Have you ever pondered why Italian cuisine seems far more delightful when experienced in Italy itself? This phenomenon can be attributed to several elements, with one major factor being the joy of enjoying authentic Italian dishes where they originate. Whether it’s feasting on freshly caught seafood in a picturesque seaside town, relishing piping hot polenta inside a snug mountain refuge, or indulging in handcrafted pasta at a bustling street-side eatery in Rome—of course these meals will leave an unforgettable impression.
However, it’s not just about the atmosphere. Various cooking techniques were part of Italian tradition but didn’t make their way across the Atlantic or became forgotten in more than 150 years since the major influx of Italian immigrants started settling in America. It’s reasonable to assume that written recipes and cookbooks weren’t commonly included in their limited possessions as they journeyed, he points out.
Judy Witts Francini
An authority on Italian cuisine and culinary history, who has resided in Tuscany for over four decades, noted that due to the significant number of illiteracy among immigrants from the Italian diaspora—particularly amongst women—”recipes were seldom documented,” she pointed out. “Given how limited reading and writing skills were among these Italian migrants, numerous ‘cooking secrets’ passed down through generations from grandmothers or aunts have been gradually forgotten.”
The vanished expertise combined with the lack of locally-sourced ingredients that were previously abundant in Italy has resulted in…endless breadsticks and generous portions of chicken Alfredo at places like Olive Garden. This same gap has also contributed to the prevalence of bland, overcooked, or excessively garlicky Italian dishes in American households and eateries.
However, let me offer some guidance for improvement. Having relocated to Italy and joined an Italian household fifteen years back, my culinary skills have not reached perfection. Nevertheless, I excel at keen observation and asking insightful questions. As per conversations with several traditional Italian homemakers and renowned chefs, sidestepping certain errors when preparing and enjoying both authentic Italian dishes and their adaptations can significantly enhance flavor—regardless of whether it matches the exquisite standards set by those charming restaurants along the Amalfi Coast.
Error 1: Washing the pasta.
To Italian chefs, washing pasta after cooking is considered taboo—I vividly remember my Italian spouse rushing to the sink to prevent me when I attempted to rinse the pasta during my initial attempt at preparing it for him.
Francini points out that when store-bought pasta was less varied and of lower quality in the U.S., it released more starch. “This is why Americans developed the habit of rinsing their pasta. However, with the increased availability of
better-quality pastas
, rinsing is unnecessary when you invest a bit extra.” The sauce adheres better to pasta that has not been rinsed, and this applies to certain recipes, such as
cacio e pepe
, even suggesting to add some of the pasta water to the sauce.
Error 2: Including an excessive amount of garlic.
When Italian Eva Santaguida
went to an Olive Garden for the first time
And her spouse Harper recorded it for their widely followed
Pasta Grammar
The YouTube channel she had…expressed several opinions, particularly regarding the quantity of garlic used in dishes.
Tomato sauce should have the flavor of tomatoes,” Santaguida stated, “rather than just tasting like garlic.” In Italy, there isn’t such a thing as garlic bread or endless breadsticks. “We cook garlic in olive oil until it turns golden brown, but we remove it afterward,” explained Francini. “Here, unlike back home, you won’t find people walking around with the scent of garlic on their breath everywhere you go.
Garlic salt, which is commonly found in numerous American kitchens, doesn’t find much favor in Italian cuisine as well. According to Santaguida, combining onions and garlic in recipes is also uncommon. “We typically use just one of them. Using both would result in two overpowering tastes competing against each other.”
Mistake 3: Being stingy with the olive oil.
As I shared with SofTech readers a few years back,
Italian chefs certainly dollop plenty of olive oil.
It’s what helps turn pasta sauce into a smooth, creamy coating for your noodles while adding plenty of taste — which is why you should invest in high-quality versions.
“
Kirkland’s Italian olive oil
“Is a perfectly fine pantry staple,” Francini mentioned, pointing out that the olives come from Italy. “Generally, if it’s cultivated in Italy, it tends to be healthier for you,” she further explained.
If possible, use freshly pressed olive oil as it offers a distinct sharpness that softens with age, making it perfect for bruschetta. However, make sure to drench your dish rather than just adding a few drops of it!
Error 4: Utilizing low-grade components.
Refer to items 1 and 3. One major factor contributing to why Italian cuisine tastes superior in Italy is due to the use of high-quality ingredients. Additionally, because of European Union regulations, mass-produced foods contain fewer artificial additives and preservatives.
When ingredients are produced on a large scale, they tend to lack flavor,” Francini explained, “and when there’s not enough taste, you end up adding more components to enhance their flavor. My mother-in-law would often advise, ‘Invest more time in selecting your groceries and less in preparing meals.’
Preserved vegetables should be avoided. “Prior to coming to the U.S., I had never encountered canned green beans or asparagus,” Santaguida stated. “Should we opt for green beans, they would be fresh ones. This explains why we avoid eating green beans during January.”
Error 5: Adding cheese to every dish.
“In Italy, we don’t use nearly as much cheese as they do in America,” explained Santaguida. Typically, when cheese is included in an Italian dish, it gets integrated into the recipe instead of being melted over the top, he noted, adding that this melting method “obscures the flavors beneath” according to him.
The array of Italian cuisine items not typically topped with additional cheese could astonish you; this includes pizzas, bruschettas, most seafood preparations, and numerous pasta varieties. Conversely, Santaguida observes that at American eateries serving Italian fare, “cheese seems omnipresent, and servers constantly offer even more!”
Error 6: Cooking the pasta for too long.
The first time I relocated to Italy, one of the gastronomic experiences I made my spouse suffer through was a plate filled only with noodles doused sparingly with some sauce. His face bore an utterly bewildered look since this style of presenting pasta would be unheard of in Italy.
One reason Italians cease cooking their pasta before it becomes too soft is because they prefer it al dente.
al dente
The stage referred to here occurs when the pasta is combined with the sauce, as both elements blend completely during preparation. By the time it reaches this phase, if cooked until it becomes mushy and lacks firmness, further cooking will occur once it mixes fully into the sauce. Consequently, instead of being able to properly chew the pasta, one might only be capable of chewing it minimally before swallowing.
Error 7: Failing to keep it straightforward.
In cooking, the primary lesson I’ve picked up from my Italian relatives is that simplicity often yields the best results. Meals made with just a handful of high-quality components rarely require additional embellishments. For instance, bruschetta (where the “ch” sounds more like a hard ‘c’ as in “brus-keta”).
bru-sketta
For instance, it’s simply grilled bread garnished with olive oil and salt — occasionally, it might have some garlic rubbed on it or be accompanied by freshly chopped tomatoes.
Additional toppings, plenty of cheese, copious amounts of minced garlic… it really isn’t needed.
You don’t need to use every ingredient from the refrigerator on a pizza,” Santaguida stated. “It could be suitable for soup, but not for pizza!” She also disapproves of serving large portions of meat atop pasta dishes: “Putting chicken Parmesan or steak over spaghetti? That’s just not done.
