Olive oil, basil, San Marzano tomatoes define Italian flavor.
Cook pasta “al dente” by testing before time ends.
Try panna cotta with agar agar as gelatin substitute.
Don’t add cream—Carbonara needs eggs, cheese, and guanciale.
Use gluten-free pasta or vegan cheese for substitutions.
Stir risotto constantly to release starch and enhance creaminess.
Pair Chianti with pizza, Barolo with hearty meat dishes.
Authentic Italian recipes require precision, quality, and regional knowledge.