Frederic Melton
Italians are known for their love of cheese, whether it's grated over pasta, served as an antipasto, or savoured as part of a cheeseboard. While Italians do enjoy cheese with their pasta, there are certain rules and traditions that guide this pairing. The choice of cheese, the amount used, and the type of pasta all play a role in creating a harmonious dish. One notable exception to the cheese-pasta combination is seafood pasta, where adding cheese is considered a major faux pas due to the belief that the strong cheese flavour will overwhelm the delicate taste of seafood.
| Characteristics | Values |
|---|---|
| Cheese used | Parmesan, Castelmagno, Mozzarella, Grana Padano, Pecorino Romano, Pecorino |
| How to grate | Italians use a special grater with small, narrow, and sharp holes. |
| When to add cheese | Cheese is not added during seasoning but grated directly on the plated dish. |
| Amount of cheese | 1-2 teaspoons to avoid covering the flavor of other ingredients. |
| Type of pasta | Italians do not add cheese to seafood-based pasta. |
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What You'll Learn
Italians tend to use Parmesan on almost all types of pasta
Italians are lovers of cheese, and Parmesan is a firm favourite. It is used in many pasta dishes, and Italians tend to use Parmesan on almost all types of pasta, filled pasta, and risotto, depending on their personal preference. However, there is one notable exception: seafood pasta. Italians do not usually add Parmesan or any other cheese to pasta dishes that contain seafood, as the strong cheese flavour is believed to overwhelm the delicate taste of the fish.
Parmesan is a hard cheese with a famous flavour that can easily overwhelm certain dishes, and Italians believe its use should be limited to pasta and risotto. Grated Parmesan or other cheeses are not usually added during the seasoning of the pasta, but directly to the already seasoned and plated dish, often by the diner themselves. The amount of cheese added depends on personal preference, but Italians usually do not add more than one or two teaspoons to avoid covering the flavour of the other ingredients.
In Italy, it is common to find grated Parmesan offered in restaurants, and waiters will bring it to the table if a customer orders pasta or risotto, unless seafood is involved. If the waiter forgets, it is perfectly acceptable to ask for Parmesan.
Italians also have a special grater for cheese, designed with small holes, which is perfect for grating Parmesan or any hard cheese on top of pasta. However, if a specific grater is not available, a simple grater with narrow and sharp holes can be used, or even a julienne grater. If no grater is available, a saw knife can be used to get some flakes.
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Seafood pasta is an exception
Italians are known for their love of cheese, and it is common to add cheese to almost all types of pasta. However, one notable exception to this rule is seafood pasta. While some people may enjoy the combination of cheese and seafood, traditional Italian cuisine avoids mixing these two ingredients. This cultural taboo is based on the belief that the strong flavour of cheese will overpower the delicate taste of seafood, particularly fish.
The Italian preference is to savour the freshness and subtle flavour of seafood without any competing tastes. This is a matter of respecting the ingredients and ensuring that the seafood is the star of the dish. Adding cheese to a seafood pasta in Italy is likely to attract disapproving looks from fellow diners.
However, this rule does not seem to apply to seafood pizza, which is commonly served with cheese in Italian pizzerias without any negative reactions. This exception highlights the importance of cultural context and traditional food combinations in Italian cuisine.
While Italians generally avoid adding cheese to seafood pasta, there may be some variation within families or regional cuisines. Some Italians may add a small amount of grated Parmesan or pecorino cheese to a red sauce seafood pasta, indicating that personal taste and family traditions also play a role in shaping culinary preferences.
Despite the strong cultural taboo, some people, including Italians, may choose to break this rule and add cheese to their seafood pasta. Ultimately, taste preferences are subjective, and individuals can decide whether they enjoy the combination of cheese and seafood, regardless of traditional norms.
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Grate Parmesan directly on the already seasoned and plated dish
Grating Parmesan directly onto an already seasoned and plated pasta dish is a common practice in Italy. This method allows the diner to add their preferred amount of cheese, accommodating individual tastes and preferences. While Italians generally use Parmesan on almost all types of pasta, it is important to note that this practice excludes pasta dishes containing seafood. The strong flavour of Parmesan is believed to overwhelm the delicate taste of seafood, and adding cheese to such dishes is considered a major faux pas.
When grating Parmesan, Italians typically use a special grater with small holes, specifically designed for hard cheeses like Parmesan. However, if a specialised grater is unavailable, a julienne grater or a saw knife can also be used to create flakes. The amount of grated Parmesan added to pasta depends on personal preference, with Italians usually adding no more than one or two teaspoons to avoid overpowering the other ingredients.
It is worth noting that Italians take pride in their culinary traditions, and while they may not always follow strict rules, they are particular about certain combinations. The pairing of cheese and seafood is traditionally avoided due to historical and geographical reasons, as these ingredients were not available in the same locations before modern times.
When in doubt, it is advisable to ask the waiter for guidance on whether to add cheese to your pasta dish. This simple step can enhance your dining experience, allowing you to savour the dish as the chef intended. Ultimately, Italian food is about enjoying the flavours and aromas of fresh ingredients, so feel free to experiment and find your perfect combination.
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Italians prefer to grate fresh Parmesan at the moment of eating pasta
Italians are known for their love of cheese, and it is common to sprinkle cheese over pasta. However, there are certain rules and preferences when it comes to the type of cheese used and how it is prepared. Italians tend to use Parmesan on almost all types of pasta, filled pasta, and risotto, depending on their personal taste.
When it comes to grating Parmesan, Italians usually prefer to grate fresh Parmesan at the moment of eating pasta. This is because freshly grated Parmesan will be more fragrant and flavourful, and it is also more economical than buying pre-grated cheese. In restaurants, grated Parmesan is typically provided alongside pasta or risotto dishes, unless the dish contains seafood. It is considered a major faux pas to add Parmesan or any other cheese to a seafood pasta dish, as the strong cheese flavour is believed to overwhelm the delicate taste of the fish.
The amount of Parmesan cheese added to pasta depends on individual preferences. Italians usually add just one or two teaspoons to enhance the flavour of the dish without overwhelming the other ingredients. The grater used for Parmesan also makes a difference; Italians typically use a special grater with small holes designed for grating hard cheeses like Parmesan. However, if a specialised grater is not available, a julienne grater or even a saw knife can be used to create Parmesan flakes.
While Italians generally add cheese to pasta, there are exceptions. For example, pasta dishes with cheese-based sauces, such as "penne ai quattro formaggi," may not require additional cheese. Additionally, certain pasta shapes and sauces have their preferred cheese pairings. For instance, salty sheep's cheese like Pecorino Romano melts easily, making it ideal for enriching sauces in Roman classics like cacio e pepe, carbonara, and amatriciana. Ultimately, the decision to add cheese or not depends on personal taste, and Italians value individual preferences when it comes to their cuisine.
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Cacio e pepe is a Roman pasta dish made with pecorino cheese and pepper
Italians are known to use cheese on almost all types of pasta, filled pasta, and risotto, depending on their personal taste. However, it is worth noting that Italians generally avoid adding cheese to pasta dishes that contain seafood. The strong flavor of cheese is believed to overwhelm the delicate taste of seafood.
Cacio e pepe is a classic Roman pasta dish that embodies the Italian love for cheese. The name "Cacio e pepe" translates to "cheese and pepper," reflecting its two main ingredients: Pecorino Romano cheese and black pepper. The dish is traditionally made with long pasta shapes such as tonnarelli, bucatini, or spaghetti.
The process of preparing Cacio e Pepe involves cooking the pasta until it is slightly under al dente. Meanwhile, a skillet is heated, and freshly ground pepper is added. The pasta is then transferred to the skillet, along with a small amount of pasta cooking water, which helps create a creamy sauce. The Pecorino Romano cheese is grated and added to the pasta, along with a little extra pepper and olive oil if desired. The ingredients are stirred together until the cheese forms a glossy sauce that coats the pasta.
Cacio e Pepe is known for its creamy texture and distinctive salty flavor. It is considered a simple yet elegant dish and has been described as the "cool Italian cousin" of mac and cheese. Despite its few ingredients, Cacio e Pepe is notoriously tricky to prepare, with the challenge of achieving a smooth sauce from the hard, dry Pecorino Romano cheese.
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Frequently asked questions
Italians do put cheese on pasta, but not on seafood pasta. The type of cheese used depends on the type of pasta. For example, a salty sheep's cheese like Pecorino Romano is ideal for enriching sauces, particularly Roman classics like cacio e pepe, carbonara, and amatriciana.
Italians typically use hard cheeses like Parmigiano Reggiano, Grana Padano, Castelmagno, and Pecorino Romano.
Italians usually add no more than one or two teaspoons of grated cheese to avoid covering the flavor of the other ingredients.
Italians typically use a special grater with small holes for hard cheeses like Parmesan. However, if you don't have this type of grater, you can use a julienne grater or a saw knife to create cheese flakes.
