From Quebec and Sardinia in the West, to Penang, Buenos Aires and Hawaii in the East, Italian enclaves and influences can be found throughout the world where the analogy of the barbecue – hablaz we call it in Sicily – unites women, men and whole communities at events or just for mere relaxation. Most of us already know Corso BBQ, but let’s start with it and then travel across the seas to get acquainted with other the BBQ styles, all with Italian ingredients and influence.
Corso BBQ: An Australian-Italian Delight
For Italian-Australians, corso BBQ is a cherished tradition, especially in regions with higher concentrations of Italians. Corso bbq is actually the Italian word for course, but here, this wordkill refers to a gathering or community event to which BBQ is the key.
A Corso BBQ isntableau of meats: sausages, steaks, lamb, chicken, marinated in Italian herbs and spices, to be cooked until well done, as Italians say. BBQs are often community-oriented – in the piazza, at the park, at any Italian festival – the food, family, community bonding, and the intimacy with our Italian selves. Side dishes can include salads, antipasto platters, sometimes pasta.
Italian-American BBQ: A Fusion of Flavors
Italian-American communities in the United States have developed their own versions of BBQ by mixing traditional American BBQ styles with Italian culinary styles, in design and prep. This salami and stromboli were inspired by new world tradition and fed by old world generations.
Grilled sausages, or salsiccia (literally sausage), seasoned with fennel and garlic, and served in rolls with peppers and onions, are a common offering at Italian-American BBQs, as might be marinated grilled chicken, doused with olive oil and balsamic vinegar, or oregano-and-basil-tinged ribs that still sing the praises of barbecue cooked over coals. The focus is on gutsy, gut-filling flavours that straddle two worlds.
Italian-Argentine Asado: A Cultural Melting Pot
Argentina’s asado illustrates the global reach of Italian BBQ traditions, a popular cutout-grilling country with a substantial Italian immigrant community. Argentine cuisine has many distinctive Italian flairs.
Typically, an Italian-Argentine asado features different types of meats, including beef — both proper and offal such as liver or tongue — pork and sausages, all being roasted either on a parrilla (grill) or directly on an open flame. The Italian blood in the Argentine cuisine surface here, in the preparation of the different types of meats, marinated in Italian-inspired ways — with garlic, rosemary (known mainly due to centuries of Italian immigration) and olive oil — with which almost always comes an Argentine classic, chimichurri, a fresh and tangy concoction of parsley, garlic, vinegar and olive oil that — many of them argue — works better with the Italian-inspired meat marinades.
Italian-Brazilian Churrasco: A Blend of Traditions
The churrasco, meanwhile, is the Brazilian barbecue style; Brazil’s vast Italian colonial heritage provided an Italian counterpart that has had influence on the churrasco in certain regions, such as São Paulo.
Among Brazilian cooking, Italian-Brazilian churrasco is what clearly speaks the most foreign language: Italy’s array of meat on skewers cooked over an open flame using traditional churrasco techniques. You can often identify the marinades used by savoury Italian herbs such as rosemary and thyme, and in Wood’s churrasco, the meats are served with Italian-inspired sides such as pão de queijo (cheese bread) and polenta. This fusion of Italian and Brazilian flavours creates a whole new BBQ experience, which is seasoned with both ample flavours and varieties.
Italian BBQ is a Global Sensation
Italian food virtues have been added to the repertoires of other international BBQ styles, including the immigrant-centric Australian Corso BBQ, the flavour-packed Italian-American BBQ, the polyglot Italian-Argentine asado, and the multifaceted Italian-Brazilian churrasco. These Italian BBQ styles highlight the malleability and enduring popularity of Italian food, with unique tempos and paces that are distinct from each other and inspire the best from Italian flavours, while also incorporating the most authentic techniques of the various traditions in which they have been blended.
