All great chefs know that a good meal is dependent upon the ingredients. Here, Italian-American Businessman Aldo Disorbo explains staples for Italian cooking.
Olive oil is the most common oil in Italian cooking, notes Aldo Disorbo. This medium dark cooking oil may be used to sauté at low temperatures or as replacement for butter. Aldo Disorbo further explains that olive oil may be used as a dressing for salads or sandwiches. Extra-virgin olive oil is best and contains a high level of polyphenols – which Aldo Disorbo notes are antioxidants – which promote heart health.
Tomatoes, like olive oil, contain antioxidants that help protect the heart. Aldo Disorbo says tomatoes may be left uncooked as an edible flare of color, added to salads, or transformed into countless Italian red sauces. And, Aldo Disorbo affirms an added benefit is that tomatoes contain vitamin C and lycopene.