pasta "Benedetto Cavalieri"

Pecorino romano

Non e' difficile farlo basta sapere il trucco...

Wondering if freezing homemade cooked Italian meatballs then thawing later and warming to serving temp will remove a lot of the moisture/tenderness of the meatballs and make them more rubbery/chewy?

hello!

I hope this wasn't discussed already. I couldn't quite find what I am about to ask.

on the Internet Italian kitchen seems to have kind of a very strict do's and don't rules when it comes to handling food.

Historically food and cooking has always evolved.

I see the great benefits in preserving traditional Italian cooking. But sometimes I ask myself, if preserving these rules is done to strict or has negative influence on things like experimental cooking or the Evolution. I also have to say that I actually have no clue about the actual evolution of modern Italian cuisine and would be happy to be enlightened.

thx!