You’re never going to be as good at cooking Italian food as your nonna. She started when she was four. She’s got 60 years of experience on you. That’s ok, you don’t need to have that much experience to cook amazing dishes – you just need to have some Italian cooking basics down pat. This page will be a constantly updating list of techniques, how-tos, and tips that are traditionally widely used in a variety of Italian recipes. Nail these down and you’ll make your nonna proud.
Quanto Basta
“Quanto Basta” – Getting Italian Recipe Measurements Right. Be forewarned of the “quanto basta” feature of many Italian recipes. The literal translation from Italian is “quantity, enough,” or as the Nonnas say, “until it feels right, until it tastes right.” This means you will likely need to experiment and try things a few times to get it right.
How is an Italian meal structured?
Italian meal structureItalians have mastered the art of eating well and using meals as a celebration of life. For formal or festive occasions, anytime there is something to celebrate, there is a specific order to the meal courses.
Passata
Passata is uncooked tomatoes with skin and seeds removed. Fresh tomatoes are pressed through a sieve or tomato maul. The pulp that accumulates serves as the basis for sauces, soups, and other items calling for non-chunky tomatoes. It is a staple in Italian kitchens.
Pasta Frolla
Pasta Frolla
This is the classic Italian pastry dough that is used in tarts, pies, turnovers. It is similar to Shortbread dough, but not nearly as dense.
Stay tuned for more Italian cooking basics
