Recent content by RDG

The important is to understand what you prefer to see. Arts or landscapes? One week is too a short period for a complete visit, so, obviously, you have to decide what you want to see. All the towns that have been named here are nice, and, moreover (with my great disappointment as milanese:wink...

Jennyema,sorry...the old marsala is not so different from Porto. The problem is that there are a lot of "marsala" wines that are not Marsala. All the sweet types, f.i. The eldest ones are perfectly dry, like the best Porto.

Marsala. The dry one.

I read this post just now.... Gin, adding very little dry martini (no vermouth). Then I squeeze the skin of a lemon on the glass, and add a little onion in vinegar.

Lucia, how can you say you are a real milanese, and you have born in Tuscany? Ah....:lol: :lol: :lol: logic: strange thing, I see.... You have a private message, now. Urmaniac: WE only want to be sure that male and female are different matters. Don't you think that this is convenient? I've often...

"oeuna inglesa che l'è diventàa meneghina".....My milanese slang is much better than my english:lol: :lol: ....Hi, lucia, welcome here...May be YOU'll have to correct me.... I've posted a recipe for ossibuchi and risotto, and I was thinking about the cotoletta's one....But please, I'm curious to...

There are two Parmesan types: the young one, to eat alone, eventually with just a point of honey or apricot marmalade, or some vinegar drops, and the old one, (more old, more expensive) good for grating on foods. If you are speaking about the first, I don't freeze it: it's better to eat it till...

Hi, thanks for using my recipe for ossi buchi and risotto..... I've not so much to add to the recipe: the use of butter, here, (as lulu says) is very common, and a "true" risotto is made with butter. We DON'T USE red wine for ossi buchi (we use it for "stracotto" (translation: "cooked very...

Hi, lulu, how do yo do, in Milano? Urmaniac has answered before me: Catalogna is a bitter vegetable....Good in pan, with garlic and salted anchovies, or covered with cheese. And "sfusa"...yes: it means "unpacked". Wine "sfuso" is the wine of the restaurant, not in bottle.

for personal experience both as cook (well, "nearly" cook....) and as designer, I can assure you that the best way to beggin is a correct distribution of the main sets: water, fires, fridge, ovens and so on. In thirty years of profession, I've foun the map of my "best" kitchen, and every time I...

Shrimps are generally too delicate for a red wine. Sauvignon is Ok, but also a Vermentino. You can use a very light red, or pinky wine if you have shrimps with some sort of tomato sauce. Or even for shrimps in sweet sauces. But, for grilled or boiled shrimps....White, please.....:wink: Boiled...

Good evening to all! It's a long time I don't write anymore. I take the occasion for publish my Christmas menu: I'm obviously interested in yours... Entries: -Patè "zuccotto" shaped. It's a couple of patè, assembled in a cup on two levels, shaping a zuccotto,a cake with chocolate and cream...

Gobo,truffles are similar to mushrooms in the same way that a Ferrari is similar to a FIAT:glare: . They are absolutely different. And not only in price. Truffle smelling is unique: or you love it, or you hate it. It's impossible to be indifferent. For those that are using a truffle oil, be...

Of course.....:cool:

It IS simple. Nothing more than this. For my personal taste, NO pepper, and fry only in butter. When nearly cooked, just lightly golden, add marsala without removing them from pan, and reduce it. Marsala is a wine produced in Sicily, in Marsala Town. There are different qualities, according to...