OLIVE OIL

We can't even start cooking together without first discussing OLIVE OIL (Homer called it "Liquid Gold"):
if you want to make authentic Italian (and Jewish Italian) food, don't even think of buying any 'light' or 'blended' kid.
Look for EXTRA-VIRGIN, COLD-PRESSED olive oil. This is the only type that is unprocessed (and naturally kosher - it doesn't need a hechsher because it's made by simply pressing cold olives).
Make sure it's labeled 'EXTRA'-virgin, not just 'virgin'. Virgin oils are still extracted without chemicals but after repeated pressings of the olives, which makes their acidic levels higher, and their taste more pungent.
If it doesn't even say 'virgin',  don't buy it! It has been produced by chemical heat pressing, which makes it  harsher-tasting, less healthy, and not kosher unless certified.
Olive oil is not just meant to grease up foods: it makes food taste better. If like some of my American friends you shudder at the idea of pouring abundant quantities of oil directly from a bottle into your pots and pans, remember that according to the FDA consuming olive oil may reduce your risk of heart disease.
In addition, it will make your skin look great - as my friend and dermatologist Dr. Doris Day pointed out (in her book "Forget the Facelift")....