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	Comments on: What ingredients do you associate with Italian cooking? 
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I bet olive oil is near the top of your list. Italians have been using it since time immemorial, right?
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That&#8217;s what I thought till I read @historicalitalianfood&#8217;s fabulous collection of interviews with Italian women, aged 90+. Again and again (as you can see from my pictures &#8211; swipe to read) they used lard. Lard to fry, cured lard for pasta sauces, lard to preserve.
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In these womens lives (they talk about the 1920s-40s and beyond) olive oil hardly ever features. 
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The common belief that Italians have always used olive oil is untrue.
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So how did we get it so wrong? And what can that tell us? Have a read of my short blog post (top link in my linktr.ee today) and then dive into the beautiful book &#8216;Chewing the Fat&#8217; by Karima of @historicalitalianfood. You&#8217;ll be amazed and moved. 
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And if you don&#8217;t already, cook with lard. It is the most delicious and healthy fat plus locally-sourced from a responsible farmer, it&#8217;s an ecologically-sound choice	</title>
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