Pig’s Blood in Italian Cuisine: Still a Thing or Nope?
Italy is famed for its pizza, pasta, and the ability to make…
Barilla Bronze-Cut Pasta: Test and Opinions of Italians (VS Classic Blue Box)
More than a year after the release of the new Barilla Bronze…
Recognize high-quality Pasta, here is what you need to look at
Dry pasta is conceived in many shapes, extrusions, raw materials, and quality…
Why do Italians only eat Pasta al Dente? [check the white soul]
For us Italians, pasta is not well-cooked if it is not “al…
Should Pasta be cooked with a Lid or not? An Italian explains it
Cooking a good pasta dish is very simply if you know the…
How to prevent Pasta from Sticking? The Italian technique
We experienced it (yes, Italians too): a distraction, pasta that tends to…
How much water to cook pasta? (Pot size matter)
To explain how to cook pasta flawlessly, we need to understand the…
![Best Sauce to pair with [all Pasta Shapes]](https://whyitalians.com/wp-content/uploads/2023/03/dry-pasta-shapes-768x402.jpg)
Best Sauce to pair with [all Pasta Shapes]
Many combinations of sauces, condiments and pasta shapes, for Italians are part…
Colomba and Panettone: what are their differences?
It has often happened to me to spend the Easter and Christmas…
![Italians love Frozen Pizza!? [here’s what is happening]](https://whyitalians.com/wp-content/uploads/2023/03/frozen-pizza-box-768x402.jpg)
Italians love Frozen Pizza!? [here’s what is happening]
It is not a secret: Italians are addicted to pizza, given that…