Welcome to our blog!

February 01, 2019

What makes the pasta in Italy so much better than the pasta in the U.S.?

First and foremost the ingredients: Italian law mandates that pasta has to be made exclusively with 100% durum wheat semolina flour. Health and food safety inspectors check pasta factories routinely to make sure that no bad stuff ends up in your plate. Next come the sauce: Italians do not like to put on their staple food anything that comes straight out of a jar or a tin can. It has to be made fresh from few good ingredients (onion or garlic, extra virgin olive oil, ripe tomatoes, etc.) and topped with freshly grated Parmigiano Reggiano, unless the sauce has fish or seafood in it. In that case the topping of choice is a sprinkling of freshly chopped parsley. Last, but not least, is what you have with your pasta. Forget about soft drinks of any kind. Pasta tastes much better if paired with an appropriate wine: A hearty red for meals with thick, meat based sauces (such as Bolognese, lasagna or cannelloni), or a fruity dry white with lighter or fish-based sauces. But if you choose to have something very spicy like an "arrabbiata", it goes down better with a nice cold beer. But the best way of enjoy your pasta is to share your meal with someone you like. Lonely meals are never as good as those enjoyed with good company.