Exploring Chinese-Italian Cuisine
Here to challenge tradition (and maybe ruffle a few Italian feathers) while exploring the deep-rooted harmony between Chinese and Italian cuisine.
Before we dive in, let me introduce myself. I’m Marco—a Chinese guy who grew up in Indonesia, works in the United States, and is considering moving to Europe/Australia for my master’s. Oh, and I love to cook.
You might be wondering: Who is this guy? Why is he tangled up in so many cultures? What’s he trying to prove?
The answer is simple—I find joy in bringing different cuisines together.
I never really felt rooted in one specific culture. Ethnically, I’m Chinese, but I don’t fully immerse myself in that heritage. I grew up in Indonesia, yet my parents always reminded me that I was Chinese, so I never felt entirely part of that culture either. Then I attended an international high school where English was the main language, further blurring the lines of identity. Now, I’m just someone who speaks English, Bahasa, and Mandarin—none of them fluently, but all of them just enough.
It never really bothered me until I moved to the U.S. for college, where I met countless of people from diverse backgrounds—each deeply connected to their culture, fully knowing who they are. Seeing them embrace their heritage so naturally made me realize something: I didn’t have that same sense of belonging.
At one point, I felt frustrated—not because I lacked a culture, but because I didn’t know which one was mine to claim.
But I found my answer in food. Cooking became my way of connecting with my roots, even if they felt tangled. Through food, I started embracing both my Chinese and Indonesian identities—not as opposing forces, but as parts of a whole. I experimented, blended flavors, and recreated the tastes of home, realizing that my cultural experience didn’t have to fit into a single box.
Now, I see myself as both Chinese and Indonesian, and I’ve made peace with the fluidity of my identity. Rather than feeling lost, I lean into the excitement of learning about different cultures—especially through their food. After all, food is one of the most authentic ways to learn a culture. and I plan to keep exploring, bringing different cuisines together.
In this short blog, I’ll be introducing a unique Chinese-Italian dish—“Malarabiatta.”
The inspiration behind these creations came from a YouTube video where several Italian chefs traveled to China to explore its rich noodle heritage, diving into the age-old debate: Who invented noodles—China or Italy?
In the end, does it really matter? Whether it’s noodles or pasta, both are deeply rooted in their respective cultures, yet they share a universal language. Food isn’t about ownership—it’s about discovery, connection, and sharing.
The Discovery of Malarabiatta
I’m a pretty methodical person, so deciding what to make required a few steps. First, I wanted to capture the essence of Chinese flavors while preparing them in an Italian style. When people think of Italian cuisine, they often picture either a white sauce or a red sauce, so I started with those two as my foundation.
Next, I asked myself—how can I infuse Chinese elements into one of these classic sauces? A staple white sauce dish like Carbonara relies heavily on guanciale for its rich, umami depth. I wasn’t sure if Chinese ingredients would stand out against such a dominant flavor, so I turned to red sauce instead.
Tomato, the base of red sauce, develops a deep, slightly sweet richness with a mellow acidity when cooked down. This creates the perfect base—one that can be built upon and infused with new layers of flavor. And with that, I had my starting point.
But with so many red sauce dishes to choose from, where do I even start? There are countless options, each with its own character. So, back to the drawing board. I wanted something classic—simple, yet packed with flavor. That’s when I landed on Penne Arrabbiata, an iconic dish made with only tomatoes, chili peppers, garlic, and olive oil.
With the foundation set, it was time for the fun part: how could I bring Chinese flavors into this dish? Chinese cuisine is known for its spicy food, and one of its most distinctive spice profiles is mala (麻辣, má là)—a fiery, numbing sensation created by Sichuan peppercorns and dried chili peppers. Now we’re getting somewhere.
Since the heart of Penne Arrabbiata is its spicy tomato sauce, swapping out the traditional chili peppers for Sichuan peppercorns and dried chilies seemed like the perfect way to infuse a Chinese twist while keeping the soul of the dish intact.
And with that, Malarabiatta was born.
Describing the taste of Malarabiatta is tricky because it plays with contrasts. On one hand, you get the familiar garlicky, spicy, and tangy tomato sauce that defines a classic arrabbiata. But then, almost unexpectedly, the numbing sensation from Sichuan peppercorns kicks in, adding a completely different dimension to the dish.
That’s what makes blending cuisines so exciting—you’re tasting something new, something unexpected. It’s like stumbling onto a discovery, unsure of what you’ve created, but knowing it just works.
Sichuan peppercorns, with their unique fruity, almost citrusy aroma, pair unexpectedly well with tomatoes, elevating their natural sweetness while adding a complex layer of flavor. The peppercorns’ numbing, tingling sensation complements the heat of the dish, creating a delightful contrast. Then, of course, scallions—can’t have a Chinese dish without them—introduce a fresh, subtle sweetness that balances the acidity of the tomatoes. It’s a fusion of heat, tang, and numbing spice—all wrapped up in one plate of pasta.
Recipe Guidance
I’m a non-believer in strictly following recipes—everyone’s taste is different, so adjust, substitute, and listen to your taste buds! I rarely measure my ingredients (unless it’s for baking or something precise). So, use this recipe as a guide, but trust your instincts to make it your own!
Ingredients:
San Marzano Tomatoes — 2 cans (1600g)
Sichuan Peppercorns — 100g
Dried Chili Peppers — 100g
Garlic — 6 cloves
Scallions — 5 stalks
Italian Parsley — 1/2 bunch
Pasta — 1 box (500g)
Olive Oil (Good Quality pls)
Salt
Pepper
Prep first! It makes cooking so much more enjoyable.
Finely mince the garlic.
Thinly slice the scallions into small rounds.
Slice the dried chili peppers thinly.
Strip the parsley leaves from the stems and chop them into small pieces.
Lightly toast the Sichuan peppercorns and grind them once fragrant.
Place all the prepped ingredients onto a plate.
Crush the tomatoes
Place the peeled San Marzano tomatoes into a bowl and crush them (I use my hands, just like the Italian grandmas, but you can also use a fork, potato masher, or food processor).
Cook the sauce
Heat a generous amount of olive oil in a hot saucepan. Add the scallions, dried chili peppers, garlic, and Sichuan peppercorns, stir-frying until fragrant.
Add the crushed tomatoes and stir occasionally (about every 5–10 minutes) to prevent the bottom from burning. Let the sauce simmer until it reduces to a thick consistency.
Once thickened, stir in the chopped parsley.
Cook the pasta
While the sauce is simmering, cook the pasta until al dente.
Combine and serve
Once both the sauce and pasta are ready, spoon some sauce into a pan, add in the pasta, and adding a little pasta water as needed. Stir to fully incorporate the sauce into the pasta.
Serve topped with a sprinkle of parsley and scallions.
Enjoy!
At the end of the day, food is all about having fun and making it your own. Malarabiatta is just one example of how cultures can mix in unexpected (but delicious) ways. So, don’t worry too much about sticking to the rules—taste as you go, tweak things to your liking, and enjoy the process.