I really want to make my own dill to put in my spaghetti sauce for a charity luncheon I'm hosting. Do you fellas/ladies have any tips? How sh
I bought some packets of Italian Conchiglioni pasta (Brand Maestri pasti selection Giovanni Castiello). The Conchiglioni are really large: eac
What is the difference between the following types of Italian coffee? Caffè lungo (long coffee) Caffè corto (short coffee) Caff
I have a bolognese sauce recipe that says to cook a mixture of pork and beef stew meat, and then mince the meat. With garden tomatoes in season, I would like to
What is the advantage of using a mechanical vegetable mill (the utensil which in Italian is called "passaverdura" or "passaverdure") as opposed to using an elec
I have cooked calzones with differing results. Sometimes it comes out that the insides of the calzones are too runny, even after cooling. Some things I have d
I love pizza and I tried few times with the recipes I found on the internet. It didn't taste like pizza I get from italian pizza vendors. Also
I was making Carbonara today: bacon was getting crisp, tossed a bit of chopped shallot, some butter, till it was time to add the cream. The closest I found at t
I've just returned to London from a holiday in Puglia, Italy. The sausages (not salami) are so completely different to the sausages here. Their colours are pink
When making real Ragu, what really is the specific difference between using tomatoes (so, for say 1kg of meat, a big pile of tomatoes, chopped and cooked-in fo
Whenever I make flatbread, I can never get it soft and chewy on the inside AND outside, like storebought flatbread. It always ends up like pi
Once in a while an Italian recipe asks for dissolving a couple anchovy filets in the oil before adding other veggies. Should you chop your anchovies before, or
.. I'm hoping a native Genoan can tell me. Every recipe for Pesto Genovese I've found out there includes a fair amount of garlic. But I barely cook the sauce. I
I'd like to make a lasagna with mushrooms finely chopped and cooked with some Italian sausage to make the base for the meat sauce. However, all I have are Porto
I am following this recpie to make a lasagna (minus the ragu because jewish law) and I always wonder how to best layer the lasagna. Below is a picture of how I
In many places it is said to "Serve risotto on a hot plate - or else" or "you better serve it on a hot plate". Why is that so?
I don't expect pasta to be el dente out of the fridge. However with red sauces it seems like there is way too little sauce and too much fat at the bottom and no
Having recently bought the Frankies Spuntino Cookbook I want to have a go at making braciola. The recipe calls for pork steaks to be stuffed with pecorino roman
I follow this recipe to make biscotti and replace 1 egg with 50 gms of butter. So I end up adding 2 eggs and 50 gms of butter.It is always incredibly yummy but
As I understand it, the philosophy of what pasta to choose depends a lot on the sauce. With bolognese, you have a heavy sauce, with fairly large meat particles