Wendy's Cook's Tips

I have been frequenting Italy since 1992 and have lived in the regions of Latium and Umbria since 1996. As well I have travelled immensely through this magnificent peninsula of beauty and sheer enjoyment. So, as a foodie,  I wish to share my cooks' tips with you.

• Always source fresh local and seasonal produce. It's a holistic approach that takes care of your health and well-being, the environment and the economy.

• Choose extra virgin olive oil for cooking and dressing foods. The extraction process does not use chemicals; therefore it will taste better, contain more nutrients and be much healthier.

• Allow 80 g (2.85 oz) of dried pasta (spaghetti, penne, macaroni) per person.

• When cooking risottos, use the right variety of rice. In Italy the most commonly used rice is called "superfino", those of a large tapered grain, rich in starch and that remain al dente also when the outside is cooked. Use Carnaroli, Vialone Nano or Arborio. Calculate 80-100 g (2.82 – 3.53 oz) of rice per person.

More to come............

If you wish to share  your cook's tips, please send them to Joan at This e-mail address is being protected from spambots. You need JavaScript enabled to view it and she will put them on this page, with credit to your name.