ITALIANS always appreciate how Brits love their culture and cuisine, but there are some mistakes that drive them insane.
From ordering the wrong drink to adding unnecessary ingredients to traditional recipes, we rounded up the three biggest mistakes Brits make.
It's pretty safe to say that we all enjoy a cappuccino every once in a while, but Italians are pretty strict when it comes to their national coffee drink.
Cappuccino is considered the breakfast drink of choice, usually with a sweet pastry like a croissant – which is also known as a "cornetto", as it is actually different from French croissants.
If you don't fancy a straight-up shot of espresso after having breakfast, a macchiato is considered an appropriate afternoon drink.
We already knew this one was coming, but there are certain pizza topping requests that might get you laughed at by your waiter.
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Pineapple on pizza is simply not acceptable in Italy, so save yourself the trouble of trying to order one.
If you fancy something similar, you might want to try "pizza e fichi" (pizza and figs), which also combines salty and sweet flavours.
In fact, "pizza e fichi" is considered a hallmark of our culinary heritage that was loved by ancient Romans.
Another big mistake you could make when ordering a pizza is asking for ketchup – the tomato base sauce is enough.
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Carbonara is a beloved dish all around the world, and the original Roman recipe only calls for five simple ingredients – so don't ask if there's cream in it.
To make a carbonara worthy of its name (even at home), all you need is pasta – preferably spaghetti or rigatoni – pecorino cheese, eggs, black pepper and guanciale.
Guanciale is a cured meat product made from pork jowl or cheeks, which helps emulsify the sauce thanks to its fat.
To achieve the creaminess of Carbonara, all you have to do is follow the recipe – which does not call for cream whatsoever.
All you have to do is grate the Pecorino Romano cheese and place it in a bowl, add the well-separated egg yolks, season with freshly ground pepper and start mixing with a whisk.
Then, pour a ladle of pasta cooking water. Also, add a ladle of the rendered fat from the cooked guanciale.
Continue stirring until you achieve a creamy paste. To check if it's ready, you can dip a spatula and ensure the cream doesn't drip.
Once you drain the pasta al dente, transfer it to the pot and remove it from the heat.
Now, continuously mix the sauce and the pasta with cooking water as needed; finally, add all the guanciale.
We also revealed how to have a day out in Italy for just £52, including flights, wine, pizza and souvenirs.
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Meanwhile, a holidaymaker flew to Lanzarote for the day and said she paid just £23.
And another woman revealed how she gets £10 return flights to go on holiday for the day around Europe.
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