Introduction Garlic is a versatile ingredient in authentic Italian cooking which is found as an underground bulb Each bulb will consist of up to 20 individual cloves

Oregano is the anglicized form of the Italian word origano, which is also a derivation from the Greek origanon ὀρίγανον oros ὄρος "mountain" + the verb ganousthai γανοῦσθαι "delight in" Also known as wild marjoram and adding more confusion to the mix is the close relationship between marjoram (Origanum majorana) and oregano, which naturally means they also look very much alike

The old saying “the Italian food is just composed of about twenty dishes” found at the Italian restaurants in the United States is quite false Actually, Italian food has an extensive variety and it differs really throughout the world

A traditional Italian meal comprises of different segments Each segment have its traditional name

Bay leaves are a wonderful addition to any soup, sauce, stew or casserole I have come across recipes that call for fresh bay leaves and beware; old dried bay leaves are a shadow of their freshly dried cousins

Bay laurel has been used through history to symbolise strength and victory from the first Olympians to Roman emperors It is an evergreen tree that normally grows 10-30 feet tall it's flowers bloom in clusters and develop into dark blue berries

The herb that’s most popularly associated with Italian cuisine is basil (Basilico) There are several varieties, but you’re most likely to find sweet basil in the shops – it has large, aromatic leaves

Italian parsley (sometimes known as flat-leaf parsley) is a green herb with serrated leaves and a clean, slightly peppery taste It has flat leaves and grows to a height of one and half feet (4cm)

Introduction In this article I’d like to talk about one of the most commonly used herbs in Italian cooking It is one most people have heard of and also encountered in its dry form but it is the Italians who have mastered the use of the fresh herb

Italian cuisine goes back a long way and it has taken many centuries for it to evolve though the earliest roots go all the way back to the fourth century BC In addition, the Greeks, Romans, Turks and the Arabs have all had a great influence on Italian cuisine

Few cultures know how to employ a tomato the way the Italians do and Italian pasta is the beneficiary of this skill They are masters of finding different ways to shape and cook this versatile product