I ended up pulling some of the sage off.

Trying a new pasta every Sunday, first time doing Amatriciana. Probably needed a little more peperoncino but delish 🤤

Hi all! My soon-to-be hubby and I are combining traditions for our teeny tiny wedding this coming Saturday. His grandmother (not Italian) used to make spiced peaches for holidays, mine (Italian af) used to make struffoli for ours. We decided to blend the two and make spiced peach syrup to coat the struffoli instead of honey for favors for our guests I brought a nice, deep cast iron pan/pot into the relationship, and what do I get in return? An electric stovetop instead of gas burning. How do I survive?

Lol but seriously- does anyone have tips on heating the oil in the pot well on electric? Been playing around with the temperature and size of the struffoli and ordinarily I’m much better at timing them to perfection. This has thrown a monkey-wrench into my struffoli frying abilities.

Thanks for the help in advance!

PS: I am only looking to fry the dough in the cast iron, NOT make the reduction/peaches in it as well!

I have been making gelato for well over a year. I have some books dedicated to it and I have all the right stabilizers (locust bean gum and guar gum) and have been using calculators for balancing.

My gelato turns out pretty good but it always melts quite fast even when scooped straight from the freezer. A few seconds after placing it in the bowl, the bottom is already sliding around. I don't necessarily mind it but I'm trying to make my gelato as good as I can so I don't know if that would be considered a "defect".

I've never been able to try gelato besides my own so I don't know how fast it's supposed to melt. Can anyone who has had authentic gelato from gelaterias tell me if it's supposed to melt quickly like that and how long it does take to melt?

One of the best dishes I've had while in Sicily. Can someone help me with the recipe?

Risotto with pumpkin (delica species)

Hi guys, I was in doubt, cuz the barmen or who works in pasticceria said that cornetto con chocolate is absolutely no pork fat, no alcohol. Anyway, I do not know about Veneto region, sometimes they are using burro strutto in their croissants.

Anyway, I am not sure may be barmen does not know about that? Cuz it's necessary for me without any pork fat, alcohol, gelatin, etc.

Guys for how many percentage you can say that in every pasticceria the whole Italy or Veneto region are using pork fat?

Should I avoid it?

I would really appreciate your answer, it's important for me due to religious.

I’m making spaghetti aglio e olio right now but I don’t have chilli flakes. Can I replace them with black pepper

Hey Guys,

I made risotto for the first time and I thought it turned out alright, but then while I was eating it I decided to watch Marco Pierre White make risotto on YouTube and his came out very soupy... I think I preferred the look of mine.

Ive never made risotto before but I added minimal stock and stirred constantly until the liquid disappeared and then added another splash.. maybe a quarter to a half of a cup at a time at most.

The way Marco did it it looked like it was always covered with at least 1cm of stock and he only stirred it "to knock it off the boil".

What is the proper authentic technique?

Also please rate my risotto.. if I had to critique it myself, I didn't add enough pumpkin.. and It would be better with a higher quality chorizo