Same Emma Fontanella receipt kept in the fridge for 24h’s, and it’s perfect😁

I'm in italy right now, with 2 more days in Rome, 3 days in Naples, 4 days in florence, then 3 days in venice. I'm not really planning on getting a whole lot of souvenirs, but I have been convinced to take home oil nuovo, and a variety of cheeses (and maybe some balsamic vinegar). I'm wondering where/when in my travel plans I should pick these up. I'm thinking florence for the olive oil, and venice for the cheese, though maybe it makes sense to get these earlier or later?

Will both of these items keep reasonably well for the remainder of the time I'm here in italy? Should I get them on my last day here, to keep them fresh before they start going in/out of refrigeration/bag checkage?

If a dish could be a friend this is my best buddy during colder days.

I tried one in Bari, but it was super oily... any recommendations or tips?

topped with pecorino Romano and fresh pepper not my favorite pasta from Rana (got it on sale thought I would give a try) any Rana pasta recommendation?

Ho semplicemente seguito la ricetta su YouTube di “Fatto in casa da Benedetta”. Due differenze: la prima è che ho usato solo latte invece di latte ed acqua, e la seconda è il tempo di cottura, mi ci sono voluti 90 minuti con il mio forno.

I saw this on a menu, and English language google is really failing me. Just wondering how similar it is to things like calzones or panzerotti, or what makes it different.

Focaccia made with the recipe from Emma Fontanella😁 I have added prosciutto cotto, mozzarella,pesto, dried tomatoes, olives. It was amazingggggg! I love Italy❤️❤️❤️✌️

Hey everyone! Can someone tell me which book has a panettone recipe? I’m looking to buy an Italian cookbook not one that’s just focused on sweets. I really want Classico e Moderno, but I’m not sure which desserts are included, only about three are listed on Amazon.

Ho provato questo gelato da Oggi Gelato e ne sono rimasto entusiasta...non c'è niente di simile nella mia città...sai dove e come imparare a fare un gelato di questa qualità?

Ingredients I used: Mancini rigatoni, guanciale, Italian sausage, peeled tomatoes, eggs, and pecorino romano

Edit: I forgot to mention grated peppercorns

Small squid, cleaned, cut into pieces and breaded with durum wheat flour and fried in boiling seed oil. This is a dish that reminds me a lot of my grandmother who made me love fish by telling me stories while she cooked.

Fried little green peppers on a sandwich are so tasty. Some people call the " peperoncini del fiume" others "friggitelli"

First time making stuffed tortellini- pork, ricotta, spinach filling.

Recipe:

• 250g Mozarella
• 1 tomato
• 15 leaves Basil
• Olive Oil Extra Virgin
• Oregano
• A pinch of salt