Market produce by Veneziando.it
Butcher in the Rialto market, Venice by Nate Gray
Ever wanted to know why come Italian restaurants are better than other? Why sometimes when you make a recipe, painstakingly following the instructions, that the result is different than anticipated?
The answer most likely lies in the ingredients. Learn in the ingredient section the different varieties of each type of vegetable, fruit, and fish, the different cuts of meat and their best use, what properties to look for in ingredients before you buy, how to store the ingredients properly and use while their flavour is optimal, the best way to prepare the selected ingredient, how best to eat it and what traditional Italian recipes feature that particular ingredient. This guide will help you ensure you are getting what you pay for when shopping.
Learn about Italian ingredients here.
Cutlery by Bryan Lee
Cookware and knives by Bryan Lee
Have you ever wondered why when baking your pastry comes out soggy instead of crisp? Why when you follow a recipe for the allocated time your food comes out scorched? Have you ever thought there must be an easier way to clean a pumpkin or artichoke, zest a lemon or orange, cut or chop vegetables or meat, or make or move baked goods? Learn how the right equipment can resolve all your problems and make cooking and baking seem effortless. More importantly, learn which equipment are essential and which have easily available substitutes.
Learn about all the different equipment here.
Are you thinking, “great, now I know how to buy all the ingredients and equipment but where do I find them?”
Here is a link to the different retailers in China and Hong Kong.
I put this together quickly to give you an inside summary on the Italian kitchen. I hope you enjoy it!
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