Italians know how to turn the everyday into something special, but
maximizing taste and nutrition, even from fresh ingredients requires
appropriate skills. Lack of culinary skill is a major setback to
good eating, but Italian technique is fortunately quite simple to
grasp and takes just a little time, practice, and patience to
All cooking comes from two parents: desiccation or dry heat – baking
(al Forno) – and hydration or cooking wet – boiling (Bollire).
But at the heart of both is the most important concept underlying
Italian or any style of cooking for that matter: insaporire.
Insaporire, from the Latin meaning tasty, is more of an
ultimate goal than a specific technique, a direction to coax flavor
out of whatever you are preparing. Insaporire can be revealed
in a proper dressing (lemon/oil/caper/anise) or a soffrito
(frying bacon, garlic, minced herbs or vegetables in oil) to infuse
a flavor base in a dish. Or, in singeing for char, or glazing fruit
for caramelization, or recognizing a fruit’s peak ripeness, or
plunging vegetables into cold water to arrest the cooking process
and retain their texture. It’s using everything you know and have
access to to make a dish taste as good as it gets.
discussed in The Diet Code are in the
service of insaporire, and it’s one of the best parts of
The Diet Code plan – you’ll enjoy eating balanced, nutritious
meals that taste great and yield great results for your waistline.
In this Section
Stocking The Pantry
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