I am planning to make this Ragu Bolognese. The recipe looks so good, and I am due for a fun freezer filling project. The thing is though, that I hate, hate, ha
I am a relatively experienced amateur when it comes to making pizza, especially pizza doughs. I recently went to Italy and enjoyed some calzones with super-thin
I would like to know what the English name is for the Italian word fondo di carciofo as I was not able to find it on the Internet. Basically, carciofo means art
My girlfriend and I are huge fettuccine alfredo fans, so we have been trying to recreate one of our favorite Italian dishes at home. The trouble we keep havin
I'm making oven baked caponata and the recipe calls for a half glass of vinegar. No clue how many ounces to a "glass."
I made my first batch of gnocchi this weekend and after quite a bit of work, I got gnocchi that didn't taste great. The consistency was ok; they did not disint
I have never used San Marzano tomatoes yet. I recently bought a cookbook and most of the recipes call for San Marzano Tomatoes. They are more expensive. Is it r
I am a great fan of some cold meats typical to Germany, Italy, and Romania. Surprisingly, I was unable to find a definition of how they are made which is suffic
I am going to an Italian restaurant and trying to educate myself a bit about the food before going. I own the oxford companion to Italian food, but it says noth
What sorts of nuts are common in (real) Italian cooking? Looking online it seems that walnuts, almonds and hazelnuts figure heavily but do Italians use cashe
I want to make white risotto, but I can't as the broth is usually brownish and makes the rice to have the same color. I don't know how to make/get white broth,
When I was making a focaccia earlier today, I realised that I've never been told why we dimple them before baking. A quick Googling didn't reveal anything, so I
Aside from water, are there any other liquids I can use to stew tomatoes to make a purée? I was thinking maybe chicken stock or vegetable but don't kno
I am on my road to perfecting thin crust pizza, but a major problem is that about 5 to 10 minutes after getting it out of the oven the cheese begins to congeal
We do not have genuine pork Italian sausages here in Israel. When a recipe like Ragu or Bolognese calls for Italian sausage, what meat could be used as a substi
When I cook pasta I usually drain all the water and keep about a cup of pasta water so I could loosen up a sticky pasta or bulk up a sauce. But spaghettini or c
Tossing pasta with the sauce saves the need to unstick it with starch water. But I have a theory that if the pasta sits in the moisture of the sauce for too lon
I guess it can be subjective according to tastes, but some reduction is required. If I could know what I am trying to do away with in the reduction process (alc
That's a curiosity I have after visiting Italy. I ate pizza all the time but I couldn't differentiate the variety of mozzarella on them. What is the most comm
I had an Italian flatmate once who was on the brink of lynching me when he saw I used garlic and onion in one dish. He said that - at least in Italian cuisine -