1- Pasta as an accompaniment.
Neither pasta or risotto, never be served as an accompaniment. Except as meat recipes “alla Milanese”, pasta and rice are made in Italy as a main dish every day, which is mandatory if we want our calories skyrocket. In Italy it is “sacrilegious” use as a garnish, a space that is reserved, almost exclusively, to the vegetables.
In Spain it is very common squirt of olive oil to the water in which the pasta is cooked, a custom which, according aimed at the Academia Barilla, adds nothing to the dishes. In his opinion, the oil should be added after draining the pasta.
Another Spanish nasty habit of forgetting that the Decalogue is the pulp washing in cold water before wringing, which only serves to make it lose flavor.
But do not worry. In La Piccola it does not happen. You’ll always have the best italian food.