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.
I've cooked my first polenta. it was too dampish, without shape, but also not easily sectile: it couldnt be easily cut. What should I do better next time?
I'm making oven baked caponata and the recipe calls for a half glass of vinegar. No clue how many ounces to a "glass."
I'm trying to make a dessert I had in Palermo, Sicily. I wanted to find a recipe for it online, but I can't remember the name of it now. I know it's fairly common, but googling didn't help. It's ...
I made gnocchi dough earlier this evening. It was my first time, so I took a bit of dough and made myself some dinner with it. It was great. But I still have some dough left over. Since it's quite ...