Italian a Go-Go

Just as Chinese of recent yesteryear is now included in today's all-encompassing "Asian," particularly in loftier dishes, so, too, has Italian been largely subsumed by the larger "Mediterranean." But lumping a truly great world cuisine with unique regional components into a vast geographic area representing cuisines as diverse as those of France's Provence region, North Africa and the Levant cultures of the eastern Mediterranean Basin dishonors Italy's culinary contributions to American cuisine. Besides, Italian on its own still sells in this country. And at Colorado State University in Ft. Collins, it sells particularly well by the slice. Among to-go items sold in healthcare, B&I, higher education and other noncommercial operations, Italian as a cuisine identifier appeals to customers who yearn for either "old" Italian's familiarity and nostalgia or "newer," regional Italian's emphasis on "fresh" coupled with an inherent perception of health that typifies Mediterranean cuisine. One of the biggest sellers - and the most-popular Italian offering - among grab-and-go items from Campus Dining, Inc., which manages foodservice for universities and B&I accounts throughout the Southeast, is the grilled-chicken panino made to order at the eponymous fresh-Italian concept, Vizzina's.