Italy is synonymous with beauty. Architecture, nature, the countryside, the language, and the lively spirit of the Italians—Austrians love all of these things about this country. And on top of that, anyone who travels to Italy becomes more beautiful themselves. The secret is enjoyment—especially when it comes to pizza and spaghetti.
When you enjoy life, you begin to glow from within. And Italy’s culinary specialties, among other things, contribute to that. When it comes to this topic, the first thing that probably comes to everyone’s mind is a plate of delicious spaghetti.
Pasta and More
Spaghetti with Bolognese sauce—that’s the classic. And a few spoonfuls of freshly grated Parmesan to go with it. But there are surprisingly many other pasta delights. In Italy, pasta comes in almost every shape and form—from lasagna to wide tagliatelle, pretty farfalle, rigatoni, cannelloni, and whatever else they may be called. But it’s not just the shape that makes them special—it’s, above all, the sauce recipe. With fresh ingredients, all the recipes you might be familiar with from Germany suddenly taste completely different—and much better. Italian tomatoes and fresh clams from the Mediterranean give “Spaghetti alle Vongole” an incomparable flavor. Also popular are the freshly made spaghetti carbonara or pasta dishes seasoned with red or green pesto and olive paste. Pesto is freshly prepared with lush bunches of basil, sun-dried pine nuts, and authentic Pecorino cheese. By the way: Don’t be surprised if the pasta isn’t “al dente”—many good Italian chefs prepare the pasta fresh. Of course, they use only the right, slightly coarser pasta flour for this.
Pizza Italiana – an explosion of flavor
Just as pasta isn’t really considered a main course by true Italians, pizza is a kind of poor man’s food. But the taste seems to suggest otherwise. A simple Margherita pizza, which would be met with disdain in Germany, becomes a crispy delicacy when baked in a genuine Italian wood-fired oven, the forno a legna. The ingredients are simple, and pizza dough is quick to knead. But the authentic Parmigiano, the delicious ham—a Bresaola—and homemade pickled capers combine to create a true delight for the palate. Dried tomatoes, spices—oregano, thyme, and rosemary—sprinkled over the dough with just the right touch, and a dash of high-quality olive oil—that’s all it takes to create culinary sophistication.
