The Italian food is probably the most famous and imitates food in the world. From the USA to Asia, you can find tagliatelle alla Bolognese, pizza, Parmigiano, pesto and all the other famous Italian dishes in almost every country. The problem with the global wide spreading of the Italian food is that not everybody are loyal to the original recipes and sometimes a healthy simple dish can become a real disaster. Here are the worst crimes against the Italian food according to some of the top chef in the world.
Pasta and pizza, make it simple
“I find that pasta is the most ruined dish outside Italy,” says Chef Sylvia Baldini, a Food Network Chopped winner, to the British newspaper The Independent. She claims that the pasta cooked abroad it’s often overcooked or undercooked, badly seasoned and served with too many ingredients. But the problems are not only with pasta. For what concern the pizza, for example, the chef can’t understand why the dish is often weighed down with chicken or meatballs, or why a crust might be thick or soggy. “A thin crust is a tasty vessel to showcase a few well-chosen toppings. Pineapple doesn’t belong on it and it makes me cringe.”
Italian food means simple dressing
One of the most recognizable marks of the Italian food is its simple condiment. The tasty and simple way to season the dishes too many times is betrayed abroad. As Baldini pointed out: “Salads should be coated with good olive oil, vinegar or lemon for acidity and seasoned with sea salt and a little pepper, never with corn syrup and vegetable oil.”
Almost the same goes for pesto and the bolognese sauce. The famous green sauce is usually made by grinding pine nuts in a mortar with fragrant basil leaves and salt plus extra virgin olive oil. Baldini is very upset about the industrial version that is used in many countries: “The store bought kind is a scary garlic loaded version I wouldn’t serve to my worst enemy.”
The bolognese might be one of the most popular Italian food served around the world, but this too is often very far from the original versions. As the private chef Marco Scire underline: “The bolognese sauce shouldn’t contain bacon or other types of fat or any ‘cooking wine’ like I have seen during my career in restaurants. Only use a wine which is good enough to drink.”
Italian food, do and don’t
Last but not least, here’s 4 “do and don’t” advises for eating Italian food in the right way:
DO: when cooking pasta, adding a couple of spoonfuls of the water used to cook the pasta will enrich any sauce and help bind together the pasta with its sauce.
DO: with Bolognese sauce, use pappardelle or tagliatelle pasta as they will retain the sauce and not spaghetti.
DON’T: cooling off pasta by running it under cold water. It washes the gluten off, which is vital for both the flavor and the binding of the sauce.
DON’T: never end a meal with a cappuccino because cappuccino is for breakfast or an afternoon interlude. Espresso is a better choice.