Die Regeln der italienischen Küche

Die italienischen Auslandschefs haben sich eine Liste gemacht, was in einem italienischen Restaurant verboten gehört

AGE QUOD AGIS (DO WELL WHATEVER YOU DO). Latin Proverb

1. Do not put Caesar Salad on your menu. It is a Tex-mex hybrid not an Italian delicacy, as often Americans believe.
2. Do not precook either pasta or rice. If for service reason you're in a hurry, use fresh pasta that cooks in 4 minutes. If you are still so obstinate that you have to precook pasta, then use shapes that are not seriously affected by parboiling: orecchiette, gnocchetti sardi or garganelli. In no case rinse this precooked pasta with tap water but rather pour some olive oil on it and let it rest at room temperature. Never, never precook spaghetti: let your clients wait for them.
3. Be moderate in portioning pasta: a normal Italian portion is between 50 and 70 grams. Do not put on the menu “small, medium or large” for pasta portions. Pasta is not a style of underwear.
4. Do not serve garlic bread. Instead, you can make a civilised bruschetta but without butter and minced garlic. Use extra virgin olive oil and rub some fresh garlic on the toasted surface. Avoid aromatised salts.
5. Write the menu in correct Italian. Avoid ridiculous names such as Sophia Loren's Fillet or Tagliatelle alla Pavarotti.
6. Use only quality extra virgin olive oil and good vinegar. Avoid false aceto balsamico and chemically treated olive oils, in particular so-called “truffled oil” (“olio tartufato”). Avoid as much as you can using the microwave and the deep fryer. Never cook a Costoletta alla Milanese in either one.
7. Use cream only in pastry making.
8. Do not put on the menu “Spaghetti alla Bolognese” but “Tagliatelle al Ragù” and make the ragù as specified by the authentic recipe.
9. Do not serve warmed bread nor olive oil and aceto balsamico, whether genuine or false, with it and never serve roasted garlic with it either.
10. Do not put on the menu “Tagliatelle all'Alfredo”. There is enormous confusion concerning this dish, which is not a bad at all if correctly made, with pasta, butter and Parmigiano.
11. Do not put garlic in every dish and avoid serving Parmigiano indiscriminately, with risotto or with crustaceous, shellfish and other seafood pasta.
12. Do not copy French cuisine thinking that you will thus improve Italian cuisine.
13. Avoid red and white chequered tablecloths and paper serviettes artistically folded or put in the glasses.
14. Avoid garlic or the empty Chianti flask hung on the restaurant's wall.
15. Do not use pasta that cooks in the oven to make lasagne.
16. Do not serve pizza with pineapple.
17. Avoid serving cappuccino and latte macchiato with dessert as much as you can.

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