Tag: tradition

Spätzle-style Passatelli Sauteed with Radicchio, on Cheese Fondue

Passatelli are a variation of “stracciatella”, an ancient soup that can be found in various parts of Italy. To make stracciatella, a mix of egg, cheese and (optional) breadcrumbs is whisked into boiling broth, resulting in bits of ripped dough that resemble small tore rags (“straccetti”). To make passatelli, instead, the dough is forced through a heavy perforated iron, resulting in irregularly shaped short noodles of variable thickness (their name comes from “passare” = to go through). You can see the passatelli iron in action in this youtube video produced by a local television in the Romagna area. Passatelli are a classic dish of the Emilia-Romagna, Marche, and Umbria regions, where they are traditionally boiled in broth and served as a soup.

Since the passatelli iron is nowadays hard to find (even in Italy), some suggest using a potato ricer with large holes. You can see it demonstrated in the second part of the same video. While this can be effective, it produces noodles of uniform thickness, removing that irregularity that is characteristic of the dish.

For my interpretation of passatelli, I made use of a spaetzle maker, which is fairly common in kitchen stores (and on amazon.com). The resulting passatelli are slightly shorter and thinner than they should be, but I found that they work especially well when served dry, as opposed to in a soup.

As for the proportions between the ingredients, I went with the original recipe presented by Pellegrino Artusi in his famous recipe book: Science in the Kitchen and the Art of Eating Well, which was first published in 1891. This differs from modern day passatelli which generally feature equal amounts (in weight) of breadcrumbs and Parmigiano. Also, Artusi calls for a small quantity of bone marrow “for extra softness,” which is no longer used. Instead, I kept the idea, but replaced the bone marrow with softened butter.

Even though I followed Artusi’s proportions for the dough, I served the passatelli according to a more modern tradition. Particularly, I tried to replicate the presentation suggested in the video mentioned above, in which boiled passatelli are drained and sauteed in butter with a small amount of radicchio, and then served over a light cheese fondue. The result was truly amazing! A very successful dish that can totally be the star of the show in a rustic and cozy meal.

Spätzle-style Passatelli Sauteed with Radicchio on Cheese Fondue

Yield: 2 servings

Total Time: 40 minutes

Prep Time: 30 minutes

Cook Time: 10 minutes

Spätzle-style Passatelli Sauteed with Radicchio on Cheese Fondue

Ingredients

     For the dough

    • 100 g (3 ½ oz) breadcrumbs (made from plain stale bread, without oils or additional ingredients)
    • 40 g (1 ½ oz) Parmigiano, grated
    • 20 g (¾ oz) unsalted butter, softened
    • 2 eggs
    • Sprinkle of grated nutmeg
    • 2 liters (½ gallon) of vegetable stock

     For sauteeing

    • 1 ½ Tbsp unsalted butter
    • ¼ of a small radicchio, sliced
    • Salt and pepper

     For the cheese fondue

    • 1 Tbsp unsalted butter
    • 1 Tbsp white flour
    • ½ cup milk
    • 20 g (¾ oz) Parmigiano, grated
    • 40 g (1 ½ oz) Fontina, (or Swiss cheese), diced

    Preparation

       For the dough

      1. Mix all ingredients except for some of the breadcrumbs.
      2. Kneed for a few minutes until obtaining a soft dough that is not too sticky, adding the remaining breadcrumbs as needed to obtain a workable consistency.
      3. Squeeze the dough through the holes of the spaetzle grater. See here for the video.making spaetzle-style passatelli
      4. Bring the broth to a gentle boil, then toss in the passatelli.
      5. Continue boiling until the passatelli will float, then drain them gently.boiling passatelli

       For sauteeing

      1. Sautee the radicchio in butter until softened. Adjust with salt and pepper.sauteing radicchio
      2. Add the boiled and drained passatelli. Toss them gently to lightly sautee them.spaetzle-style passatelli

       For the cheese fondue

      1. Place the butter and a tablespoon of water in a small pan at medium heat to prepare a light bechamel.
      2. When the butter melts add the flour and mix vigorously until you hear a sizzling sound.
      3. Gradually add the milk, starting with a very small amount and mixing until completely absorbed.
      4. Continue until all milk is incorporated. Allow it boil for a minute to complete the bechamel.
      5. Add the Parmigiano and the Fontina, mix until they’re fully melted.making cheese fondue
      6. Assemble the dish by placing the cheese fondue in the bowls, then lay the sauteed passatelli over top.
      https://www.disgracesonthemenu.com/2016/01/spaetzle-style-passatelli.html

      Table Service, an Ocean Apart

      Table service, the customer experience in restaurants, can be radically different between Italy and Canada. Most of my considerations can probably apply to all of North America, but in this article, I will be referring specifically to my Canadian experience.

      Guest and host

      In Canada, the ideal customer’s expectation of good service is to be treated like a guest at a friend’s house. When successful, the relationship between host and guest is warm and friendly. The restaurant staff’s goal is to make their guests feel at home by making themselves constantly available, should the customers need anything.

      At the end of the meal, in return for the many courtesies, the guest leaves a tip according to a tradition designed to reward good service with an act of generosity.

      Customer and patron

      In Italy, when dining in, a service charge (usually 10%) is automatically added to the bill. It represents an actual fee, not a gratuity, explicitly named in the cheque as the cost of cover and service (‘coperto e servizio’). The extra charge is meant to account for the rental of clean tableware and linens, as well as (part of) the waiters’ wages.

      The relationship between customer and waiter is therefore quite business-like: the waiter takes the order, serves the food, and the customer pays for the service. Because of this, Italians don’t have a problem with calling the waiter when they need it – they know it’s the waiter’s responsibility to assist. As a result, the waiters don’t need to constantly check on the tables.

      Avoiding culture clash

      Which way is better? The friendly exchange of courtesies or the contract? Each of them is the norm in their respective countries, and whether you prefer one or the other likely depends on where you were raised. The different type of customer service, however, can become problematic when the two cultures mix.

      What should Italians expect when traveling to Canada? They will be surprised by how friendly the service is. They should not mind the many interruptions throughout the meal – waiters will offer free water, constantly re-filling the glasses, and will periodically check if the guests are liking the food (when asked, guests should just say the food is good unless really they don’t like it and want to send it back). At the end of the meal, they shouldn’t be surprised to have the cheque automatically brought to them without asking (something that would be considered rude in Italy, like a way to ask them to leave). The bill is generally left *face down* on the table for a reason, it’s perfectly fine to ignore it until ready to pay, before leaving.

      However, tipping is supposed to be proportional to the quality of the service and, in its essence, optional. Practically, though, since waiters are often paid minimum wage, it translates into paying the server an expected percentage (nowadays, 15% and up). Not leaving a tip, or leaving a tip that is substantially lower than what is customary, is equal to making the harsh statement that the waiter can’t do their job. Since Canadians hate to make harsh statements, they will always leave a tip, and will just avoid restaurants where service is poor.

      What should Canadians expect, then, when traveling to Italy? They should expect it to be a bit rough, but they should try to focus on the food and keep in mind that, as they pay for service, they have the right to demand attention if it’s not given to them (the Italians even have a saying: ‘chi spende pretende!’, those who spend demand!). Just like on an airplane they have the right to ask for an extra pillow if they so wish. Since it’s considered rude in Italy for the restaurant to talk about money when people are still seated at the table, at the end of the meal Canadians should expect to have to ask for the cheque. In fact, the Italians even have a special “scribbly” way of waving when calling for it!

      In Italy, the waiter is, fundamentally, the connection between the customer and the food. If the food meets the client’s expectations, and the waiter brings the food to the client, then the waiter meets the obligation implicit with his role. The waiter can still exceed expectations, for instance when they are particularly knowledgeable about the food, or when particularly attentive to the customers, and this can certainly increase the image of the restaurant. In many cases, however, the service in restaurants just meets minimum expectations. Those restaurants can still be highly successful, provided that their food is highly regarded. It’s a matter of offer and demand – but on the market of good food.

      Finally, Italian restaurant owners in Canada have to keep in mind that the expectations are different than back home. While authentic Italian food is generally highly appreciated – the Italian standards of customer service are generally highly despised. No matter how good the food is, if customer service is not up to Canadian standards, the restaurant can very rapidly build a negative image, and its success can be severely hampered.

      Pasticcini, Italian Fine Pastries

      What is the correct pronunciation of “bruschetta”? Check out this and other often mispronounced Italian words.

      Pasticcini are exquisite Italian fine pastries which have been perfected over the centuries to achieve the best flavors, textures, and fragrances. In the Italian tradition, assorted pasticcini are served as a dessert, as a treat to accompany coffee, tea, or hot chocolate, or as a cake alternative for celebrations and other special occasions (in which case they are usually accompanied with ‘spumante’, the Italian sparkling wine).

      The word ‘pasticcino’ is a diminutive of ‘pasticcio’, which in turn derives from Vulgar Latin pasticium, a dish made by mixing various ingredients, mostly wrapped in dough (‘pasta’).

      A pastry shop display
      A pastry shop display.

      Pasticcini can be found in two sizes: standard (2-3″ in diameter) and mignon (1-2″). The latter has become increasingly popular thanks to its sampling size, a definite plus, given the great variety of pasticcini.

      Since fine pastries are difficult and time-consuming to make at home (especially if a variety of kinds is desired), Italians prefer to buy them fresh in a ‘pasticceria’ (pastry shop). Although some bakeries also sell pasticcini, most pastry shops are independent specialized stores, have extended opening hours (they’re often open on Sunday mornings, for any last minute pastry pickup), and sometimes even double as coffee bars.

      A small tray of paste da tè: chocolate and pistachio shortbreads, and'Baci di Dama' (Ladies' Kisses), a traditional Piedmontese cookie made of two crumbly hazelnut or almond halves held together with a layer of dark chocolate.
      A small tray of paste da tè: chocolate and pistachio shortbreads, and ‘Baci di Dama’ (Ladies’ Kisses), a traditional Piedmontese cookie made of two crumbly hazelnut or almond halves held together with a layer of dark chocolate.

      Along with pasticcini, pasticcerie often also sell shortbreads and other kinds of cookies and dry pastries. Those, however, are called ‘paste da tè’ (tea pastries) and are considered a distinct product. Nevertheless, pasticcini and paste da tè are often served side-by-side to appeal to every palate.

      The Italians are traditionalists when it comes to food, and pasticcini are no exception. As an interesting consequence, it’s on traditional pasticcini that most pastry chefs showcase their best techniques. Every pastry chef needs to know how to execute them flawlessly since it is on them that they are evaluated by their customers.

      There are several kinds of traditional pasticcini. Some are available all throughout Italy, some are exclusively regional, and some are only made during particular times of the year. The following can be found nationwide (although some have strong regional origins).

      Cannoncini (cream horns). Among the most popular pasticcini. Made with a baked horn of puff pastry (‘pasta sfoglia’), generally filled with pastry cream (‘crema pasticcera’), which may be chocolate or hazelnut flavored. They are not to be confused with ‘cannoli’ (see below), although they sound similar because both of their names derive from ‘canna’ (reed), which they resemble.

      Bigné (cream puffs). Also extremely popular. Made with choux pastry filled with pastry cream (vanilla, chocolate, coffee or hazelnut flavored), with Chantilly cream (vanilla-flavored whipped cream), or with zabaione.

      Sfogliatelle Napoletane. Made of a shell similar to the Greek phyllo dough and filled with ricotta and candied peel. Originally from Naples.

      Crostatine alla frutta (fruit tarts). A base of baked shortbread, with a layer of custard, topped with fresh fruit, often covered with gelatin.

      Crostatine con Marron Glacé (Marron Glacé tarts).

      Babà. A spongy cake dipped in sugar water and rum. Also traditional to Naples, though with Polish origins.

      Cigni (swans). Bigné which have been cut in half and filled with pastry cream (on the bottom) and whipped cream (on the top). A small squiggle of puff pastry is then applied on the bigné to form the neck and head of a swan.

      Cannoli. Made of a fried shell, with a ricotta-based filling and flavored with candied citrus peel or chocolate chips. Originally from Sicily.

      Fiamme (flames). Drop-shaped mousse (thick foams, generally chocolate-based), on a wafer or a shortbread base, usually covered in chocolate.

      Tronchetti (small trunks). Rolls of sponge cake and mousse, which are then sliced in cylindrical sections.

      Tartufi al cioccolato (chocolate trouffles). Chocolate and coffee ganache covered in cocoa powder.

      Mini strudel. A small version of the Austrian/German strudel, a kind of pastry filled with apples, raisins, and pine nuts.

      Cassatine Siciliane. A small version of the Cassata Siciliana cake, a dessert made with sweet ricotta, sponge cake, almond paste, and candied fruit. Originally from Sicily.

      Chiavi di Violino (treble clefs). Liqueur-drizzled sponge cake layered with cream, covered in dark chocolate and decorated with a treble clef made of white chocolate.

      Diplomatici. Layered puff pastry, sponge cake, and custard, which is then cut in squares and sprinkled with confectioner’s sugar.

      Meringhe(1). Two crisp meringues enclosing a heart of whipped cream.

      A basket of pasticcini (2-3 mignon per person) is also a common hostess gift.
      A basket of pasticcini (2-3 mignon per person) is also a common hostess gift.

      (1) Contributed by Simona.

      Italian Myths – 6 Italian Food Staples Unknown in Italy

      This article is about “Italian” dishes, products, and terms that don’t actually exist in Italy – true Italian myths like Spaghetti with Meatballs (an Italian-American creation), Caesar salad and Italian soda (successful inventions of Italian immigrants), Fettuccini Alfredo, Italian Wedding Soup and “Al fresco” dining (specific Italian items mistaken as traditional).

      What is the correct pronunciation of “bruschetta”? Check out this and other often mispronounced Italian words.

      Despite their Italian roots, these products don’t represent today’s Italian dining and, in that regard, they can’t be considered authentic. However, they are historically important and offer interesting clues on the North American interpretation of Italian food.

      1. Spaghetti with (big) meatballs

      Probably the biggest Italian myth, widely featured in many Italian restaurants in North America, spaghetti with (big) meatballs are practically absent in Italy. Meatballs on their own, instead, with their many variations, are found almost everywhere in the country under the name ‘polpette’ (from ‘polpa’, pulp).

      How did meatballs end up on spaghetti, then? A similar dish with small meatballs on noodles still exists in parts of southern Italy. As a possible explanation, with their arrival in the big American cities, Italian immigrants found a wider availability of meat and quickly switched away from their vegetable-centered diet. Their deeply rooted craving for pasta, however, didn’t abandon them. As the Italians were being assimilated into the American culture, they also started to favor a large single course (as opposed to multiple smaller courses) and more intense use of spices (especially garlic and oregano). This resulted in the combination of spaghetti and meatballs in a rich tomato sauce, which turned into the iconic dish known in North America.

      2. Fettuccini Alfredo

      Another big Italian myth is Alfredo sauce, along with its most famous use in Fettuccini Alfredo. The name “Alfredo sauce” is almost completely absent in Italy, although there are plenty of pasta sauces that are similarly based on the combination of butter and Parmigiano. For instance, egg noodles, gnocchi, and meatless ravioli (e.g.: with mushrooms, truffles, or ricotta and spinach) are often served with melted butter (sometimes infused with fresh sage) and grated Parmigiano. This type of finish simply goes under the name of “al burro”, with butter. In Rome, egg noodles with butter and Parmigiano are often called “alla Romana”, Roman-style.

      Why is this sauce so famously called “Alfredo” in North America, then? The history behind it is well known, though parts of it are mixed with legend. In 1914, Alfredo di Lelio, a Roman restaurateur who was popular among American tourists, named his butter and cheese linguine after himself. According to the legend, the dish caught the attention of early Hollywood actors Mary Pickford and Douglas Fairbanks, who were in Rome for their honeymoon. When they returned to the US, the actors introduced the dish to their Hollywood friends, making it famous. In 1943 Alfredo di Lelio sold his restaurant, but the new owner kept the menu and is still in business under the name “Alfredo alla Scrofa“. In 1950, Alfredo di Lelio and his son opened a new restaurant in a different location and called it “Il vero Alfredo“, the real Alfredo, which is now managed by Alfredo’s nephews. Both restaurants are popular with North American tourists that want to taste the original Alfredo recipe. Besides these two restaurants, in Italy, “Alfredo” is just a first-name (Alfred).

      3. Italian soda and Italian cream soda

      As one can easily imagine, there is nothing called “Italian soda” in Italy. And there is also nothing that tastes like it. Italy only has a handful of traditional sodas, the main ones are ‘aranciata’ (orange-based), ‘gassosa’ (clear, intensely sparkling and with a sweet lemon flavor), ‘cedrata’ (from the citron fruit), and ‘chinotto’ (based on the uniquely flavored chinotto citrus). North American “Italian sodas”, instead, come in a wide variety of flavors (e.g.: cherry, raspberry, pomegranate, grape, peach, strawberry), all of which tend to be sweeter and more intense than their Italian counterparts.

      How did Italian sodas happen, then? Probably from the Sicilian tradition of making refreshing drinks by pouring small amounts of concentrated syrups in iced still or sparkling water, or on shaved ice (which is what the Italians call a ‘granita’). The most popular flavors are lemon, mint, tamarind, ‘orzata’ (almond flavored), and ‘amarena’ (from sour black cherries). It appears that the Torani Company, a famous syrup maker from Italy, introduced Italian sodas in 1925, in San Francisco, by adding their syrups to soda water. The drink that resulted was well received by the American palate, and more flavors were then added.

      If Italian soda is not really Italian, then “Italian cream soda” is even less so! Industrially made cream soda is usually flavored with vanilla, a pastry-like aroma that would be strange to Italians in a drink. In some North American bars and cafes, cream soda is made by adding cream to carbonated water, which sounds even stranger if not utterly disgusting to any Italian.

      4. Caesar salad

      With absolutely nothing to do with the well known Roman emperor, numerous sources trace the creation of Caesar dressing back to the 1920s and attribute it to Cesare Cardini, an Italian immigrant who owned restaurants in California and in Mexico. According to the legend, chef Cardini came up with his famous dressing by combining leftovers that he found in his kitchen: romaine lettuce, olive oil, garlic, raw egg, lemon juice, Worcestershire sauce (which is lightly flavored with anchovies), and Parmesan. The dressing quickly became popular with visiting Hollywood’s celebrities and Cardini expanded his business into large-scale production. In 1948 Cardini trademarked his recipe, but he couldn’t patent the “Caesar Salad” name because it was already entrenched in popular culture. When he died, his daughter Rosa took on the business and worked on expanding the Cardini brand, which she then sold to a third party.

      Despite the fact that the flavors in Caesar salad meet the Italian palate, this dish is unknown in Italy except for a few restaurants that cater to a North American clientele.

      5. Italian wedding soup

      Italian wedding soup is a completely misrepresented dish, not as much for the “Italian” adjective, but for the “wedding” one. There is no wedding soup in Italy – soups are generally humble dishes that lack any festive connotations. The name, in fact, likely comes from a mistranslation of ‘minestra maritata’, married soup, in which vegetables (escarole, cabbage, endive) and meat (sausage or meatballs) symbolically marry in one single dish.

      6. “Al fresco” dining

      Although the Italian words “al fresco” are a common way to say in the freshness of the outdoors, the association between “al fresco” and outdoor dining is not particularly strong in Italy. In the hot Italian summers, dining outdoors is a treat for many. As a result, restaurants often feature patios and gardens or obtain authorization to set up tables on the sidewalks. Despite this, the phrase “mangiare all’aperto”, eating outside, is far more common than “mangiare al fresco”, possibly because “al fresco” also carries the negative connotation of meaning in jail.

      References and further readings:

      More featured articles

      Search Queries

      One of the most interesting aspects of keeping a blog is to look up the statistics on how people come across it. Aside from being referred by other websites, many visitors stumble upon the blog by using search engines. When they do, the exact sentence that they typed in into the search bar is collected in the statistics (although anonymized).

      This atypical post contains the verbatim transcripts of some of the most interesting search queries that I have seen over the 15 months of running Quatro Fromaggio and Other Disgraces on the Menu. Some of these queries led the visitors to relevant articles which hopefully answered them. Some other queries instead brought up pages that did not satisfy the visitor at all. For some of those, this post also tries to provide some answers. In a way, this post was written by the visitors themselves!

      To get started, something that surprised me. Some people were able to get here by performing extremely generic searches. Here are some examples:
      Q: what to eat in Italy
      Q: type of italian food
      Q: typical italian breakfast
      Q: various cheese names and their origin
      Q: frequently mispronounced Italian
      Q: most often misspelled italian words
      A: Answering these questions is really hard, but if you read this blog you’ll hopefully get an idea 🙂

      Speaking of spelling, many visits came from people who were unsure how to write Italian words. For instance:
      Q: correct spelling of margarita pizza
      Q: correct spelling of osso bucca
      Q: correct spelling of proscuitto
      Q: foccaccia misspelling
      Q: fromaggio or formaggio
      A: Pizza Margherita, Osso Buco, Prosciutto, Focaccia, Formaggio (see Top Misspelled).

      Other people were instead completely confused on the meaning of some Italian words:
      Q: what is formaggio cheese
      Q: how many cheeses i n qu atro formaggi pizza
      Q: how many cheese’s in a formaggi cheese
      Q: what is formaggio cheese in english
      Q: is parmesan cheese the same as formaggio cheese
      Q: what cheese can i use in place of formaggio
      A: ‘Formaggio‘ is Italian for cheese. “Parmesan” is the English translation of Parmigiano, a type of formaggio.

      Q: in cuisine what does colazione mean
      Q: colazione for breakfast
      A: ‘Colazione‘ is Italian for breakfast.

      Some people got here while looking for tips and tricks on Italian food and wine. These are some examples:
      Q: why should cored wine bottles be stored on their side?
      A: To keep the cork wet, as a dry cork will shrink and let some air into the bottle.

      Q: “passito de pantelleria “once opened”
      A: Fortified wines such as Passito di Pantelleria usually keep really well, they can be stored in a cool place or in the fridge for quite some time. See the Wine and Italy article for more information.

      Q: porcini risotto “dirty water”
      Q: do i have to wash porcini mushrooms before rehydrating them
      A: The leftover water where the mushrooms have been re-hydrated may or may not be clean (it depends on whether the mushrooms had been cleaned before being dried). Personally, I don’t find that using that water adds that much flavor to my risotto, so I discard it. However, I don’t squeeze or rinse the re-hydrated mushrooms.

      Q: perforated pan on top of a pizza stone
      Q: perforated pizza disc versus regular pizza disc
      A: As far as I know, the perforated pan works better than a regular pizza pan, but it’s used directly in the oven – not on top of a pizza stone. The pizza stone (alone) works best, but it’s harder to use.

      Q: can prosciutto ham be kept unrefrigerated
      A: No. The whole uncut prosciutto can be stored at low temperatures; once opened it needs to go in the fridge.

      Q: where to fill demi johns with amarone della valpolicella
      A: I don’t know, but let me know as soon as you find out!

      Sometimes the results of searches must have been really disappointing! For example for queries like:
      Q: dolcetto d’asti wine kit
      A: Seriously? You can’t have a wine kit for a DOC wine, sorry! Unless of course you live in Piedmont 🙂

      Q: what white wine goes with limoncello
      A: Limoncello is a liqueur. Why would you pair a wine and a liqueur?

      Other times instead, people were really onto something. For instance:
      Q: why italians call a croissant, brioche?
      A: Because they don’t know French pastries 🙂

      Q: is gelati plural for gelato
      A: Yes!

      Q: is formaggio another word for cheese
      A: You got it!

      People also wondered about weird stuff, or they wanted to know they’re not alone:
      Q: what is the italian gelati flavour that tastes like cough medicine
      A: Amarena? (Sour cherry)

      Q: most popular mouthwash in italy
      A: I don’t know… but it’s probably mint flavored.

      Q: which type of pasta goes best with aglio
      A: Aglio is Italian for garlic. I hope you mean ‘aglio, olio e peperoncino’, in which case I’d say ‘spaghetti’.

      Q: soft meringue is disgusting
      A: I agree 🙂

      Some people wanted to know more about the Italian multi-course meal:
      Q: italian courses in a meal
      A: See the Italian Courses article.

      Q: what is companatico and why am i charged for it
      A: ‘Companatico’ is the collective name given to anything that goes with bread. That is the entire meal 🙂 No wonder why you were charged!

      Or they had specific questions about the Italian breakfast:
      Q: italians eat cold cuts for breakfast
      A: Some do, but most don’t. It’s more common in the northern regions, near the border with Austria.

      Q: qhat to eat dor breakfast in italian bars
      A: The most popular breakfast in bars is cappuccino and croissant. See the Breakfast or Colazione article.

      Q: what do italians eat for brunch
      A: Brunch is not an Italian tradition. When Italians feel like a late breakfast, they just call it early lunch.

      Q: reasons italians don’t have milk in their coffee
      A: A lot of Italians do, actually. Not the majority though.

      Q: what do italians enjoy with their coffee
      A: It depends – something sweet, some chocolate, a glass of mineral water.

      Lots of searches were also about autogrill, aperitivo and antipasto.
      Q: autogrill panini italy
      Q: camogli autogrill
      Q: how to order at autogrill italy
      A: See the Autogrill article. It’s particularly interesting that people don’t know how to order at an autogrill. It’s probably not the most obvious process 🙂

      Q: appertivo – free buffet offered at bars during the happy hour
      Q: best aperitivo in milan
      Q: non alcoholic aperitivo
      A: See the Aperitivo article.

      Q: antipasto pickled in oil
      Q: antipasto with tuna and pickled vegetables
      Q: types of green olives for antipasto
      A: See the Antipasto article.

      Many people were interested in learning more about Italian wine:
      Q: term for wine in italy with atleast 1% more alcohol than the legal minimum
      Q: uva fragola wine illegal italy
      Q: what does the term “novello” indicate on a wine label?
      A: The term for a wine whose alcohol level is greater by at least 1% than the minimum established for its designation is ‘Superiore’. The wine “Fragolino” (made with ‘uva fragola’, Concord grape) is illegal in Italy. The term ‘Novello’ indicates that the wine has been bottled within the end of the year of when (at least 30% of) its grapes have been harvested. See the Wine and Italy article for more information.

      Or Italian cheese:
      Q: mozzarella cheese in north america compared to italy
      A: Italian mozzarella is better than North American mozzarella, and mozzarella from Naples is better than mozzarella from Milan.

      Q: what cheese is aged less than 6 months
      A: All fast and medium ripening cheeses (e.g.: Mascarpone, Taleggio, Gorgonzola). See the Formaggio Cheese article for more information.

      Q: what is the name for cottage cheese in italy
      Q: what kind of cheese is sottilette
      A: The Kraft product “Jocca” is cottage cheese. ‘Sottilette’ is (processed) cheese slices.

      Q: what cheese do you use in quatro formaggi
      A: There isn’t a rule, any four kinds of cheese will do. On pizza, they are usually chosen between gorgonzola, scamorza, ricotta, fontina, grana padano; plus of course mozzarella (which may or may not be counted).

      Q: formaggio taleggio in north america buy
      A: Specialty Italian stores usually have it.

      Q: what kind of cheese mixes well with gorgonzola
      A: It’s an interesting question. Gorgonzola is normally eaten by itself (delicious on bread!). It is however mixed with other cheese when making cheese sauces, or on gorgonzola pizza (where mozzarella is also added). Another interesting mix is the Torta al Gorgonzola e Mascarpone.

      Or gelato:
      Q: ice cream in italy
      Q: semi fredi gelato
      Q: what is the meaning of gelato
      A: ‘Gelato’ literally means frozen. It may resemble ice-cream, but it’s a completely different product. A ‘semi-freddo’ is the equivalent of an ice cream cake. See the article on Gelato vs. Ice Cream for more information.

      Or even the soft drink “Chinotto”:
      Q: what does chinotto taste like
      Q: aftertaste chinotto
      A: Chinotto is a citrus used to make a popular Italian soft drink. Its bitter aftertaste makes it an acquired flavor.

      Italian dressing is also often puzzling to people:
      Q: what kind of vinegar is in italian dressing?
      Q: what oil is most commonly used in italian dressing
      Q: different types of italian dressings
      Q: how do italians dress their salads
      Q: what kind of oil and vinegar goes on a table
      A: See the Italian Dressing article.

      People were also interested in the proper way to cook pasta, and some were particularly confused on this regard! For instance:
      Q: why it is suggegted to cook the food in salty water
      Q: how salty should water for pasta be?
      Q: how much salt stays with pasta
      A: Salted water gives flavor to the pasta and makes it less likely to stick to itself. Typically, ½ Tbsp of salt is needed for every 4 cups of water. Not much salt will be actually absorbed by the pasta. See the Cooking Pasta 101 article for more information.

      Q: “dried egg noodles” gram per person
      Q: how much fresh pasta for a first course
      Q: how much pasta is a serving in italy?
      Q: 80g raw pasta how much cooked
      Q: how much is 60g of pasta
      A: See the Cooking Pasta 101 article.

      Q: which italian pasta doesnt overcook?
      Q: what does it mean when it says cook pasta raw
      A: Every pasta eventually overcooks. Quality durum semolina pasta takes longer to cook and therefore it also takes longer to overcook. Cooking pasta ‘raw’ doesn’t mean anything, cooking pasta ‘al dente’ (to the tooth) means that the cooked pasta should be firm enough to require it to be chewed. See the Pasta 101 article for more information.

      People were also quite interested in gnocchi:
      Q: what sauce should gnocchi be served with?
      Q: fist size gnocchi
      Q: gnocchetti alla romana
      Q: ricer alternative gnocchi
      A: Gnocchi are served pretty much with any kind of pasta sauces. Perhaps we can consider ‘canederli‘ as fist-size gnocchi. ‘Gnocchi alla Romana’ are made with semolina flour (and no potatoes). In making gnocchi, a potato masher or a food mill can be used as an alternative to the potato ricer.

      But they were mostly curious about “Pizzoccheri della Valtellina” – the article which has the highest number of hits to date:
      Q: pizzoccheri meaning
      Q: pizzoccheri what sort of cheese should i use
      Q: what is an equivalent to valtellina casera cheese
      A: the name Pizzoccheri has nothing to do with pizza. According to their official website, it derives from ‘pinzocheri’, which jokingly means “bigot people”. ‘Valtellina Casera’ cheese can be replaced with other mild semi-cooked cheeses (such as young Fontina, Montasio, Raclette or Gouda).

      Finally, other people were instead more into science and wanted to find out how certain ingredients compare between Italy and North America.

      For instance, they look for facts about olive oil:
      Q: facts about italy’s olive oil
      Q: fats and oils triangle
      A: See the Olive Oil Facts article.

      Or about rice:
      Q: indica and japonica rice examples
      Q: relative absorption of water different type of rice
      A: See the Rice Demystified article.

      Or milk:
      Q: difference between italian and american milk
      Q: is milk in italy fortified with vitamin d
      Q: pasteurized milk shelf life canada italy
      Q: does milk in italy taste different
      A: Italian milk has a shorter shelf life, and it’s not fortified with Vitamin D. The difference in flavor is mostly due to the cows’ different diet.

      Q: is italian milk homoginized
      A: Yes, it’s homogenized.

      Q: does italy have pasteurized milk
      A: Yes, though unpasteurized milk can also be found. See the There’s Milk and Milk article for more information.

      The Boom of Limoncello

      Limoncello (pronounced: lee-mon-chel-low) is a sweet, lemon-flavored liqueur made by soaking lemon peel in pure alcohol to extract its aromatic oils. Straight chilled limoncello is served after dinner as a digestive, or to accompany a dessert. When mixed with tonic water or sparkling white wine, limoncello can also make for a refreshing aperitif.

      The origins of limoncello

      Lemons made their first entrance into the Mediterranean region as early as 100 BCE. Around 1000 CE cultivated lemon trees were common in Italy, especially in the regions of Sicily, Calabria, Campania, Sardinia, and Liguria. Despite the availability of lemons and a proven Italian tradition in liqueur production, it took until the beginning of the 20th century for limoncello to be invented. The exact birthplace is unknown, with many of the areas renowned for its production claiming its paternity. These include:

      • The Sorrento peninsula and the island of Capri. The liqueur is officially called “Liquore di Limone Di Sorrento IGP” (though the name Limoncello is commonly used), made exclusively with Sorrento “IGP” lemons (Protected Geographical Indication).
      • The Amalfi Coast, e.g.: D’Amalfi Limoncello IGP Russo (also of Protected Geographical Indication).
      • Riviera delle Palme (western Liguria), though the liqueur generally goes under the name ‘limoncino’. ‘Arancino’ (a similar liquor made with oranges) and ‘Crema di Limoncino’ (a creamier version) are also produced.
      • Cinque Terre (eastern Liguria), and particularly Limoncino di Levanto, from the city of Levanto, part of the National Park of Cinque Terre.

      The boom of limoncello

      Thanks to its unique lemon flavor (intense, but not sour), and to its relatively low alcoholic content (around 30% in volume), limoncello became very popular in Italy and gradually spread to most of Europe. The highest peak of popularity was reached between 1990 and 2005 in Italy when limoncello became fashionable as the digestive of choice, a must at the end of every restaurant meal, and of every home dinner with guests. Many Italian restaurants started to offer it free of charge after coffee, even by leaving a bottle at each table for the guests to help themselves to. While generally appreciated by the diners, the trend eventually wore out and lately limoncello, although still popular, is back to being one of the many digestive liqueurs (which are rarely complimentary in restaurants).

      Part of the success of limoncello is also due to its simple and reliable production process – many Italian families produce their own using a variation of the following recipe.

      Homemade Limoncello

      #Homemade Limoncello

      Ingredients

      • 1 liter of pure alcohol (95% in volume)
      • 8 untreated (organic) lemons
      • ½ kg white sugar
      • 1 and ½ liters of drinking water.

      Preparation

      1. Wash and peel the lemons.
      2. Gently scrub the lemons under running water, then carefully remove the yellow part of the peel (flavedo). The white part (albedo) has a bitter flavor and needs to be discarded. After peeling, the lemons can be squeezed and their juice frozen and later used to make drinks or in cooking.
      3. Soak the lemon peel in the alcohol
      4. Pour the alcohol in a glass jar that can be closed tightly. Add the the lemon peel and then keep in the dark for 25 days, at room temperature, shaking occasionally. The aromatic oils will gradually dissolve in the alcohol, which will turn yellow.
      5. After 25 days, prepare the syrup
      6. Prepare sugar syrup by bringing water and sugar to a boil, then let it cool off.
      7. Add the flavored alcohol to the syrup
      8. Filter the alcohol to remove the macerated peel and any undesired residue, then add it to the syrup.
      9. Pour the liqueur in a glass bottle
      10. Put the mix of syrup and flavored alcohol in a glass bottle.
      11. Store in the fridge or in the freezer
      12. As soon as chilled, the liqueur is ready for consumption, but it will keep for over 2 years in the fridge or even longer in the freezer (the high percentage of alcohol will prevent it from freezing).
      https://www.disgracesonthemenu.com/2011/10/boom-of-limoncello.html
      Lemons of Levanto
      Lemons of Levanto

      Note. When choosing the lemons, it’s extremely important to go for the highest possible quality. The best lemons are medium-large, with an elliptical shape and a thick peel. The lemons must be untreated (we are going to only need the skin!) – any pesticides or even just waxing (commonly applied to help preserve the citrus’ moisture) would end up in the finished product.

      Disclaimer. In certain areas of North America, pure alcohol can only be sold to professionals who have a special license! This is the case in many American states and in all of Canada except for the province of Alberta, where it’s sold under the brand name “Everclear”.

      Ravioli: the Food of Kings and Peasants

      What is the correct pronunciation of “bruschetta”? Check out this and other often mispronounced Italian words.

      The word ‘ravioli’ (plural of ‘raviolo’) refers to all kinds of filled Italian pasta where a thin layer of dough wraps around a filling (‘ripieno’, in Italian). Ravioli are either boiled and dished out with sauce (a popular first course) or served in broth (a classic dinner option, especially during winter). The pasta layer, generally egg-based and rolled into a thin sheet, serves as more than an enclosure – it overextends around the filling and binds with the sauces or gains flavor from the broth. Common fillings may include anything from meat, to cheese, to vegetables and vary greatly among the countless regional recipes. Special types of deep-fried sweet ravioli also exist, perpetuating a tradition that goes back to the earliest written documents on filled pasta.

      The recipe book “Liber de Coquina” (Naples, end of 13th century) defines “torta” as a thick pie shell used as a sealed pot and not meant to be eaten. The torta was filled with a mixture of minced meat, grains, vegetables, and spices, and placed in the bread oven(1). Large and elaborate versions of the torta – made of multiple layers and decorated with plums – were served in important banquets, whereas simpler preparations were accessible to everybody.

      Inspired by the idea behind the torta, pasta makers started to incorporate similar types of fillings into their pasta shapes. The word ‘tortello’ (small torta) was used to refer to the pasta enclosure, whereas the word ‘raviolo’ (probably from late Latin rabiòlæ) was generally used to refer to just the filling. In addition to being boiled and served with sauces, the savory-filled tortelli were also fried and served with sugar and honey(1).

      As a testament to its ancient origins, filled pasta changes name and often also shape, size, and fillings based on the region of Italy. Here is a list of the most popular kinds:

        • Agnolotti (Piedmont, and other northern Italian regions) are made by layering two sheets of dough and cutting out a circle (a) or a square (b), or by folding a circle or square of dough in half (creating a half-circle shape (c) or a rectangle). If the folded agnolotti are pinched, they are called “al plin” (e). Agnolotti are usually relatively large (∅ 50 mm). The traditional Piedmontese style is filled with braised beef, ham, spinach, Parmigiano and egg, and served with the gravy from the beef or with butter (with optional sage or truffle) and Parmigiano(2).
      Circular pasta cutter
      • Anolini (provinces of Parma and Piacenza) are medium-sized (∅ 40 mm) and generally round (a, in the picture below) or almost half-circle shaped (d), cut with a circular pasta cutter. Usually, anolini have meat-based fillings and are served in broth or with a sauce made from beef.
      • Cappelletti (Emilia-Romagna, but especially Romagna) are slightly larger than ‘tortellini’, about 30 mm in diameter. They are obtained by placing the filling in the middle of squares of pasta dough, then by folding the dough diagonally to form a triangle, and by wrapping it around a finger until the opposing corners overlap and can be pressed together (h). The name ‘cappelletti’ means small hats in Italian, from the resemblance of the finished product to small paper hats. The filling generally includes different kinds of meat (pork, veal, prosciutto) and Parmigiano. Cappelletti are normally had in chicken broth.
      • Casoncelli (Lombardy, and particularly Val Camonica, Bergamo, and Brescia) are medium-sized (∅ 40 mm), generally in the shape of a half-circle (c), or of a candy wrapper. The fillings used in casoncelli vary substantially based on the area in which they are made, even from town to town. The ones from Bergamo are filled with veal, sausage, raisins, spices (cinnamon, nutmeg, pepper), Parmigiano, and breadcrumbs. They are generally served with melted butter (with optional ‘pancetta‘) and sage.
      • Fagottini or Sacchetti are a modern creation, their shape is obtained by closing squares of pasta dough to form small bags (i) around meat-based or vegetarian fillings.
      • Pansotti (Liguria) are quite large (∅ 50 mm) and made by cutting squares or circles of dough and folding them in half (c, f). The name means “big bellies” in Italian dialect. Traditionally, the Genoa-style pansotti are filled with ricotta, Parmigiano, endive, turnip, and garlic, and served with a sauce made with walnut, milk, and bread(2).
      • Ravioli (the whole of Italy) are usually square with a side of about 40 mm. They are made by layering one sheet of pasta dough, small lumps of filling, and another sheet of pasta dough. A common variety is filled with spinach, ricotta, and Parmigiano(2), a type of filling which is called ‘di magro’ (literally, “lean” in Italian). This name was introduced by the Catholics to indicate that the filling doesn’t contain meat and this dish is allowed to be consumed during Fridays in Lent. Another variety is the Neapolitan-style, filled with ricotta, Parmigiano, parsley, and egg, and generally served with tomato sauce and Parmigiano(2). Ravioli with meat or fish-based fillings are also popular.
      • Tortelli (all northern Italy) are commonly square and flat (b) with a side of 50 mm, but they may also be round (a), or half-circle shaped (c). In some cases, they may also look like big ‘tortellini’ (g). A famous kind of tortelli from Lombardy is ‘Tortelli con la Zucca’, filled with pumpkin, Parmigiano, bread crumbs, ground ‘amaretti’ (almond macaroons), and eggs, and usually served with butter and sage(2). Tuscan-style tortelli, instead, have a meat-base filling. Just like in Medieval times, sweet versions of tortelli also exist; nowadays, however, they tend to have more neutral fillings (e.g.: ricotta and cinnamon) and they are sometimes cooked in the oven instead of being fried in oil. A different kind of sweet tortelli is ‘Tortelli Cremaschi’ (from the city of Crema), which have a sweet filling, savory pasta dough, and savory serving sauce (butter and Parmigiano). The filling is made with ground ‘mostaccini’ (spiced hard cookies typical of Crema), ground ‘amaretti’, raisins, candied citron peel, lemon zest, egg, Parmigiano, Marsala liquor, nutmeg, and (optional) ground mint. This dish is served on special occasions and during the traditional mid-summer festival.
      • Tortellini (Emilia-Romagna, but especially Emilia and particularly the cities of Bologna and Modena) are quite small (∅ 20 mm) and have a shape similar to ‘cappelletti’ except that they are usually made starting from a circle of pasta instead of a square (g). The name is a diminutive of ‘tortelli’. The filling is usually meat-based (mortadella, prosciutto, veal, Parmigiano, egg(2)). Tortellini are commonly served with tomato sauce or in meat broth.
      • Tortelloni (northern Italy), are generally a larger version (∅ 30-40 mm) of tortellini (g) or cappelletti (h), but they may also be a larger version of the flat tortelli (b). Tortelloni may have several types of fillings, both meat-based and vegetarian. A well-known filling is mushroom-based (with porcini mushroom, ricotta, onion, Parmigiano), served with butter and sage(2).
      Common shapes of Italian filled pasta

      (1) “Italian Cuisine: A Cultural History” by Alberto Capatti and Massimo Montanari – Columbia University Press. ISBN: 978-0-231-12232-0
      (2) “The Silver Spoon” – Phaidon Press. ISBN: 978-0-714-84531-9

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      Insalata di Riso

      ‘Insalata di Riso’ (rice salad) is an informal Italian dish that is especially popular in the summer as an appetizer or as a refreshing first course, particularly for lunch. Its main component is Parboiled rice, which is the most appropriate for this preparation as its grains remain firm and separated when cooked, and stay soft when they get cold. The cooled rice is lightly dressed with olive oil and lemon juice and flavored with a variety of add-ins, according to personal preference, but also following the tradition.

      Insalata di Riso

      Yield: 3-4 servings

      Total Time: 45 minutes

      Prep Time: 45 minutes

      Insalata di Riso

      Ingredients

         Main

        • 1 cup parboiled rice
        • 2 eggs
        • 1 cup fresh or frozen peas
        • 100 g mild cheese (Fontina, Montasio, Raclette, Gouda), cubed
        • ½ cup Italian pickled cucumbers (no dill and no garlic!)
        • ½ cup Italian mixed 'sottaceti' (vinegar-preserved vegetables, e.g.: peppers, corn, capers, carrots, olives, fennel, artichokes)
        • ¼ cup sliced olives
        • 2 tablespoons of olive oil
        • the juice of 1 lemon
        • salt

         Other

        • pickled 'cipolline' (small onions), halved
        • pickled bell peppers, cut in small pieces
        • tuna in olive oil, crushed
        • ham, diced
        • cold roast beef or chicken, cut in small pieces

        Preparation

        1. Boil or steam the rice then spread it over a cloth and let it cool down, by the end the rice should be dry and fluffy.
        2. Meanwhile, hard boil the eggs and cook the peas, then let them also cool down.
        3. Move the rice into a bowl (fig. 1) and gently mix in the olive oil. Gather the pickled veggies (fig. 2).
        4. Gather peas, eggs (fig. 3) and diced cheese (fig. 4).
        5. Mix all of the add-ins together with the rice, then stir in the lemon juice.
        6. Adjust the salt and let the salad rest in the fridge for at least 1 hour.
        https://www.disgracesonthemenu.com/2011/08/insalata-di-riso.html

        The Italian Courses

        Italians like structure in the way they eat. To them, the balance between the different courses of the meal is as important as the balance between the ingredients of each dish. In Italy, eating is far more than nutrition, it’s a moment of aggregation where families, friends, colleagues get together, relax and participate in the dining ritual. This article describes a typical everyday meal (at home or in an informal restaurant) and compares it with the bigger and fancier meal reserved for special occasions (a wedding, for instance).

        What is the correct pronunciation of “bruschetta”? Check out this and other often mispronounced Italian words.

        In Italy, even the most informal meals commonly include multiple courses. This doesn’t mean that people eat more food – the various courses are a way to break down the meal into different sections, add variety and create a progression. Appetizers and first courses come first because of their delicate flavors (and textures); second courses follow with their stronger elements; desserts, coffee, and liquors are reserved to end the meal. The subdivision into courses also introduces pauses, which in some cases are intentionally extended to give the diners the necessary time to rest their palate, and socialize.

        In this article we will be referring to both lunch (“pranzo”) and supper (“cena”), as the mid-day meal and the evening meal. As for the early-day meal, please see the post on breakfast (“colazione”).

        Everyday meals

        Everyday meals generally only include a first course (“primo piatto” or simply “primo”) and a second course (“secondo piatto” or “secondo”), plus possibly some fruit (“frutta”) and coffee (“caffé”).

        • The first course is usually based on dry pasta, gnocchi, ravioli, or rice (“risotto”). First courses don’t need any sides and they are not accompanied by bread. Mostly during winter, and especially for dinner, the first course can take the form of a soup, which may contain pasta or rice or may be served with croutons (“crostini”).
        • The second course is centered on a protein – typically meat or fish, but also cheese or eggs. Second courses are normally served with one or more side dishes (“contorni”), such as salads or roasted vegetables. They are usually eaten with bread, polenta (boiled cornmeal), or boiled rice.

        The structure of everyday meals may seem somewhat similar to North America, where it’s common to have soup or salad as a first course, a main course, and dessert. The difference is that the Italians put a lot more emphasis on the first course, so much so that the second course loses the title of ‘main’.

        Formal meals

        Italian formal meals always begin with a starter course (“antipasto”), and continue with one or more first courses, one or more second courses (meat or fish, sometimes interleaved with a lemon sorbet as a palate cleanser), a cheese course (“formaggio”), desserts, a fruit course, coffee, and liquors. One or more second courses may be replaced by a “piatto di mezzo” (a soufflé or a “torta salata”, similar to a quiche).

        • For starters, a selection of appetizers is a must. They may be in the form of pre-assembled platters, or, more informally, they can be brought to the table in serving dishes, or even presented in a self-service buffet (see the article on antipasto).
        • First courses have elaborate preparations and sometimes make use of expensive ingredients (e.g.: truffles, seafood). When more than one first course is served, the portions of each become smaller. In some cases, a sampler of primi containing 2 or 3 dishes on the same plate may be offered; this, however, is becoming more and more uncommon.
        • Second courses also have a refined presentation and sophisticated ingredients. With respect to North America, the meat portions are smaller to compensate for a filling first course. In restaurants, for some meat or fish dishes, a chef may plate each portion in front of the diners by working in a carving or plating station set up next to the dining table. If both a fish secondo and a meat secondo are served in the same meal, it’s customary to serve them in that order and to interleave a sorbet (usually lemon) as a palate-cleanser. If all second courses are based on meat, or if there is only one second course, then a sorbet may be served between first courses and second courses.
        • Formal meals often have an entire course dedicated to cheese, either in the form of pre-assembled samplers, or where a selection of cheeses is presented on serving trays. In some cases, aged cheeses are paired up with jams (especially figs and pears jams), aromatic honey (e.g.: chestnut tree honey), or mostarda.
        • Desserts are also a must in formal dining. In restaurants, a daily selection of cakes, pastries or tarts is often presented on a serving cart for each diner to choose from.
        • The fruit course may be prepared in a salad (called “macedonia”), and optionally served with ‘gelato’. In winter, a combination of dried fruit and fresh fruit might be offered.
        • Coffee is always served. In restaurants, it’s in the form of espresso; at home, it may be from a home-espresso machine or a ‘Moka’.
        • Liquors often conclude the meal because, like sweets, they quench the appetite. They are normally digestive bitters (“amari”). However, grappa, Sambuca, amaretto, nocino, and especially limoncello are also common.

        Note that the aperitif (aperitivo) – an appetizer drink generally accompanied by a light snack – is not part of the courses as it’s usually had some time before the meal, possibly even in a different venue.

        Bread and wine

        In both informal and formal setups, bread is very important to the Italians (so important that any food that comes with bread is generically called “companatico”). Individual buns and sliced loaves may be served in a basket, or set directly on the table. Butter is not part of the tradition, though in some cases unsalted butter curls may still be served. Bread may be had as a snack before the primo – sometimes in the form of breadsticks (“grissini”) – and it always accompanies the second course. In informal setups, it’s acceptable, after the primo, to use a few bread chunks to wipe up any pasta sauce that may be left on the plate. This practice, called “scarpetta” (little-shoe) is however never used after eating risotto, as its cream (made of starch) is not technically a sauce.

        Wine, somewhat common in everyday meals (especially for dinner), becomes mandatory in formal dining – and it must be of high quality. First courses, “piatti di mezzo” and fish courses are paired up with white wines or light reds. Meat-based second courses, instead, require stronger red wines. See the article on wine for more information.

        Further Readings

        For more information, check out 10 Facts About Italian Food, an interesting article on some of the less known misconceptions about Italian food.

         

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