There are few things more useful and cost-effective for a lover of Italian cuisine than a mezzaluna, a crescent-shaped blade that is used in chopping and mincing, particularly what the Italians call odori, that is, the ingredients (onion, garlic, herbs) that are highly aromatic and impart the flavor to so many dishes. The resulting battuto (raw) or soffritto (cooked) is the basis of much authentic Italian fare, such as sauces, soups, and risotto. So I've decided to acquire a new mezzaluna. I've selected the Paderno single-blade mezzaluna (they also make at least two zucchini corers, just in case you need some hollow zucchini in a hurry.) The review, instructions on use, and maybe even a recipe will follow within a week or so.
