In Frances Mayes' "Under the Tuscan Sun," the author reflects on the freshness of food in Italy, noting that what is purchased is often harvested that very day at its prime. This immediate access to fresh produce reveals a key difference in culinary culture between Italy and her home country, emphasizing the value placed on quality ingredients.

Mayes also highlights the stark contrast in refrigerator sizes, pointing out that Italian fridges are considerably smaller than the large ones common in American homes. This observation leads her to understand that Italians approach food differently, prioritizing daily shopping for fresh items rather than storing large quantities. This realization adds depth to her appreciation of Italian lifestyle and cuisine.