Whyitalians.com

Italian Focaccia explained by an Italian

To eat focaccia like an Italian, you don’t need anything! The real Ligurian focaccia, in fact, is so soft and greasy that it melts in your mouth and it is delicious eaten as it is, preferably freshly … See more

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URL: https://whyitalians.com/italian-focaccia/

Passive Cooking Pasta like an Italian

WebInstructions. Boil water Boil water in a pot suitable to hold 1 liter of water for every 100 grams of pasta. Salt the water Add the salt: 10 grams (0.4 oz or 1/8 cup) of …

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Why do Italians only eat Pasta al Dente

WebWithout going into detail, the reason for this evidence lies in the connection between starch and gluten: the longer the cooking, the more the starch molecules break …

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Do Italians cook with Olive Oil or Extra Virgin

WebOften abbreviated as EVOO, it is purer and has clear chemical and organoleptic characteristics: color, smell, texture, and acidity, for example, oleic acid …

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Why do Italians eat so Much Bread

WebIn Italy, a person eats on average about 3.88 ounces ( 110 grams) of bread per day (41 kg of bread per person per year), so 3 slices of bread a day on average …

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What Are Fusilli and How Are They Made

WebFusilli is a type of pasta originating from southern Italy, characterized by its typical elongated and spiral shape, either single or double, which is adept at holding …

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Homemade Italian Marinara Sauce Old-World Recipe

WebInstructions. Prepare the Garlic: Peel and thinly slice the garlic clove. 1 clove garlic. Sauté the Garlic: In a skillet, heat the olive oil and gently fry the garlic until golden. …

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Cow Stomach in Italian Dishes: How Italy Masters the Art of 'Waste …

WebLampredotto. Perhaps the most famous dish utilizing cow’s stomach is Lampredotto. Originating from Florence, this dish features the abomaso, the fourth …

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Butter In Italy [that is why it is rarely used]

WebRaw butter consumption in Italy is practically nil, while in cooking (where all in all butter does not express its best, due to its low smoke point, which is between 120 and …

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13 Lucca Specialties that I would Taste right away if I were you

Web13. Castagnaccio. Another treat that you can’t miss, Castagnaccio: a cake that’s traditionally made during the autumn months in Tuscany. The word “castagnaccio” …

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What do Italian Children eat for Lunch at School

WebApple. Menù 3. Butter and sage ravioli. Breaded plaice fillet. Green beans. Clementines. Each day there is a first course (primo – usually pasta or rice), second …

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Fried Celery Balls in Sauce Rocchini di Sedano Recipe

WebDelight of Celery Fritters from Arezzo. This unique side dish, popular in Arezzo and the Valdarno area, showcases celery’s robust yet subtle flavor, enriched with …

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Why Italians Love Snails

WebFive Good Reasons to Try Snails in Italy. Taste: Once cooked, snail meat is tender and versatile, complementing a range of ingredients from classic garlic, butter, …

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Barilla Bronze-Cut Pasta: Test and Opinions of Italians (VS Classic

WebThe new packs of Barilla al Bronzo show a reduced weight compared to the classic pack of Barilla pasta we are used to. The al Bronzo box is marketed in 14.1 oz …

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Fresh Pasta VS Dried Pasta: Real Difference Explained

WebKey Takeaways Fresh Pasta vs. Dried Pasta. Basic Difference: the most fundamental difference between fresh and dried pasta lies in their moisture content: fresh …

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