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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...

"Prosciutto" is an italian word. Its translation in english, according to my dictionary, is "ham". With this name, we indicate the leg of a pig, variously prepared. It may be raw (prosciutto "crudo", raw ham) or cotto [prosciutto "cotto", cooked ham (and can be cooked in wine, in beer, slightly...

Oh,my God.....:ohmy: :ohmy: :ohmy: :lol: :lol: :lol: :lol: Sorry.................:lol:

For Italy (and,I think, for the whole UE), the problem doesn't exist: free sugar is forbidden in coffe shops or bars. Only packaged. And three or five lbs are really too heavy at home. One is enough, but, for only one, is sufficient you shake it a little. May be that you can change it in...

Sorry, I ask for an explication, please.... What do you mean with "Ostrich eggs"? I know "Uova all'ostrica"..mmm.....let's me try to translate...."Eggs as ostrichs", "eggs Ostrich way"... But they are simply raw yolks, very cold, in a spoon, with salt, pepper, and lemon juice. Like an ostrich...

Your cabbage casserole is similar to a milanese dish, Cassoeula, or cassuòla. It's usually made in november, the season for cabbage and the time in which, here, porks are killed. My mother never preboiled cabbage. Moreover, she was usually saying that cabbage, to be very good and..crunchy...

Can this help you? Titolo: Apparecchiare per il compleanno di un ad ulto Indirizzo:http://www.theitaliantaste.com/art-recei ving/apparecchiare/tavola_occasioni_spec iali_tables_for_special_occasions/tavocc 009_tavola_compleanno_01.shtml

Oh, my God...truffles....Icoud kill, for them...On eggs, on meats,on some fishes, on vegetables....I'd eat them on everything....:rolleyes: :chef: Here, there are two essential types of Truffles: the white ones, in Alba (piemonte) zone, and the black ones in Norcia(Umbria) area. Prices...prices...

I'm really interested in this topic. We have always had a metric system, and for us was very difficult to understand yours. We can discuss about what system is better, but I think that the real important matter is to understand what we are doing. Lbs and Kgs are about one the double of the...

Pesto is a Liguria sauce, made with fresh basil, garlic, peanuts, oil and pecorino (not parmesan). Then, there are a lot of variations. Asiago cheese is produced in high Veneto, in Asiago area, and is a rather soft cheese, very difficult to grate. When very hard, it takes the name of "Vezzena"...

For Arancini (=little oranges), you have to fill the surface of a glass with rice, leaving a hole in the middle, Fill the hole with peas and ragout, or mozzarella and tomatoes, or with what you like better. Cover the hole with other rice, pass in egg and bread crumbles, and fry them. In milano...