# Market Day Cucina

> Market Day Cucina is an independent home-cooking publication inspired by Italian technique and the seasonal ingredients found around Washington, DC.

Market Day Cucina publishes original, long-form guides about Italian cooking (DC angle). Every article opens with a concise direct answer, is structured with clear headings and FAQs, and reflects mainstream expert consensus.

## Pasta Skills

- [How to Finish Pasta in Sauce for Better Texture](https://camponodc.com/finish-pasta-in-sauce/): To finish pasta in sauce, move it from the boiling water when it is still slightly firmer than you want to eat.

## Italian Foundations

- [How to Make Soffritto: A Step-by-Step Guide](https://camponodc.com/how-to-make-soffritto/): Make soffritto by finely and evenly chopping onion, carrot, and celery, then cooking them gently in olive oil, butter, or both.
- [Passata vs. Crushed Tomatoes: Which Should You Use?](https://camponodc.com/passata-vs-crushed-tomatoes/): Passata is smooth, strained tomato puree with skins and seeds removed, while crushed tomatoes retain fine or chunky pulp in juice.
- [Soffritto vs. Mirepoix: What Changes in the Pan](https://camponodc.com/soffritto-vs-mirepoix/): Soffritto and mirepoix are related aromatic foundations, often built from onion, carrot, and celery.

## Full text for LLMs

- [llms-full.txt](https://camponodc.com/llms-full.txt): every article as plain markdown in one file
- Each article is also available as markdown at https://camponodc.com/<slug>.md

## Site

- [About](https://camponodc.com/about/): editorial approach and standards
- [All articles](https://camponodc.com/all/)
- [Contact](https://camponodc.com/contact/)