submitted by /u/coastersarecool [visit reddit] [comments ..read more

Context: I'm American and my whole family breaks it submitted by /u/KarsonDaDinsaur [visit reddit] [comments ..read more

Burrata Prosciutto Spinach Truffle sauce? Olive oil submitted by /u/centrifugalbliss [visit reddit] [comments ..read more

Please see my method used and notes in comments submitted by /u/Daviddoesnotexist [visit reddit] [comments ..read more

Had these raw yesterday in Sorrento - can’t remember the name... When removed from the shell they looked like the cross section of a mushroom (t-shaped) and were pretty chewy. Any clues? submitted by /u/Alien_Ozzy1989 [visit reddit] [comments ..read more

Hey everyone! I’m wondering if anyone has suggestions for where to buy actual nice quality Italian ingredients? I use Olive Oil Lovers for my EVOO, but I haven’t been able to find a place to buy things like Guanciale, nice quality flour (mainly used for focaccia), dried pasta, and just general pantry items. Any advice would be awesome, thanks! submitted by /u/LagginWagin [visit reddit] [comments ..read more

submitted by /u/LiefLayer [visit reddit] [comments ..read more

I've prob had this for over a decade, forgot I Even owned it, and have never used it. Wondering if anyone has ever used one of these for making ravioli. Feels like it's cast iron. I guess you use a rolling pin over the top to make the final cuttings? Do you oil it at all prior to laying down the first pasta sheet, or flour it? submitted by /u/cgb1234 [visit reddit] [comments ..read more

So first of all, I am talking about using canned tomatoes because where I live it is tough to get good fresh tomatoes even when they’re in season. So removing skins is not a concern since canned tomatoes are already peeled. But I like a SMOOTH sauce, and I see lots of cooks online using the mill on canned tomatoes to get that smooth texture. I have no doubt that it works, but my question is WHY is it better than just blending the tomatoes? One chef said never to fully blend, only to pulse, but I forget why. submitted by /u/SlippinPenguin [visit reddit] [comments ..read more

Hi, I have been learning how to cook Italian food. I'm from Canada but my Nonno and Nonna (I miss her cooking!) were from Chieti, and I live in an Italian community (the grocery store here is Italian so I'm able to get "hard to find" ingredients). So far, I've learned how to make a proper sauce with sofritto, pizze e foge, and palotte. If anyone has any advice or recipes around Abruzzese cuisine, I'd appreciate it! submitted by /u/Salty_Cap5912 [visit reddit] [comments ..read more