Italians love pasta! In fact, according to the International Pasta Organisation, Italy tops the list of pasta consumption with 26kg of pasta per person consumed each year. The rich culture, unique personalities, and passion for cooking that Italians posses is revealed in the way they cook their pasta, as well as in how they talk about this popular food.
But how do Italians talk about their pasta? While you may know the difference between fettuccine and farfalle, what about the difference between an arrabbiata sauce and an amatriciana sauce? When ordering pasta at any fine dining Italian restaurant in Orlando, here are a few terms to know:
Al Dente – In Italian cooking, “al dente” describes pasta that is cooked enough to be firm, but not hard. In Italian, “al dente” literally means “to the tooth”, referring to the need to chew the pasta due to its firmness. Italians believe that pasta cooked “al dente” is the best way to cook it because the pasta is tender when bitten into.
Pasta al Pomodoro – This basic Italian dish meant to be a light, quick meal is prepared with pasta, tomatoes, olive oil, and basil. Literally translated, “pomodoro” means tomato in Italian.
Pasta all’Arrabbiata – Arrabbiata sauce, or sugo all’arrabbiata in Italian, is a spicy tomato-based pasta sauce made with garlic, red chili peppers, and olive oil. The term “arrabbiata” literally means “angry” in Italian, which is how this sauce got its name – due to the heat of the chili peppers. Also, sometimes you’ll see the term “fra diavolo” (literally meaning “brother devil”) on the menu to denote a spicy sauce. At Christini’s, we’ve got both Penne all’ Arrabbiata and Fra Diavolo Gamberoni on our menu!
Pasta all’Amatriciana – Amatriciana sauce, or sugo all’amatriciana, is one of the most well-known pasta sauces in Italian culture. This tomato-based sauce is made with guanciale and pecorino cheese. It gets its name from its town of origin, Amatrice, located in the province of Rieti in central Italy.
Pasta alla Genovese – Genovese sauce, also known as pesto, originated in the northern Italian region of Genoa. It traditionally consists of crushed garlic, basil, pine nuts, Parmesan cheese, and olive oil. The name “pesto” is derived from the past tense of the Genoese word pestare, which means to pound/crush, referring to this sauce’s method of preparation.
Practice your Italian food lingo this summer at the best restaurant in Orlando – Christini’s Ristorante Italiano. We are known for our tantalizing northern Italian cuisine created with only the finest ingredients! Call to make your dinner reservation today!