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Spanish Cooking Secrets

Italian Food Cookbooks and Other Methods of Learning Spanish Cooking Secrets

Italian food is amazing and delicious. Though many people think only of spaghetti and pizza when they think Italian food, the menu goes far beyond that. Learning to cook Italian meals is a skill almost anyone who enjoys spending time in the kitchen would love to acquire.

One of the best and most intriguing ways to learn Italian and   Spanish/Hispanic cooking secrets is from authentic Italian, Spanish/Hispanic cooks. Could it be any better than to do that in a beautiful Italian or Hispanic country? If you aspire to learn from such brilliant minds, there are cooking vacations available, such as in Italy, Tuscookany. Spain or numerous Hispanic countries.

For others, learning from home or a local class is just as enjoyable. If this is you, you can pick up an incredible Italian, Spanish or Hispanic food cookbook, sign up for an online or in-person class, or discover websites and TV shows that can train you to be the cook you desire.

No matter if you are learning your Spanish/Hispanic cooking secrets from a class or an Italian food cookbook, you will likely immediately be met with a foundational aspect of Italian cooking: Using fresh ingredients. This is especially true when it comes to production. You will also often find the need for some juicy tomatoes- a common ingredient in many Italian food menus- but have you ever wondered how exactly they became such a staple?

Tomatoes have a long and very interesting history all over the world. They were once believed to be deadly if they so much as touched your lips. They were then believed to be an aphrodisiac. Both of these were proven to be untrue, but the interesting storylines continued.

While tomatoes were certainly around for a long time, the first recorded time it was used in a sauce was in the 1800s. At this time, French recipes were very popular in Europe.    


According to historians, the origins of this dish go back to the Neolithic Age. With the arrival of tomatoes in the sixteenth century, and other ingredients in the eighteenth century, the dish became fit for a king. It was offered by the Bourbons at their receptions in the Palace of Caserta, and Ferdinand IV had them cooked in the ovens of the famous porcelain factory at Capodimonte. This dish also has an infinite number of recipes and is very popular in many nations around the world.  In northern Italy they call it focaccia and in Tuscany schiacciata. What is it?


Secondo gli storici questo piatto risale all'età neolitica e, con l'arrivo dei pomodori nel sedicesimo secolo e altri ingredienti nel diciottesimo secolo, diventò una ricetta degna di un re. Fu fatto preparare dai Borboni durante un ricevimento nella reggia di Caserta e Ferdinando IV lo fece cucinare nei forni della fabbrica di porcellana di Capodimonte. In un infinito numero di versioni, questo piatto è conosciuto in tutto il mondo. Nel nord Italia si chiama focaccia e in Toscana schiacciata. *Che cos'è?


Queen Margherita became bored eating the same thing continually, so she commissioned Raffaele Esposito to make her a pizza.

Of the three he made for her, she favored the one made with basil, mozzarella, and tomato sauce the most. Thanks to Queen Margherita, pizza with tomato sauce became the ever-popular dish it is to this day.

Tomatoes were also starting to be used in the 1800s for pasta and other Italian dishes as well as for condiments. When Italians started immigrating to America, they brought the sweet fruit as a canned product, and tomatoes continued to grow in their uses and popularity.

To this day, tomatoes remain a staple in many people’s kitchens, but the best Italian food deserves the best tomatoes. As you spend time learning the beauty of Italian, be sure you also learn the growing Italian tomatoes secrets. They often vary some from family to family, but growing delicious tomatoes has been a skill passed down from generation to generation. Learning these growing Italian tomatoes secrets can help you optimize your delicious creations.

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