A Italian cuisine is well known for its variety of pastas and wines, isn't it? But that's not all, Italian chefs work with many herbs and spices that make all the difference in each dish and differ in each region. Some secrets of this cuisine were brought in this article so that you can replicate it at home.
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How is Italian cuisine?
There are many different traditional dishes and ingredients in Italian cuisine. Even if pastas, sauces, cheeses and wines are the kitchen's differentials – and the best known ones – each region has its signature dishes that make people recognize it.
That's why there are so many varieties across the country. Therefore, it is likely that visiting the restaurant in Tuscany and tasting one of its dishes is different from arriving in Milan, for example.
Italian cooking tips
With such a rich cuisine, Italian dishes use some culinary secrets considered indispensable. Therefore, check out some fundamental tips for you to live this experience at home or in Italy itself.
- use fresh herbs
Many Italian dishes are prepared with parsley, basil and oregano, as the herbs and spices help create distinct ethnic flavors in the food. In this country of pasta, it is very common to go to the local market every day to buy fresh and seasonal spices to prepare dishes.
- Make one or two ingredients the star
Many people believe that to be successful in Italian cooking you need to use a variety of flavors and ingredients. However, when you take one or two ingredients and make them the star of the dish, the end result can be amazing.
- Choose a good extra virgin olive oil
According to Italian cooking tips, extra virgin olive oil is the best choice to use in salads. But you can also include it when preparing or serving a certain dish. So take advantage of this to add more of this component to your cooking.
- The ideal point of the macaroni
When cooking the pasta, always use a very large pan and let the water boil only with salt, never oil. That way, when the water boils, you can add the pasta and mix it right away.
As a result, the ideal pasta for Italian chefs is prepared “al dente”, which requires a slight firmness. But be careful when cooking, because if it overdoes it, it can get sticky and then it can fall apart.
