My introduction to cucina casalinga begins in a small sunny kitchen in Santa Croce, with a view of the Palazzo Vecchio just behind my shoulder. Polenta and polpettine are nearly ready and Chianti has been opened when that typical question arises, “What’s the biggest difference you’ve noticed between Italian and Australian culture?”
As children are called a tavola, I see the question’s answer all around us. The difference is not the food—despite having been told I come from the antipodi, you can find polpettine and polenta in Australia. While I am still in awe of Italy’s delicate pizza toppings and crispy cotoletta, it is this Sunday lunch with la famiglia that strikes me more.