For many people, Italian noodles are one of the important staple foods. When dining at the restaurant, Italian noodles are full of color. Gargiulo 's Restaurant chef Matthew Cutolo is a diet expert. When choosing Italian noodles at the restaurant, they talk about "balanced and simple" most, and the most taboo thing is to overwhelm the noodles.
Centolo further explained that if too many flavors are more aloof, there is often no flavor that can be dispelled; he mentioned the problem of matching noodles and sauce, for example, a wide and flat fettuccine is suitable for pairing with thick butter sauce like Alfredo white sauce, but if the same sauce is placed on a fine dish like a flat noodles, the sauce tastes over noodles and feels unbalanced.
Centolo and mentioned that the Italian version of Alfredo sauce is completely different from the rich butter sauce that you often eat in American restaurants. If you follow the original recipe, only three ingredients are needed to make delicious Alfredo sauce, including cream, Parmigiano-Reggiano and noodles. The essence of Italian noodles in the restaurant is "less is more". If you make it right, you will definitely fascinate. It is thick, heavy, heavy, and light, and full of flavor without cream.
Kentolo is a traditionalist and prefers classic styles. He ordered three of the most beloved Italian noodles sauces, including bolognese and tomato noodles sauce (pasta al. pomodoro, a simple tomato sauce that can be paired with various noodles or as a pistachio sauce), and Amatriciana sauce, known as a small town that was almost destroyed in the 2016 earthquake in central Italy. It is made of smoked pork meat, feta cheese (pecorino) and chili peppers.
In addition, which restaurant is another consideration in Kutoro's choice of noodles. Does he like to choose from restaurants or chefs, for example, does their menu specialize in southern Italy or northern flavors? If you prefer southern Italy, you may choose to mix cavatelli with cavatelli. If the restaurant menu you visit is inspired by northern Italy, then the pumpkin ravioli will be a good choice.
In addition to the restaurant they open, they will of course also go to other people's restaurants to have a meal. First, let's see what the competitors are doing, and second, let's take a break from their busy schedule. Kuntolo's experience sharing is worth referring to.