A few tips and opinions

 I'm trying to present authentic recipes so it's best to follow my advice. I realize that each one of us i free to do as one pleases but let's stick with the basics.

First, because Italian cuisine celebrates nature, the best and freshest ingredients should be used. Of course moderation is in order. One must not go broke preparing a meal.

Use good olive oil. Some trendy oils are sold in what amounts to perfume bottle sizes with concomitant prices. They are not for me because I use lots of extra virgin olive oil. Many oils say packed in Italy. These are not true Italian oils. The true oil says product of Italy. Packed in Italy can be also very good as long as the oils used are from within the European Union. Brands like Bertolli and Filippo Berio or Pompey are just fine and not Very expensive. Product of Italy doesn't automatically guarantee excellence. Brands such as Colavita, Partanna, Barbera and Botticelli are all very good without breaking the bank. For example Trader Joe's President's Reserve is great Italian oil. Spain is the largest produces and it's oil is very good along with Greek oil. Just use your good judgement. Fine one you like and go with it.

Please never use so called cooking wine. Use a wine that you would gladly drink yourselves. You see once the alcohol evaporates, the flavor of the wine is what's left.

 Sea salt flats in Mozia. The wind mills were once used to mill the salt. Now modern machinery is used.

As far as salt is concerned, I use Sicilian sea salt from Trapani. This is the salt I grew up with. It may be bought at Amazon in both plain or iodized. It's overpriced, however. 

Pasta should be pasta. No gluten free or other trendy types such as pasta made from maize etc. If you cannot eat regulars pasta, don't. The best pasta is extruded though brass. Pasta from Gragnano is the best in this regard. Barilla Collezione pasta is made in the USA but it uses brass. A good choice if the other pastas are not available. De Cecco is excellent along with Del Verde and Divella. Please cook always al dente.

Now a tip. Do not over heat the olive oil. Do not go above 170 degrees Celsius. It gets ruined. When making the soffritto use low heat. Do not wait until the pan gets hot before putting in the ingredients. It's a poor practice.

Remember that cooking is a craft, not a science- I do not measure i do it ad occhio. By the eye.

I use anchovies in many dishes. Use the Original Italian ones from Sciacca, Sicily. Recca makes excellent ones. Be careful that they also pack anchovies that are not Italian.

Most of all cooking should be fun. If it's a pain don't do it. There are enough aggravations in the world. If the recipe doesn't appeal to you do not waste your time. Try those that you feel will be good. If you fail, try again.

 As I say;  Buon Appetito, eating well is the best revenge especially during these difficult times.

Be well and stay safe