L'amore Italian Restaurant

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4 Little-known Italian Culinary Traditions

Did you know famous Italian-American chef Lidia Bastianich uses diced celery in her pasta sauce?  How about the fact that real Italians do not use butter on their fresh Italian bread?

These are a couple of interesting Italian culinary tidbits only the true cultural insiders are aware of.

Though the nuances of Italian cooking and eating might seem a bit odd to outsiders, these traditions developed for good reason.

Here’s the inside scoop on five of the most intriguing Italian culinary traditions.

Real Italians Serve Courses as Opposed to one Large Entrée

American restaurants often center service on a gigantic entrée followed by a cup of coffee and dessert.  Things are done a little differently in Italy and America’s true Italian restaurants.  Real Italian meals commence with a starter, typically in the form of antipasto.  The next course is a primo such as risotto, pasta or polenta.

A secondo in the form of fish or meat follows.  A contorno is served next in the form of cooked vegetables or even a small salad.  The final course is dolce, meaning dessert.  The purpose of staggering courses in such a manner is to keep portions under control while providing a carefully measured meal pace, allowing diners to truly savor the flavor of each dish.

Vegetables are Best When Hammered

No, we are not suggesting you get hammered before devouring a side of our tasty vegetables!  Rather, “hammering” is a term some Italians such as Mario Batali use in reference to well-cooked vegetables.  Though Italians are famous for their al dente pasta, we cook veggies longer than most others.  Such slight overcooking elicits those intense textures and flavors necessary to bring out the best in a side of veggies.

Butter Does not Belong on Bread

Though many of our diners desire butter for their bread, those who abide by Italian tradition prefer olive oil.  Some Italians even put vinegar on their bread.  Take a trip to Italy and you will undoubtedly find some diners saving their bread for the end of the meal, using it to soak up leftover pasta sauce.  Whether you would like butter, olive oil or vinegar for your bread, we’ve got you covered.

Fruit is a Perfectly Acceptable Dessert

There is a common misconception that tiramisu, cannoli, and gelato are the only Italian desserts served in Italian restaurants.  However, as real Italians know, fruit is a common Italian dessert.

Enjoy a small bowl of cherries or strawberries after your meal and you will feel quite satiated.  Additional Italian fruit desserts include figs, melons, peaches, persimmons, and plums.

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An Inside Look at why Water is the key Ingredient for Delicious Pizza Dough

It is often said New York City has the best pizza because of the city’s superior dough.  However, the little-known truth is it is the water in pizza dough that makes the difference between a bland taste and taste that makes a truly indelible impact.  Indeed, New York City has the “champagne of waters” so it certainly makes sense its pizzerias have some of the best flavors in the land.

However, New York pizzerias are not the only ones with access to flawless water.  Give our pizza a taste and you will agree our dough is just as good as that of any pizzeria in the Big Apple.

Why Water Matters for Pizza Dough Taste

When it comes to pizza, most people are focused on the sweetness and flavor of the sauce, the freshness of the toppings and the crunchiness of the crust.  Water is often overlooked yet it is of the utmost importance.

It is not only the quantity of water that matters but also it’s quality.  Pizza dough consistency is largely dependent on the type and quality of water used.  In particular, water hardness, purity, and acidity are especially important.

We test the pH of our water to guarantee it has the optimal acidity.   Proper water acidity level ensures the dough ferments as it should.  The alternative is to let hard water’s comparably high alkalinity minimize dough yeast activity, ultimately rendering flat dough that proves unfulfilling.  We strive for water with a pH slightly below 7.

Water Purity

Pure water is necessary to make a delicious pizza.  Water with an elevated chlorine level compromises pizza dough culture.  This is precisely why we test our water chlorine level with regularity.  Rest assured, the water used to make our pizza dough and other doughs used in our dishes is as pure as possible.

Water Hardness

Water hardness is a reference to the level of magnesium and calcium as measured by parts per million or ppm for short.  Hard water has in excess of 200 calcium/magnesium ppm.  Soft water is characterized by calcium/magnesium with less than 50 ppm.

We strictly use water with medium hardness, measuring between 100 and 150 ppm to create pizza dough with unparalleled taste.  This precise level of water mineral content is necessary to properly feed dough yeast and facilitate the fermentation process for truly unbeatable pizza.

Give our world-class pizza a taste and you will agree it is delizioso.  Our secret is our water but – shhh – don’t tell anyone!

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Tips for Making the Perfect Al Dente Pasta

How many times each week are you eating pasta?

If you are like other people throughout the country, this is likely a staple in your diet.

It’s easy, quick and filling. Also, you can prepare it a number of ways. However, to cook the perfect pasta, you have to know how to cook something al dente.

This means that it is still firm to the bite, but delicious and perfect for multiple meals a week. Al dente means the pasta isn’t hard, chalky, too soft, etc. After all, there isn’t anything quite as bad as overcooked pasta – it will ruin the entire meal.

Some tips to help you cook perfect al dente pasta can be found here.

The Al Dente Pasta Preparation

One of the biggest pasta “fouls” is just grabbing a pot, filling it with water, and dumping pasta in before the water even boils. Not only that but using a pot that is too small for the past you are cooking.

To make perfect al dente pasta, you need to start with a large pot so that your pasta can move freely. A general rule of thumb to follow is to use five to six quarts of water per pound of pasta you are cooking.

Boil the water. Don’t try to jump ahead. You need to make sure the water is at a hard boil, at which point you will add approximately two tablespoons of salt. Once the salt is added, add your pasta and allow the water to reach a hard boil once again.

General Tips for Cooking

When you add the pasta, you can add a lid to the pot to help it reach a boil faster; however, you should remove it as soon as it begins to boil again. This will prevent it from boiling over.

Another tip you can use is to stir the pasta constantly for the initial one to two minutes – but just the initial few minutes. This will help prevent sticking.

When the cooking process is done, you should taste your pasta. It should have an al dente bite if you cooked it properly. If the pasta is undercooked it will have a chalky and stiff center, but if it is overcooked, the noodles are going to be soggy and limp.

What You Should Never Do When Cooking Pasta

When cooking pasta, if you want to make sure it reaches that al dente cooked level, make sure to avoid doing the following things:

  • Never add oil
  • Don’t wait for the pasta to completely cool to add the sauce
  • Don’t rinse the pasta unless you are making a cold dish

Now you have the knowledge to make perfectly al dente pasta every time. You will find that once you get the hang of what to do, it is actually easy to achieve this cooked perfection each time you make pasta.

 

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Italian Cooking 101: 7 ‘Must Have’ Pantry Items to Add to Your Shopping List

2738229_SThere are many cultural specialties around the world from the coq au vin of France to the curries of India, but few types of cuisine are more popular – and adaptable! – than that of the country of Italy. With a style based on simplicity that is replete with the finest of cheese, pasta and sauce, here are a few things you’ll want to add to your pantry so you can serve up simple pleasure in your own kitchen.

All About the Oil

There are few food items more synonymous with Italy than olive oil, so make sure you have a bottle of the finest for making pasta or sprinkling over pizza. Whether you decide on extra-virgin or pure, you’ll want to forego the butter when it comes to having an Italian kitchen.

A Can of Tomatoes

It may go against the typical Italian way to reach for a canned tomato, but they can actually be more flavorful than the average tomato straight from the vine. Whether you’re making sauce for pizza or adding these to pasta, they’ll still provide better flavor than a tasteless tomato.

A Bit of Broth

Whether you decide to make this from scratch and freeze it or purchase it from the shelves of the grocery store, broth is a staple item in many traditional Italian foods. Risotto, one of Italy’s most famous foods, lives and dies through the addition of broth.

Dried or Canned Beans

From a side vegetable to salads and meat specialties, beans are a very popular item in many Italian dishes. The dried variety will often taste better and contain less salt than those that are canned, but if you don’t have the time, a can of beans will serve its purpose well.

A Jar of Tomato Sauce

Few things are more common in Italian cuisine than tomato sauce, but many people don’t have time to make this on their own. Instead of slaving over the pot, pick up a jar that is thick and low in sugar so you can instantly add it to spaghetti or pizza.

Fresh or Dried Pasta

There are few foods around the world that have the versatility of pasta, so keeping a number of different options in your pantry will provide recipe ideas for many months. From fusilli and linguine to spaghetti and penne, there’s no shortage of possibility with this staple food.

Put Some Parmesan On

In truth, there are many varieties of cheese that are specific to Italy, but few have had the influence that Parmesan has. While you can go for the cheaper variety of Grana Padano, if you’re really trying to impress, you’ll want to invest in Parmigiano-Reggiano, which is Italy’s most famous cheese at its best.

A pantry well-stocked with the foods of Italy may make it seem like you’ll be wedged in a culinary corner, but the global appeal of Italian food provides plenty of options you can make your own. Whether it’s pasta one night and risotto the next, it’s hard to exhaust the adaptability of Italian cuisine.

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3159 E Lincoln Dr
Phoenix , AZ 85016
Phone: 602.381.3159

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Credit for most photos: Kay W. Eskridge: Images By Kay

Our Hours

Lunch
TBD.
Dinner
Mon – Fri: 4pm–close
Saturday Dinner: 4pm–close

Note: We're closed from 3pm–4pm
Sunday Closed

Happy Hour
Mon – Fri: 4:00pm–6:00pm
No happy hour on Saturdays

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