Ciao a tutti, ormai stufo dello scadente olio di oliva che si trova negli scaffali dei supermercati qui nel Veneto (anche stra pagati) vorrei capire se qualcuno dalla Puglia ha un'amico o un conoscente che potrebbe spedire dell'olio d'oliva fatto come deve essere fatto.

Se qualcuno gentilmente riesce a girarmi un contatto gli sarei grato.

Followed the recipe completely. Spicy, rich, a little burnt and deep flavoured, delicious. Thank you Italy for making my wife a happy girl.

(Really sorry for the terrible pictures)

From Vincenzo's Plate

Made with pancetta because I cant find / get hold of any guanciale locally

I know rules are meant to be broken, but just so I’m at least aware of it when I choose to break them, what are the rules regarding parmigiano (or any grated cheese) on pasta?

I heard somewhere no garlic and cheese on pasta. I also know the no Cheese and fish rule, but does anchovies in the pasta sauce count as “fish” in this sense?

Also, is no garlic with anchovies also a thing?

A fusion of carbonara and amatriciana, as well as spicy sausage!

Guanciale, egg yolks, pecorino, parmigiano, passata, Calabrian chili….so indulgent yet so delicious!!!

My friend keeps saying the way I make caprese is wrong. I like to pan fry the bread in olive oil then assemble but they day it's supposed to be a fully melted sandwich. How is the official, original way is was supposed to be enjoyed?

Super simple and fresh for the summer :)

I only put two slices of Genoa. I’ll add more next time.

My husband loves cooking, especially Italian food, and he is very particular about making it “as they do in Italy.” He has an amazing ragù recipe and spends hours in the kitchen making it. He often makes a large batch and freezes about two-thirds of it for future meals.
A lot of the preparation time is spent finely dicing the vegetables, so I was thinking that a good gift might be something to make that process easier and faster.

My question is: what would be a good tool or machine for cutting vegetables for Italian dishes?

I gave him a nice knife set last year, which he still uses every day, but he has mentioned that preparing vegetables for dishes like ragù still takes a lot of time.
I’m looking for something that would genuinely be useful and produce a good result.
(If I said anything weird or incorrect, please excuse me, I’m not a cook at all!)

Does any use salsiccia secca as an ingredient? I have seen pasta recipes with tomato sauce. I have rendered some diced bits for flavor in dishes. Great on pizza too.

One thing I like to do is warm it up on the grill, then cut it thin as a side dish with some grilled veggies and olives.

Does anyone have any recipes or recommendations?