The The Brodo (broth) is the main ingredient in the kitchen.This liquid, sometimes bland, but fragrant and elegant servs to harmonize the flavors in many dishes. Without a good Brodo the chef's work will always be half-done. Now a real Brodo is hard to find in the common home kitchen because it has replaced by ready-made products. Our purpose and objective is to teach you how create dishes according to the true Italian tradition. First of all to have a good Brodo you must have patience and quality ingredients.The most common Brodo used in cooking is Vegetal Brodo, but every family and every chef has his own variation. It is made with water, onion, carrots, celery, garlic, bay leaf, parsley, leeks and black pepper; no salt. There are those who adds mushrooms, a beef bone, chicken bones, or even a ham bone. Some farmers would use frogs, some piece of duck.Then there is also fish Brodo, preferably made with cheap fish found near the coast because their flavor is concentrated, fresh, aromatic and contains little meat.In every kitchen where I worked, the first thing that was done immediately after turning on the stove was making Brodo. A delicate ritual. First you have to prepare the ingredients on a workbench: clean the meat, cut the vegetables, prepare the spices to be used, then put everything in a big pot with cold water. When it reaches its boiling point all the impurities will float to the top and are to be skimmed. This is the most delicate part of the process as it is essential to obtain a clear and perfect Brodo. The flame is lowered and left it cook for 3 to 5 hours, skimming the impurities consistently. When the Brodo is ready allow it to settle so that all the solids sink to the bottom. Ladle out the clear broth leaving the final inch of impurities.