Bruschetta is an extremely simple appetizer to make. Yet, every time my mom does it, it tastes so original and so good. The secret is all in the quality of the two key ingredients: ripe tomatoes and olive oil. This year for the first time I tried to grow my own tomatoes. The difference between the home grown fruits and those purchased at the store was like day and night. We only use imported extra virgin olive oil at home, often brought back from one of our trips overseas. Don’t settle for an average bruschetta. Strive for quality of the few basic ingredients and avoid the temptation to add more ingredients in lieu of quality.
Nutella, the creamy chocolaty hazelnut spread, can be found in many US grocery stores. But, if you ever tried the original Italian Nutella, you’ll notice right away that the Nutella made by Ferrero USA has a taste modified to please American consumers, with an emphasis on peanut butter. During your trip to Italy, make room in your suitcase for a small jar of the original Italian Nutella. Francesca, in her new ebook, is also talking about other 10 must-bring-home products from Italy.
My wife is collecting in her new ebook a variety of misinterpretations of Italian cuisine. Today it’s the turn of … Pasta Alfredo.
Alfredo Sauce or, Salsa Alfredo, is more of a myth than a reality and you are not going to find it in any real Italian recipe books. There is a restaurant in Rome which makes the original fettuccine Alfredo, but that is made with butter and Parmesan cheese. The only product that somehow resembles Salsa Alfredo (Alfredo Sauce) is called panna (which is a thicker version of whipping cream). I suggest you do not ask for Alfredo Sauce when you are in a restaurant because the vast majority of the people will not know what you are talking about.