If you catch on to the concept un pugno di sale (or “small fistful of salt”), you’re on your way to mastering Italian cooking. Kathy and Steve’s late March Washington D.C. cooking class quickly became experts at judging the salt quantities needed in each dish…
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Kathleen and Bob’s Arlington, Virginia cooking class was a celebration of Bob’s birthday – but the gifts were for all of us! All the “chefs” in this festive group cooked in Italian-flag aprons with sharp (in all senses!) new paring knives…
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“Q.b.” for quanto basta (“as much as you need”) is the most common annotation in Italian cookbooks. It’s a secret I like to share at the start of each cooking class, whether here in our Assisi area farmhouse or at U.S. cooking classes each winter. Paulette and Jim’s group really took the quanto basta to heart when we cooked together in Ft. Washington, Maryland, at their home in mid-March, 2011. When anyone asked me about the right amount of olive oil or wine or salt or vinegar needed in the recipes, my most frequent response was “q.b.”…
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