Eating My Way Through Italy

Food expert Elizabeth Minchilli shares her favorite Italian foods and her favorite places in Italy to find the foods.

My take-aways?

(1) Stuffed pasta. She differentiates between tortellini; tortelloni (bigger than tortellini; not stuffed with meat); cappelletti (filled with just cheese); Tortelli di Erbette (square shaped; served with butter); anolini (round and stuffed with pot roast); ravioli (general name given to any square shaped stuffed pasta).

(2) Parmigiano Reggiano. Rules: Not pasturized; cheese made in copper kettles; milk must come from region; no additives.

(4) Truffles. Say no to truffle oil. Truffle sauces are common and delicious. Can't return home with truffles unless they are in jars. Consider Pecorino al Tartufo (cheese).

(5) Olive oil. Store oil in dark glass bottles. Olive oil is a condiment, to add to a dish at the table, though it's not for bread in Italy.

(6) Bari. Common rhyme about Bari: “Se Parigi avesse il mare, sarebbe una piccola Bari.” Translation is “If Paris was on the sea, it would be a little Bari.”

(7) Passeggiata. Once the heat of the day begins to subside, people head out to stroll along the main street.

Much of the information about recommended restaurants may or may not still be valid.