Still flipping through Valentina’s book, looking for some muchneeded inspiration. I know this is the right place to find it! I’m impressed by the variety and combinations of ingredients she uses. That’s exactly how I felt while in Gradara, as most of the dishes that we tasted were recipes taken from her book.

I wish this book was part of every cookbook collection. It’s a wonderful guide on how to include vegetables in our daily diet in an original and delicious way. I’d love to share some more of her super useful tips with you.I’ll be focusing on the advice she gives us on how to build our own pantry for a healthy Mediterranean diet. Let’s discuss the basics!

"To build your own pantry, you don't need to buy a lot of exotic or expensive ingredients, but you'll want to choose your staples with care. The quality of the ingredients makes a big difference in these recipes since the preparations are actually quite simple. This section will give you essential advice on how to shop for ingredients you'll need - it will make your life easier and your recipes tastier!"

Valentina

Extra-virgin olive oil is the invaluable foundation of the Mediterranean diet. Always search for olive oil that does not contain chemicals and prefer cold-pressed oils. Check the label to learn more about its method of extraction and the date the oil was produced to make sure it’s fresh. Its taste varies so it’s up to you to pick the one you like!

Vinegars! A beloved part of our dishes. At the top of the list, we’ll find organic apple cider vinegar. Ideal as a base for dressings due to its fruity aftertaste and its alkalizing properties. Like most fermented foods, it’s also a healthy super food. Wine vinegar is an equally beloved option. Red wine vinegar that is left to age, gets a unique, strong and intense flavor and is perfect for reducing sauces. White vinegar is clearly lighter and has a softer taste which makes it perfect for salad dressings. Last but certainly not least, balsamic vinegar – Aceto di Modena- is produced in the region of Modena and its provinces and is definitely worth investing in. The process of producing it is long and expensive as it’s made with cooked-down wine must and nothing else,  its aging process lasts from 12 to 24 years! Aceto di Modena might be very expensive but just a few drops are enough to add a special flavor to fruit salads, gelato, pastas, salads or aged cheese.

Grains and legumes obviously have a special place in the Mediterranean kitchen. Beans, lentils, fava beans, chickpeas and more are very common in the Mediterranean cuisine. And when it comes to grains, farro (triticum monococcum) is the ultimate king. High in protein and low in gluten. Barley, with its fat grain and chewy texture, is also one of our staples. Buckwheat, a gluten-free seed with a slightly smoky taste, makes a perfect match with mushrooms, truffle, spices and cheeses. Polenta, a traditional food of Tuscany and all of northern Italy, is made out of ground corn and comes in many varieties and flavors. Millet, that used to be a food for the poorest people or bird feed, is now considered a nutritional miracle. It has a light taste and is high in vitamin B and minerals.

Our pantry isn’t finished yet, for sure, there’s more to come! Entire pages could be filled with endless lists of gorgeous ingredients but I think it’s time for some cooking. I’m making another vegan recipe today, with mushrooms this time. It seems so delicious and easy to make. Something between a salad and a main dish. Valentina used porcini mushrooms in the original recipe but I’m using portobellos today. You can choose any other big mushroom you wish, of course!

     "When choosing porcini, make sure that they are firm, smell fresh and have no yellow sponge on the gills. Scrub them clean with a soft brush and remove with a knife any dirt that sticks. Clean them thoroughly with a damp towel, then slice them lengthwise."

Valentina