When an Italian around the world order a pasta dish that is written on the menu

When I go to the restaurant and I order a steak, the waiter usually asks me how I would like the meat cooked.

Usually, around the world and in all restaurants, when you order a steak you can choose between three types of cooking your steak. In the kitchen today is used the thermometer to determine the doneness of a steak. When I was working as a commis de cuisine, I had to learn how to feel the touch of the meat with my finger to determine the cooking, or make a cut in the steak with a knife; Today is a different story.

Below the three temperatures and names for when you order a steak:

  • au bleu cooking or rare (cooking temperature of 40 degrees to the heart of the steak)
  • saignant cooking or medium-rare (Internal appearance lighter red, cooking temperature by 50-60 degrees to the heart
  • well-done (cooking temperature at the heart of 70 degrees)

When an Italian around the world order a pasta dish that is written in the menu is totally different, why the waiter do not ask me how I would like to be cooked the pasta?

It seems that the argument is of little importance, since out of Italy, cook the pasta “al dente” is not a priority.

Therefore I propose that, in all restaurants of the world, three types of cooking by request for a pasta dish cooked at the moment:

  • Dura (the pasta need to be cooked three minutes less then what is written on the packaging)
  • Al dente (the pasta need to be cooked exactly the minutes written on the packaging)
  • Ben cotta ( the pasta could be cooked tre minutes or more than what is written on the packaging)
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Thanks to all the followers and the people from the world, thanks for your “click” on the pages/ by an Italian cooking in Kinsale


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A menu for a sunny day in Kinsale

Gorgonzola and Butternut Squash Risotto

Posted on


Sole fillets and leeks

Posted on


Panna cotta ai mirtilli

Posted on


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Easy Croissant today in Kinsale



For the dough

  • 350g flour
  • 3 egg yolks 7g dry yeast
  • 2 tablespoons sugar
  • 100 ml milk
  • vanilla
  • 25g butter


  • 100g butter
  • 100g sugar


Take the milk, add two tablespoons of sugar and yeast, mix and leave aside for five minutes.
Then add the egg yolks, vanilla, and 25 g of melted butter and mix.
Pour the liquid into the flour and knead for a few minutes to get a ball. Let rise for two hours.


roll out the dough and..



fold it in two


and again in two


roll out the dough again 


Optional, but recommended: Put in a bowl 100g soft butter and 100g of sugar and whisk vigorously for a few seconds, then brush the rolled out dough


and get  triangles


roll them up like in the picture



Brush with egg yolk



Bake 160 for 10 minute circa



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Menu of the week in spring Kinsale



index Picture of Trivero, Italy


It seems that menu quick to prepare, are the most visited in my blog. Actually all the dishes that I propose are simple preparation, the omelet recipe is one of  most visited post.

Wine suggestion: Cortese dell‘Alto Monferrato D.O.C


Melanzane alla Parmigiana Posted on


Main Course

Fluffy Omelette Posted on



Suggestion: With this dessert I suggest a good espresso which is combined with cocoa and amaretto

Bonet Posted on



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Video Torta di Mele e Amaretti


Click on the picture to watch the viddeo

Click here to see the recipe

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