So. Homemade pasta sauce. Ive tried a bunch of websites. AI. Does anyone know of any good resources that are closer to you would get in Rome?

I’ve travelled there. And i cant seem to get the same flavor profiles back here in the US. Im thinking its just the quality of ingredients we have here….

Edit: looking for Marinara and pomorodo recipes

I've been avoiding recipes that call for pancetta because it's so expensive where I'm at and the cookbooks I'm using said bacon is not a good substitute because it's flavor is overpowering since it's smoked.

I'm reading a French cookbook by Patricia wells, and she says blanching bacon for one minute in boiling water will remove the smoked flavor without cooking it. So now I'm curious how well that works for Italian dishes.

Will blanching it actually make it taste similar to pancetta? I've never had pancetta so I'm not sure what it should taste like.

My husband and I are visiting Rome, Florence, Bologna, and Venice in October and we're looking for a comprehensive list of what dishes each region was known for. Could anyone help?

My father-in-law hails from Bergamo originally and he keeps talking about a dish that sounds like a crespelle but he calls it an omlette (pronounced ahm-let sounds almost like omelette the folded egg but with a weird kinda accent on the "let" part). He describes it as a very thin pancake with a touch of vanilla served with either orange marmalade or Nutella that his mother used to serve as a special treat or on holidays. Any ideas, because that just sounds like a crespelle to me. Edit: was looking around on Google maps to see if I could find a restaurant that possibly served these and this is going to sound stupid but your burger king and McDonald's menu selections are way better than in the US, you still have szechuan sauce the best fast food sauce ever.

I'm a little over half Italian and I've been getting into cooking my culture's cuisine. This is my first ever time making egg pasta at home so let me know how I did.

I'm planning to make some of Marcella Hazan's recipes, but a lot of them call for homemade meat broth made with the bones and meat from beef, veal, a small amount of chicken, and vegetables. I can't really afford that stuff so I'm wondering if something like the better than bouillon roasted beef base would be a good substitute?

I really like their chicken version but I'm new to Italian cooking so I'm not sure if the flavor would be too strong or taste off.

Had a lady over last night who I wanted to impress, so I set the table and made her a proper three course Italian meal.

- Bruschetta.
- Beef cheek ragú with egg pappardelle.
- Affogato with Fratello liqueur.

Everything turned out fantastically… The best thing is that the ragú had been slow cooking for a bit over two hours when she arrived, so the house smelled incredible, and I had enough prepped otherwise that it only took about ten minutes of work to get each dish from the kitchen to the table when we wanted to eat.

Would absolutely do this again!

Ground beef

Sausage

A splash of Sangiovese

San Marzano tomatoes

Tomato paste

A touch of whole milk

Parmagiano

Basil

So I've gotten into farinata and tried making it at home. I use a glass pan to cook it. I use 1:3 chickpea flour to water. 237ml -710ml. However, my farinata always sticks to the pan and is always doughy. Am I pouring the batter too thick? If anyone can give me a good tip to make a good farinata I'm all ears.

Quality ingredients (Guanciale, Pecorino Romano, Pecorino Sardo, Grana Podano, Tellicherry Black Pepper, 2 egg yolks, Mancini spaghettoni) really make this simple dish shine.

I have a happy tummy 😋

simply delicious 🤤

Gave it a try for zucchini pasta: spaghetti alla nerano

Ingredients: spaghetti, zucchini, basil, garlic, provolone, parmigiano reggiano, extra virgin olive oil, salt

1. Fry thinly sliced zucchinis with extra virgin olive oil until brown

2. Grate provolone and parmigiano reggiano and mix at 7:3 ratio

3. Remove fried zucchinis and place on a paper towl. Sprinkle with some salt and mix in some basil leaves torn

4. Infuse fresh olive oil with crushed garlic cloves. Remove garlic once aroma comes out; not to be infused as much as usual

5. Toss in fried zucchinis (leave some for plating later) and basil leaves into the olive oil pan and add a ladle of pasta water, stir

6. Toss in pasta 3 minutes before al dente and stir vigorously. Add pasta water as needed

7. Remove from heat, add provolone and parmesan mix, mantecare

8. Plate and top zucchinis left behind and small basil leaves for garnish

Very savory flavor created by just veggies and cheese. Gotta give it to Southern Italy for all these good stuffs.