HOWA NOT TO EATA DA PIZZA ANNA DA PASTA
has been cooked. And never put Parmesan on the seafood or clam in spaghetti or linguine, because it overpowers the delicate flavours.”
Jordan Sclare, the group executive chef at Fucina in London, similarly can’t understand why cooks add double cream but also butter to pastas. “In Italy, olive oil is the key ingredient.”
“When it comes to food and rules, Italians are inflexible and I approve,” says Silvia Baldini, the Food Network Chopped winner who trained in Michelin-starred kitchens. “Pasta is never a side dish. You cannot have pasta and steak. And of course meatballs don’t go on spaghetti. Or chicken. In Italy there are no dishes featuring pasta and chicken. Also, oil should not be added to pasta cooking water. Pasta dressing – and oil – must be added only after you have drained it from its cooking water.”
As for the pasta: “Spaghetti Bolognese is a big no. Tagliatelle is the right way. But my kids do not agree with me. And keep the ketchup for your French fries.” DESSERTS
“The worst mistake cooks make when creating the classic dessert tiramisu is not using egg whites,” says Tonelli. “These need to be whisked until they form soft peaks and added to the custard as they give a much lighter texture. Many chefs add cocoa in advance but it should always be added just before serving to stop it getting soggy.” DRINKS
While drinking a flat white or frappuccino or some other inauthentic, made-up drink is acceptable to some, Italian food purists adhere to strict rules surrounding coffee. “Drinking a cappuccino any time other than for a breakfast or afternoon snack is a big no,” says Baldini. “The reason is very simple. A cappuccino is made with milk. It’s basically a meal in itself and quite caloric. Instead, order an espresso, macchiato or a corretto if you need a boost.”
“Drinking cocktails throughout your meal isn’t the done way either,” adds Sclare. “A cocktail is an aperitif, whereas wine and beer is to be had with food. And never ask for tap water. Drink still and or sparkling only,” he adds. CHEESE
Shaving Parmesan all over anything hot enough to melt it is another error hated by Italian chefs. “Requesting grated Parmesan on every dish is a huge faux-pas,” says Sclare. “An Italian would never put Parmesan on crab linguine or shrimp tagliatelle.”
The same goes for dishes containing truffles, says Baldini, as this kills the delicate flavours.
Sclare adds that burrata, the soft white cheese, is mistakenly served cold in most restaurants. “In fact, it must be served warmer than room temperature,” he says. PIZZA
“Italians never have pineapple on their pizza,” says Sclare.
Cutting pizza into segments and eating it with a fork, rather than folding slices, is also a big no-no. – The Independent