Posts by: Chiara Cla

I've poted 3 times this week, once on the thread 'Double cream in France' & twice on ' Mediterrainion food' but they've gone excep the cream posting , Why????

I have the same problem in Italy, I can only find UHT in cartons, it's a subjct that has been discussed many times on most cooking sites...It's something that's just not used for desserts here & probably in France too.

I have the same problem in Italy, I can only find UHT in cartons, it's a subjct that has been discussed many times on most cooking sites...It's something that's just not used for desserts here & probably in France too.

Hi from Italy. We use grappa (originated in Italy as far as I know) after coffee at the end of a meal, some people ad it to the coffe to 'correct' it, others just drink it neat. Make sure you get a good quality one when buying grappa

Hi, I live in Italy & have tons of the stuff in my fridge. After many experiments the best way I've found is to wrap the cheese in baking paper or greaseproof ppaer, then put in a plastic bag, it keeps for moinths like this.

Fordy what did he use? live in Italy & I'm interested, my mum-in-law doesn't use garlic also, she uses, beef & pork mince, carrot, celery,sometimes peas, tomatoes,nutmeg, a little onion, milk & white wine plus some beef stock. I've never seen a 'ragu'(Bolognese sauce in Italian) containing peppers, mushrooms etc...

I think what you're talking about is Fusilli Lunghi made by De Cecco see this link
[link]

North Staffordshire oatcakes with cheese are just gorgeous,
see [link] or
[link] for more info.

Spaghetti Carbonara !

I went to eat out recently, we had polenta served on top of gorgonzola (on the traditional wooden slab) with wild boar stew. Gorgeous!

Hi Big P, Brachetto is from the asti region in north east Italy, I've seen this wine in a Bistro in Knutsford, Cheshire, it was £19 a bottle, whilst here in italy it's slightly cheaper ! Some others more available fromm that region you may like to try is Barbera D'Asti, Barbera del Monferrato, Dolcetto D'Alba. Schioppettino is also called Ribolla Nera from the Fruli area try this link to buy [link] .

Make sure the ice goes in 1st then add a good dose of gin, tonic & a table spoon of freshly squeezed lemon juice, mix & serve.Mmmm

I'm going to Bergamo tomorrow afternoon to do some Xmas shopping! I haven't been in this huge shopping centre yet, although I've seen it a few times.

Grate them onto spaghetti Mmmmmmm, we make pate with them with butter & liver very Mmmmmm

Martino - Parsnips (credo) have been 'spotted' in the Veneto area, being sold at a road side. Interesting fact aobut the pigs eating them.

I agree with Martino & Anna (Ciao & Buon Natale !) I've never seen Panettone here containing Cardamons. - Martino - whipping cream problem still ? Esselunga are now selling organic cream which 'they say' can be whipped !

I made it today !!!!!!! it's yummy ! I couldn't get fresh ginger or cayenne in Italy, so I used powdered ginger & chilli instead, but it worked, so it'll be even better if I can get the correct ingredients. I whizzed the tomatoes in the blender 1st aswell, and reduced the sugar by 50g as I'm not into sweet so much. Thanks Stasia for a truly wonderful easy recipe !

Hi Victoria, yes you can freeze Pancetta (Italian for bacon) as for crudo (Parma ham) I don't know, I'll ask my In-laws as they're Italian. Back soon!

Hi Stasia, I 've just got your recipe for the pickle form Delia's site, but you don't say how long it lasts for. I've never made pickle before, so I'm inexperienced so I'm not sure about these things ! Also do I have to sterilize the jars before, use wax paper etc..? Sorry for all my questions but I'm going ot make it all for xmas !

I had wild boar in a trattoria last week , they braised it with some red wine & porcini mushrooms and served it with polenta & gorgonzola. Was heavenly!

I only know Cambia as an Italian verb meaning he/she/it changes. I've done a little google search but I can't find anything. Could it be possible it's called 'It changes turkey pie'!!!!!?

I also leave it on a tray with flour or on a type of washing line. All the shops which sell fresh pasta here in Italy all leave in a tray with flour.

Me too Aliz !

Slice & drizzle witn olive oil, salt & oregano, do the same with cherry tomatoes, makes a gorgeous starter.

the name mange tout literally means 'eat all' there for if they're fresh they shouldn't need any preparation.