u/Fizzaaaaaa — reddlx

Hi. I’m a student from South Korea with a growing passion for Italian food. I’m currently working on a university assignment regarding the "Characteristics of Italian Cuisine," and I would love to get some insights from this community.

From my research, I’ve gathered a few interesting "unwritten rules" and traits, but I want to make sure I’m on the right track:

No mixing seafood and dairy: I’ve heard it’s generally forbidden to combine these two.
Butter vs. Oil: Is it true that using butter and oil together is frowned upon?
Steak preferences: I read that steaks (like Bistecca alla Fiorentina) are almost exclusively served blue-rare or rare.
Cooking by "feel": I’ve heard that many Italians rely on intuition and experience rather than scales or timers—to the point where using them might get you teased for being "too French."
Strict Orthodoxy: I know there is strong opposition to adding pineapple to pizza, cream to carbonara, or even cheese to aglio e olio—just like the common internet memes suggest.

Are these points accurate? And more importantly, are there any other essential characteristics or cultural nuances about Italian food that I might be missing?

I would appreciate any knowledge or stories you can share. thank you.

This post was written with the help of AI translation. Please bear with us if there are any parts that seem strange or funny.