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Only 4 secrets will make your meal truly Italian

In cooking, Italians performed a small miracle. The dishes of this country are well known and loved all over the world, and in the field of fast food – this is just the basis of the basics. Pizza, pasta or bruschetta are masterpieces that everyone likes, without exception, and you can order them in any city in the world.

Why only in Italy, popular dishes have a special unsurpassed taste? What’s the secret? In fact, there are several secrets. But recognizing and applying them in your kitchen, you will feel how the taste of familiar dishes has changed and how they have become truly Italian.

Necessary and sufficient
This is the main principle that is always used in Italian cuisine. Its essence is quite simple: when preparing this or that Italian dish, you do not need to improve it by adding new ingredients from yourself. Everything has long been invented and proven millions of times in practice, and by making adjustments to the recipe, you simply insult the delicate taste of Italians. Yes, in the world this happens everywhere! Remember when you last ordered pizza, how many additional ingredients were you offered to add? That’s the same. And if Margarita pizza seems to you to be very simple and uninteresting, in Italy do not even think about asking to add champignons or hot sausages. This will sound like a real insult. At best, you will be called a wild alien.

Only 4 secrets will make your meal truly Italian

Margarita is a classic and a national treasure. Only three ingredients – white mozzarella, red tomatoes and green basil – symbolize nothing more than the colors of the Italian flag. Four Cheese pizza should contain mozzarella, emmental, parmesan and gorgonzola. And nothing else. If you want an explosion of taste and a lot of everything, just order Calzone.

Only 4 secrets will make your meal truly Italian

Tip: The secret of Italian pizza in special flour. If you want to repeat the masterpiece of Italian culinary at home, buy a special pizza flour at the supermarket. The label should say 00. And do not forget to add olive oil and sea salt to the dough. And when you try it – at home or in an Italian restaurant – remember that the “sides” are designed to hold a piece with your hands. They are not eaten.

Paste technology
If you think that there is nothing easier than cooking pasta, we hasten to dissuade you from this. There are secrets too. First, boiling water should be very salty. Italians say that it should resemble seawater to taste. And so do not be afraid to add two full tablespoons of salt to a small pan. It only emphasizes the taste of pasta. Secondly, never wash the pasta – for this in Italy you will be burned at the stake. To prevent the pasta from sticking together, add a little olive oil during cooking. Thirdly, never follow the instructions on the packaging. The correct Italian pasta should be “al dente”, that is, felt on the teeth, and not resemble a boiled something. Therefore, cook for 3 minutes less than what is stated in the instructions. And yes, everything that we habitually call the word “pasta” has a lot of subspecies. For Italians it is of utmost importance with which sauce they are going to eat pasta. Carbonara pasta is served exclusively with spaghetti, bolognese with papardelle, and pesto with fusilli.

Only 4 secrets will make your meal truly Italian

Only 4 secrets will make your meal truly Italian

Tip: when the pasta is almost ready, pour a few cups of water for the sauce, that’s what Italians do. For example, Alfredo sauce uses water from cooking pasta, butter, parmesan, salt and pepper. To make the pasta have a delicious creamy taste, add cheese not to sauce, but to pasta – when it melts, you can mix it.

Something about garlic
Garlic is used in almost all Italian dishes. But it should not be cut or crushed – just rub on a small special grater, as Italian cooks do. Having prepared garlic in this way, you will understand how different the shades of taste will become. By mixing grated garlic with olive oil, you get a very special product. But the main thing here is not to get carried away, remember that cooked in this way, it gives a very bright taste, since the grater squeezes the maximum juice from garlic, and therefore take it exactly half that amount that you are used to.

Tip: By mixing grated garlic with olive oil, you get a great salad dressing, which, moreover, can be stored for a long time. To do this, use the first cold pressed oil.

Risotto is easy
To make a real Italian risotto, you need only two things – the right rice and the right roast. Rice should be round in shape and medium in size. The varieties Arborio, Carnaroli, and Vialone Nano are suitable. They give the same creamy texture to the dish due to the high starch content. Before you add hot broth to rice, you need to fry it in oil – olive or cream, or chicken oil.

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