We used our hands and a pasta-pressing machine to stretch our dough out and make it elastic, and once it started bouncing back from the stretching, we cut it into noodles with another slot on the machine to make tagliatelle. We rolled out the other half of our dough with our hands and made little pockets in which to put filling. This is how ravioli is made. It was actually very easy to make, and so was the tiramisu. Tiramisu’s main ingredient is mascarpone, which is made by whipping sugar and eggs together, and it also uses ladyfinger biscuits dipped in coffee. Once you have made those two ingredients, all you have to do was layer them in a cup and put the dessert in the fridge to set!
Italians takes their food very seriously, and all their traditional dishes reflect the fact that social meals are a big part of their culture. The gelato we had in Italy especially proved this point to me. Gelato is made with more milk, while ice cream is made with more cream, but this little difference makes it way harder to keep gelato in your freezer. This explains why Americans eat more ice cream, because the U.S.A. prioritizes food that’s quick and easy, while traditional food and going out for social meals are part of what binds Italian culture together. Italian food is also connected to the geographical environment of Italy. One example is seafood. Italian restaurants have a whole course dedicated to seafood because the entire country is surrounded by water, so it's easy to get. However, you have to search to find a chicken dish, which seemed weird to me because Americans love chicken! However, it's not an animal that’s commonly raised in Italy.
