Posted on by Giuseppe Iampietro

Italian food rarely contains more than a handful of ingredients and requires no fancy twists. But one taste of any Italian meal and we all agree it works.
It’s about simplicity; using few ingredients but using the best you can source. It takes time and care rather than expert techniques and decoration.

There’s a mindset in Italy to use every bit of any ingredient. For example our sun dried tomatoes from Liguria are delicious and can be used in all sorts of meals from pasta to bruschetta, salad to antipasti, but what about the oil it sits in? This is now tomato-infused oil. When the tomatoes are gone, the oil still provides a great base for a light pasta or salad dressing. Nothing goes to waste and two or three dishes can come from the simplest ingredient.