Then, you roll the dough on a cutting board (or counter), cut it into even pieces, and cook them in boiling water for a few minutes.
Did you know? There are many to-go pasta restaurants around Rome. You can choose the type of pasta you want (like tagliatelle, spaghetti or penne) and the sauce you want (like cacio e pepe, amatriciana or carbonara). However, one popular Americanized dish, Fettuccine Alfredo, does not actually exist in Italy!
Yes, food in Italy is very special because it is connected to the local environment.
Italian cooking is all about using fresh, local and seasonal ingredients. What people eat in different parts of Italy often depends on the land and climate of the area. In the south, where it’s warm and sunny, people cook with tomatoes, olives, citrus fruits and fresh herbs like basil. In the north, where it’s cooler, they use butter, cream, rice and foods like polenta and cheese from cows raised in the mountains. Cities by the coast, like Naples and Venice, specialize in seafood, like octopus and clams.
Many Italians still grow their own food or buy it from local markets. Food traditions are passed down through families and are based on respecting nature and eating what the land provides.
