Blog Posts from the Ingredients Category

Often the most obvious things escape our attention, and though what I’m about to say may seem obvious, its importance is easily overlooked: The fresher food is the better it tastes. But, you may say, in this busy, distracting and distracted world we live in, does anyone really notice the difference between a frittata made with fresh eggs and another made with eggs that have been sitting in a refrigerator for three weeks? On some level, we must—which is at least part of the reason that almost everyone who visits Italy marvels at how much better everything tastes here.  read more »

Roasted bell peppers lend an attractive, colorful touch to many appetizer plates, such as the typical southern Italian antipasti dishes.  read more »

Piquillo peppers have been celebrated in Spain for centuries, but are relatively new when it comes to most American palates. I must say that up until a couple of years ago I was one of them.  read more »