With olive oil, pasta and a little garlic on hand, the possibilities are endless. Italian food varies in style and preparation throughout Italy's 20 regions, but the importance of pasta and olive oil is omnipresent. Pasta, in all of its forms, is generally inexpensive. Italians generally eat pasta once a day, every day. It should keep a bit of resistance to the bite.
Olive oil can get costly, but the investment is worth it.
Pressed from olives between November and January, the oil is fragrant and lends a unique taste to foods. Extra virgin olive oil is the strongest, followed by virgin olive oil. The darker the green of the oil, the more pungent its taste and aroma. At In Italy Online , you'll find recipes attributed to various regions of Italy. In fact, this site is full of information for the Italophile, from travel and accommodations abroad to recipes .