If truth be known, I love everything about Italian cooking.
I love the rich flavors of pappardelle tossed with slow-cooked ragu, the abundant greens sauteed with garlic and olive oil, the thick rustic bean soups, the prosciutto, the Parmigiano Reggiano. Everything.
And let’s not forget what Italians do with nature’s greatest fruit, the tomato, or their culinary offering to meat lovers: the magnificent, marbled, three-finger-thick porterhouse known as bistecca alla Fiorentina.