Chef brings authentic Italian food to Springfield through food truck, classes, dinners

A lot has changed for Italian Kitchen, 540 W. McDaniel St., since it opened, but one thing has stayed the same: Chef Alessandro De Luca's commitment to sharing authentic Italian cuisine with Springfield.

It started as a take-out, catering and reserved party venture, but has since grown to include classes and weekly dinners that showcase Italian cuisine and culture — not to mention a food truck coming April 1.

"I want to give people the opportunity and the chance to realize what real Italian food can taste like and at the same time offer them an authentic experience," De Luca said. "When you come here, you are not in an Italian restaurant. You are in a trattoria, over (in Italy)."

Something to note, however, is that Italian Kitchen is not a walk-in restaurant, so someone wouldn't be able to come in for dinner or lunch. People have to register for classes and Friday dinners in advance.

De Luca runs Italian Kitchen with Sous-Chef Jennifer Morris.

"I am the dreamer. I always think about what’s going to happen six months from now. (Jennifer) is the one who keeps me grounded," De Luca said. "She says, ‘Yeah, but that’s going to cost money and we don’t make that much money.’ It’s a good mix of things.”

Making authentic Italian food accessible in Springfield

A native of Turin, Italy, De Luca's experiences influence his projects. Most of his family lives in Sicily, so vacations and holidays were spent there, exposing De Luca to the unique street food. The upcoming food truck, Bedda Matri, is his way of honoring that.

The truck will feature arancini (fried rice balls), cipollina (puff pastry filled with onions, tomato sauce, ham and provolone) and mozzarella in carrozza (a deep fried mozzarella cheese sandwich).

He's pretty confident that Springfield will enjoy it.

"There is so much to offer and 90% of the stuff is fried. So on one side, it’s authentic. On the other side, it actually speaks to the crowd, because in Springfield, everybody loves fried stuff. If it's good, it’s better," De Luca said. "But let’s be honest, even a shoe fried” is going to be a hit.

Another way De Luca makes authentic Italian food accessible is by teaching people how to make favorite dishes like gnocchi and pasta, new ones like salatini and even the occasional tiramisu.

The classes, which take place Monday through Thursday, are fully interactive. First, De Luca or Morris demonstrate the recipe, the class sits down and eats, and then students make the recipe with the chef's directions.

People can sign up for the classes online.

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Friday night dinners expose guests, chef to new dishes

Italian restaurants in most of the United States serve a very Americanized version of the cuisine, according to De Luca.

Around the turn of the 20th Century, Italian immigrants coming to the U.S. were poor and looking for a better life. They found access to food they didn't have at home, which changed the way they approached cooking and how they passed down recipes. But around the start of the 20th Century, immigrants of all kinds were encouraged to abandon their culture in favor of becoming more "American." For many, that meant no more recipes from home, no more speaking their native language and not teaching their children that language.

As time went on — and perceptions of non-American cultures changed — Italian cuisine began to gain popularity. However, it was mostly American chefs who authored the cookbooks.

"Pretty much, they created a parallel cuisine that has nothing to do with Italian cuisine that Americans consider Italian cuisine," De Luca said. "You can imagine the surprise when, as an Italian, you come here."

That divergence created some problems when De Luca first opened.

"People eat your food and say, ‘What is this? It’s not Italian,'" De Luca said. For example, lasagna in Italy does not have ricotta nor is it coated in cheese. It uses a bechamel sauce, which is a milk-based savory sauce, on top. "When you cook for people, of course if they ask for something, they are expecting the flavor they know. They’re not expecting something totally different."

De Luca hopes that through exposure to authentic Italian food, people widen their horizons — and avoid faux pas if they ever visit Italy, like asking for ranch dressing with their pizza.

The Friday night dinners, which have varying themes, also help De Luca find recipes he wouldn't have known about and differences from region to region.

"It’s so interesting. I’m having as much fun as my guests when I’m doing those themed dinners because I even discover recipes I’ve never made," De Luca said.

Those who attend the Friday dinners may also get a bit of a culture shock from the seating arrangement: One long table instead of individual tables. At the beginning of the meal, De Luca said, people are shy and unsure.

"But by the first course, they’re sharing wine and laughing. It’s fun. It’s just like a different experience. That’s what it is to be in Italy: You meet over food."

Susan Szuch reports on health and food for the Springfield News-Leader. Follow her on X, formerly known as Twitter, at @szuchsm. Story idea? Email her at sszuch@gannett.com.

This article originally appeared on Springfield News-Leader: Springfield chef makes authentic Italian food accessible. Here's how