People in Italy don't use a spoon to eat spaghetti and instead people in Italy use a fork to eat spaghetti like Americans do.
Italians in Italy do not eat spaghetti with a fork and spoon but they do eat spaghetti with a fork.
In Italy the dish is a symbol of Italian life and has a precise code that says eating spaghetti using a spoon is not the correct way.
You roll the spaghetti up in a fork and eat it whole without cutting it or chopping it.
The spaghetti rule in Italy is that you must not cut the spaghetti or break it when cooking it.
In Italy it's forbidden to break the spaghetti or cut it when eating it as in Italy the rule states that the spaghetti must be eaten whole by rolling it up with a fork.
The reason it's forbidden to cut pasta or break pasta or spaghetti in Italy is because Italians believe they are to cook and eat pasta while it retains the shape in which it was created.
It means that you should not break the uncooked pasta before putting it in the pot and not cut up the plate of cooked pasta with a knife.
It's not actually illegal to cut pasta in Italy as there really is now law against it but it's in bad taste to cut pasta in Italy.
Meatballs are called Polpettes in Italian and are often served without sauce and are much smaller than the meatballs that are in America.
Traditionally Italian meatballs contain equal portions of meat and soaked bread along with eggs and vegetables.
The pasta that Italians love the most is Penne pasta which is a quill shaped pasta that is unusual in that it has a very precise origin.
Penne pasta originated in 1865 with a new device that was patented by Giovanni Battista Capurro in a small town called San Martino d'Albero that is near Genoa.
The most popular pasta dish in Italy is Carbonara which is made by tossing spaghetti with guanciale "cured pork Jowl), Pecorino Romano cheese and egg yolks.
The number one selling brand of pasta in Italy is Barilla pasta.
Barilla pasta is the largest dry pasta brand in Italy and also dominates the European and American markets as well.
Barilla pasta has a long standing reputation as being one of the best Italian pasta brands in the United States as well and are made with high protein durum wheat flour that ensures top quality pasta.
The quality of pasta is very dependent upon the kind of wheat used and the manufacturing process.
Barilla uses a blend of the finest durum wheat to produce the semolina that makes their fine pasta.
Barilla's innovative milling process and methods assure the high quality and excellent cooking properties of their pasta.
Some of the most popular pasta brands in Italy include.
Spaghetti • Sicily.
Ravioli • Lombardy.
Penne • Campania.
Macaroni or Elbows • Campania.
Lasagna • Emilia-Romagna.
Gnocchi • Veneto.
Linguine • Liguria.
Vermicelli • Campania.
Italian pasta is often considered healthier due to the emphasis on high-quality ingredients such as durum wheat semolina, higher protein content, and traditional production methods.