121 reputation
3
bio website
location Italy
age 43
visits member for 3 years, 6 months
seen Oct 27 '10 at 16:23

Amateur chef.

Please, note: Italian cusine and Italo-American cuisine are not the same thing.


Oct
27
comment What to do with italian soda type syrups?
@justkt: yes, but as comment would pass unnoticed and I think that some people care about these "details".
Oct
27
comment How to make the best Genovese pesto?
Lorenzo is right: this is the traditional recipe. I would add that the pasta traditionally used with this sauce is trofie, but even in Italy it's usually a little hard to find outside of Liguria region.
Oct
27
answered What to do with italian soda type syrups?
Oct
27
comment What can I substitute for Guanciale?
Right: bacon cured but not smoked is ok. Even here in Italy, for us living outside the Lazio region, it's a little bit hard to find guanciale. I usually use fresh bacon, aka pancetta dolce, in preparing amatriciana.
Oct
27
awarded  Teacher
Oct
27
comment What's the difference between a Stromboli and a Calzone?
I confirm what systempuntoout wrote: this is the first time that I read or heard of a dish called Stromboli.
Oct
27
comment Firm risotto using generic rice. Is it possible?
Pasta is the end product. Orzo means barley, a cereal. Of course, one can think about a barley-flour pasta.
Oct
27
comment In a tomato sauce recipe, how can I cut the acidity?
I'm for the even less: the tradition suggests the tip of a teaspoon of sugar.
Oct
27
comment How to prevent overcooking of eggs in Carbonara sauce?
+1 Pecorino romano is a must; I like a mixture of pecorino and parmigiano.
Oct
27
answered Non-cow's milk replacement for Parmesan cheese in Genovese pesto
Oct
27
awarded  Autobiographer
Oct
27
awarded  Supporter