Dear All,my friend Cristina and I are running an Italian Sourdough - Pasta Madre course in Glasgow.
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Tartufi bianchi, mostra sulle mele antiche, percorso tra i funghi del monferrato, giro in mongolfiera, osservatorio astronomico, gonfiabili per bambini, spettacolo di acrobati ...
Wed, 09/29/2010 - 11:26
Talking about food with a friend from Tuscany yesterday ... in Piemonte in our stews and frittate we use La Saporita but in Tuscany they use the Zibaldone Do you know/use this blends of spices at all? - Paola
Sun, 09/12/2010 - 05:51
The Festa dell Uva is on in our wee village.
Thu, 09/09/2010 - 08:13
Lu Monferrato, the village where I come from in Piemonte, has a small religious museum called Museo San Giacomo. The history of Lu is strictly intertwined with religion in all its manifestations: art, culture, day to day life and this is really wh
Mon, 08/30/2010 - 08:54
I need some advice.Which tea should I buy in Italy taht most resembles the one you find in the UK?Thanks! Paola
Tue, 08/18/2009 - 15:38
My husband and I are just back from a lovely weekend in London, where we went for an aperitivo in the wine theatre ( http://www.thewinetheatre.co.uk/ ) and I really recommend it.They ha
Wed, 08/05/2009 - 08:23
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yes, you add the beans and potato in the boiling water before you put the pasta in. then , when the water boils again you can put the pasta in. Then just drain it and use your pesto. Always keep a little bit of the cooking water when using pesto, as sometimes it gets a bit dry.My friend makes a pesto rosso with sundried tomatoes, capers, tinne dtuna, olive oil. Just blend them to get a paste, it is excellent! paola
Antonietta, I sent you a PM before but you never replied...Anyway. i am from Monferrato, but I grew up in Torino. I worked there for a few years after university ( I am an Architect) and then moved to London and then Glasgow.What can I say. First of all I think that it really depends on your line of work. As a general comment I can say that in Italy is much more difficult to get a permanent job, that working hours are longer in a very stupid way, as productivity obviously decreases after you have been in an office for 8 hours, but usually in Italy you are expected to work long hours to please your boss.Working mothers have an harder time in Italy that they have here ( as I am one and I am ok, but most of my Italian friends face very difficult situations)My husband and I would like to live in Italy but work is our major concern. I am trying to set up my own company (www.latoca.co.uk) but the credit crunch is not helping one bit! I am also back at university doing a phd and hoping o be able to land some consultancy work after that...I find it very difficult to approach the subject on such general levels... I would need to know more about what your ideas are.Italy s a lovely place to live in, I would consider work there as the only downside. But I am also aware of the fact that maybe a foreigner would see things with a different perspective and with a different set of experiences and would maybe be able to work the system or find taht gap in the market that would make a successfull business.It really depends on what you would like to do...Paola
http://www.birreria.com/home-birreria.htmlthey make excellent beer! Paola
I know, the owner Fabio, who is from Asti mentioned that review. I think that the people from Time out, if I remeber well, went as they had just opened so the restaurant was not running perfectly yet...it needed a few days to gain experience... Fabio was in charge of the restaurant in Harrods so he has plenty of experience in the sector.We had a good time, let me know what you guys think Paola
well,in the Uk I buy fresh pasta sheets from sainsburys or tesco and they work a treat. I make a loose ragu and a quite loose besciamella so that I do not have to boil the pasta sheet before hand, they just absorb the liquids and cook in the oven.First you put some besciamella at the bottom of your dish, then put a layer of fresh pasta ( you might need to cut the sheets to size) , ragu, besciamella a good sprinkel of parmigiano, a few riccioli of butter and then you can proceed with more layers.I bake it covered with foil for about 40 minutes and then remove it so that it can get golden at the top.I once made ragu with lamb and it was excellent too. enjoy it!paola
well I am Piemontese but the joke made me laugh...maybe I have been in Glasgow too long....
there are many people from Barga in galsgow, mostly second generation!I am from Monferrato so my husband is now Monferrino too!Paola
My Nonna, here she comes agin, used soda caustica to remove wax from tiles. but it is a labour intense and smelly job...you shoudl protect your hands, eyes and wear a mask if you decide to do it...
No, I don't think you will see a change in the tile...
http://www.punto-service.info/trattamento-pavimenti-cotto.htmlsomething like this?it is a good idea, we had cotto in our bedrooms and my GranMother used to wax it every year, a hard job I can tell you... we have recently refurbished the house and I have used "cotto tiles" that is tiles that look like cotto but are ceramica, as I did not fancy the waxing every year!If you want to have proper cotto I think it is best to treat it. If not look at the ceramic tiles that look like cotto, some of them are really good, expecially if you have a reasonable budget.You can have a look at one of the houses I have redone at: http://latoca.co.uk/casa%20Metti.htmlPaola