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As my brother's only brother use to say, the only bad pizza is the one you don't eat :lol: Seriously, I will not even start to talk about the kind of stuff we've been trying on pizza here. I mean, here in Italy. By the way, I don't think that pizza is considered an Italian specialty anymore, it...

Hi giggler, you can try Coda alla vaccinara, one of the most famous recipes of the cucina romana, Rome style cooking. I made only one time, and I miserably failed: I had no patience, and I did’nt cook the oxtail long enough. It’s basically a stew, although I read somewhere that the original...

Hi friends, just found this interview online, chef Gabriel Rucker of Portland's Le Pigeon talking about his cookbook, Le Pigeon: Cooking at the Dirty Bird. I really enjoyed this article, has anyone got this cookbook? Maybe the recipes are not exactly for the fainthearted (elk tongue...

This looks interesting... :yum:

Ahhhhhhh, I love you kades! :-) Pasta with butter, or "pasta al burro" as we call it here, is an all-time favorite of mine. I love it for its simplicity, despite of its bad reputation: many of us Italians consider pasta al burro just a "quick" solution, when you have no time or no desire to...

Beautiful. Except for milk, in Italy we little ones just got water until we came of age for the wine. Which in my times could be anywhere between 6 years and 13 years old... :lol: Now I'm afraid they are all on artificial sodas, their little bodies and minds getting full of that schifezza. :sad:

And we cannot forget Cioppino, can we? In Italy we don't even know what it is. First time I'll be in San Francisco (maybe summer 2020 :ohmy:) I need to taste it.

There may be exceptions... :pig:

Thanks Chief!!! Thanks Whiskadoodle, never heard anything about this thing, I'm going to Google it! :pig:

Noooo, vermicelli mixed with rice... :ohmy: :lol: I never tried this kind of recipe, but yesterday I changed my eating routines, and I'm going to eat rice each and every lunch, because I want to build a body like a sumo wrestler, you know. So I started with some simple basmati rice boiled, then...

Hi acerbicacid, The Wine Cellar for the wine and Off Topic Discussions for Kent, I suppose :cool:

Hi acerbicacid, I would try them with a simple tomato and basil sauce, maybe with some chilli to spice them up a little. Off-topic: I just came back from Kent, spent a week in Tonbridge. And I must say, Kent is a WONDERFUL place :smile: And they make good wine there too :ohmy:

Well done Stinky_Sullivan! Maybe I'll add some calabrese HOT sausage, drop Swiss and Cheddar, keep provolone, add pecorino (not too aged) and some gorgonzola, not the runny variety. :pig: Thanks

Very good choice for a recipe, rockey_f_squirrell! :yum: Maybe I'm just a little biased about spaghetti, since I'm both Italian and an infamous pasta-eater... :pig: Welcome to DC

I can't. I always have the pistachioless variety :yum: Now, that was my old-time classic breakfast: a cup of espresso and a couple of Lucky Strikes... :neutral:

Every time I come to this thread I feel like a poor idiot. I mean, I eat exactly the same things every morning. I need to change that habit!!!! Maybe I could introduce some good ole healthy food, like mortadella and gorgonzola fritters... :ohmy:

:lol: Casu marzu has been forbidden by Geneva Convention... My true queens of the olive kingdom are the taggiasche from Liguria, followed by the giant green olives from Cerignola, Puglia. But I, too, like them all!

Hi salt and pepper, I can see on LEM website that they sell already "smoke flavored casings". Have you never tried anything like this? I'm just curious, I'm not gonna make my own sausages for the moment... :sad:

Mamma mia!!! :ohmy: Never saw them tongues, but we had hard boiled eggs at bars till ten/fifteen years ago, now you can see them anymore. Except maybe in some secluded mountain village... :ninja:

You're welcome! And keep them coming :chef:

Updated image Hi friends, here is the second version of the Italian wine bottle designs. As I said in a previous post, I'm adding these two items to the original image: Bottiglione – Big size glass bottle (the name is an augmentative of bottiglia), with capacities ranging from 2/3 liters to...

Great news pacanis, thanks! I'll apply this rule with tomato sauce and a straw... And GRAZIE to frenchguycooking for the videos, gonna check them all ASAP.

Sorry for Buddy! And no chance I'll take that underwater hole... :sad: Hi Cerise, those are beautiful memories... :yum: A few days in London, then me and Gabriella will move to Kent, we booked a cottage to visit that beautiful (I hope...) area of England. My first concern now is to find some...

Well, thanks man! I've never come to the USA, and surely New York will be my first destination, New Jersey the second one. I mean, I HAVE to visit Buddy Valastro and all the Sopranos' places... I just have to overcome my terror of flying, Bologna-London is a short jump :wacko: