Since the thirteenth century, the noodle It is often referred to as a delicacy among Mediterranean peoples. As consumption of this dish increased, numerous versions were created, from carbonara to spaghetti. Gathering the family around long and happy meals, pasta preparation must follow certain guidelines or Italians will get angry.
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Unlike his compatriots
THE Nobel Price for physics Italian Giorgio Parisi, who received the 2021 award, has faced criticism from peers and restaurant chefs. Considering his studies and his own experience in the kitchen, he pointed out that it is possible to finish cooking only on low heat. That way, the person will put out the fire a little earlier and steam the container to keep the temperature high.
A way to save gas in the crisis
Europe is facing a gas supply crisis, exacerbated by the war between Russia and Ukraine, which continue to implement blockades in several strategic areas. That’s why Parisi didn’t give his opinion in vain, but wants to help the countless families who suffer from high prices and have to change their habits in the face of the scarcity of resources.
An insult to Italians?
Renowned restaurateurs like Luigi Pomata insisted the technique was inefficient, although the Food Union has said the process allows some Europeans to save up to 47%. In this case, many indicated that changing the preparation of such a classic recipe was unnecessary, believing that it would affect the taste and texture of the dough.
Italy’s food base
In Brazil, the population doesn’t usually consume that much pasta, so the magnitude of the impact caused by changing how this food is prepared can be strange. However, the basis of Italian food is pasta, as if it were rice and beans for Brazilians. Each Italian eats an average of 23.5 kg of pasta per year in the form of various recipes.