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Italian Culinary Law

Author Damien Wilde
Posted On 1st October 2013

pizza

Italians lay down the culinary law.

One of Italy’s most prestigious culinary institutions, Parma’s Academia Barilla, has released a list of the most common food crimes committed by foreigners when preparing and eating Italian food in a bid to educate them.

This is how it’s really done in Italy:

1. Cappucino should be drunk at breakfast time and never, ever as an accompaniment to a meal, it can be drunk with a sweet pastry or, if you must, after a meal.

2. Risotto and pasta should not be treated as side dishes or the equivalent of a vegetable dish to accompany meat.

3. Adding oil to pasta cooking water is redundant, oil should be drizzled onto drained pasta after cooking.

4. Pouring ketchup over pasta is a veritable culinary deadly sin.

5. There’s no such thing as Spaghetti Bolognese?

Italians eat Bolognese sauce with tagliatelle and never spaghetti, as the thick, flat strands are far better for picking up the sauce.

6. Italians do not serve chicken with pasta.

7. Italians are unfamiliar with Caesar salad and its inventor was Italian but the dish never caught on in his homeland.

8. Forget the ‘authentic’ red and white checked tablecloths, these are no more popular in Italy than Caesar salad.

9. Fettucine Alfredo might be a well known Italian dish and invented in Rome but is not found on restaurant menus in Italy.

10. Food should be shared by the family and no self respecting Italian would eat a microwave dinner from a plastic tray in front of the television, eating is a social activity.

So there you have it, bellissimo!

 

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