I studied with a master chef from northern Italy who told me that my food would never be as good as his because he could get better ingredients. So I refocused my shopping zeal from the wardrobe to the pantry, from designer shoes to designer pasta. I search for the very best ingredients from all over Italy. And use them in simple preparations, with only a few elements, each to be savored, appreciated for its excellence. I know I'm obsessed. Each element on my table has to be the best. Especially extra virgin olive oil and wine. Even the mineral water I drink is special, lower in minerals and salt, better tasting. I feel the same way about cooking tools, Italian, of course.

Balsamic Vinegar

Don't confuse traditional balsamic vinegar with the stuff on your supermaket shelf.  The real stuff never has an age in years, simply because it's a blend of many different ages, a long and involved process of concentrated wine must, aging, wooden casks of various dimentions and different woods.  The best is bottle by a consortium from Modena but the English part of their site isn't up yet.  But the little bottle of traditional balsamico-cursor is simply adorable.