Dining in restaurants with Italian names does not immediately make you an expert in Italian cuisine. Do you know that more than 90% of so-called Italian restaurants are not really authentic Italian restaurants? So all this time you could be eating at an Italian restaurant that does not really serve authentic Italian dishes. The deception is so severe that you may not even be able to tell apart a fast food spaghetti from a n authentic Italian one. But if you have a discerning palette that is attuned to the inherent flavors of Italian cuisine, then you will be able to taste which really is which.You will have to take note of the flavor first. Italian cuisine is famed for being simple. You won’t find any Italian dish that just bursts with strong flavors. The American style of cooking is just too strong with too much spices and additives added to the dishes. But Italian food is flavorful but with restraint. You may taste dishes that have this significant boldness but they are not overpowering you. Italian love to let the natural flavor of the ingredients just show through the entire dish and not hide them with different spices. The pasta sauce is always a great gauge of whether you are in a real Italian restaurant or not. Like when eating spaghettini ai frutti di mare, you taste more of the tomato sauce than the pasta or the mixed seafood, then you may be in those American-Italian restaurants. Pasta sauces in Italian dishes are not there to mask the flavor of the pasta or the other components like in this case the mixed seafood. The next thing you should take note is whether the pasta sauce sticks to the pasta, if so you are eating homemade pasta. The best thing with homemade pasta is that it allows the sauce to adhere to the pasta. The wonderful thing about homemade pasta is that you do not get that heavy feeling after eating an entire dish and you do not feel bloated as well. You should also know how gourmet Italian desserts taste like since they are still a part of the menu. Italians are famed for mixing in different fruit zests and peels in their cakes and pastries. They may even add some fruit liquor in their desserts yet the taste will still be particularly light. The reason for the lightness is because Italians are not fans of adding to much sweeteners. Most of their recipes wont need heavy cream or margarine. The resulting dessert tastes uniquely that of its ingredients and isn’t that sweet so that the flavor is retained.
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