The generic concept that many Americans have of Italian food — pizza, pasta, parmesan, prosciutto — is instantly shattered by a visit to the Mediterranean country. So long as you’re curious about cuisine, it doesn’t take long to realize that almost every little village — sometimes, even just a big-city neighborhood — claims a special sauce, or noodle shape, or charcuterie style as its own.
And more broadly, when scanning from the tip of Puglia and island of Sicily to the stylish streets of Milan and alpine reaches of Friuli, the style of cuisine shifts dramatically, from olive oil and tomatoes in the south to butter and brodos in the north. The new West Haley Street restaurant Aperitivo is now taking Santa Barbara on an edible educational tour of these differences every week through its “Pasta Club.”
