The 10 Commandments of Italian Cooking
从汤、面食和意大利肉酱,美味的肉and vegetable dishes, Italian food is heralded as one of the most delectable cuisines in the world. With a respect for fresh, locally sourced ingredients and big flavours that root in a colourful heritage, cooking Italian food can be considered the ultimate craft. Whether you are a home cook or a classically trained chef, the 10 commandments of Italian cooking remain the same.
要引导您浏览烹饪过程，我们与Guido Pedrelli说过的创始人非洲盒子，谁分享了烹饪真实和垂涎欲滴的意大利食物的规则。
1.不要油意外用水
There is a common myth that oiling the water your pasta is cooking in will prevent it from sticking, but this is untrue. In fact, oil and water do not mix, so it is unlikely that any oil will transfer onto the pasta during the cooking process. If any oil were to attach to the pasta, it would be after the cooking process when the pasta is being drained, which would prevent the sauce from sticking to the pasta. Ultimately, adding oil to the boiling water does more harm than good, and it is best to simply stir the pasta every so often during cooking.
2. Grate Parmigiano Reggiano而不是购买预先磨碎的选择
When you grate your own cheese, not only will it melt better but it will have more flavor as it has not been dried or contain anti-clumping agents. It is important to note that real Parmigiano Reggiano will have the words stenciled on the side of the rind, whereas cheeses simply labeled ‘parmesan’ are imposters.
3.避免使用干燥的草药，然后选择新鲜的草药
When using herbs in Italian cooking, it is important to focus on the scent of the herbs too, as well as the taste. Dry herbs are slower to release their flavors and need extra cooking time, whereas fresh herbs are more perfumed and delicate in the flavor they add to Italian dishes. Whilst dry herbs would be added towards the beginning of the dish, fresh herbs should be added towards the end, so they don’t lose their potency and dry out.
4.烹饪博洛涅塞时始终使用Tagliatelle
当我们想到博洛涅塞时，我们经常想到与意大利面条配对。然而，酱汁应该与意大利面混合，而不是铺设在它的顶部。因此，您应该在制作博洛涅塞时始终使用Tagliatelle Pasta，因为它更好地抱着酱汁。
5. Let pasta be the start of the show, and leave the chicken out
意大利意大利面食是舒适食品的缩影。在意大利，意大利面食不被视为开胃菜或侧面（Antipasto），而是鉴于自己的课程（Primo Piatto）。此外，没有意大利面食盘融合鸡肉用面团，而是将肉类和鱼类留在第二盘（SCIETI）中。
6. Use the right pan
Whilst we may not think a pan could make a difference to the final result, it does. Each pan is designed to complement the dish it is cooking. For example, a saute pan will cook meats and vegetables better than a frying pan, due to the depth and cylindrical sides. Pasta should always be cooked in a rounded pot to prevent sticking and so that the water returns to the boil quicker.
7.留意你的烹饪
意大利食物通常直接烹饪，热量和一些意大利菜肴，如萨夫里特和烩饭，需要很多关注。作为一般规则，您应该始终留意您的烹饪，以免避免燃烧或干燥您的成分。
8.不要过度做酱汁
烹饪意大利食物时的第一项规则不是过度做好的事情。这尤其适用于面食酱。完美的意大利面不应该在酱汁中浸透，而是涂上涂层。要将其置于视角，一部分的推荐酱量仅为两汤匙。
9.选择新鲜，当地的食材
Quality Italian food is always rooted in the same thing- fresh, locally sourced ingredients. Whether this be ripe and juicy tomatoes or the aromatic bliss of basil and parsley, having fresh ingredients will elevate the taste, and smell of your food.
10. Season throughout the cooking process
虽然辣椒不常用于传统的意大利烹饪，但海盐是在烹饪过程开始时注册成分，以确保它溶解并享受整个食物。
