In cooking, al dente /ælˈdɛnteɪ/ (Italian pronunciation: [al ˈdɛnte]) describes pasta that is cooked to be firm to the bite. The etymology is Italian “to the tooth”. In contemporary Italian cooking, the term identifies the ideal consistency for pasta and involves a brief cooking time. Molto al dente is the culinary term for slightly undercooked pasta. Undercooking pasta is used in the first round of cooking when a pasta dish is going to be cooked twice.
Pasta that is cooked al dente has a lower glycemic index than pasta that is cooked soft. When cooking commercial pasta, the al dente phase occurs right after the white of the pasta center disappears. Also known as pasta that is neither too hard nor too soft. [Wikipedia]
The Mortirolo and the Stelvio are two of the most brutal yet beautiful climbs in the world: they echo with the feats of Fausto Coppi, Marco Pantani and many more. Now for the fitfh year, the Granfondo Stelvio Santini will allow you to test yourself against these legendarily tough climbs and follow in the pedal strokes of some of the greatest icons cycling has ever known. Read more HERE
Vocabulary chunks to learn after watching the video :