Mary Lyth owns Giardini Trattoria in Polk County with her husband Joe Laudisio. She learned everything she knows about Italian food through her betrothed, who grew up with two Italian grandmothers—one from Sicily, one from Naples. “I am an expert by osmosis,” she says. “Real Italian food doesn’t come from restaurants, it doesn’t come from chefs, it comes from grandmothers.”

Common misconceptions about Italian food: “An American misconception is that everything has red sauce and cheese, or that spaghetti and meatballs and pepperoni pizza are Italian food. Italian food is regional and seasonal. It’s really not easily defined.”

Don’t try this at home: Actually, you can try everything at home. “The essence of Italian food is simplicity. It comes from home kitchens, not fancy techniques, in opposition to French food, which is high skill and complex.”

Other tips for the home cook: Get the freshest ingredients possible. “Italian food is made with incredibly fresh ingredients, so opening a jar or a can is not going to get you an authentic flavor. Going to the farmer’s market or picking something out of the garden is going to get you there quicker.”
Italian ingredients that are hard to find: “Things are getting much better, but getting great fresh tomatoes can be challenging. Even in the summer when you are getting fabulous heirloom tomatoes, they are still lacking the unique and amazing flavor of a tomato from the San Marzano region in Italy.”