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Italian Cuisine/Questions
| Subject | Date Asked | Expert |
| Garlic | 1/24/2012 | Julie Streater |
| Q: I can never get enough garlic in my foods. Sometimes I use twice as much galic as the recipe calls ... A: I do not know if you are receiving my other emails responses but regardless, I would suggest that ... | ||
| Garlic | 1/22/2012 | Julie Streater |
| Q: I love garlic and add it to my dishes as directed by the recipes but I can never get the great ... A: Most restaurants use crushed Chinese garlic in oil which is not usually as strong as using fresh. I ... | ||
| italian fried ravioli cookie | 12/15/2011 | Cristina |
| Q: How do i keep the cookies from opening up while frying? A: I would like to answer your question but I have never heard of fried ravioli cookie. When I first ... | ||
| Dying Pasta | 11/30/2011 | Julie Streater |
| Q: This may be an odd question, but is there a way to change the color of pasta such as spagetti to ... A: I would purchase a good quality pasta like DeCecco (better quality - better taste) and then I would ... | ||
| christmas pie | 11/24/2011 | Julie Streater |
| Q: My mother was from Abruzzi, she use to make these pies at christmas. the crust was made of wine, ... A: I have had a little look around and I think the below recipe is the closest I can find to what you ... | ||
| Hospitality project , need help. | 11/4/2011 | Cristina |
| Q: i was just wondering if you could answer a few of my questions of Italian cookery and cuisine styles ... A: I can list you some of the "special" utensils that we use over here even if some has been now ... | ||
| Dying Pasta | 10/29/2011 | Julie Streater |
| Q: This may be an odd question, but is there a way to change the color of pasta such as spagetti to ... A: Sorry for the delay in answering your question, for some reason it only appeared in my mailbox ... | ||
| Italian spices | 9/21/2011 | Cristina |
| Q: -) Is turmeric an Italian spice ? Is it ok to use turmeric in Italian recipes to add colour? ... A: everything can be used... Because of immigration of people from all over the world, even our ... | ||
| light fradiavlo sauce | 9/18/2011 | Julie Streater |
| Q: What is the best way to make fra Diavlo sauce? A: Well I never came across "Fra Diavolo" sauce while I was in Italy but that doesn't mean that it does ... | ||
| Italian Cookie | 7/3/2011 | Julie Streater |
| Q: My Grandmother used to make me a cookie every year for my birthday. I believe she called them ... A: The surname Schiavo in the north of Italy seems to be concentrated to the Veneto region...I have ... | ||
| Brown pasta sauce | 6/29/2011 | Cristina |
| Q: My husband grew up eating at a small Italian restaurant called Alice's. This was...IS the only ... A: it's kind of hard to find out what exact type of sauce this was. I am Italian and live in Italy so I ... | ||
| Lentil soup with rice/pasta | 5/31/2011 | Julie Streater |
| Q: Streater, I found an Italian recipe in which lentils are cooked with rice/pasta to make a soup. The ... A: I would love to help you with this question - lentils are used in a lot of soups and stews in Italy ... | ||
| Ravioli Shaped Italian Cookies | 4/27/2011 | Julie Streater |
| Q: My Husband's grandmother's family is from the Potenza region and over Easter holiday she mentioned a ... A: Wonderful question, I love questions that I know nothing about so it forces me to route around in ... | ||
| Marinara sauce | 4/21/2011 | Julie Streater |
| Q: Could you refer me to reliable sources on the origin of marinara sauce or at least simply tell me ... A: Well thanks for the loaded question...I think that every "mamma" in Italy thinks her great grandma ... | ||
| Easter and Christmas Italian Desserts | 4/19/2011 | Il Magu |
| Q: My mom and aunt use to make desserts at Christmas and Easter. I am looking for the recipes. ... A: Ciao!! seams to me the first recipe is the Clazoncelli (from Basilicata the reagion of Potenza). ... | ||
| Pizza Base | 4/10/2011 | Julie Streater |
| Q: I was looking up how to make authentic Napoletana Pizza and found a reply from Chef Davide. He ... A: Sorry for the delay ...my internet provided seems to have had trouble the past week and I have only ... | ||
| Pizza | 4/7/2011 | Julie Streater |
| Q: Italian friends of mine taught us how to make a pizza today but the crust came out edible but a bit ... A: Heh David, thanks for waiting..... Italian pizza dough is an art form and uses a very soft well ... | ||
| Pizza | 4/3/2011 | Julie Streater |
| Q: Italian friends of mine taught us how to make a pizza today but the crust came out edible but a bit ... A: I apologize for the my tardiness in responding to your lovely email...I have been out of town for ... | ||
| Pizza | 4/2/2011 | Il Magu |
| Q: Italian friends of mine taught us how to make a pizza today but the crust came out edible but a bit ... A: ciao David, first of all let me say that Pizza Hut or Papa John's are not pizza but, simply, an ... | ||
| Calzone like stuffed dough | 3/9/2011 | Julie Streater |
| Q: My Uncle was from Molfetta and used to make a dough creation called "Freitel" It was pizza dough ... A: How are you and thanks for the question....your dough creation "freitel" or frittelle.....is a ... | ||
| storing bottled italian sauce | 3/5/2011 | Julie Streater |
| Q: after spending the day making italian sauce in the traditional way and bottling the sauce in brown ... A: You pose a great question and since I have never bottle in brown beer bottles before I had to double ... | ||
| chicken soup | 3/4/2011 | Joan |
| Q: Do you have a recipe for chicken soup that uses just a bit of tomato paste? A: I do not put tomatoes of any kind in my chicken soup. I guess it wouldn't hurt to put a Tbs or two ... | ||
| cooking pasta in sauce | 2/20/2011 | Julie Streater |
| Q: There's a well-known Italian chef in Vancouver (I can't remember his name) who says that the only ... A: ...albeit a very different sort of question/s? Let's first tackle the Pizza Pizza question...all I ... | ||
| Parmigiano-Reggiano | 2/20/2011 | Cristina |
| Q: One of the world's great cheeses, as I'm sure you'll agree. My question is: Do you think Kraft ... A: Parmigiano Reggiano is sold under many brand names but what is important is the application of the ... | ||
| What is "Croup Pissure"? | 2/14/2011 | Cristina |
| Q: I am sure the spelling is wrong, I am guessing by sounding it out. Saw this dish in a movie and it ... A: I really cannot think of anything with that name the way you spelled it. The only thing I can think ... | ||
| Parmesan Chicken | 2/8/2011 | Julie Streater |
| Q: I was wondering if Chicken parmesan, was named from the fact that there is parmesan cheese on it, ... A: Firstly I would like to apologize for the late reply, I was unexpectedly out of the country for a ... | ||
| I need information on what Italy people eat for their snacks | 1/11/2011 | Julie Streater |
| Q: I need information on what Italy people eat for their snacks A: This is a wonderful question and a loaded question because Italy albeit not a large country it is ... | ||
| whole candied lemons recipe | 1/5/2011 | Julie Streater |
| Q: why didn't you publish the italian recipe please send it too me, thank you A: I did publish the recipe anna but it was in the follow up - sorry you did not see it..here it is for ... | ||
| To Bake or Freeze Lasagne Early | 12/22/2010 | Julie Streater |
| Q: I have prepared lasagne today (Tuesday) to be served on Christmas Eve. My question is how should I ... A: If it was me and I make lots of lasagnas for catering etc., I would bake it now and then keep it in ... | ||
| italian toasts | 12/14/2010 | Cristina |
| Q: I have italian wines to give for Christmas and wanted to have holiday words to write in the gift ... A: if you like, you can write me what you exactly would like to say in English so that I can translate ... | ||
| Making Pesto Sauce | 12/14/2010 | Julie Streater |
| Q: One of the things I love to make with freshly-grown basil is pesto sauce. However, recently the ... A: Well Hi Karl, Having lived in Genoa for over 10 years I have seen more variations of pesto then I ... | ||
| Ravioli alla Piemontese | 12/3/2010 | Julie Streater |
| Q: I'm planning on making a classic Ravioli alla Piemontese next week and I don't have a recipe for a ... A: I thank you for you question, and I am assuming that your Ravioli alla Piemontese are a meat ... | ||
| Garlic | 11/19/2010 | Julie Streater |
| Q: Is there anyway to reduce garlic to a butter or a consistancy that is completely spreadable? I've ... A: Have you tried just roasting a head of garlic? You take a whole fresh (firm) head of garlic and ... | ||
| Easter specialty item from Bari | 11/12/2010 | Julie Streater |
| Q: Many years ago, I was treated to a calzone like baked good that was a special Easter item from ... A: I just love questions like this...makes me do some hard digging in books, and blogs etc. etc. The ... | ||
| Amazing risotto | 11/10/2010 | Julie Streater |
| Q: Yesterday I had a wonderful risotto at a restaurant. It was chicken and mushroom. Thyme was used and ... A: I adore risotto, eating and especially making it...there is something about mushrooms and creamy ... | ||
| Garlic Bread. | 10/26/2010 | Joan |
| Q: It is weird that your profile is identical to Cristina's amoung the experts. lol. Anyway I found a ... A: The garlic cloves will become mushy after roasting that is the objective. Expel the cloves and ... | ||
| Garlic Bread. | 10/25/2010 | Joan |
| Q: It is weird that your profile is identical to Cristina's amoung the experts. lol. Anyway I found a ... A: James- you would want to leave the skins on to roast the garlic then squeeze the cloves, (which ... | ||
| Garlic Bread. | 10/22/2010 | Joan |
| Q: It is weird that your profile is identical to Cristina's amoung the experts. lol. Anyway I found a ... A: James. Add just a bit of salt to the garlic cloves and use the flat end of a butcher knife. Mash the ... | ||
| preparing lasagna in advance | 10/1/2010 | Julie Streater |
| Q: It's Thursday evening & have prepared a meat lasagna for in a 20x12 container. I baked the lasagna ... A: I apologize profoundly for not having answered you sooner but I was out of town for about 4 days and ... | ||
| Tomatoes | 9/15/2010 | Julie Streater |
| Q: Just enjoyed a meal at an 'authentic' Italian restaurant, and noticed how prominant tomatoes were in ... A: Tomatoes are definitely an import, just like potatoes are - and the main reason for Italians ... | ||
Italian Cuisine
Answers by Expert:
Julie Streater
Top Expert on this page
Expertise
Anything related to Italian Cuisine, recipes, types of food, origins of recipes, regional recipes, regional wines.
Experience
Lived and worked in Genoa, Italy for 12 years
Speak fluent Italian
Own my own Italian Restaurant in Toronto Canada
Publications
I have not written any publications but I do appear on local television once a month - cooking a variety of Italian pasta dishes.
Education/Credentials
Educated in Canada
Finishing school in Genoa Italy
completed 3 cooking courses, one in Lucca Italy, and two in Genoa
Italian wine appreciation course, Wiltshire England
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