Marco Zandona on Instagram: "When I prepare basil, I rely on the chiffonade—a technique I learned early in my cooking journey and still use every day. I stack the leaves, roll them gently, and slice them into thin, even ribbons. 🌿✨ In professional kitchens, this wasn’t just a method; it was a lesson. Chiffonade keeps the basil bright, prevents bruising, and allows its aroma to open naturally in the dish. It’s a simple detail, but one that truly elevates flavour and presentation. If you want to

The Chiffonade Cut Is Easier Than You Think and It Adds a Lot More Flavor

Braised cabbage with bacon recipe