Many people love Italian cuisine – it is pasta, pizza, risotto, ciabatta and many other equally delicious dishes. But some restaurants, calling themselves representatives of the cuisine of this country, make annoying mistakes that affect the taste of Italian dishes.
Frivolous attitude towards cheeses
Italy is famous for its assortment of cheeses, but very often they are misused in restaurants outside the country. For example, Italians themselves do not sprinkle any food with grated Parmesan, as the incredibly aromatic cheese drowns out other ingredients.
In Italy, Parmesan is an independent product. There it is served with balsamic vinegar or pears and walnuts.
Complex combinations of ingredients
It may seem that Italian cuisine is very intricate and complex. In fact, simplicity is very much appreciated in this country, and most importantly – the exact combination of certain products. That is why, in order to repeat the dish, it is better to follow the original recipe without deviations.
Many restaurants serve Italian cuisine with balsamic sauce, while Italy itself does not. Italian chefs use regular sour vinegar or olive oil.
Cream in carbonara
Any Italian will assure you that there is no place for cream in carbonara paste. This dish contains enough fatty meats, cheese, yolks and vegetable oil. Also, this dish should not contain garlic and onions.
Pizza marinara with seafood
Despite the nautical name, there is no seafood in the Marinara pizza. Initially, this was the name of a sauce made from tomatoes, herbs, onions and garlic. Marinara is a simplified and inexpensive version of the famous Margarita. It contains only dough and tomato sauce.
Focaccia instead of bread
Some Italian restaurants serve focaccia as a bread for main courses. Historically, focaccia is the predecessor to pizza. It is a complete, stand-alone dish filled with herbs, olive oil and salt. In each region of Italy, focaccia is prepared differently, stuffed with cheese, smoked meats or sweet filling.
Cappuccino for dishes
In Italy, cappuccino is served for breakfast separately from food, not pizza or pasta. During the rest of the day, coffee is also served separately after meals to truly enjoy the flavor of the hot, aromatic beverage.
Not that paste
Italians use about 200 types of pasta, and not for variety on the plate. Each type of pasta is combined with certain ingredients. Short pasta needs more sauce, cheese and vegetable sauces are served with fusilli and farfalle, and tomato, meat, garlic and even nutty sauces are served with spaghetti or penne.
No self-respecting Italian chef will substitute one type of cheese for another, olive oil with sunflower oil, tomato sauce with ketchup, and so on. The success of traditional recipes lies precisely in the products indicated in them.