What is the reason behind "no cheese" on top of seafood pasta ( think pasta al tonno e alici)

Always wondered if it is a flavor mismatch or a bad chemical reaction

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4 Comments

Beatrice,Romeo August 10, 2013
I don't think its anything like chemical reaction. Its just two flavors that do not marry. With a seafood pasta, you'd want some zesty/citrus feel to it, not so much the cheesyness on top. Then again, taste differs. Some people might love their seafood pasta with cheese. But most foodies will consider it a big NO NO, just purely taste wise.
 

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pierino August 10, 2013
It's an Italian cultural thing. There are some exceptions but very few.
 
inpatskitchen August 10, 2013
Here's a short article on the debate but I'm a believer of "if it tastes good do it" :
http://www.thekitchn.com/the-fish-and-cheese-debate-the-76178
 
amysarah August 10, 2013
I agree. I make stuffed clams oreganata every Christmas eve (basically Lidia Bastianich's recipe) - the stuffing includes parm. Also, when I make spaghetti alle vongole at home, barbarian that I am, I love it with a little fresh grated parmesan on top.
 
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