5 Facts About Italian Food That Everyone Must Know
Italian food is ubiquitous today. With the world that has surrendered to the taste of Italy, it is very difficult to assess if everyone has got Italian food right. Most people think that they know it all when it comes to the flavors of Italian food but they are quite wrong. Here are 5 interesting facts about Italian food that everyone must know!
1. Pasta Shapes Can Amaze You!
Can you take a guess on how many pasta shapes are there? Most people who are not Italian are only familiar with Spaghetti or Lasagna. A true Italian would know that there are over 450 variants of pasta shapes. Each shape of pasta is used in a recipe to bring the best flavors in the dish.
In fact, the dishes from every region across Italy would vary accordingly. In North Italy, Strozzapreti, Gigli or Trofi are more common while the South Italy prefers Penne or Orecchiette more.
2. Never Cook Your Pasta More
The fact is, if you cook your pasta more than required, apart from spoiling the taste of the dish, it could also be harmful to your health. When you cook pasta more there is more starch content in the pasta. This could be a really bad news if you are diabetic.
Always aim for boiling pasta al dente. Run the cooked pasta under cold water and let it cool. When you are ready to serve it, dip it in hot boiling water to warm it through.
3. Polenta Is Staple Food
Just by checking the Italian proverbs, you would probably realise that Polenta is extremely important to Italians. Polenta has also been very close to all as it serves to show the cultural differences between the North and the South.
Northerners are called as 'Polentoni' or the polenta eaters for their love to Polenta.
4. Italians began to love Tomato after the 17th Century
Although tomato is called Pomodoro or the Golden Apple, the love for tomatoes in Italy began only in the 1700s. The Spanish were the ones that began using the tomatoes first in their cooking. In fact, the history of tomato in the Italian cuisine is rather interesting.
Only in the 18th century, tomatoes were used in making sauces that are popular today. The 19th century marked the arrival of the Pasta al Pomodoro and Pizza Margherita that are inseparablefrom Italian menu these days.
5. Pizza In Italy Is Different from The Pizza As The World Sees It
Traditionally, in Italy, most pizza bases are not thick. The thick crust pizza is anything than authentic Italian food. It would also be a shock if you were looking for garlic bread as an accompaniment. They are fragments of the American imagination!
In most parts of the Italy and Mediterraneancountries, dry bread without butter is common.
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