Italian Restaurant Etiquette - Avoid These Embarrassing Mistakes!

[@boxmedias]

FINALLY!!! Someone understood and explained properly the italian food culture!

[@gotenks81]

I can't figure out yet why KZbin suddenly began suggesting me your videos but I got deeply addicted since the very first one I've watched! The love and respect for our country and culture literally oozes out from every single frame. Thank you for these amazing videos! Greetings from an Italian living in Japan😊

[@gabrielesantucci6189]

What to add? You explained everything perfectly!!! Very good...bravissimi!!!!👍😉

[@sirmioneb9947]

A detail you've forgotten to mention is that usually the deserts are ordered after the main meal. So the servers will take orders only for antipasto, primo and secondo on their first round, and then come back later to offer dessert. Some restaurant even have a completely separate menu for desserts, or the servers themselves will list the sweet treats available after clearing the table, so don't be worried if you can't find any dessert in your menu.

[@KathrynMueller-d8x]

@@sirmioneb9947 good to know. Thanks.

[@riccardoscalisi8942]

As an italian I honestly don't know why we don't eat pasta with chicken. Maybe just because the chicken meat has a bland taste that will not exhalt the dish. If I think of pasta with chicken it sounds like an hospital dish to me. We have a regional dish in my region (Piemonte) called tajerin alla langarola and the sauce is made with sausage and chicken liver, but the liver is very tasty. Anyway in general is not so frequent to find chicken in our restaurant menus as a "secondo" too, we prefere other and tastier meats and we don't usually eat fried chicken like americans often do.

[@laura_and_shanman]

I LOVE your channel! Visting Italy in early March - am learning so much from you and love your style!! Thank you!

[@gilbertofregoso9675]

in Italian cuisine, pasta is usually considered a "primo piatto" (first course) and is meant to be paired with lighter sauces, while meat like chicken is typically served as a separate "secondo piatto" (main course), often with its own distinct preparation; this means large chunks of chicken in a pasta dish are seen as an unbalanced combination and not a classic Italian approach to cooking. Italian food culture prioritizes distinct courses, with pasta as the first course and meat as the second. We often prefer pasta sauces made with richer, more flavorful meats like beef or pork that can stand up to the pasta without overpowering it. While not common, some regional Italian recipes may incorporate chicken in a pasta sauce, but usually in smaller pieces or as part of a complex ragu.

[@ridilu]

Mai sentito il pollo nel ragù

[@Ray_of_Light62]

"Hands always on the table" is burned into italian kids' mind, both at home and in the primary school. You can recognize a table of Italian diners by this detail alone...

[@michaelrakita9464]

A few other items include…you won’t find salt and pepper on the table, you may have to ask for them if you need them (the only exception is when you order a salad). Also regarding salads, you will only have olive oil and a good balsamic for dressing (there are no such thing as premade salad dressings in Italy). Last item…water is not free, you will need to order a bottle for the table (still/naturale or sparkling/frizzante). Keep up the good work with these videos, I’m enjoying your explanations and experiences!

[@francescoveronese5128]

Great job!!! Even though it's all about pleasure trips, You people of "Our big Italian Adventure" treat the matter in a very professional and trustful way. A big hand clapping to You!!!

[@sirmioneb9947]

Concerning alcohol, it's true that we don't usually get drunk in public, with some exceptions such as weddings, new years eve, the company Christmas dinner... And also younger people tend to drink too much on their nights out. Speaking of alcohol, It would be interesting to see a video about the different approach towards it in Italy vs the US. For what I can see, in the US cocktails and beer are deeply linked to the idea of "time off" or "vacation", and at the same time I see a controversial approach towards alcohol consumption (i.e. minimum age for drinking, consumption in open areas). We have none of that - I remember my grandfather letting me drink some countryside red wine diluted with water when I was 7 or 8.

[@bonnieoliver219]

Great advice. I retired to Calabria, from the US, seven years ago. I laughed about your comment regarding the formaggio on a seafood dish. Talk about receiving a quizzical l’ok from the server! I had prima, pasta with vongole, but requested formaggio. once the dishes we served. The server looked at me, rolling her eyes, not knowing I intended to add it to my contorno. It was insalata which we in the US, frequently add a hint of formaggio. I recognized her sense of distain and just enjoyed the moment.

[@cinziacioni8891]

Una cosa che anche gli italiani spesso non sanno, si può ordinare anche solo un bicchiere di buon vino che dovrebbe essere servito in un bicchiere detto "calice" . Il calice deve essere tenuto appoggiando la mano sullo stelo così non si scalda il vino e si può vedere meglio il suo colore e la sua trasparenza . Solo alcuni rari casi di vini rossi fermi si tengono per la coppa e allora si dice che vengono "umanizzati". Consiglio a chi resta in Italia per un po' di tempo di fare un corso di pre-sommelier, sono molto divertenti e vi si possono degustare tanti ottimi vini.

[@giannispezza]

I'm Italian, I'm 64 and I've never heard that keeping your hand under the table while eating is considered rude. Everyday you learn something new!

[@rosarrossi]

As an italian, I've always known that keeping hands under the table during a meal is definitely impolite!

[@artisceniche]

Le mani SEMPRE in vista e ovviamente NO gomiti sul tavolo

[@giorgiosantonastaso8954]

@@rosarrossiTo me, more than impolite, seems awkward, uncomfortable, contained... Obviously, Galateo states 'no ELBOWS on the table'.😊

[@robertmacombo8767]

Dipende dal tuo livello culturale. It depends on your cultural level.

[@KathrynMueller-d8x]

Hands in sight also in France

[@roadrunner156]

I am impressed! You explained the Do's and Dont's very well. I don't think you missed anything. Cheese on fish is something that drives me nuts. I have to show my wife this video for our next trip to Italy (she is not Italian)

[@LuigiRosa]

Italian here. About chicken. Chicken meat alone is not very tasty, so it doesn't add taste to pasta, the result would be quite tasteless. About pizza. I always joke with my American colleagues that if I order a pizza, is MY pizza 🙂There are very few restaurants that offer pizza to share, but is not common habit because we order the pizza we like. For us pizza is just like any other dish. What you have may be missed: * doggy bag. The availability of a doggy bag is becoming more common, ask for it. Also pizzerias can give you a pizza box to take a pizza with you. * house wine (except in hi-end restaurants). So called "house wine" is often available and is sold by litre, half and quarter. Good if you want some wine but don't want to spend much * what to drink with pizza. Even many people drink beer, consider that is fermented beverage with fermented dough. If you want to avoid the sense of being fill like a balloon, try white wine, maybe "house" white wine. * "scarpetta" is often a sign of appreciation (except hi-end restaurant, as you said): the waiter will be happy if you return an empty plate * as you said, go "local", ask to the waiter, ask what is local

[@massimo200x]

Some pizzeria do "giropizza" in particular days, pizza slices dish arrive on table, one After One. Tò be put in the middle of the tablet. every dish that came Is different, in a sort of "all you can eat"

[@lynnebattaglia-triggs1042]

Back in the 50s, maybe once a year, my mother would add some chicken to the sauce for me, because it tastes delicious.

[@shirleymancino6809]

My Sicilian friend said that restaurants seldom serve chicken at all. She said chicken is only served at home. We were starving for chicken and a few times bought it barbecued at a market or at the prepared food in a supermarket.

[@steggall75]

Totally agree on the doggy bag. I always ask for it and everyone settles it with no objection

[@steggall75]

@@shirleymancino6809that’s not true. It depends on the restaurant

[@frankLoRusso-s7b]

My partner, who is a retired chef/restaurant owner always over tips, so thank you for settling a long held disagreement between the two of us

[@Romalvx]

Hello Dear Friends! I wish you a rewarding New Year full of happiness! I love your videos, your calm tone of voice which enhances your excellent narrative!

[@itsmetaran]

Great info. Thanks.

[@yeshetsogyalling]

N.10 is a NO NO NO. Usually they refuse to add cheese on a fish dish because it spoils the taste of the dish and it will translate in a possibly bad reputation for the quality of dishes in that restaurant. As for chicken and pasta, it is like spaghetti and meatballs: one is primo and the other is secondo. Don't mix them.

[@orsotorinese]

In Italy being drunk showily in public is punished by art. 688 of the Penal Code, now with a fine (from 51 to 309 euros), but until 1999 was considered a criminal offence punished up to six months in jail!

[@andreabartsch]

Very much accurate reporting of the Italian eating culture. Thank you for your work.

[@nkw3157]

Thanks, great advice as always

[@eleonoradini2371]

I'm Italian. Speaking of pasta and chicken, it's true that we don't mix chicken meat with beef or pork meat in our ragù, but in some regions (for example in "my" region Marche) sometimes we put in ragù small parts of chicken liver or kidneys or, believe me or not, even chicken testicles. Surely this doesn't happen in everyday meals, but I swear that it's not unusual. I love it!

[@Campitellio]

Yes, it’s Vincigrassi.

[@eleonoradini2371]

@Campitellio vedo che sai di cosa parlo😁

[@giorgiosantonastaso8954]

In Toscana si fa il sugo con le creste (di gallo). Il sugo con carni e parti meno nobili, anche di pollo, penso sia diffuso in molte cucine regionali italiane...

[@eleonoradini2371]

Esatto. Diciamo che quando faccio il ragù "normale" non metto creste di gallo o fegatini o rognoni, ma in certe occasioni (sempre che riesca a trovarli, non è che sia facile...)danno quel non so che in più ​@@giorgiosantonastaso8954

[@steggall75]

However, nothing to do with pasta and chicken served mainly in the US

[@robertmacombo8767]

Era ora che qualcuno spiegasse certe cose.

[@ridilu]

Bravissimi, un eccellente video.

[@Michelle-ro6qu]

Fettuccini Alfredou with cream chicken eccetera are American, but fettuccine all'Alfredo onliy with pecorino chease, butter and a tiny bit of pasta water are from Roma. (fettuccinE not fettuccini) Ragù alla bolognese never goes with spaghetti, so the famous spagbol are American

[@DariaAmato-wz2xg]

Using a spoon to twirl spaghetti with a spoon can be regional or family based. My Italian born/raised great grandparents insisted using a spoon. I mastered this by 3yrs old. Spaghetti with meatballs can be found in some regions, but the meatballs are very small. Meat is usually served separately from pasta which includes chicken

[@s.d.d.6063]

I’m Italian and as I have already commented under another video of yours you’re very accurate. I would just like to add a couple of curiosities … 1. That’s very true: you won’t ever find spaghetti and meatballs on any decent restaurant’s menu … but my grandmother used to cook the best ever made meatballs fried and then cooked again with tomato sauce. We ate them with our spaghetti and it was delicious (Sicilian recipe). So spaghetti and meatballs are actually a very niche regional specialty… but only in house cooking never in a restaurant. On the other hand Pineapple Pizza is indeed an American creation and I would never ever consider asking for it in Italy 😂. 2. Helping yourself with a spoon for your spaghetti is indeed unpopular… but that’s acceptable. What’s really unacceptable is murdering your spaghetti with a knife if you can’t just us your fork. So my advice is: if you aren’t used to just use your fork help yourself with a spoon. That’s ok and locals won’t blame you for that but they indeed will if you’re using your knife 😅

[@RobertIsraelMusic]

Alfredo di Lelio owned and operated a trattoria in Rome. In 1908, during his wife's first pregnancy and after the birth of their first child, she found most food to be intolerable. Alfredo created a dish of pasta, cheese, and butter to help her to eat and maintain her health and the baby's. It was practically the one thing she could eat and she liked the dish so much that she thought Alfredo should put it on his menu at the trattoria. In 1920, Douglas Fairbanks and his newlywed wife, Mary Pickford, honeymooned in Europe. The couple dined at di Lelio's trattoria and loved the dish so much that they brought the recipe back to America and introduced it at their estate called Pickfair. That is how Fettuccine Alfredo came to America-it is an authentic Italian creation. Boun appetito!

[@sueczerniak1266]

Chicken on pizza is a no no, wherever you are!

[@bonuebonue]

Well, I have eaten very tasty pizza frango (chicken)& catupiri (a kind of fresh creamy cheese) in Brasil. Their pizza is of course much heavier and different than our italian pizza, but is tasty!

[@leonardobroseghini]

And I dance samba using valzer music

[@georginatalamo2451]

Also, avoid ordering a cappuccino after a meal

[@NinaSimone24U]

Indeed on the Spaghetti...😊 had for dinner last eve after the Vatican 🇻🇦

[@giovannellafalchetti703]

You are really good with your explanations!!! I only know two pasta dishes with birds: tagliatelle with duck ragou and duck bigoli. They are two very different recipes, but both use duck which has a more "red" meat than chicken

[@bencompson]

As mentioned, Fettucine Alfredo is a thoroughly Italian dish. It was made for Americans, by an Italian chef in Italy. There are restaurants, particularly in Rome that have elevated the dish to an art form. Also, chicken and pasta _IS_ an Italian thing even if a lot of Italians don't seem to know it. There are a number of fine stuffed pasta dishes (think ravioli) that include chicken as part of the stuffing (ripieno). It is funny to see Italians get bent about chicken and pasta until you remind them about this.

[@farzinomidvar2124]

You forgot to say that american nirmaly order cappuccino for lunch and dinner instead of cappuccino is created by italian only for breakfast

[@giorgiosantonastaso8954]

Concerning ICE, I think in the past centuries, it was some kind of a commodity in Europe. We had 'ghiacciaie', big deposits for ice, in hills, shady areas, and there was a commerce as well. You can still find ice trade in commercial fishing areas. I came across a little deposit/shop in Pozzuoli, near Napoli.

[@grandulasperty1812]

Most habits are related to local availability and price. My late father remembered the first time he had chicken in his life, when he had lunch at a family's (rich) friend's. All types of meat were luxury, except for entrails (which now, in a typical historical 180°, are the new luxury - my parents ate a lot of liver because it was dirt cheap, in addition to liking it (I hate it)). Also: don't be self-aware about twirling long pasta... Italians in the south are known to use a spoon to help, and to use a spoon to eat risotto: regrettable, but not a crime. Also: you really do not (have to) use the plate's side (normal dishes here do not have sides!), you just have to practice as everything else. Hands below the table is really rude, elbows on the table are incredibly boorish, scarpetta is done at home, acceptable in informal settings, but otherwise regarded as non-polite (a tad less than impolite or outright rude) Some comments below link to some Galateo refs fyi Final note: food and dinner table manners are very touchy topics for some people, but most people will accommodate you without major worries or judgement (otherwise: just drop them, most Italians are really laid back)

[@M.C.K.111]

In the North you can hv dinner at 7 pm

[@paoloporra1822]

You can eat everywhere in Italy at your US time. Many "for tourists" restaurants prepare the dinner at 6:00 pm but normally they have very few italian customers.

[@qwertyasdf2838]

About cheese on seafood dishes, true, we do not put it , but if you like to do it feel free to ask for cheese because anyhow you as a customer must be treated as better as possible and have your request fullfilled.May be someone will make you notice that is not customary in Italy, may be joking also a little bit about it but he will not refuse to give you the cheese.

[@stefanopicceni8738]

Thanks, as always, for your suggestions. Use the spoon to roll up spaghetti it's the worst thing anyone could do! We hate when italo-american do that in the movies (Moonstruck, Sleepers, Brooklyn) as if it were normal 😅

[@TezcaVV]

Out of every point brought in this video (it amazes me how accurate they are) the fork and spoon Is the least important Italians don't use spoons that way but It you feel comfortable or it's easier just go for it, any decent person won't mind

[@giorgiobozzao1155]

The real shock to me was an American young boy eating a steak by hands...no fork and knife...a young graduate monkey manager. Generally speaking, do what you like buy please, use fork knife and spoon

[@giorgiosantonastaso8954]

This is the main source of historical Italian meal etiquette: it.wikipedia.org/wiki/Galateo_overo_de%27_costumi

[@francescotenti193]

Why Italians don't eat pasta and chicken together? Quite simple, pasta is always a "primo" whereas chicken is always a "secondo". Some rare exceptions might apply, but by far, that is the "rule".

[@orsotorinese]

As other people said, chicken meat has a very light taste and his flesh is very lean, low-fat (especially in the old times), often dry and doesn't blend well with the pasta. The secret of a good pasta dish is a perfect "sugo legato", a creamy sauce blended perfectly with the pasta.

[@georginatalamo2451]

Parmesan grated over grilled swordfish was in a Michelin star restaurant on the Basilicata coast. Swordfish has more of a meaty taste

[@emanuelebassi2312]

Good afternoon (CET Time) everyone. Well, about chiken on pasta, even in ragu' shape, never done this. Here in Nothern Italy( Lombardy, Lake Como Area), chiken is always served as second dish, with (local tradition of) fried potatoes, sliced, or spinach, or salad. There is no chiken pasta sauce in Italy. I can assure you. Have a nice day!

[@SergioBracali]

Believe it or not, I never really noticed that we don't put chicken on pasta until now and I absolutely ignore why 😀 I'll do some research.

[@jjinwien9054]

One thing to also remember is the "no cappuccino after 11 a.m." rule. That beverage is only for breakfast.

[@roybenas]

Esiste il ragù di cortile che comunque non è solo pollo ma anche anatra, faraona, coniglio e prevede l'uso di frattaglie. Si tratta comunque di piatti tradizionali molto ben strutturati e definiti, non è "Pasta con il pollo"...

[@garypesci746]

Was that a pizza with prosciutto & mushrooms? My favorite type of pizza ever since I saw it made by Mary Ann Esposito on her "Ciao Italia" cooking show many, many years ago.

[@matteostroppa9316]

Chicken has a lean meat that has the tendency of becoming too dry if used as a sauce for pasta...the answer is as simple as that!

[@OurBigItalianAdventure]

Makes sense- thanks!

[@rheffner3]

You are right about pizza not being cut. Nowhere, nohow. Except for my next door neighbors restaurant da Peppone where I order a pizza named after my, la Farrabuta. It took me a couple of years to get the to cut it without asking. I am the only one in my village that gets his pizza sliced. lol

[@artisceniche]

Dove si trova? A napoli la possono servire anche tagliata in 4. di solito la servono intera ma se la tagliano é rigorosamente in 4, al nord, anche in pizzerie di napoletani la tagliano in 8 perchè qui non la sanno mangiare. Quando me la portano tagliata in 8 mi incazzo a bestia. Mi rispondono che eh ma al nord non la sanno mangiare in 4. IMPARASSERO!!🤣

[@realeoinarmstrong]

Don’t rock up to a restaurant and seat yourself anywhere you like. Wait to be seated. I’ve seen people go without service for 30-40 mins because they’ve sat themselves. Some never even got service and just up and left.

[@brianv4100]

You will find Hawaiian pizza is actually a Canadian creation, we will take the blame for that 🙃 Some very good points over all, thanks for these 👍

[@Fabbjusuf]

Pasta with meatballs is actually a common food we eat in southern Italy. It's just a home dish, you don't usually find in a restaurant. Also fettuccine Alfredo is not a "purely American invention". This is a myth. It's actually been invented in Italy, but it became famous in the US and not in Italy. You commonly find cacio e pepe, though, which is quite similar

[@artisceniche]

Ma cosa dice che la pasta non si trova al ristorante? Ma che ristoranti frequenta?

[@nolu0000]

#4 Hands on the Table Is good etiquette in the USA as well. And just like in Italy, hands in your lap is a no no.

[@gregranalletta571]

My grandfather was from Celano and he always twirled spaghetti with a spoon

[@artisceniche]

Not at the restaurant

[@gregranalletta571]

@artisceniche I only saw him do it at home. He probably never ate spaghetti at a restaurant

[@artisceniche]

@@gregranalletta571 i see.

[@joyrod6302]

Fettuccine from Furenze? Fettuccine is from Emilia Romagna.. so, Bologna

[@giorgiosantonastaso8954]

Hello again!❤

[@ArtMandalaPortogruaroArtMandal]

Da italiana posso dire che non abbiniamo pasta e pollo perché può creare indigestione. Indigestione e colpi d'aria sono cose che evitiamo per cultura 😊. Gli enzimi acidi possono entrare in contrasto con quelli alcalini che servono a metabolizzare i carboidrati. Questo è quello che diceva sempre mia nonna 😊😊😊

[@sreisdossantos]

Any comments about the napkin?

[@lucianalombardi1544]

the only combination of pasta with chicken that I know in Italy is the sauce made with the so-called "chicken trimmings" which are usually liver, heart, sometimes the gracile (stomach). It is always sauce. I don't like it and I consider it disgusting

[@MrBubu1370]

Consiglio il “giro pizza”, molte pizzerie lo fanno!! Si possono assaggiare tanti tipi di pizza quando si è’ in compagnia ! P.S = nel nord est d’Italia non si dice “fare la scarpetta “, ma “tociare”, termine dialettale.

[@artisceniche]

Sto in veneto, mai sentito tociare. Semai pocciare ma non è riferito solo alla scarpetta, si pocciano i biscotti nel latte, caramelle gomme ecc sono pocci. Giro pizza mai sentito. Probabilmente confonde con la pizza alla pala

[@sandracarli1110]

I guess, for us carbohydrates are the main course with very little or no meat. Chicken belongs to the second course.

[@BICIeCOMPUTERconGabriele]

We don't eat pasta with chicken simply because it's very bad tasting! On pizza we don't put fresh meat,but just cured meat like ham, prosciutto, spicy salami,and so on. You won't find pizza with grounded beef either, it's not just chicken that we don't put on pizza. Why? Because I'm Italy pizza is thin and stays in the oven jusy two minutes and fresh meat would never cook!

[@vincent4810]

We've had them bring us bread without asking and if we take even one piece, we get charged typically 3-4 Euros. If we don't touch it, no charge. Happened a few times ( not every time); so going forward i always ask if the bread is free before taking a piece. Not sure why that is. Scam or normal in some places?

[@artisceniche]

Bread is included. The 3 euros are the coperto that is the setting for the place: dish, napkims, glass and bread. I always eat a lot of bread and you will pay 3 euros even if you ask for another basket

[@vincent4810]

​@@artisceniche I'm not talking about coperto. The bread charge is in addition.

[@akronymus]

@@vincent4810 Wrong restaurant, tourist trap.

[@duidui7258]

Pasta con polpette è una ricetta che esiste nel sud Italia nella regione Puglia ❤

[@artisceniche]

Si ma non spaghetti

[@duidui7258]

@artisceniche Dettagli 😄

[@artisceniche]

@@duidui7258 mia nonna le faceva con le penne liscie 😍😍😍😍

[@bluesman1947]

Chicken doesn't go with pasta cause it just doesn't; like meatballs.

[@SergioBracali]

Spaghetti with meatballs do exist in some parts of southern Italy. Meatballs are a little smaller than those in your video but not that different. Fettuccine Alfredo don't exist with that name but we have pasta with butter, Parmigiano and sage, that may be similar. We don't put pineapple on pizza and (I hope) we never will, but pizza can theoretically be made in any possible way, there isn't a limited set of possible pizzas, so why not pineapple if you like it?

[@alea7590]

Il video è fatto bene ma, per essere precisi, non è sempre vero che i contorni siano serviti a parte: soprattutto nel caso di piatti tipici, possono essere benissimo serviti con il secondo

[@lynnebattaglia-triggs1042]

And I cut my spaghetti- it’s a texture thing and that is the only way I like it. I’m in my 70s, and this is a lifelong thing, same with egg whites, no. And BTW, I come from a large Italian and Sicilian American family, including immigrants. No one makes a big deal out of my doing this. It isn’t hurting anyone, and it isn’t messy or unsightly.

[@artisceniche]

Your relatives have forgotten how to eat ( or maybe they have never seen anything else than american habits). People that came to usa at the beginning of 1900 came from situations where they starved very badly, guess if they could know how to behave at restaurant or etaing the food correctly. Nobody get scandalized because you are american and eat american way

[@n3r0n3]

haha to be precise u only use your spoon if the spaghetti is "bucatini" ;) otherwise yep no spoon + no knife ... meatballs on pasta sound like an American aberration unless u are in Sicily or Calabria (have a ragù/bolognese instead!). As u say never put parmisan on fish (tunafish pasta... "allo scoglio" etc etc...). We would probably be polite and stay silent but inside of us we all think it should be treated as a criminal offence ;) ...ah obviously no mayo on pasta and no cream in the cacio e pepe this goes without saying....

[@lynnebattaglia-triggs1042]

Seborrheic dermatitis, and rosacea/possible rhinophyma.

[@KathrynMueller-d8x]

Fettuccine Alfredo was invented in Italy according to the internet.

[@OurBigItalianAdventure]

Yes. But it’s not served widely and bears no resemblance to the American version

[@joegarcia54]

If it’s in the internet it’s true

[@roybenas]

Le cosiddette Fettuccine Alfredo sono in pratica pasta, burro e parmigiano. Si fa quando si ha il frigo vuoto. Poi oh, come per tutte le paste di origine romanesca anche quella del locale Alfredo ha una grande attenzione nel mantecare l'amido dell'acqua di cottura per ottenere la salsa... cosa che comunque nessuno sa e nessuno fuori dall'Italia farebbe, ci mettono la panna e ciao.

[@KathrynMueller-d8x]

@@joegarcia54 ha, ha, but in this case it's true

[@nicola3151]

Bravi avete capito tante cose, per niente scontate per gli americani... Comunque se una persona non mette le mani sul tavolo non credo sia un problema. Però il parmigiano su un primo o anche un secondo di pesce fa perdere senso al piatto😊, in ogni caso liberi di farlo

[@sarabaccelli798]

È vero che negli Stati Uniti i camerieri vivono solo delle mance? Quindi senza un fisso?

[@giovanni7829]

Si

[@htmobley]

Questo non è vero. Quasi tutti i ristoranti hanno camerieri che vengono pagati a ore, ma i proprietari dei ristoranti riconoscono che la cultura americana impone che una percentuale di mancia venga data al cameriere in base al livello di servizio al cliente. Pertanto la paga oraria dei camerieri non è alta come forse in Italia, ma la loro paga totale è aumentata dalla loro disponibilità a essere attenti e disponibili con il cliente. Le mance possono essere una parte piuttosto significativa della paga di un cameriere se sono particolarmente attenti e disponibili, a volte guadagnando di più in mance rispetto alla loro paga oraria. Normalmente non lasciamo la mancia nei fast food o nei ristoranti da banco. Se solo qualche spicciolo o qualche moneta venisse lasciata al tavolo come mancia, questo sarebbe un segnale per il cameriere che il cliente ha pensato male del servizio ricevuto.

[@sarabaccelli798]

Grazie per la spiegazione esauriente.Quindi anche lasciare una lauta mancia è una forma di ringraziamento per un buon servizio. Bene ☺

[@JJ.ermenegildofregna]

No

[@Bottegadgfh]

No

[@conigliostressato]

1:53 what kind of flavour does chicken meat add to pasta?! None. It’s also often a very chewy meat. That’s why makes no sense to use it as a pasta condiment. I really don’t get this american kink of adding chicken to the pasta, it’s just a weird fixation. If you really want pasta with chicken you can go for delicious pasta in brodo (with tasty chicken broth), or in many regions you can find delicious ragù di cortile (courtyard ragù) made with chicken entrails and crests!

[@conigliostressato]

Oh, and you forgot to list “spaghetti alla bolognese” among the fake italoan dishes!

[@francocalini641]

Why Italians do not eat chicken with pasta ? Really ? Very easy: pasta has been from the beginning a cheap food, available to low income households, while chicken, on the contrary until after WW2 at least, has been an expensive item, available only rarely during the year, and mostly as hens at the end of their egglaying career (MOST important for making noodles, vegetable & sweet pies, etc), mainly good for making broth, not really for meat...remember that fast growing meat poultry started in the late '50, also in USA, not just here...

[@pietrocomo8818]

hi, funny video. I'm italian and want to tell you to ask for a spoon if you want eat spaghetti (or bucatini or fettuccine) easier, I do it frequently. it is not banned, nobody will kill you and probably say nothing about. chicken with pasta is not used 'cause (in my opinion, this is not a topic at all here) the texture of the meat, it is no pleasant (how can I say, doesn't match?) with any pasta. by the way, if americans like it, well. but the most of us not, simply. there are not taboos, only choises and preferences from experiences. I even met italians who wanted cheese on pasta with clamps. and I don't even remermber who! it is not a problem even if the idea is disgusting me. and I'm pretty sure there is more than one recipe with chicken in the sauce of some pasta meal in italy, but probably served without the meat, greetings from rome. PS: I forget something and it's sensational, lol. one of my favorite pasta meal is "fettuccine con rigaglie di pollo". it is a classic ragù but with (only) livers, hearts and lungs of chicken mixed with few pig in a tomato sauce! it is traditional here in rome and I love it! lol. best wishes.

[@artisceniche]

Ma per la carità il cucchiaio al ristorante, dai.

[@pietrocomo8818]

@@artisceniche quale sarebbe il problema?

[@dorismeusburger]

Maybe you missed the habit of not ordering Cappuccino after 12

[@eleonoradini2371]

Never!

[@reheart8388]

It is not an habit. We don’t order it at the end of a meal for obvious reasons, but the "time limit" on cappuccino is really not a thing.

[@riccardoscalisi8942]

It isn't actually true. We just would never order it at the end of a meal.

[@artisceniche]

Scarpetta no. It's rude. Putting the hands in the dish to clean it is HORRIBLE

[@htmobley]

Better than leaving some delicious sauce in the plate, but as mentioned in the video, mind your setting. It may a business dinner or fine restaurant where it would inappropriate. Always a good idea to look around and see what the locals are doing, and follow their cues.

[@artisceniche]

@htmobley no. Locals don't always do the right thing. Even if you are in pizzeria or trattoria, if people put their hands in the dish to clean it with bread it means you are surrounded by cavemen

[@alessandroalessandro4656]

È tutto perfetto incluso il fatto che non lasciamo mance così alte come negli Stati Uniti Però magari almeno €5 lasciateli

[@luigisansonse2029]

the worst thing you can ask in italy is to order a cappuccino after 12,00