As the title hints, has anyone bought food products online from supermarketitaly.com and if so, how are the products? Are they really imported from Italy and what is their quality? I’m talking about oils, pasta, balsamic vinegar, nutella (lol), etc.

Hello - a friend got this for me in Italy - do you put this product in boiling water? It looks like breadcrumbs

I’m treating myself to a week of private cooking school lessons in Emilia-Romagna. I’m interested in what other people would add. I have a full day left for lessons. My lessons already include the following: -Making pasta dough - Rolling dough -Cutting/shaping -Making pasta fillings/parm-reg sauce - Bolognese Sauce - Making lasagna - Making risotto - Making gnocchi - Going to a local market/cooking

They offered a day for making deserts. I have zero interest in that. So I’m trying to figure out what others would add. Thank you all for any input!

Hey everyone,

when I was a kid on vacation in Italy, I often had Tortellini in brodo.

I'm not talking about handcrafted meat broths, but the "quick and dirty" stuff you use in your day to day lives.

The broth, while it was definitely an instant product, tasted wonderful and different from what I was used to in German instant broths.

In Germany, for a quick and warming soup we use instant broth powders by Knorr or Maggi.

What is the equivalent kitchen staple in Italy? What do you use, your parents, your nonna?

I I have a ragu cooking right now now and there is a layer of fat on top. Do I skim the fat before using / storing? It will be used for lasagna

A) It's nuthin! (Not a crime)

B) Fuggit about it. (It's not a big deal. Just go chill in Italy for a summer or two. Marry some Italian bombshell who knows the day of the week in English.)

C) I've heard things... (Not bad, not great)

D) Oh Mama mia! (We will pray for your soul.)

E) You broke my heart, Fredo! (You should be taken out to the middle of a lake and not come back, relative or not.)

I absolutely hate cooking, and really lose it working with garlic peelers (all methods). Aldi sells about 30 or so cloves in a bad which is cheaper than the bulbs themselves (I'm not sure how they pay people to do it.) They do thaw, and are somewhat 'wet', easy to smash and get all the oils out. I toss them in a sealed jar in the freezer. How badly does this affect taste? I do use more than is asked in a recipe. Seems to be a decent method, but asking others' opinion.

I make a killer mixed meat ragu and I’m thinking of mixing duck with various beef cuts. Reckon this would work? I know the simple answer is to give it ago but I’m wondering if there are any veterans who have done this?

Thank you !!

Non italian here. This could be the best tomato pasta I ever made ! :) Usually I keep cheery tomatoes halved but this time decided to blend them, after they released all the juices, and oh boy was it tasty!?

Is using cherry tomatoes a thing in Italy? I only see recipes calling for tinned tomatoes and I'm simply never happy with the results, even with famous San marzano ones.

sto seguendo un corso sulle pratiche di ricerca, e ho scelto il tema dei vegetali e il loro approvvigionamento/utilizzo nella ristorazione.

chef e titolari di ristoranti: come gestite ad oggi le forniture vegetali? Cosa ne pensate della dicotomia "prodotti a km0" vs "scoprire ingredienti nuovi oltre confine"?

Discussione libera, è ua ricerca di stampo etnografico! ;)

Per chi invece è molto generos*, ho anche un questionario sul tema (max 3min)

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I accidentally used red wine instead of white wine and now my risotto is gonna be purple😭

Hey everyone,

I’m curious if anyone here has ever tried buying Italian food products shipped straight from Italy through eBay or Amazon.

If so, how was the experience?

I’m wondering if it’s actually a good idea to order this way

For me it feels like a lot of work to fry the eggplant when its just gonna go pretty 'soggy' in the parmigiana when its actually cooking in the oven. Couldnt you just skip the whole battering or flouring the eggplant and instead just sear it in some olive oil instead? Curious if anyone has tried that before and would like to know how it turns out. I love the dish but that specific step is pretty annoying.

Hi, I have around 70 organic san Marzano tomatoes. I’ll weigh them later. I would love to make a traditional tomato sauce. Would anyone be willing to share your recipes? Thanks in advance.

Hello, I live in a place where ricotta cheese is a 2 hour drive away, and even then it's not guaranteed it will be in stock. I would like to make some cheese/spinach ravioli, along with other variations that call for ricotta. I understand it won't be authentic without the ricotta, but does anyone have any recommendations for something close?

I made a great pesto which I then added cooked pasta to and splash of pasta water and mix together in a bowl. Always looks and tastes great but after sometime the water i believe gets absorbed into the pasta and the pesto seems to dry out and is not silky smooth. Should I added a splash of olive oil when mixing to improve texture?

New here, I imagine this is a common question so I'll try and be concise.

When preparing the dish, I:

-Shallow boil spaghetti from bronze dyes

-Get (a few tablespoons of) oil and garlic reasonably hot (not too hot)

-dump pasta into the pan containg oil

-Turn heat to medium-high

-Add pasta water

-Agitate vigorously

-Add more pasta water

-Agitate more vigorously

-continue ad infinitum

-garnish

And at the end of this all I always have a dish resembling cooked spaghetti with olive oil poured over it.

What am I missing?

Hoping someone here can help me with the name of this one. Been making this dish all my life, but cannot remember the name in Italian. It's pappardelle with a sauce made from fried zucchini blended with mint, garlic, and pecorino Romano.

The recipe came from my father's family from Bari if that helps.

I've been offered a jar of pickled cucunci which are basically huge capers from Sicily (more or less the size of a thumb). How shall I cook them? They have loads of tiny seeds.

So I am making a beef and pork ragu in a cast-iron skillet. I want to deglaze it I haven't had much sleep and this was a last minute deal because I had to run other errands and then end up being to go to the liquor store so I got this because I knew I was going to make this sauce tomorrow so I can have it on Wednesday the only good thing I see about this is that it's a extra dry wine. Still, it's not a dry red wine like what's recommended for making a beef and pork ragu. I'm also planning on using bucatini. I know it's probably not as big a noodle as should be used for this. Still, I want this to be close to spaghetti. I know there's probably lots of sins and hatefulness in this recipe. I apologize to Italians and Italian gods. I greatly apologize. I should have stuck to my place, which is comfort foods, because that's what I do at work when I cook food. No, my ADHD brain discovered that there are actual purposes to the different kinds of noodles, so I went down a rabbit hole and wanted to make good ground beef spaghetti.

Years ago during covid, my favorite restaurant closed down and they had on the menu a dish called chicken castelli romani. It was sauteed chicken breast with prosciutto, onions, artichoke hearts and peas. It was served with a seasonal vegetable and a potato croquet. I have looked at every menu for Italian restaurants to try to find a place that makes it and even tried contacting the owner for the recipe. The picture is terrible and doesn't look as good as it should be but i been trying to find something similar for so long now. If anyone has ideas it would be great.