All you need to know about pinsa - the popular Roman healthy pizza. Plus, I'll give you the recipe and tell you how we eat it (and how you can too!).| Eating Around Italy
I show you three methods for freezing parsley, plus how to defrost it and ways I use frozen parsley in my Italian kitchen.| Eating Around Italy
Quick, easy, authentic recipe for Tuscan panzanella - aka tomato and bread salad. Learn how we make it here in Toscana and how to serve it.| Eating Around Italy
The only recipe you need if you're making a pizza! This authentic Italian pizza sauce recipe comes to you directly from Italy. Includes helpful tips.| Eating Around Italy
How to make authentic Italian bruschetta - straight from an Italian kitchen! I explain exactly what Italian bruschetta is, ingredients used, and tips for making it.| Eating Around Italy
My Italian family's tips and tricks for storing olive oil. Learn how long olive oil lasts and what you can do with old olive oil.| Eating Around Italy
[…]| Eating Around Italy
These are the most common Italian herbs and spices, and you'll see Italian chefs and families cooking with them on a daily basis.| Eating Around Italy
Our family's recipe for authentic pomodoro sauce (called pomarola here in Italy). Step-by-step instructions plus my tips, substitutions, and storage recommendations.| Eating Around Italy
Learn what makes a good olive oil, regional information in regards to olive oil, our top 15 Italian olive oils to try, and how to bring olive oil home| Eating Around Italy