8 mistakes to avoid when cooking Italian food

We are going to tell you about the most common mistakes made when preparing Italian food. This way you will avoid them and get an optimal result.

Last update: 08 March, 2022

Italian food has an excellent reputation. Its organoleptic characteristics are good and it manages to provide an interesting handful of essential nutrients. Its inclusion in the guideline on a regular basis is considered healthy. Now, you have to avoid the typical mistakes when cooking Italian food.

First of all, it should be noted that this gastronomy shares many similarities with the Mediterranean diet. Complex carbohydrates and good quality unsaturated fats abound. Also vegetables, such as vegetables.

We are going to review, then, the main mistakes that are made when preparing Italian food dishes. By avoiding them, you will be able to improve the quality of the final result.

1. Add seasonings while cooking the pasta

To prepare the pasta you only have to use two ingredients: water and salt. It is important to follow the manufacturer’s instructions so that it remains al dente, that is, with a firm texture. In this way it is also achieved that the absorption of carbohydrates is slower.

Condiments and spices will be added to the different sauces that can be made as accompaniments. This way you will get the most out of them, as they have an antioxidant capacity that has been shown to reduce the risk of getting sick.

2. Drink cappuccino at any time of the day

Cappuccino is nothing more than coffee with cocoa. This drink is positive for health when consumed without sugar. Contains many antioxidant flavonoids that neutralize the formation of free radicals.

In fact, regular coffee consumption manages to reduce mortality from any cause, as confirmed by research published in the journal European Journal of Epidemiology. The most positive effects are experienced from the intake of 2 cups a day.

However, cappuccino is a type of coffee that Italians consume for breakfast, first thing in the morning. After the meal, it is advisable to opt for another type of preparationsuch as express.

Cappuccino is ideal for breakfast, but for the rest of the day an espresso is preferable.

3. Use macaroons without stretch marks

Italians rarely use macaroni or feathers. Usually, they usually opt for varieties of pasta that have grooves on the surface. This ensures that the sauces catch fire more efficiently, which prevents them from being wasted at the bottom of the plate.

4. Include any type of cheese in recipes

Cheese is a food of exceptional quality. It provides proteins of high biological value in generous quantities. These nutrients are decisive in preventing the development of pathologies that affect lean mass, as evidenced by a study published in the journal NutritionResearch.

In any case, not just any cheese is good for seasoning pasta. The most common is to use the Parmesan variety. In addition, it is convenient that this product has a curing time of at least 18 months.

5. Do not take advantage of the cooking water

The water in which the pasta is cooked can be used to enhance the flavor of the sauces that are made afterwards. Thus, this broth should not be neglected. It is not a waste.

6. Add fried tomato

The fried tomato marketed in many parts of the world has poor quality. What’s more, may have added sugars insideso it will have a negative impact on glycemic control and metabolic function.

The Italians use natural tomato as a base. Sometimes crushed, but without additives. At most, they add basil or extra virgin olive oil to enhance the flavor.

7. Use cream to make carbonara

In Italy it is made carbonara with egg yolk and with a type of meat specific to the area. Although it is true that this last ingredient can be substituted for bacon, what should not be done is to use cream to improve the texture of the final dish.

The egg must be one of the main ingredients, along with the cheese pecorino. This will achieve a result faithful to the traditional recipe.

The pasta at carbonara It is an Italian classic that not many cooks faithfully reproduce.

8. Accompany meals with garlic bread

Garlic bread is a common product in Italy, but as an appetizer. What should never be done is to accompany a main dish or pasta with this type of elaboration.

Not even with normal bread. The pasta itself is already a sufficient source of carbohydrates to introduce a second food with a high carbohydrate content.

Avoid typical mistakes when cooking Italian food

Now you know what are the most typical mistakes that are made when cooking Italian food. These will cause a change in the final organoleptic characteristics of the dishes, which will move away from their original version. If you want to prepare pasta like a true Italian, You have to keep these tips in mind.

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