With this blog I want to help my friends and relatives Americans to cook exactly as I do here, in Palermo, with the right ingredients and respecting a few simple rules that make the difference between a good dish and an inedible or simply "a fake".
Follow this blog every day and I hope that between a recipe and another one can appreciate the true Italian cuisine and above all, the taste of Sicily.
I'll start with telling the basic ingredients of our cuisine.
The ingredients are the foundation without which you can not build the dishes.
It 's very important to the quality and origin of ingredients, and some in particular, you can not turn a blind eye.
So when I write of ingredients must be very careful: extra virgin olive oil from Italian olive is different from the European olio, who comes from Spain or Greece and taste not good and is corrected with chemical treatments.
Even with the tomato sauce to be careful, even in Italy circulates Chinese tomato that has nothing to do with our Sammarzano that comes from a certain area of Campania (near Naples).
Then there are the cooking, times, modes, which are important not only for the taste but also for health.
Stay tuned!
