Grandma's Italian Home Cooking

Mama Mia, I don’t know anyone who doesn’t love Italian Cooking. Even my country cooking Grandmother loved to make spaghetti and meatballs. Just like American Foods, each region of Italy has its own style and flavors. The northern part of Italy produces grains needed for bread, meat for the homemade meatballs, and dairy products for the wonderful cheeses. The southern part of Italy specializes in fruits for salads and desserts, vegetables for appetizers, side and main dishes, olive oil for unlimited uses, durum wheat for breads and pastas, and don't forget the wonderful wines from this region. Every quaint Italian Villa has a different way of preparing their favorite zesty sausages, specialty cheeses, fresh salads, piping hot breads with rich olive oils, balsamic vinegars and spices for dipping, and succulent wines. How do we begin to enjoy the wide array of pastas such as spaghetti, fettuccine, linguine, ravioli, mostaccioli, gnocchi, or tortellini, there is bound to be a shapes and size for everyone's appetite! Then, to complete the perfect meal, enjoy a cup of steaming coffee, cappuccino or espresso and your favorite dessert. One of my favorite world-renowned desserts is Tiramisu. It is probably one of the latest additions to the long line of Italian pastries and desserts such as cannoli, biscotti, frozen granita and frozen geleto. However, if I were to praise “The Year 2008 in Italian cooking”, I think of the simple sandwich that has hit your local deli and restaurant called the “The Panini”, housing delicious meats, cheeses, and vegetables. They can be prepared ahead of time, lightly toasted but heavily mashed! With sumer upon us, I can't wait to harvest the fresh juicy red tomatoes from my Dad's garden. Some fresh mozzarella and basil served with extra virgin olive oil and aged balsamic vinaigrette will make the perfect summer salad. So let’s get out our pasta pot and getthe water boiling for our favorite pasta. And, oh I can't believe I haven't mentioned one of the most important ingredients in italian cooking, "GARLIC". Use as little or as much as you like or rather how much likes you!