We all have cooking tips and techniques learnt through personal experience or because someone else was kind enough to tell us.
Gala Placidia's activity
Questions Asked
A fairly comprehensive list of words related to food and wine has been prepared by a few of us. It still needs revision, corrections, additions and you may be able to help as it is a Wiki.
Tue, 06/30/2009 - 04:31
It is official, the old Casino in Bagni di Lucca is reopening its doors after many years; however, it is going to be a modern version, more "little Las Vegas" style than its elegant and exclusive predecessor.
Mon, 06/29/2009 - 09:04
A few weeks ago I started a thread in the old forum about this topic. I still think that it would be great if we could all share our favourite recipes which our families and friends enjoy.
Fri, 06/19/2009 - 05:29
I think that there are quite a few members who have married overseas an Italian citizen; however, I am not quite certain whether they have registered their certificate of marriage before the nearest Italian Consulate.It is advisable to do this an
Tue, 06/16/2009 - 03:43
It is most important, if you own a property, to have a clear description for it. That is possible through the "visura catastale" which gives you and confirms many facts regarding your title.
Sun, 06/14/2009 - 05:21
Polenta is one of those Italian dishes that you either love or hate. Considered in the past as the poor people's staple diet it is nowadays served in the best restaurants.
Sat, 06/13/2009 - 17:53
I have just seen on TV some images regarding the Treviso tornado. I sincerely hope that any members in the area have not suffered from this disaster.
Sun, 06/07/2009 - 16:44
The base for many Italian sauces and dishes is the "soffritto" (sofrit in French, sofrito in Spanish), a mixture of some diced vegetables which are cooked in a heavy pan with three tablespoons of olive oil (although some other kinds of oil and fa
Sat, 06/06/2009 - 05:37
Hi everyone, this is a warm invitation to joint this group and discuss Italian food, wine, regional cooking, recipes, tips, cooking utensils, history of cooking and any related subject you may wish to talk about.And welcome, Mimosa, glad to see t
Fri, 06/05/2009 - 08:28
Comments posted
Salt is an acquired taste and it should be handled with care, particularly if we are not getting any younger and our blood pressure is playing up. I agree that many times you find places where they use too much salt. It should be kept in mind that we have to balance flavours and that some ingredients, such as olives in brine, anchovies, ham, bacon, tinned tomatoes and vegetables may already contain salt.... not to mention stock cubes, although there are new varieties with reduced salt.Many people also reach for the salt and pepper mills immediately without tasting their meal first. I always try to keep salt and pepper nearby but away from the main table and I warn my guests to check first to see whether they need any adjustment.I use different types of salt for different purposes. For grilling, barbecueing and roasting, I prefer "fior di sale" 100% salt, very similar to Maldoon. It is quite expensive, however, you use it in small quantities.You can also find "sale da cucina" or "sale grosso" which is ordnary cooking salt and "sale da tavola" or "sale fino", which is refined table salt.
It is heartbreaking to realise that many lives could have been saved with a little bit of common sense and organisation. But then, common sense seems to have been the least common of all senses...
Hello and a warm welcome. Best wishes regarding your project.
Hello, John, Angela and Doggie and a warm welcome to our Community. We look forward to hearing more from you. Doggie seems to be quite a world traveller, very much like our own "Tequila".
Hello Dave and Anna and welcome to the Community. We look forward to hearing more from you.
Nothing better than this kind of information. I was almost certain that growing coriander in Italy was more complicated.... Thanks
Sorry, I have had problems with computers and Internet lines for the past four days, so I missed on the discussion. Salt has historically been a very valuable commodity.... until the arrival of deep freezers and other methods to keep and preserve food. Salt was heavily taxed and this is the reason why Tuscan bread is unsalted as the Tuscans refused to pay those heavy taxes. Most of Italy´s salt comes from Sicily and this is the reason why places such as Trapani were very important in the past, however, salt is nowadays just another item in the food basket. Those signs about selling tobacco and salt refer to those times when taxes applied. Now you can buy it at any supermarket at very reasonable prices.
Hi Niklas and welcome. Best wishes regarding your project.
Thanks, you have solved a mystery for me. I always buy Twining´s English Breakfast, but I noticed that in Italy the taste was not the same.... I thought that it may had something to do with the water.....
I agree with the above translation. It was not an easy one as it was more in the "nouvelle cuisine" style which is difficult to translate.