Raising the level of cooking

An onion is more than just an onion, the potato is not just “that which comes on the side”, and the various types of tomato, when cooked or served raw, behave each in their own way. It may sound complicated that in addition to the ingredients in a recipe one has to think about the type and variety of those ingredients. But it is actually quite simple, and paying attention to little details like these leads to a perfect result. 

In rosso or in bianco? is one of the most elementary culinary questions and refers to whether we are cooking with or without tomato. Tomato adds substance, colour and juiciness to dishes and sweetness with a sour tang. But even here it helps to know the differences between the various types of tomato and the best ways to use them. Though there are many tomato varieties, they can all be divided into three basic categories: large heart tomatoes, small cherry tomatoes, and juicy plum tomatoes. 

Although the potato originates from South America, one can hardly imagine Slovene traditional or even contemporary cuisine without them. Cooked, sautéed, roasted, oven-baked, in salads … There are many ideas how to prepare it, and it never hurts to know which is the best for which purpose. There is a wide range of potato varieties, but what makes choosing the right one a bit simpler is the knowledge that they all fall into one of the three basic categories: the first kind of potato is the firm and waxy type that holds its shape throughout the cooking process and does not fall apart.