Italian Food

Oct 27th, 2002, 05:53 AM
  #1  
Lucy
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Italian Food

Ever since I returned from Italy I've been thinking about Italian food. I just cant seem to get enough of it. I thought that I would try my hand at cooking myself. Does anyone know of any good Italian cooking websites. Thanks.
 
Oct 27th, 2002, 05:56 AM
  #2  
foodie
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Try this one.

www.italianfood.about.com/

Buon appetito!
 
Oct 27th, 2002, 09:09 AM
  #3  
Ira
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Hi Lucy
If you get the Food Channel on cable look for Molto Mario and Mario Eats Italy.
You can also find recipes on www.foodtv.com.
 
Oct 27th, 2002, 11:51 AM
  #4  
richard j vicek
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Good afternoon, Lucy Nick Malgari,
on the Food Channel and PBS is also an
excellant italian cook... might check
out the following, some might no be as
list is a bit old.www.eat.com
www.pastalabella.com
www.ittc.it/italy_food_net/
www.cucina.iol.it/artusi
www.geocities.com/napavalley/1061
italianfood.miningco.com/
www.arca.net/recipes
Have at least 15 more should you like
them.. Richard of LaGrange Park, Il..
 
Nov 29th, 2002, 04:46 AM
  #5  
xxx
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Hi. Can you experts tell me the difference between carpaccio and bresaola? Pardon me if my spelling is amiss.
 
Nov 29th, 2002, 04:54 AM
  #6  
Ira
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Dear xxx
If you go to foodtv.com and click on "cooking 101" and then "encyclopedia", you will find your answers.

It is spelled braciola.
 
Nov 29th, 2002, 04:57 AM
  #7  
foodie
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hm tricky one - isn't braseola cured and carpaccio isn't???
 
Nov 29th, 2002, 05:12 AM
  #8  
Ira
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Dear xxx
If you go to foodtv.com and click on "cooking 101" and then "encyclopedia", you will find your answers.

It is spelled braciola.
 
Nov 29th, 2002, 06:07 AM
  #9  
Patrick
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Braesola is "air dried" giving it a sort of cured taste, while carpaccio is fresh beef, sliced seconds before serving if done properly. Braesola is not cooked (as friends of mine kept insisting it was), just cured by air drying.
 
Nov 29th, 2002, 06:18 AM
  #10  
Ira
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Hi all,

It seems that xxx was correct on the spelling and Patrick was right about what it is.
 
Nov 29th, 2002, 06:27 AM
  #11  
Cristina
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In Tuscany you will find carpaccio di bresaola on many menus. Carpaccio is normally raw filet of beef and served with shaved parmigiano, lemon juice, salt, arugula or some other combination with the same idea (earthy and acid). Bresaola on the other hand is air cured beef filet. To make carpaccio di bresaola, slice it thin and treat it as a carpaccio (the above ingredients). It is wonderful.
 
Nov 30th, 2002, 09:48 AM
  #12  
Nick
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Speaking of Italian food, does everyone find prosciutto as consistently salty as I do? During a recent Italy trip, I kept buying it in different butcher shops, good delis, etc., hoping to find some that wasn't so salty. I never did. I know it's a treat, but do others have the same perception as I do? I'd like your opinions. Thanks.
 
Nov 30th, 2002, 10:43 AM
  #13  
nosalt
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If you don't want salty prosciutto order the Prosciutto di Parma, it has very little salt
 
Nov 30th, 2002, 10:43 AM
  #14  
Cristina
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Prosciutto crudo is salty but the ones in Tuscany are more so. Try to go for the Prosciutto di Parma or San Daniele the next time as they are a bit on the sweet side (not like dessert sweet).
 
Nov 30th, 2002, 01:11 PM
  #15  
JOdy
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I have at least 20 reall y good Italian only sites ..here is 1 to try..if you want more let me know.

Add an O to yahoo!

http://www.italianfoodforever.com/
 
Dec 1st, 2002, 04:56 AM
  #16  
xxx
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Thanks to all for bresaola info. Now I'm doing a google search for the best online source. Any recommendations?
 
Dec 1st, 2002, 05:06 AM
  #17  
John
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Here are a few tips on cooking Italian food from an expert:

http://theonion.com/onion3844/i_make...spaghetti.html
 
Dec 1st, 2002, 08:44 AM
  #18  
Nick
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Thanks for the non-salty suggestions. Nick
 

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