As I’ve been doing some research and preparing myself for this project, I’ve learned a few interesting things.

1. I can’t buy my Parmesan Cheese in the green plastic jar anymore.  Ideally, Marcella recommends getting a wedge of parmesan cut in the deli and grating it yourself.  I can see how the taste would be far superior, but sometimes I just can’t help myself but eat spoonfuls of that yummy jarred cheese…
2. No more dried basil.  I’m definitely  not opposed to fresh herbs, but the convenience of a dried basil shake is incomparable. I’m starting to think that Italian cooks don’t have out of home jobs or do any sort of exercise.
3. No more jarred garlic.  I’m going to have to start peeling and chopping my own.  Drats. 
4. The land of Italy is so vast.  I’ve always just assumed that Italy was full of people sharing a bowlful of pasta and eating Tiramisu.  That could not be
   farther from the truth.  In fact, there may be a person in Tuscany eating on a wild boar w
   hile a person in Venice chews on stuffed squid. As we all learned in grade school, It
   aly is country shaped like a boot.  That boot juts out into the ocean giving many Italians a good amount of fresh seafood.  Simplicity is the choice when preparing seafood.  It is often prepared with the head still attached (gross).

These are just a few things that I’ve learned so far.  I’ll be rounding up my parmesan wedges, basil plants, and anchovies and will start soon on my first classic recipe!