Zabaglione

Buy the best version of the core ingredient first; avoid over-spending on decoration if the cheese, seafood, meat, rice, pasta, olive oil or fruit is weak.

Use real regional cheeses where named, good olive oil, properly salted water and fresh herbs. Drain wet dairy and seafood carefully before cooking.

The most common mistake is adding too much liquid, overcooking the main ingredient, or using shortcuts that hide the regional character.

Cook with restraint. Let the main ingredient lead, season gradually and finish with only the garnish the dish actually needs.

Use the visual cues in the method: tender but not collapsing, glossy not watery, crisp not burnt, set not rubbery, or al dente not soft.

Serve simply on warm plates for savoury dishes or chilled/room-temperature plates for desserts. Keep the focus on the food.

Prepare components ahead where possible, but finish pasta, fried items, seafood and crisp pastry close to serving.

Store covered in the fridge for up to 2 days where suitable. Fried and fresh seafood dishes are best eaten the same day. Reheat gently only where appropriate. Pasta, seafood, liver, cream-set desserts and filled pastry are usually best freshly served.