Wonke umuntu uyazi ukuthi isisekelo sokudla kwamaNtaliyane siyinhle, i-spaghetti enenhliziyo enomuthi ushizi, inyama nama-sauces ahlukahlukene, ama-ravioli futhi, eqinisweni, i-pizza enomnandi. Kuzo zonke ezinye iziNtaliyane zizithokozisa kakhulu, kokubili ukupheka, nokusetshenziswa kwayo. Kungani-ke amaNtaliyane anjalo kangaka?
Futhi yonke imfihlo ukuthi inani elikhulu lemifino, izithelo, iwayini elibomvu elomile, amafutha omnqumo, kanye nemikhiqizo evela koroyi okhululekile, asetshenziswa amaNtaliyane abanikezeli nje ngamanani amancane, kodwa futhi banciphisa ingozi yokuthuthukisa izifo zenhliziyo nomdlavuza. Kusemgangathweni wokuthi ukudla kwe-Italy, okungahambisana nayo yonke impilo, kusekelwe.
AmaNtaliyane ayithandi ukuvinjelwa ekudleni, ngakho ukudla kwe-Italy kubhekwa njengokulula futhi kwanelisayo. Ukudla kwe-Italy kuphumelela ngokwanele ukulahlekelwa isisindo, kodwa, kunalokho, kuyincoma yokudla. Ngokusho kwalokhu kudla kufanele kube ngokuzilibazisa, ukunciphisa inani elincane lokudla okusemathinini namaswidi, sebenzisa imikhiqizo yemvelo kuphela.