Caramelizing onions is a great way to bring out their sweetness and can be used as a topping for breads and pizza.
What is caramelizing?
It is a method of cooking a vegetable slowly until the natural sugars develop a sweet, complex flavor. This is achieved by cooking the onion for a long time over a medium-low heat until they are reduced and turn a golden brown. You can add a sprinkle of sugar to aid the process if you like.
Process:
Heat a heavy-bottomed skillet with 1 - 2 tablespoons of olive oil over medium-high heat. Slice the onion into rings and stir them into a heated sauce pan with olive oil. Cover with a lid and cook over medium heat until wilted - about 10 minutes. Then remove the lid and lower the heat to medium-low, let them slowly caramelize uncovered for about 30 - 45 minutes stiring occasionally to make sure they brown evenly. When down they should be golden brown, very soft and sweet. 
This is an easy method and doesn't require much attending, but be sure to keep an eye on them so that they do not burn. If you over-caramelize the onion, you will get a bitter, burned flavor but if you keep your heat low this should not be a problem. You can caramelize onion slices in advance and they will keep for a few days in your refrigerator ready to be used when you make your pizza.
Large pieces of onions, or whole ciopini onions, can be caramelized by roasting them in the oven. You can just toss them in with a roast and they will caramelize right with the meat adding much flavor to the juices.
Return from Caramelizing Onions to Italian Cooking Methods.
ground-beef sauce that bears little resemblance to the sauce served in Bologna, and is often served with rigatoni or used as the stuffing for cannelloni or lasagne. 
It is a basic tomato sauce without meat and is wonderful served over pasta. This sauce is very flavorful but quite easy to make. It can also be used a base for other Italian meat sauces. It is best made with fresh herbs, but you can substitute dried if necessary. 
The white sauces are rich and creamy with delicious butter and cream. Alfredo Sauce is a well known white sauce consisting of cream and Parmesan cheese. It is not difficult to make and is often served as a dip for bread, vegetables or served over pasta. 
Pesto is very easy to make and so much better than store bought. Toss with freshly cooked pasta, stir in some chicken or saut?ed seafood and you have an instant, delicious dinner. Pesto is made with olive oil so it is healthy as well. 
Take advantage of the market and winery tours where you will be able to sightsee, taste the local wine and learn about the customs of the people. Stroll the streets and shop at their farmer's markets while tasting the authentic local cuisine. The country of Italy is beautiful to see and if a favorite for many travelers. What can be better than combining great Italian cooking with an unforgettable vacation! 
Since there was no pasteurized milk or refrigeration back then, the one had a very short shelf-life and did not spread throughout Italy from Naples. Fortunately for everyone else, with the development of pasteurization, refrigeration and transportation systems, this delicious and versatile type is now widely available. 
Gorgonzola is a creamy, firm bleu variety originating from Lombardy, Italy. It can range from mild to sharp and is often used in dips, salads or paired with beef. 
Mascarpone is an Italian italian cream cheese, milky-white in color, spreads easily and often is used instead of butter to thicken and enrich risotto. It is also a main ingredient of tiramisu and lasagne. Mascarpone is used in various dishes of Lombardy, Italy, where it is a specialty. 
liquid done to produce the cheese. A traditional creamy cheese made from the whey of cow or sheep?s milk and is very similar to cottage cheese, though considerably lighter with more flavor. Its excellent in lasagne and desserts. 
Provolone is an Italian cheese that originated in southern Italy. It is basically mozzarella that has been aged and often is smoked. It is drier than fresh mozzarella and is therefore excellent on sandwiches. 
Parmigiano is simply the Italian adjective for Parma; the French version, parmesan, is used in English. The term 'parmesan' is also loosely used as a common term for cheeses imitating true Parmesan, especially outside Europe where its name is protected. Outside Europe, local cheeses are manufactured and sold under the generic name Parmesan in many countries, most notably in the United States. The grated, flavorless parmesan cheese sold in cans most Americans are familiar with does not resemble real Italian Parmigiano-Reggiano. You can find this Italian variety in specialty shops and some grocery stores. I have even found some imported cheeses in Sam's Club. When you buy it in bulk and grate it fresh yourself right before eating, the flavor is incredible. You will never waste your money on those canned grated cheeses again. 
Try freshly grating Parmesan or Romano on your finished dishes, and you can add a tremendous amount of flavor without a lot of fat or calories. A little sprinkle makes just about everything taste better! 
ones will be slightly purple or starting to bud. If there are a few brown patches on the leaves, this is often frost marks and will not affect the flavor. 
Lay the artichoke on its side and cut off the top of the artichoke with a sharp knife, removing the sharp bunch of tips at the top. You can use kitchen shears to cut off the sharp tips of the leaves. If cutting more than one, place the cut ones in a large bowl of water and some lemon juice to prevent browning. You can place a heavy plate over them to keep them down in the water. 
Feel free to experiment with different ingredients in your pestos. You can lightly toast the nuts to bring out their flavor but be careful not to burn them. Traditional pesto was made my hand, but the modern food processor makes pesto in a snap. You can use a blender but it will take longer and you need to prechop the ingredients to help the blender along. 
It is possible to saut? meat or vegetables in olive oil slowly over a medium-high heat, but keep an eye on it. A great way to compensate for the low smoke point is to combine it with ghee (clarified butter) or canola oil for a healthier oil. This raises the smoke point while still allowing you to enjoy the health benefits and flavor of cooking with olive oil - extra-virgin or virgin varieties. 
then roll them like a tiny jelly roll. Then, with a sharp knife, slice through the roll from one end to the other, creating thin slices. The knife must be sharp or you will crush the leaves. When finished, pull apart the strings and add to your finished dish. 
Here is a list of the more common varieties of herbs and how they are used: 
I love to use a good extra virgin olive oil in my cooking and also mixed with garlic and herbs as a wonderful dip for bread. You can also drizzle this flavored oil on cooked vegetables to add instant flavor. 
Flavored Oils: Flavored oils are now readily available in your grocery store and are a wonderful way to add extra flavor when cooking. Herbs, garlic, peppers and spices can be infused into the oil to impart their flavor along with the distinctive olive flavor. These infused oils are excellent for dipping bread, in salad dressing or drizzled over meat and vegetables. There is a danger of botulism when making infused oils at home, especially garlic olive oil, so I prefer to buy mine commercially made. How to Read the Label