No recipe will work without the basic ingredients that are the building blocks of great cuisine. Each region has there specialties. We will spend time on our tours learning about some of these basics and how the subtle nuisances can teach you, the chef, how to use them. For example there are several grades of balsamic vinegar. Some are perfect for salads, some for dipping with bread, some for dripping on cheese, and yes even some for desserts. It is important to understand these differences and our tours will show you the way. Are you ready to become an expert on olive oil, chocolate, cheese, pasta, wine, lemons and tomatoes? And that is just in Italy!!