Questions with this tag should be about traditional ingredients, preparations or dishes from Italy - such as focaccia, risotto or tiramisu. Questions about ingredients common to Italian style cooking, but which aren't about a specific Italian dish, should not use this tag.

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12
votes
4answers
4k views

Arborio and Risotto

I ran out of regular rice the other day, and subbed in some arborio (the traditional risotto rice). I figured it would serve well enough, since it's a tough variety, and I planned on a multi-stage ...
5
votes
1answer
2k views

What is the difference between a Sfogliatelle and a Lobster Tail (Pastry)

What are the differences between Sfogliatelle and a Lobster Tail (Pastry). There is conflicting information about them being either different or the same pastry. Additionally, I'm curious of other ...
6
votes
3answers
9k views

How to make the pasta in this TV show (Anthony Bourdain in Rome)?

I'm talking about the one served on a parmesan crust bowl, but that's not all. Besides the parmesan bowl (they only showed the chef melting grated parmesan and then molding it), what kind of pepper ...
5
votes
1answer
2k views

How large is “1 large beef bouillon cube” for risotto?

I am am making a bell pepper risotto. The recipe calls for 1 large beef bullion cube. I have packets that are roughly .15oz (4g) per packet. Is a normal beef bullion cube considered large? What size ...