Restaurant I Tre Pini
Italy, Florence, Florence 50023, Via Imprunetana per Pozzolatico, 134a SHOW ON MAP Average bill: $ 20-50 (per person) Cuisine type: Italian + (39 055) 208 065www.ristoranteitrepini.it Mon-Sat 19: 00-00: 00,…

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Not only Margarita: Everything You Need to Know About Pizza (part 2)
DMITRY ZOTOV Pizzeria Chef Zotman Pizza Pie Everyone decides for himself how to make the ratio of dough and filling. Of course, common sense must be present. It must be…

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How to cook real Italian pizza?
 Sign up for a pizza workshop in Rome So, we got to the most important thing: the recipe for how to cook real Italian pizza. In 2004, a recipe for…

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Italian pasta – pasta types, recipes, appearance (part 2)

But, despite the mass and ubiquity, the Italian product is still made with the preservation of centuries-old traditions that guarantee its excellent quality. Dry pasta Dry pasta is pasta dried for long-term storage. Classic Italian pasta is made only from durum wheat and water. The largest producers of pasta always adhere to this golden rule. However, dry paste made from soft varieties with the addition of eggs is no less common. The secret components that give the Italian pasta a unique taste are the process of extrusion or extrusion and the drying method. Any Italian pasta, and especially more complex forms, is ideal for grabbing and holding sauces on their surface. Almost all tubular products for this purpose have beards on the surface. They are created during the extrusion of the test through the nozzle. After extrusion and cutting, the paste is dried at a certain temperature. In this aspect, the classic Italian method of drying outperforms mass production in terms of the resulting taste. Industrial drying occurs at very high temperatures to reduce manufacturing time. In the traditional method, drying is carried out at a lower temperature, but can last up to 50 hours. Ready pasta is packed in company packaging. Fresh pasta If you look, then any pasta is born fresh. And only a small part of the resulting product immediately goes to the kitchen. Fresh pasta must be used on the day of manufacture, so as not to lose their taste. Preparing a fresh product requires more attention than dry, but it is considered a subject of special pride. In fact, dry pasta is no worse than fresh. Just use them in different situations. How to choose the right paste? Whatever pasta you prefer, fresh or dry, when choosing it, you should focus on well-established brands. It is they who use the best quality ingredients. Classic dry pasta is made from durum wheat flour. When choosing, give preference to rough products, they will hold the sauce well. Another indicator of good quality is the small volume of the product with a large mass. It is such products that are difficult to digest, so they are poorly digested. Having opted for fresh pasta, it is worth paying attention to the appearance and date of manufacture indicated on the package. Such pasta should be dense, have a nice texture and color. Many Italian bakeries sell fresh home-made pasta. This option is always much better than shopping at the supermarket. In addition, you can learn the secret of making a good sauce according to a family recipe. Do not forget that buying a product of mass cheap production, you can very easily lose a delicious lunch or dinner.

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