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Continue reading →: How to Build a Better Brodo: Lessons from the LabIntroduction A Liquid Foundation: What Brodo di Verdura Is, and Why It Matters In Italian cooking, brodo di verdura — vegetable broth — is not just a background flavor. It is the infrastructure of the cuisine. It’s what gives depth to soups, risottos, stews (spezzatini), and even sauces. It replaces…
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I’m Martina
Welcome to Taste Lab — a kitchen powered by data, not dogma.
I’m Italian, an engineer, and endlessly curious about why our food tastes the way it does.
This isn’t just a recipe blog — it’s culinary research.
Every experiment here explores how tradition, science, and flavor intersect.
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