Italian food is often described as “simple”. But there’s more to simplicity than meets the eye. Doing simple real well requires wisdom, patience and an intimate relationship with quality ingredients.
So while Italian classic dishes are easily recognized – and duplicated – by almost everyone around the world, the key fundamentals often go unnoticed. This course digs deep into the nuances of this misunderstood cuisine, bringing to your attention details rarely mentioned.
What's Inside Italy Fundamentals
- Chapter 1: History and the Italian Pantry
- Chapter 2: The Sunday Sauce
- Chapter 3: Laminated (fresh) Pasta Dough and Sheets
- Chapter 4: The Comfort Dishes: Gnocchi, Risotto, Polenta
- Chapter 5: The Three (Pasta) Tenors