavors (like fresh salsa).
I guess I'm pre disposed not to like it then, I absolutely hate the stuff.
I adore the stuff. It has such a fresh, green taste. There's a burrito place in town (similar to chipotle) and I always ask them to put extra cilantro on my stuff.
I do hope that someone has some sort of answer to this, although italians also don't tend to use butter in anything either. Maybe its a mediterranean thing.
I do hope that someone has some sort of answer to this, although italians also don't tend to use butter in anything either. Maybe its a mediterranean thing.
That is absolutely incorrect. Southern Italians use little butter. NORTHERN Italians from regions that produce a lot of dairy use a lot of butter and cream in their recipes.
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