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
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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
This could be a helpful link regarding insulation materials: www.poliart.it Enter "ediliziz" and you will find a catalogue.
Concerning the wardrobe, antique ones always come apart, but you would be paying a fortune and they are not the best for storage. the ones that you can purchase at both IKEA or Mondo Convenienza come in boxes and they need to be assembled. And give the tin garage to the builder.....
Welcome, Rosanella! You sound like a very interesting member and we look forward to hearing more from you. I trust that you will be able to sort out all the problems you currently experience and that you will be able to come back regularly to your wonderful country of origine. We all need to be in contact with our roots.
I think that the advice given by Alanh is very sound. Try to have your own Notaio.
Thank you Charlotte. I have noticed the Spanish media publishing similar news. The new law makes more sense and clarifies matters.
I agree. Tips should be strictly limited as a reward for great service. In America, the situation is a mess.
I guess that technically, it could be described as "black money". How many Italian waiters would declare their tips? Personally, I prefer a service charge. I hate tipping when I go to America. I think that tips are derogatory. A worker should be properly paid for his/her work. And, in any case, we, as clients are paying for the service, whether through a tip, or a service charge.
The same measures are being adopted in Spain....
You always learn something new!!!
Generally, your comune will publish their decision on the website. As we do not live in Bagni permanently, sometimes it is a problem to pay at the local Post Office. We arranged with Council to be able to make an electronic transfer to their bank account and to send them a copy of the transfer together with property details and our names to enable them to identify the transfer.