Easy, Fresh, Italian! 3 great recipes for spring…
Posted May 14th, 2009 by Dori Fritzinger
When Americans envision Italian cooking, it is heavy with the tomato sauce we have all grown to love. But this is not a truly accurate picture, for the tomato is a new addition to Italian cuisine. In fact, the tomato didn’t come on the Italian scene until the late 1500’s and up until the late 1600’s was thought to be poisonous and not used in food. This diversity gives us some wonderful dishes of Italy to use in our warm weather, summer meal planning.
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