The SPAGHETTI rule Spaghetti must be cooked just the way they are: intact! Then, they must be eaten rolling them up with a fork. And if you cannot eat them without breaking them… you can still have a shorter kind of pasta, like penne!
That's why breaking pasta in Italy is definitely a no-go but rest assured that you won't go to jail for breaking pasta. You are just breaking a tradition and a rooted cultural habit in Italy, but you are free to eat the pasta the way it's more convenient for you.
The reason why you should not break pasta is that it's supposed to wrap around your fork. That's how long pasta is supposed to be eaten.
It's customary to set the table with a fork, knife, and spoon, and you can use your spoon to add sauce and cheese, and then to mix the pasta. However, pasta is meant to be eaten with your fork alone – no spoons to assist.
"10-100-1000," said Felicetti. That's the ratio of salt to pasta to water. So 10 grams of salt is the right amount to cook 100 grams of pasta in 1000 milliliters of water (1000 ml = 1 liter). 100 grams of pasta is less than 1/4 pound, so to better illustrate the ratio, multiply it by 5.
Don't request a slice of pizza. In Italy, unless sold on the street or “al taglio” (sold in rectangular or square slices by weight), it's always round and served on a plate. 2. You cut the pizza yourself and then eat it with a knife and fork, the most common way, or fold each slice and eat it with your hands.
It is such a culinary sin that some people ask if it is illegal to cut pasta. The answer is no but it isn't good etiquette. In Italy, it is very common to use the spoon to taste a lot of dishes (e.g. pretty much anything that is creamy or a contains a lot of sauce).
Although there is no official pineapple on pizza law in Italy, the fascinating debate over whether or not to include this topping on a traditional Italian pizza continues to intrigue foodies worldwide.
No, in Italy we never put ketchup on pasta, it is not an accepted condiment for a pasta plate, and it is seen as a mortal sin to season pasta with a splash of ketchup. For this reason, no truly Italian restaurant will ever serve you a plate of spaghetti or a plate of penne sadly seasoned with ketchup.
In Italy, it is customary to serve leftovers the next day rather than throwing them away. You can ask your Italian host if you can box them up and take them home with you.
Do Italians rinse pasta after cooking it? No, they don't. Italians usually don't rinse pasta after cooking it because the starch released is useful for binding the sauce.
Italians eat pizza with a fork and knife. Pizza is to be enjoyed straight from the oven and piping hot. Waiting for your dinner to cool down is just not an option – protocol says it should be enjoyed straight away.
Peperone to Pepperoni
In fact, note, peppers are spelled peperoni (singular peperone), with one p, and if you order pepperoni on a pizza in Italy, you will get a pizza with peppers, since there is no pepperoni sausage.
Ketchup. Whether it's for dipping pizza crusts into, or, worse still, putting on pasta, ketchup has no place on an authentic Italian table.
It is improper to put one's hands on one's lap, or to stretch one's arms while at the table. Resting one's elbows on the table is also considered to be poor manners. Do not leave the table until everyone has finished eating. Drinking beverages other than water or wine with a meal is quite uncommon.
Don't burp: In some countries, for example in India, burping is a sign of satisfaction and satiety. But in Italy, it's unacceptable. Basically, you should avoid every loud sound—slurping is another good example.
Never seat 13 people at a dinner table. If you find yourself sitting at a dinner table with 12 other people, then consider yourself unlucky. Having 13 people around the table at mealtime is considered bad luck, as there were 13 people at the Last Supper.
Linguine Piccole (small Linguine) are a tasty variety of the classic Linguine. Linguine are the most well-known type of long pasta from Liguria: they resemble a small, flat, narrow tagliatella-type pasta and were created to be eaten with traditional pesto.
The Spaghetti no. 15 of La Molisana is rigorously rough, due to the bronze drawing, ready to perfectly absorb all the sauces and above all, so tenacious that they practically never overcook; all this thanks to the 14.5% protein content.
Spaghettini Nr. 3 is one of the most delicate temptations among the pasta specialities from Barilla: its fine diameter makes this delicacy an ideal partner for lighter, spicy sauces - they complement the hearty pasta flavour without overpowering it.