Anyone who knows me well knows that I love to cook, and I love to cook Italian food. That's why, while in Italy I am really hoping to taste as much different food as possible.

Unfortunately, being on a budget means I am eating way more paninis and counter pizza than I would like, but we have splurged a couple of times, and there are some recipes I am definitely bringing home with me.

In Italy, the focus seems to be simple ingredients, few ingredients. The olive oil must have a low acidity, the mozzarella must still be fresh, the balsamic must be thick. Since dishes tend to only have 1-4 ingredients, if any is sub-par, the dish is ruined.

In spite of our budget, which is limiting the gourmet food we can sample, I think we got very lucky visiting Italy in September. Truffles are in season, porcini mushrooms are in season, figs are in season, and the grapes are just about to be harvested so la schiacciata (cake made from wine grapes, anise, and olive oil) is available as well.

Here is something very simple but amazing that Dan and I tried in a restaurant - if I can get the ingredients, I would love to make it for a party when I get home.

Porcini Salad

Shaved porcini mushrooms
Fresh shaved parmigiana-reggiano
Grated celery
Minced Italian parsley
Fresh lemon juice
Extra Virgin cold-press olive oil

Combine all ingredients cold. Enjoy!