Archive for 19:27
Ten curiosities about pasta that not even an Italian knows.
30 October, 2015Read More
According to a survey of the CIRM, in Italy the strong point remains the classic pasta with tomato sauce, followed by pasta with meat sauce, while struggling to “get off the ground” the recipes with fish sauce or vegetable.
In Italy pasta is selected according to the brand and weigh “eye.”
The average portion is 85 g per person.
Only 10% of Italians have tried ready pasta: frozen, freeze-dried or precooked.
He likes spaghetti more than she does.
Every Italian knows 12 pasta recipes and he tests 6 new every year.
Italy is the country that consumes more pasta in the world. Every year Italians eat 26 kg of pasta per head. The second place is occupied by Venezuela, with 12 kg per person per year.
The longest spaghetto in the world has a length of 455 m and has been made by Ranieri Borgnolo the 10th of September, 2005 in Ober-Ramstadt (Germany). The record was recognized by Guinness World Records and appeared in the 2008 edition.
The Flying Spaghetti Monsterism is a parody religion created in Kansas to protest against the teaching in schools of creationist theory, according to this “religion” the universe would have been created by a monster made up of a mass of spaghetti.
Spaghetti code is a derogatory term for those computer programs that have a structure of flow control complex or incomprehensible.
Why do we say pasta “Al Dente”?
23 October, 2015Read More
Translated from Italian, al dente means “to the tooth”. It is used to refer to pasta cooked so it is still “firm to bite” but not soft. Pasta cooked al dente, have a slightly resistant bite, as compared to overcooked pasta which has no resistance at all. It is said in fact we use the expression al dente because if it is not fully cooked people without teeth can’t eat it.
The best -and most effective- way to have a pasta perfectly cooked is not trust the label on the exact cooking time, but test pasta biting into a piece one minute or two before the package instructions indicate it should be done. If it’s properly al dente with some pasta shapes -like penne- you can sometimes actually see a hint of white in the middle.
It’s important to remove pasta from the cooking liquid just before it has fully cooked through, as it will continue to cook. Especially if the pasta is going to be mixed into a hot liquid sauce before serving, take it out of the water at an even firmer point.
WHY IS THAT GOOD FOR YOU?
The most beloved Italian food has many advantages: it contains carbohydrates “good” and satiating power from above that, contrary to what was believed, make it even useful for weight control.
Experts, however, have identified the golden rules for cooking pasta to conciliate palate and health.
One of these is, in fact, cook pasta al dente.
In this way it requires more chewing and therefore becomes more digestible.
If properly cooked it will maintain its nutrient properties and it seems also that blood sugars will be released more slowly and longer, giving a more prolonged satiety.
Pasta has a lot organoleptic qualities that is better never waste, so one more reason at restaurant as at home for prefer a pasta, of any size, always al dente.
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