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Here are some tips that will help you

when preparing your next Italian meal.

Tomaso would like to share with you these "pearls of wisdom" for preparing Italian cuisine in your kitchen that he learned as a boy at his mother's side.

The question "what is italian cooking?" is best answered with Tomaso's favorite saying, " One cannot think well, love well, live well, If one has not dined well"... And of course Tomaso's little touch...use the finest ingredients available and prepare it with pride.

The Italian diet has proven to be one of the healthiest cuisines for both weight control and the smart heart concious. Tomaso prepares every dish with the finest of fresh vegetables, seafood, lean meat, olive oil, cheese and pasta. To complete the experience, your meal is to be enjoyed in a relaxed atmosphere in the company of friends and family with your favorite glass of wine.

The Holiday Italian Meal from Italy

Below is a typical meal served in Italy for a holiday or special occasion.  Family meals are generally two to three dishes that compliment each other. The season and the region of Italy will dictate which vegetables, meats and style will be used in the preparation. Each month Tomaso will post a variation of Holiday or family meal depending on the season.

Antipasti: Literally means before the meal. Though not usually part of a family meal, it is important part of a formal meal. Some dishes that are considered antipati.

Marinated vegetables, Italian meats, olives and cheeses.

Primi Piatti: Translated means first plate. This plate is generally either a soup, pasta, or risotto. Pasta can be prepared in many combinations but is usually served with a simple sauce. Pastas are smaller portions than your typical restaurant orders and with much less sauce so to taste the pasta. Depending on the holiday, the soup can be a simple chicken soup or an Italian Wedding Soup, prepared with both chicken and miniature meatballs with escarole and assorted vegetables.

Secondi Piatti: you got it, the second plate or entree. This dish is usually either meat or fish. Italians eat a variety of preparations of different meats, particularly, veal rabbit and poultry. Seafood of all types are eaten and only the freshest of each season is used. At a pescatore in Sicily, when we ordered a particular fish, we were informed that the "boat had not arrived yet."

Cortorni: Vegetable or side dish. These dishes are chosen to compliment the meat or fish. Italians are famous for the many delicious combinations of vegetable dishes prepared to enhance the flavor of meat or fish.

Insalata: we all knew this was the salad. Salads in Italy are served after the final course to refresh the diner, aid digestion and prepare the palate for the dessert.

Fruita: Fresh fruit, served cold, sometimes with a selection of nuts and cheeses. On holidays, fresh figs, cacci (persimmons) or chestnuts will adorn the table.

Dolci: Literally translated means sweets. Family meals are usually topped off by the fruit but on special occasions and holiday a variety of sweets will be offered as an indulgence. Espresso or coffee usually completes the meal. In Italy, Capuccino typically is not served in the afternoon and is known as a breakfast drink.

Hopefully, this brief description of the various courses will be helpful when you plan your next Italian dinner or just call me, and I will do the rest.

Buon Appeitito!

Tomaso

Some Dos and Don'ts!

Do not precook pasta. Pasta should be prepared to order. Precooked pasta is mushy and loses its natural flavors.

Do not overcook pasta. Pasta should be cooked "al dente", just a little firm so that your teeth feel the pasta to retain the taste.

Match the sauce to the pasta according to the pasta. Pastas such as linguine or cappalini will soak up the sauce and require more sauce. Penne and rigatoni allow the sauce to sit on top, thus requiring less. Al fredo and ragu taste better with a wider flat noodle such as papadelle or fettucini.

Avoid using canned tomatoes. Whenever possible use in-season, vine-ripen tomatoes to bring out the natural taste of the tomato. Hersbs such as basil will flavor the sauce and a whole carrot will sweeten the sauce. (remove the carrot before serving)

Do not buy already grated cheese of any kind. Cheese is an important addition to your pasta dish. Always grate cheese fresh when ready to use. In Italy, cheese is not used on a seafood dish.

Use the best. Cheese from the region of Parma has the distinction of being the finest cheese to use over your pasta, whenever possible use Parmigiano-Reggiano. For eating with your Antipasti, Fruiti, or with a nice glass of wine, Italy offers some of the finest cheeses such as provolone, fontina, gorgonzola, and mozzarella. For specialty recipes, most all the cheeses are used and for desserts usually either ricotta or mascarpone.

Use no other oil but olive oil. The medical profession has now concluded what the Italians have known for centuries, "'...Olive oil is actually good for your health. For best results when mixing your salad dressing, mix the condiments into the salad just before serving to preserve the freshesh flavor.

Do not serve fowl rare.Fowl must be juicy and succulent. When preparing fowl cook at higher temperture to retain the natural juices.

Note: Unless on a medically prescribed diet, use proper amount of salt to draw out the flavor of food.