Attractions in Italy

As the low-carb craze fizzles away, pasta, the indispensable Italian dish, ought to have a pleasant repackaging to the American diet. With the numerous types of pasta and the variety of possible sauces, it is not surprising to be faced with a plethora of advices on how to cook and serve such staple. However, there are a few basic rules so that, whether you are a pasta perfectionist or a mere noodle novice, you can now take pleasure in relishing your rigatoni, which has lately been in hiatus from the dining table, much thanks to the fad created by Dr. Atkins.

Fresh & Dried Pasta

Pasta can either be hard and dry (pasta secca) or freshly made (pasta fresca). The former consists of semolina and durum wheat while the latter is of eggs and flour. Do you know that Italian law dictates that pasta secca must be made with a hundred percent durum semolina flour? This has been the norm embraced by top pasta makers, only the worst uses otherwise. This is proof that pasta is indeed, a serious business in Italy.

Pasta Shapes & Sizes

An array of pasta shapes and sizes can be found in almost any part of the world. It could be long, short, or filled. These varieties are versatile, ergo, can adapt to different sauces and mixtures although certain pasta pairs much better with specific sauces. Generally, thick and chunky sauces adhere well to pasta that have ridges or lining in them. Tubular pasta is also suited for this specific type of sauce. As for the lighter, more delicate sauces, this is more suited to unlined or stuffed pasta. But bear in mind that there are always exceptions to the rule.

The Ingredients

Among the Americans, there is usually the misconception that marinara sauce is the traditional accompaniment to any pasta dish. Tomatoes may be ubiquitous, but a lot of Italian pasta specialities do not have tomatoes in them. For the Italian aficionado, it is basic knowledge that cuisines created in Italian kitchens require that only fresh ingredients be used. With that said, pasta recipes change with the season to fully enjoy nature’s bounty. You may opt to add mushrooms or beans; add a few knobs of butter or a few splashes of cream. You can even throw in a vegetable medley for a hearty meal. The only rule is that it should be fresh and in season.

The Rules

Pasta is a staple tradition that may be savoured in many ways; alla amatriciana, alla carbonara, al pomodoro, but there is one way people don’t appreciate it: overcooked! Pasta that has no bite in it is not only upsetting but utterly horrible as well. And this is not just from an Italian’s POV. In here, timing is essential. Time. Al dente (literally means to the tooth) is a term used to describe a food that is entirely cooked but not mushy and overdone. Cooking al dente necessitates one to taste (and bite on) the pasta a couple minutes earlier before the package tells that it is ready. So unless you would want to serve mush for dinner, better keep an eye on your timer.

Simplicity. Sauces are meant to coat the pasta and not to drown them. The sophistication found in Italian cuisine lies in the plainness of the method using a couple of cleverly combined ingredients and herbs that compliment the pasta and not over power the same. Controlled Portion. Italians do eat a lot of carbs, but they are happy, healthy individuals. And it is also worth mentioning that they consume carbs balanced with proteins and fats. In Italy, pasta is usually eaten as primo piatto (first course), meaning the main course, which is usually a healthy fish dish or a lean meat, has yet to come. With this knowledge, you may want to try your hands on cooking and serving the perfect pasta.

Buon Appetito!

Years before Italy developed into the nation we now perceive, such country was divided among warring states, which shared no common spoken language and little cultural or social traditions. It was only in 1861 that the Italy we now know came into being. Do you know that the Italian language that we hear today was virtually non-existent up until the cessation of the World War II?

Regionalism

Regionalism runs fiercely among the veins of the locals. The landscape and terrain of the boot-shaped land mass fortifies regional integrity. From the mountains to the waterways and every natural element in between, only strengthens the sense of regionalism. Now, add to the mix powerful conquerors, political alliances and intermarriages. What you will have is a melting pot of customs, including culinary flavors. Regardless of regional differences, two distinct traits have often been used in an attempt to define Italian food: Flexible and Innovative. There is always a pattern on how to cook the base of certain cuisines that need be followed, after that you can add your own flavor and make the dish your own. With that said, no risotto or pasta dish would bear the same taste coming from any two kitchen.

Seasonal Ingredients

Each area proudly possesses its own specialities and delicacies, and these vary from season to season. It is a fact that Italians have a knack for freshness. When one goes to Italy in the last quarter of the year, do not expect to be served fried zucchini flowers. Why? Because it is not in season. In addition, regional or even provincial dishes have been developed due to the availability of the ingredients. The produce is at its best if it is in season. If artichokes are in season, why not use it as antipasti together with slices of sausages and marinated olives? Of course, if your trip takes you in a city near the sea, be prepared for a lot of fish-based dishes as well as other seafood delicacies.

North versus South

Many a diner has raised the north versus south cooking. Actually, there is no style of cooking that is strictly north or strictly south. Both regions use butter; however, the north folks tend to use more (they like their sauces creamy). On the other hand, their southern counterparts, almost always, use tomato in their dishes.

Dining In Italy

Now, when in Italy, one may be confused as what the locals eat and the time they eat. Normally, breakfast consists of cappuccino or espresso, or any coffee for that matter, with a croissant or a slice of toast. Breakfast is virtually irrelevant to locals. You will see no cereals, no pancakes, and no sunny-side ups either. The term ‘heavy breakfast’ is not included in the Italian vocabulary. Today, yogurts are becoming the breakfast substitute. Lunch is not eaten at twelve noon, it starts at one and it usually lasts for two hours, even three. Dinner is also served late, around eight in the evening (and that still is early).

The Menu

Generally, Italian menus have sections, each representing a part of a full meal. First out is the antipasti (appetizer), followed by the primo (first course) and the secondo (second course), which is usually accompanied by contorni (side dish). And last but not the least is the dolce, or the dessert. With this enumerated, one may wonder why Italians are so healthy with this amount of food at their disposal.

How Italians Eat

Well, their food intake is controlled and balanced. Plus shortly after their evening meal, locals would take a passeggiata (stroll). Another way that Italians burn off calories is through shopping. (Yes, shopping!) Fresh food connotes that you purchase the produce on the day or a couple of hours before the meal will be served. Running back and forth to the marketplace to get the freshest ingredient possible not only guarantees good food, it doubles as exercise as well.

Truly, chi mangia bene, mangia Italiano! (Who eats well, eats Italian!)