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Re: The Structure of an Italian meal
When my grandpa returned from serving in the Navy during the Korean War, he disembarked in New York City, but lived in…
Re: Tomatoes and the Italian Culture
Susie - Your Question:Great advice on peeling and deseeding tomatoes. I was always anti because I believed the flavour was in…
Re: Tomatoes and the Italian Culture
Great advice on peeling and deseeding tomatoes. I was always anti because I believed the flavour was in the seeds and juice.…
Re: How to Make Traditional Sweet Ravioli
my question is. can I roll the dough out using my pasta machine or will the dough just get stuck
Re: Aperitivi, Digestivi and Other Mealtime Drinks
lips - Your Question:I would like to know what a formal diner in 1939 in Italy(Sicily) amongst the wealthy…
Re: Aperitivi, Digestivi and Other Mealtime Drinks
I would like to know what a formal dinner in 1939 in Italy(Sicily) amongst the wealthy was like- What was…
Re: Olive Oil Production
@Polly. This seems strange to find in the UK as regulations are quite stringent in terms of product descriptions. Here the informat
Re: Olive Oil Production
Have used what I believed to be virgin olive for years, well known brand, only to find that 70% of brands contain little olive oil and are…
Re: The Perfect Slow Cooker Ragu
@SaraBrown - a 1kg carton would be the best for this recipe. Add a bit at time though to ensure it's a consistency that you like.
Re: The Perfect Slow Cooker Ragu
Hi what size carton of passata please? I can buy anything from 200g to 1kg Thank you