Breaking spaghetti is not a crime in Italy, although breaking spaghetti in Italy is poor etiquette and also goes against Italian tradition, as breaking the spaghetti disrupts the intended eating experience of twirling of the pasta around a fork.
Breaking the spaghetti in Italy is frowned upon by many Italians who respect culinary customers although breaking the spaghetti in Italy for a child or for in a soup is more acceptable.
Real Italians eat spaghetti with a fork although children are allowed to twirl spaghetti with a spoon.
Italians learn to twirl spaghetti around their fork as children by placing the fork on the bottom of the plate of spaghetti and twirl the fork to capture a forkful of spaghetti.
You can also use the sides of the plate to help.
Italians also do not cut spaghetti with a knife as the spaghetti and other strands of pasta are designed to be twirled around the fork.
Italians will also only add cheese to their pasta if a waiter offers it as the sauce for the spaghetti is usually seasoned enough by itself.
You can however add a sprinkle of extra cheese to Italian dishes like carbonara, tagliatelle alla bolognese.
Most Italians also eat their pasta from plates and not bowls.
Most Italians eat pasta everyday as pasta is a central part of Italian culture.
Italians also eat pasta as the first course and in smaller portions as the first course and the main dish is usually meat and salad.
Pasta is also a symbol of Italian culture and a symbol of tradition, family and shared experiences.
The kind of pasta that real Italians eat is farfalle, tagliatelle, orecchiette, fusilli, penne and spaghetti.
Penne is a tube shaped pasta with angled ends which is named after the quill of old style ink pens.
Spaghetti is a long, thin, cylindrical pasta which is very popular in Italian cuisine and is used in many classic Italian pasta dishes, including spaghetti cacio e pepe, spaghetti carbonara and spaghetti all'amatriciana.
Fusilli is a favorite pasta shape in Italy and is often paired with tomato sauce, cacioricotta cheese or horseradish.
Orecchiette is a fresh pasta that is typically eaten with sauces or turnip greens.
Tagliatelle is a broad flat pasta which is often served with Bolognese sauce.
Farfalle is a small, bow tie shaped pasta which is made of semolina flour, all purpose flour and eggs.