I know "pennette alla vodka" dish, it's very easy to make! I'll post the receipe ASAP if you want!
Also in Italy, not all the market sell a good "mozzarella di bufala": commercial product are completely different from home made ones.
The real taste of this kind of mozzarella have to be felt at Naples: there you will find the real one!
But near Rome, in the castles zone, there are also a lot of little sellers that produces nice mozzarellas, using fantastic raw materials...
I'll post ASAP both the recpies. Please give me just a couple of hours!
PS: fresh pastas, you mean something like this?
My original nick was "ragno nero docet".
"Ragno nero" is the italian part of the nick, and it means "black spider", in honor to Lev Yashin, a legendary russian goalkeeper.
"Docet" is a latin word, it means "teach".
In this case, I have modified the last word. "Cuocet" is simply a funny Latin neologism: "Cuoce", in Italian, means "Cook"...
"We recently had a discussion on how to make fish sauce without fermented fish!"
"I have copied off your recipe and stuck it in an Italian cookbook."
I'm really honored.