Whip up this authentic Italian salsa verde in 10 minutes! It's an easy way to add a little extra something to plain dishes - buon appetito!| Eating Around Italy
The main types of Italian breads (plus some lesser-known ones), flour types used in Italian breadmaking, when we eat bread in Italy, pronunciation of 'bread' in Italian.| Eating Around Italy
A foodie in Tuscany explains what capers are, how to use them, how to bring them home, and where to find Italy's best capperi!| Eating Around Italy
How to make authentic Italian peposo - which ingredients you should and shouldn't use, step-by-step instructions, and the history behind the dish.| Eating Around Italy
My no-fail guide to storing fresh basil, plus how to chop and freeze fresh basil. Photos and videos included.| Eating Around Italy
How to make the Tuscan version of Italian green sauce - salsa verde toscana. Plus, what to serve it with, and variations to try.| 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
Learn easy and fast ways to peel garlic, including my favorite method that I use here in Italy. Plus, how to chop in and which Italian dishes to use it in.| Eating Around Italy
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More than 20 ways Italians use extra virgin olive oil (in cooking and beyond), plus ways they don't use it!| 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
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
