Gelato is a must have Italian experience. Many ice-cream shops pride themselves in making their own gelato by displaying a sign Produzione Propria. There are two categories of flavors: creme (e.g. chocolate, vanilla, creme caramel, pistacchio, hazelnut, etc.) and frutta (e.g. just every fruit). My suggestion? Ask for Misto Creme or Misto Frutta, a choice that will get you as many different flavors as possible for your money.
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.