Hi everyone,

My girlfriend’s biggest dream is to learn traditional Italian cooking directly from an Italian nonna. She just came home from Erasmus in Rome and loved it there (Thanks to this I was in Italy three times already this year). She has a special place for Italy in her heart. She has also learned to speak italian (we are Czech) which I really admire.

Since I can't realistically fly a traditional grandmother over to our kitchen right now, I want to give her the next best thing for her upcoming gift: real, authentic family recipes with a story.

I know that family recipe notebooks are precious family heirlooms. I am not necessarily asking anyone to part with their irreplaceable physical treasures, but if anyone has any authentic recipe book or handwritten notes orvsomething similar and would be okay with parting with it, I would be very glad and I could reward you.

Even if you had just one paper with a handwritten recipe, I would appreciate it.

The older the better:D

Or if you know about any way/place to get what I am looking for, please feel free to tell me as well.

I appreciate you very much.

One of my favorites. I simmer the tomatoes and garlic in an aluminium pan on gas and boil the broccoli and pasta in a separate pot. After that I just mix it all together. Texture and taste was really good. What do you think?

I know the bread can be improved. More AB tests soon haha!

So. Homemade pasta sauce. Ive tried a bunch of websites. AI. Does anyone know of any good resources that are closer to you would get in Rome?

I’ve travelled there. And i cant seem to get the same flavor profiles back here in the US. Im thinking its just the quality of ingredients we have here….

Edit: looking for Marinara and pomorodo recipes

I've been avoiding recipes that call for pancetta because it's so expensive where I'm at and the cookbooks I'm using said bacon is not a good substitute because it's flavor is overpowering since it's smoked.

I'm reading a French cookbook by Patricia wells, and she says blanching bacon for one minute in boiling water will remove the smoked flavor without cooking it. So now I'm curious how well that works for Italian dishes.

Will blanching it actually make it taste similar to pancetta? I've never had pancetta so I'm not sure what it should taste like.

My husband and I are visiting Rome, Florence, Bologna, and Venice in October and we're looking for a comprehensive list of what dishes each region was known for. Could anyone help?

My father-in-law hails from Bergamo originally and he keeps talking about a dish that sounds like a crespelle but he calls it an omlette (pronounced ahm-let sounds almost like omelette the folded egg but with a weird kinda accent on the "let" part). He describes it as a very thin pancake with a touch of vanilla served with either orange marmalade or Nutella that his mother used to serve as a special treat or on holidays. Any ideas, because that just sounds like a crespelle to me. Edit: was looking around on Google maps to see if I could find a restaurant that possibly served these and this is going to sound stupid but your burger king and McDonald's menu selections are way better than in the US, you still have szechuan sauce the best fast food sauce ever.

I'm a little over half Italian and I've been getting into cooking my culture's cuisine. This is my first ever time making egg pasta at home so let me know how I did.

I'm planning to make some of Marcella Hazan's recipes, but a lot of them call for homemade meat broth made with the bones and meat from beef, veal, a small amount of chicken, and vegetables. I can't really afford that stuff so I'm wondering if something like the better than bouillon roasted beef base would be a good substitute?

I really like their chicken version but I'm new to Italian cooking so I'm not sure if the flavor would be too strong or taste off.

Had a lady over last night who I wanted to impress, so I set the table and made her a proper three course Italian meal.

- Bruschetta.
- Beef cheek ragú with egg pappardelle.
- Affogato with Fratello liqueur.

Everything turned out fantastically… The best thing is that the ragú had been slow cooking for a bit over two hours when she arrived, so the house smelled incredible, and I had enough prepped otherwise that it only took about ten minutes of work to get each dish from the kitchen to the table when we wanted to eat.

Would absolutely do this again!

Ground beef

Sausage

A splash of Sangiovese

San Marzano tomatoes

Tomato paste

A touch of whole milk

Parmagiano

Basil

So I've gotten into farinata and tried making it at home. I use a glass pan to cook it. I use 1:3 chickpea flour to water. 237ml -710ml. However, my farinata always sticks to the pan and is always doughy. Am I pouring the batter too thick? If anyone can give me a good tip to make a good farinata I'm all ears.