FOR RICHER, TASTIER SOUPS: An old Italian trick: Save and freeze the hard rinds of Parmesan or Romano cheese, and use them to thicken/ fortify homemade soups such as minestrone or vegetable.

• 美味鲜汤：有这样一个古老的意大利戏法，把带硬皮的帕尔玛或罗马诺干酪冷藏起来，然后将其加入蔬菜浓汤之类的汤中增加鲜味。