Many restaurants call themselves 'Italians' or 'pizzerias' outside the transalpine country that promote a quality gastronomy, but which is still not identified with the essence of the cuisine of this country so attached to good customs.
In addition to finding out about new trends in Italian cuisine and being in permanent contact with the masters of the area, there are two keys that are vital to understand this cuisine and offer it to customers with guarantees; top quality ingredients and dishes cooked at the time.
Other details that can distinguish an authentic Italian cuisine and win the palate of the most demanding are, for example, that the pasta has a texture that impregnates in the mouth, with a certain rigidity; to obtain a perfect mixture of pasta with sauce, not to use unnecessary oil during the cooking of the pasta that can then distort the flavor. At the same time, do not use excess sauce, know how to pair with good wines, do not add cream or milk to Alfredo sauce, the pasta always, the finer the better and do not be afraid of new trends such as sweet ravioli.
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