Traditional mortar and pestle produces superior sauce quality compared to food processor. Large, one-liter mortar and pestle with wooden pestle is most effective. Food processor method requires more work but produces less flavorful sauce
Made with ground beef and pork, tomato paste and puree, olive oil and wine. Cooked slowly for 2-3 hours on low heat. Must be made with fresh ingredients and fresh egg pasta. Traditional preparation requires 70-80% beef and 10.5 ounces pork
Term "nouvelle cuisine" first appeared in 1742 by Menon. Popularized in 1960s by Gault, Gayot, and Millau in Gault Millau Guide. Created as reaction to Escoffier's cuisine classique orthodoxy. May have been influenced by WWII's protein shortages
Caprese salad is a classic Italian dish from Capri island. Made with alternating tomatoes and mozzarella, topped with basil. Perfect for summer dinners and cookouts
Caprese salad means "the salad from Capri" in Italian. First mentioned on Hotel Quisisana menu in 1920s Capri. Became popular in 1950s when King Farouk tried it as sandwich
Gazpacho is a chilled soup from Andalusía, Spain. Traditional version includes tomatoes, cucumbers, peppers, garlic, and bread. This recipe shares many similarities but isn't entirely authentic