I have already passed on a few tips from Marcella and her book Ingredienti but I thought I'd share a few more.
Zucchini – Marcella says that each zucchini should be soaked in water before cutting foor at least 15 minutes before slicing or cooking.
Dried Pasta – She says that the cooking times on the boxes or packets are usually too short and that as a result people nowadays are eating undercooked pasta. I increased my cooking times by 25% and found that she is right.
Red Wine Vinegar – Marcella prefers red wine vinegar to balsamic for using with salad vegetables. She says the balsamic is too sweet. In fact she doesn't do a vinaigrette with it but simply uses a few drops straight onto the salad. She also says you should store this vinegar in the fridge once it has been opened. That's a new one to me.