the golden rules
- no pineapple on pizza
- it is considered a culinary crime
- no chicken on pasta
- keep the protein separate or use cured meats
- no cappuccino after 11am
- milk is for breakfast, espresso is for digestion
- italian cuisine is unesco heritage
- focusing on simplicity and seasonal ingredients
the carbonara manifesto
- use guanciale (pig cheek) instead of pancetta for the proper fat content and funk
- pecorino romano is the traditional cheese of choice for roman pasta
- no cream allowed
- the sauce is an emulsion of egg yolks, cheese, and pasta water
- pasta water is liquid gold
- use it to bind the sauce to the noodles
pasta shapes and logic
- shape determines the sauce
- never choose a shape at random
- bucatini: thick with a hole in the middle
- perfect for capturing oils and nutty sauces
- orecchiette: "little ears"
- designed to scoop up small vegetable bits like cima di rapa
- rigatoni: the ridges (rigate)
- meant to catch thick, chunky meat sauces
- fresh vs dried
- fresh pasta is for silkiness; dried pasta is for the perfect al dente bite
the art of dining
- traditional structure: antipasto, primo, secondo, contorno
- fare la scarpetta
- use a small piece of bread to wipe the remaining sauce off your plate
- water and wine only
- soda is rarely seen on a traditional dinner table
- digestivo
- end with a shot of espresso or a bitter liqueur to help with digestion
pizza knowledge
- margherita: representing the flag
- basil (green), mozzarella (white), and tomato (red)
- marinara: the oldest and simplest style
- just tomato, garlic, and oregano (no cheese!)
- cornicione: the puffy outer rim
- should have "leopard spots" from high-heat wood firing
- dough is king
- the quality of the crust is more important than the number of toppings
shopping and sourcing
- visit mercato gourmet (wan chai/hk) for authentic imports and high-quality cheeses
- buy parmigiano reggiano in chunks
- to preserve the crystalline texture
- look for nduja (spicy spreadable pork)
- to add a kick to pasta or pizza
- pane toscano: traditionally saltless bread
- made specifically to balance salty sauces