Salt, but not just any old salt. You need cooking salt. When you season or dress a dish, use Trapani fior di sale. Tip: don’t overload your plate with this diamond of the salt marsh – it's best to go easy with it.
2CHILLI
Peperoncino, a chilli produced in Calabria, will give plenty of oomph to a spicy oil that can take your pizzas to another level. In a few pages, you can find out how to make your own.
3EGGS
Whether you are using them cooked or raw, opt for organic eggs wherever possible. The difference will be far more noticeable on your plate than in your wallet. Tip: look for the number written on the shell: 0 = organic, 1 = from free-range chickens. If it’s 2 or over, you’re advised to walk on by. If you're in the UK, you may also notice the Lion Mark, which indicates that the eggs have been produced following strict safety standards. And always remember that even the best eggs are better for both you and the planet when they are eaten in moderation.
4OLIVE OIL
A basic olive oil is fine for cooking. However, for dipping bread or finishing off a good tomato and mozzarella salad, your best bet is extra-virgin olive oil. Keep several different bottles and varieties in your cupboard so you can create a variety of flavours (and pleasures . . .).
5TOMATOES
When it comes to tomatoes, San Marzano is the one!
If your gastronomia (local grocer) is out of stock (or they are out of season), you can fall back on a good homemade sauce. It is vital to make a generous amount in the summer so that you can have it as a standby throughout the rest of the year.
In short, you can see that our advice is to invest in high-quality ingredients whenever possible: whole black peppercorns rather than pre-ground; a slightly more expensive tin of tuna for the sake of both your taste buds and stomach; or an extra-large jar of capers so that you can store them in their brine. If you use good basic ingredients, your dishes will always be a success.
