In this article, we will answer the following question: Do they eat spaghetti in Italy? Like everything in life, you can never generalize or go around the world, labeling people for their habits, customs, or eating habits. However, countries whose gastronomy is so ingrained that it becomes the main hallmark to identify its people is the case with Italians and their pasta love.
Do they eat spaghetti in Italy?
The simple answer is yes, Italians eat spaghetti and have many pasta-based dishes on their menus. Of course, they are prepared in different textures, colors, and flavors. And it is that the incredible detail of this delicious ingredient that identifies all Italians lies precisely there, in the variety.
Among some Italian pastas that we can mention we have: spaghetti, pusilli, lasagna, rigatoni, tagliatelle, linguine, fettuccine, farfalle, ravioli, tortellini, etc.
Do Italians eat pasta every day?
The immediate answer is NO. Italians eat pasta ALMOST every day but NOT every day… well, when they don’t eat pasta… They eat pizza, rice, fish, meat, or vegetables.
Italy has a varied Mediterranean diet. Rich in fish and shellfish; poultry and meat; fruits and vegetables, but this is their gastronomic culture.
Also, most Italians are by no means fat because they are healthy and eat within their hours. They do not go overboard with sauces, nor do they accompany pasta with bread or other ingredients that add calories and make you fat. For them, cooking is a ritual; they are more homemade and love to prepare their food based on fresh ingredients.
How to eat pasta like an Italian
Cooking al dente is as simple as cooking spaghetti, macaroni, fusilli, or any pasta one or two minutes less than the time indicated on the packaging. You have to be aware while it is being cooked to avoid overcooking and find the point where it is no longer hard and can be chewed typically.
Along with the glycemic index, another very relevant factor when we want to eat pasta and maintain the line is the sauce or the dressing with which it is accompanied, often responsible for the total calories in the dish to skyrocket.
The classic vinaigrette with olive oil or its version with lemon -which in the United States they call ‘Italian dressing’- and homemade pesto or natural tomato sauce is some healthy options to eat pasta (al dente) just like they do the Italians: without getting fat.
Ten mistakes we make when eating pasta, according to Italians
1. The “pasta” is a dish in its own right, the “primo” in Italy. Pasta is never used as an accompaniment, not even with an escalope or osso-buco is sometimes offered to you in Belgian Italian restaurants.
2. Pasta is eaten with only one place setting: the fork. Cutting your tagliatelle (pronounced “taliatèllé”) with a knife is considered a crime, cooking your spaghetti with a spoon. Wrapping your pasta around a fork is all about exercise!
3. The famous carbonara is a dish that is often “massacred” in the US. In question, the use of crème fraîche, a product used almost exclusively for making pastries in the “Botte.” Onions don’t have a place in a “carbo” either. Italians only use previously beaten egg, pancetta, and Parmesan cheese.
4. Another dish often reinvented in the US, spaghetti bolognese, a pale copy of pasta al ragù. In the ragù, we don’t put the leftovers from the fridge but pure minced beef and passata (tomato coulis). Forget mushrooms and the like; they have no place in this dish.
5. Ketchup is American; it doesn’t belong on a plate of pasta.
6. Italians don’t throw their pasta up against a wall to check it’s al dente.
7. Another myth is that the transalpine does not put oil in pasta’s cooking water to prevent them from sticking.
8. The Italian never gets pasta that sticks. For a straightforward reason. Barely drained, the pasta is mixed with the sauce intended to accompany the dish, unlike at home where pasta is served first and then drizzled with sauce.
9. Another scandalous attitude in Italians’ eyes but widespread among us concerns the use of cheese on a pasta plate. Italians do not cover their spaghetti or other farfalle with Emmental or Gruyere. They prefer Parmesan or Grana. As a rule of thumb, it is inconceivable for an Italian to spread cheese on a dish of pasta made with fish or seafood.
10. Each sauce has a type of pasta. We use farfalle (butterfly) for a ham-cream-peas sauce, not the spaghetti. A vongole pasta requires long pasta (spaghetti, linguine or tagliatelle) and not short (penne, fusilli, etc.).
In this article, we answered the following question: Do they eat spaghetti in Italy? We discussed how to eat pasta like an Italian and 10 mistakes according to them we are making while cooking and eating pasta.
One thing is for sure, Italians do love their pasta: spaghetti, pusilli, lasagna, rigatoni, tagliatelle, linguine, fettuccine, farfalle, ravioli, tortellini – just to name a few.
Also, eating pasta like an Italian is not as simple as we might think, but surely will be more delicious!
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