In Italy, for twenty years, my sister Svetlana has been living in Italy, she is a classic musician, plays in European symphony orchestras, we bought a small house on the border of Tuscany and Emilia-Romagna. This is our family ownership, where it is nice to come one or with a company of close friends.
In Italy, everywhere tasty. For example, I adore soups. In Italian cuisine, they are predominantly two species: the rubbed and the fact that in our usual representation is a broth with chopped pieces of vegetables, meat or fish. Of course, I adore pasta. And wine in large quantities! In any region, Italy has its own wine and some local specialists. For example, in Tuscany, it is necessary to try the Florentine steak - this is a huge piece of beef, roasted at your request, and, of course, a pizza, which is perfect everywhere in Italy.
I like that the Italians are not very bothering with traditional recipes - for example, in the paste they add absolutely everything that is at the time at the moment. I was close to this philosophy, and I actively use this concept if I suddenly decided to cook something.
Paste from real Italians
Boil any kind of pasta, but not fully readiness. They must remain a bit hard. Look in the refrigerator and just take everything you like, the paste is combined with absolutely with everything. Seafood, vegetables, olives, sardines, tomato paste, any kind of cheese - all that you like, mix and add to the paste. Serve only hot. And it is very important to calculate the portions - about 100 grams per person. Everything should be eaten. Italians will never leave a paste in a saucepan.