Comments on: About

By: 2friendscooking

2friendscooking — Mon, 18 Oct 2010 08:06:04 +0000

Radicchio does bring colour to life! Grazie

By: Torre Liebchen

Torre Liebchen — Tue, 20 Jul 2010 20:36:08 +0000

Wow, what a great blog! Maybe all of your fans can help me realize my dream to attend the Italian Culinary Academy. Check out my website: http://getmetoculinaryschool.weebly.com and read all about me and my efforts to become a Great Italian Chef. Thank you and feel free to leave me comments on Twitter or the comment form on my site. If you have any suggestions I would really appreciate it! Torre

By: mamaghella

mamaghella — Sat, 19 Jun 2010 22:14:12 +0000

http://www.mamaghella.wordpress.com
first of all I ask excuse for my English sometimes use google translator but l’ absurdity and that she touches to me to correct the errors because leaves words in Italian thus but I maintain also my English blank paola or better are known as mamaghella I have a picolissimo blog on word pres that I hope grows I have tantissime prescriptions some also much ancient (of my great-grandmother) I have also the ricettta of like makes limoncelo in house… me e’ come un’ idea if times creero’ a section of my prescriptions the same ones that obvious place only those mine and made from me, in English I hope that you p piaccia l’ idea. .intanto I then send you this ancient prescription of my simple simple grandmother dimmi you. This cake, like all the cakies that Anna made my grandmother, was sweet simple it enriched and them to second of the occasion for he cooked which them; it is however a prescription that is lend to the variations. I made often it, when I still had the boys little ones, in a teglia rectangular in order then, once cold, to cut it rettangolini and offering it in the festicciole that they organized for the children, but the perfect moment in order to make it and piu’ rich of canditi condimento (, pinoli uvetta…) the paschal period was own. Ingredients: * 300g laughed for minestre, * 300g sugar more 100g, * 4 eggs, * 1 liter of latte, * 15g of butter, * 150g of essiccata fruit or candita, * 1 bustina of I leaven, * Bread crumb. Execution: To put in a latte casserole 1 liter of, 300g of rice and the 300g of sugar. To leave to cook until rice has absorbed all the latte ones stirring from time to time leaving that the rice scuocia; to this point to add the 75 g of butter and to leave to cool all. Meantime to mount 4 egg yolks with the others 100g of sugar and in an other ciotola to mount to very hard snow the 4 albumi. To add egg yolks when the rice will be still lukewarm, then the essiccata fruit, the albumi mounted; to stir with movements from low towards the high. At last to add the bustina of I leaven. Imburrrare teglia and cospargerla of bread crumb and versarvi the compound. To put the cake in furnace already warmth to 180°C for 35 minuteren, to control the baking every now and then. To wait for that it is cooled off and estrarla from the teglia; to serve in plate from cospargendola sugar capacity to the veil. To add in the pinoli paste to taste, granella of almonds, uvetta and coccie of chocolate. It Tries to you is super! me excuse for the length

By: stefanaccio

stefanaccio — Mon, 31 May 2010 13:44:03 +0000

Am willing to share information about pasta alla chitarra (http://pastaallachitarra.wordpress.com/ ) a specialty of Teramo in Abruzzo.

By: loscoiattolo

loscoiattolo — Sat, 29 May 2010 11:51:49 +0000

Good morning!
If you want to discover the best from ravioli and fresh pasta, we can give you lots of recipies and news about the production.

By: eliotropica

eliotropica — Tue, 02 Feb 2010 08:56:57 +0000

Dear Bloggers,
good morning from Tuscany, Italy! I started a blog on Tuscan mountains of Pistoia area, fantastic place for those who love skiing, biking, and do all outdoor activiities.
Pistoia of course is a beautiful art city, and its surroundings are a piece of authentic Tuscany you would love. The local food is still very traditional, based on mushrooms, chestnut flower, meat, sheep cheese…..and all its variations….
I linked your blogs to ours, I would appreciate if you would do the same! Let’s keep in touch!
Kind regards

Rosanna Capitani

http://mountainsoftuscany.wordpress.com

By: Eleonora

Eleonora — Mon, 11 Jan 2010 14:55:05 +0000

Ciao,
my name is Eleonora and I am an American-born, Italian-raised global epicurean; food & wine connoisseur, home cook, freelance writer, film industry script supervisor and travel enthusiast.
I live in Rome and I am currently editing the final draft of my Italian cuisine/lifestyle manuscript; and obtaining Sommelier certification with Associazione Italiana Sommelier.

I follow Alta Cucina on Twitter and visit Radicchio on a regular basis. I very much appreciate what Alta Cucina is doing to promote and salvage authentic Italian cookery art and traditions overseas. Your views are very much in tune with mine, so I was wondering if I could be included in your impressive blogroll. Most of my 300 plus readers live in the continental US, and many of them in New York. Mutual link exchange and visibility could benefit both our programs and increase exposure to our advantage.

Please take the time to visit my three blogs, and sample the food-writing and topics examined:
AGLIO, OLIO & PEPERONCINO a food/lifestyle blog which focuses on Italian cuisine, food history, travel musings and local hang-outs. http://agliooliopeperoncino.blogspot.com
ROMA EVERY DAY a daily photoblog featuring images of the Eternal City posted every day. http://romatuttigg.blogspot.com
FORCHETTINE written in Italian; Italian food-lover’s online guide in which I review restaurant facilities and regional specialties in Italy. http://forchettine.blogspot.com

Thank you for your kind attention,
Eleonora Baldwin