Читать книгу Eating Up Italy: Voyages on a Vespa - Matthew Fort - Страница 5

Italian cooks are not so obsessively concerned with precise measurements in recipes as the British tend to be. Expressions such as ‘a handful of’ and ‘the right amount of’ abound, and cooking times seem non-existent. This stems partly from the natural confidence of people who cook on a daily basis, and partly from the fact that no two cooks can agree on ingredients, let alone the proportions in which they should be added to a dish. I have tried to formalise the recipes that I have collected without losing the character of the originals. I may not have succeeded in every case, but it seems to me better to respect a living culture than opt for arid exactitude.