Image by davide.santoni via Flickr
Image by HatM via FlickrThe Italian food culture concerns not only what we see at Italian tables or in a rich Italian restaurant menu.It is something much deeper in Italians’ DNA.
Italians have some beliefs that go beyond education or tradition.
Concerning pasta
An easy example could be the pasta shapes and their seasonings. Considering that among dry pasta (the ones you usually buy inside paper or plastic bags that last for long) the difference is only the shape of it, nothing else, the shape itself is something very important for Italians.
There’s a traditional pasta sauce recipe from Roma region called Pasta all’amatriciana (it’s a tasty sauce made with tomatoes and bacon). Usually it’s served using the bucatini pasta (kind of huge spaghetti with a hole in its middle).
An Italian woman was disgusted hearing her hairdress telling her colleague that preferred it with short pasta. She said: “Don’t ask me why. It is just as it is. Amatriciana must go with long pasta. How can one imagine cooking it with short pasta?” The same goes for pasta with oil and garlic (aglio e olio), you probably will never see it served using any other pasta that isn’t spaghetti.
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