My Nonni's
My Nonni’s Meat Ravioli and Meat Sauce are the best raviolis and sauce I’ve ever tasted – seriously.
Jill M. - San Mateo, CA
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Tuscan TipsLearn Italian

Dos and Don'ts of Italian Cooking

Tuscan Flavor Bases

Pasta Cooking Tips

Tuscan Tips

Dos and Don'ts of Italian Cooking

Italian cooks are guided by basic principles of taste. Enjoy these pearls of Italian cooking wisdom that I’ve learned along the way: (Lynne – we need to add why to each of these)

  • Only use parmigiano-reggiano. No other parmesan will do.
  • Always grate your own fresh cheese fresh at the time you are ready to use it.
  • Do not add grated Parmesan to pasta whose sauce has been cooked with olive oil. (There are a few rare exceptions)
  • Only use extra virgin olive oil.
  • Use herbs and spices sparingly.
  • Do not overcook pasta.
  • When making risotto, use only Italian varieties grown for that purpose.
  • Unless you are on a strict sodium diet, do not shy away from using salt to draw out the flavor of food.
  • When a recipe calls for parsley, use flat- leaf Italian parsley.
  • Do not confuse stock with meat broth. Meat broth is what goes into Italian cooking.
  • Do not precook pasta if you don’t have to.

From Tuscany with love