Provenance / Canons / General / Cross Regional Fundamental Techniques
Cross Regional Fundamental Techniques
General Canon
5 entries
GN.20.0001
Agrodolce — Sweet-Sour Flavour Technique
Agrodolce (sweet-sour) is one of the most distinctive Italian flavour principles, found from the Ven…
Cross-regional Italian —
GN.20.0002
Brodo di Carne
Brodo di carne (meat broth) is the foundational liquid of Italian cooking—a clear, golden, deeply fl…
GN.20.0003
Brodo di Carne — Long-Simmered Meat Broth
A properly made Italian meat broth (brodo di carne) is not just a cooking liquid but the foundation …
Cross-regional Italian te
GN.20.0004
Fritto Misto
Fritto misto (mixed fry) is Italy's great frying tradition—a platter of diverse ingredients (seafood…
GN.20.0005
Soffritto
Soffritto is the aromatic flavour base of Italian cooking—a slow, gentle sauté of finely diced onion…