Cooking over here is a lot different, its really simpler. They do not use a lot of ingredients and minimal seasoning. I made eggplant Parmesan yesterday and the sauce was simply two cans of San Marzano tomato's, two cloves of garlic and one onion, bring it to a boil, little salt, pepper, hand shredded basil turn it off. The chef had us taste it for acidity, and instead of adding sugar, he put in a teaspoon of baking soda, used the chemical reaction to reduce the acid, sauce done, no sugar. He calls kosher salt rock salt, it took my all class to figure that one out. Today we are going to make agnoliti, with a pork filling I brasied yesterday.
Also everything is done with a vegetable sauce, he calls it "broth" and has a pot going on the stove all day, when you make a meal you add minimal mire poix to fortify the stock in your dish and take "broth" from the pot, it makes for a clean tasting simple base for your sauce.
Going to try and post some pictures from our laptop, we have not had any success yet but going to try again.