People have used olive oil for thousands of years, making it one of the oldest ingredients still found in modern kitchens. In the Mediterranean, olive oil isn’t just a cooking…
Italian Frittata
Egg dishes show up in almost every cuisine in the world, but few are as practical (or as beloved in Italian kitchens) as the frittata. Simple beaten eggs make up…
Pappa al Pomodoro Toscana
Imagine this: a bowl of tomato soup, thickened with rustic bread straight in the broth. That delicious sentence describes pappa al pomodoro toscana, a soup steeped in Tuscan tradition. This…
Minestrone alla Toscana
If you’ve been following along with our Italian series, you’ll know that minestrone isn’t one singular soup. Instead, it’s a type of vegetable soup with many regional variations featuring different…
Pane Toscano (Saltless Tuscan Bread)
Tuscan bread is famously unsalted, a tradition that may have started when medieval salt taxes that made salt expensive in central Italy. There are other interesting theories as to the…
What Is Mirepoix? 10 Flavor Bases Every Home Cook Should Know
This article about flavor bases is part 1 of a series: Global Flavor Guides. Keep an eye out for upcoming posts! Next up: “The Spices That Define Global Cuisines.” Many…