How to start cooking authentic Italian foodat home, according to Lidia Bastianich

How many of us dreamed of embarking on everyday life and fleeing to a village in Tuscany to
enjoy the perfect sunny view when wine flows and a bowl of noodles never empties?
Unfortunately, this dream is usually grossly interrupted by an alarm clock. Although we may
not be able to do much with a lack of magnificent views, the real flavors of Italy can be amiss
at any time.
“Italian food is bold and satisfying without regret. It’s rich and textural and uses a whole range
of flavors,” says Michael Chiarello, chef and owner of Bottega in Napa Valley, California, and
author of the Bottega cookbook. Enjoying Italian cuisine is more experientive, not intellectual.
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It comes from a more emotional place, which is very evocative. ”
And it evokes much more than large meatballs and parmesaed chicken. When Italian
immigrants arrived on U.S. shores, they couldn’t find their reliable olive oil, dried pigs, ham
and balm, so they adapted to the ingredients that surrounded them, leading to many more
meats and sausages on their plates along with a healthy serving of garlic.