Beyond Pasta: My Love for the Flavors of the Lowcountry

I know I write about Italy and share Italian recipes often. But let’s talk about my other food love, Lowcountry cuisine, where I’m fortunate enough to reside. The similarities between both cultures, like the strong sense of tradition, community, and deep-rooted food history, are what I adore so much.

Lowcountry food comes from the coastal areas of South Carolina and Georgia. It's a delicious mix of culture and local ingredients shaped by centuries of tradition. The land and water provide everything from shrimp and oysters to rice and fresh vegetables, which appear in many iconic dishes.

One of the most beloved Lowcountry meals is shrimp and grits—creamy, comforting, and full of flavor. Other staples include Hoppin’ John (a simple yet hearty dish of rice and black-eyed peas) and red rice, a spiced, tomato-based rice dish similar to jambalaya.

Seafood is central to the cuisine, with Lowcountry boils, oyster roasts, and fish fries often bringing friends and family together. These aren't just meals—they're social events filled with laughter, stories, and Southern hospitality.

Carolina Gold rice is a historic grain that played a major role in shaping Lowcountry cuisine that dates back to the 1600s. It was once the backbone of South Carolina’s economy and prized for its rich, nutty flavor and slightly floral aroma. After nearly disappearing, Carolina Gold has made a comeback thanks to preservation efforts, and today, it's celebrated as a symbol of Southern heritage and culinary revival.

Today, chefs in places like Charleston give a modern twist to classic recipes, but the heart of Lowcountry food remains unchanged, fresh ingredients, bold flavors, and meals that bring people together. It’s a cuisine full of soul, just like Italy and I’m grateful to call it home.

Shrimp and grits is one of the most famous Lowcountry dishes.