Frequently Asked Questions

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The Mediterranean lifestyle as I prefer it,  is widely known for its health benefits, including heart health, weight management, and better brain function. It emphasizes fresh fruits, vegetables, legumes, whole grains, lean proteins, and healthy fats like olive oil—ingredients that are foundational to Italian cooking. While not food itself, one of the most interesting health factors of the Mediterranean lifestyle - is the art of slowing down to enjoy time at the table in convivialità.

One of my favorite questions. Making authentic Italian pasta from scratch is easier than you might think! It starts with just a few simple ingredients—flour, eggs, and a pinch of salt - if you're making a predominantly northern pasta like tagliatelle. If you're indulging your Southern Italian side at the table, semolina and water are all you need. There are a few key things like using the best ingredients, ensuring the right temperature of the eggs or water, kneading the dough to the right consistency, rolling it out evenly, and of course, choosing your fave shape to pair with its condiment. Check out the pasta classes and join me in the kitchen for a hands on lesson that's followed by a 3 course dinner - and vino :)

You've most likely heard me say "dipende" as a response to many questions. This is that moment that merits a "dipende" or "it depends" in Italian. Italian wines are as diverse as the dishes they accompany. The production, the harvest, the tradition and even the story matter alot to Italians when we talk about choosing the perfect wine for dinner and this is an answer of many possibilities, but here's a simple rule to get you to the table sooner. For pasta with rich sauces, you might go for a bold red like Chianti or Barolo. If you're having seafood pasta, a crisp white Vermentino or perhaps more familiar Pinot Grigio would be perfect. Remember, each dish invites it's own wine and I'm happy to share more. Stay tuned as I'll soon be posting my wine inventory for a much easier and more exclusive shopping experience.

Well you've definitely come to the right place. Italy is home to some of the world’s most beloved desserts. From a creamy classic tiramisù with origins in Veneto and Friuli, to perfectly flaky cannoli from Sicilia. Other favorites include panna cotta, torta caprese, torta della nonna, zabaglione, and let's not forget the oh so classic crostata.. perhaps my fave! 

Traditional Italian risotto requires patience, attention to detail and a whole lot of amore. There are so many incredible risotto dishes and I'd love to share them all with you. Take a peak at risotto video for tips. You can find the video in Masterclass, beneath the "Explore" page in the search banner. Have a particular risotto dish you want to make? email me at ciao@danielasfara.com

Oh how I love this question. Italian cooking is built on a few simple fresh in season ingredients. some of those key ingredients that I recommend ensuring are of high-quality, are: olive oil, garlic, fresh herbs (homegrown basil, oregano, thyme and rosemary are ideal) , tomatoes, Parmigiano-Reggiano, Pecorino Romano or Sardo, and quality artisanal pasta. Learn to love labels - DOP, IGP, and other certification are one easy way to ensure you're buying authentically regulated Made in ITaly products  and that's the start to making those dishes at home. These form the backbone of nearly every dish in Italian cuisine. I could spend hours writing this answer, but if you have any particular product or shopping question, reach me for additional help. And if you'd like to explore a shopping day, I'm absolutely happy to spend the day showing you where to shop and what to buy

I remember mamma making gnocchi when I was younger and I've loved them since I was a child. Gnocchi are soft, pillowy dumplings made from golden potatoes and flour. Depending on where in Italy you're from, eggs are also added. After boiling the potatoes and mashing them, they're combined  with the other ingredients, rolled into rope like shapes, cut, and cooked in boiling salted water until they float. They're removed and added to your perfect paired condiment. See my Gnocchi video in the Masterclass beneath the Explore page to make one of my favorite gnocchi dishes from Piemonte - gnocchi alla bava. They're so fabulous. 

There are hundreds of types of Italian pasta. Well over 300 in fact.  Each made in a particular way, honoring its tradition and terroir, some of the more popular including varieties like spaghetti, penne, fusilli, ravioli, and lasagna, and others like paccheri, calamarata, casereccia, strozzapretti, and so many others that even machine made, havea. gret appearance of hand mastered by a nonna. Each pasta shape is designed to hold a particular type of sauce, making it essential to pair the right pasta with your dish. Is there a particular shape you love and would like to how to authentically pair it for a more traditional regional dish? email me. 

You've definitely heard me say that Italian cooking exists only outside of Italy as anywhere across the boot you travel, food tradition and culture is regional. Italians are quite "passionate" about that and by passionate I do mean emotionally and vocally expressive. But for respect of sharing the process among the entire country, Italian cooking is all about simplicity, love, and quality ingredients. It emphasizes fresh, seasonal produce, high-quality ingredients. We don't use a "ok" olive oil just for cooking, but prefer a high quality Olive oil for all our kitchen uses. The same for all products used to making beautiful dishes. When you cook with simple and few ingredients, and truly putting amore into what you're making, is how to recreated the authentic Italian flavours at home. Adding oregano to anything, doesn't make it Italian. :)

Toronto and many cities surrounding within Ontario offers various Italian cooking classes, including locations. If you're looking for an experience quite like that of being with a nonna at her table in Italy learning to make pasta from scratch and cook as she does,  I host several regional Italian-focused workshops. You'll find some of them in the "classes" page of my site and if there are any special dishes from particular regions you'd like to explore, reach me, I'd love to get in the kitchen with you. And if you're a distance from me in Cambridge Ontario, I also host virtual classes for convenience. I'll share the shopping list ahead of time and we'll cook together - with vino in hand ;)

Ah, to Italians there are a few referencing differences. One of them is...

Italia del burro e Italia dell'olio - Italy of butter and Italy of oil. 

Northern Italian cuisine features more the rich, creamy dishes like risotto and polenta, and of course ragù, often incorporating butter, fresh cream, and gorgeous cheese like gorgonzola and taleggio. In contrast, Southern Italian cuisine leans on olive oil, tomatoes, eggplants, seafood, and fresh herbs. Homemade Pasta with pomodoro / tomato sauce, pizza, caponata, and seafood-based pasta are staples. Both styles reflect Italy’s diverse geography and history. It's truly incredible to expereince the cuisine of both north and south as each region village and sometimes side of town, specialize in particular traditional dishes to enjoy - each with a story and each with a respect for those who've created them. 

Oh how it makes me so happy to read emails asking "Daniela how can I recreate a little bit if Italy for a dinner party?" And I'm always impressed when I read "don't worry, I won't put lemons on the table" lol 

Bringing a snippet of that heart and soul to recreate an Italian dining experience in your home, remember that Italian gatherings while serving good food made from quality ingredients and accurately prepared, served and paired, are about the conviviality - the togetherness. 

Start with an antipasto platter - salumi - cured meat, formaggi - cheese, sottolio - preserved vegetables, and the accompaniments. If you're hosting a mingle evening, this is more than sufficed. If however you'll follow this with a sit down dinner, and want to keep it authentic - follow the antipasto with a primo (pasta or risotto), secondo (meat or seafood - served with vegetables) and dolce (dessert). You can opt out of the secondo if you wish as having an assortment of antipasto is plentiful. Want to know how to prepare a proper antipasto, how to compliment each course, and which wines to accurately pair? Read a bit further on what to include in an authentic antipasto platter and reach me for everything else. 

There are plenty ways you can preserve use and store your fresh Italian garden herbs. When I plant my herbs in the spring, I think ahead to autumn and where in my cucina and home I'll store them - then I plant accordingly. I grow genovese and napoletano basil in abundance as I use this for several summer dishes - bruschetta, tomato salads, caponata, pesto, my passata making at end of summer and so many other dishes. I know many like to dry or freeze basil, I do not. It loses basically everything so I prefer to bring my smaller plants in for the winter so I could use it when needed. Oregano, rosemary and thyme however are very easy to dry - and when I do, I make a few things. Oregano on it's own, i crumble down and store in mason jars, reserving some to make specialty herb salt - oregano rosemary and sea salt, or oregano rosemary and thyme sea salt. These get stored in jars and are the perfect seasonings for alot of Italian dishes 

Parsley can be chopped and frozen for longer storing. It can also be kept in a glass jar with water and stored in the fridge for easy use. 

While some people freeze herbs with olive oil in ice trays and see or taste no difference in olive oil once thawed, EVOO relies on certain temperatures to remain of high quality and I prefer to keep it stored in a cool dark cupboard - not beside the oven, where it will keep it's quality as I use it. 

Let me first begin by sharing this.... 

Italians prepare and serve antipasto, not charcuterie. Is there really a difference? Why can't I put on it what I want and like? WELL...

each Italian product (as everything everywhere) is made with different flavours . Just as certain wines pair with certain dishes and certain condiments pair with certain pasta shapes, each for flavour profile purpose - and not for arrogance as many people think, antipasto is the same. It's the opener to a meal and flavours that pair are important. 

NO berries, grapes, nuts, pickles, crackers on the board - that's charcuterie, not antipasto. 

An Italian antipasto board isn’t complete without Parmigiano Reggiano, Pecorino Toscano, or Grana Padano. Pair them with a stunning Prosciutto Toscano, Finocchiona, Lonza or Coppa,  Taggiasca or Cerignola Olives, Roasted Peppers, Grilled Eggplant and Zucchine if in season, and accompanied of course with taralli, grissini or an artisanal bread or focaccia for an authentic Italian experience. I'll help you shop for these items.