| Subject | Date Asked |
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| Suace recipe | 7/24/2009 |
Q: Can you please tell me how to I make a classic noble sauce with bechemelle, tomato sauce, red chilly ...
A: Salsa Besciamella is a classical italian sauce recipe- Ingedients- Make around 4 cups Half cup ...
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| Italian coffee cake | 7/9/2009 |
Q: When I was little a tasted a wonderfully delicious Italian coffee-layered cake. When I visited Rome ...
A: TIRA ME SU- (Tea- RAH -ME - SUE) "Means lift me" up in native Sicilian- It's not a classical Italian ...
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| Lupi Extra Virgin Olive Oil | 7/9/2009 |
Q: Where can I find this oil in the U.S? I'm in Richmond, VA and can't find it anywhere.
A: There is a general inexpensive supermarket type "Lupi olive oil"- then there is the very special ...
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| Pasta | 7/5/2009 |
Q: I was wanting to know if you can soak pasta overnight like in water to make it soft for like a pasta ...
A: Are you asking if the pasta would be edible- Sure why not? Are you asking is this the way to treat ...
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| i was wondering.... | 4/28/2009 |
Q: if it's at all possible to make shrimp flavored pasta. like pasta that's been made with shrimp ...
A: Very very difficult recipe- So i will give you the guiding principle , but practice will make ...
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| Pasta | 4/13/2009 |
Q: I am cooking pasta with meatballs for 100 high school Football players and I have no idea how much ...
A: I'll try and give you some insight-Not easy-"YOU HANDS ON APPLICATION WILL FINE TUNE THE ...
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| name of italian roll | 4/10/2009 |
Q: I used to live in Italy and as a baby my mother used to give me a dinner roll. I was told it was a ...
A: Panino- Means filled in Bread Roll- I.e. Mortadella or salami with Provolone cheese-Or simply Param ...
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| Italian tomato sauce | 3/23/2009 |
Q: tomato sauce. I went out today and bought sauce bottles with twist cap lids. Will these be OK? If ...
A: Beer bottles and new crown seals are the best- Brown glass stops light penetration- You place the ...
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| Pasta | 2/17/2009 |
Q: What is the best way to cook pasta so when served it is not a sticky mess ? I am having a dinner ...
A: And you thought your quesion was an easy one-Read carefully. You can't do it that way.. if you ...
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| Parma Ham care | 2/13/2009 |
Q: I understand that a parma ham on the bone can last for years, but what about when you start slicing ...
A: Prosciutto di Param is considered by some as the finest cured ham, others declare that Prosciutto ...
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| Italian Cookies | 2/6/2009 |
Q: I've been looking for a recipe for Stambiga cookies. My mother used to make them all the time. I ...
A: I can't answer local recipes Frank - there are literally millions of them; as such most are not ...
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| authentic dishes | 1/29/2009 |
Q: Can you tell me if Chicken Parmesean is an authentic Italian dish that I would find in Italy, or is ...
A: Chicken Parmigiana /Parmesan..etc..is not a classical Italian application- it's another 'Anyhing ...
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| mostaccioli | 1/1/2009 |
Q: i need to make a main dish to serve at least 30 people for a pot luck dinner.i would like to serve ...
A: Home style or "casalinghe" recipes are not anwered by me because the variations of such recipes are ...
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| italian tomato paste preparation | 12/14/2008 |
Q: Thanking you for any help you can supply Yours Robert (australia)
A: When reading this go back and search previous well defined answered question on the subject matter- ...
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| Risotto | 12/9/2008 |
Q: Ciao Davide, I would like to make a Christmas Eve risotto with shrimp, scallops, crab, mussels and ...
A: Very difficult 10/10 difficulty- Phew what a question- This not a classial recipe but a created ...
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| classic cooking | 11/14/2008 |
Q: Since my parents are "Toscani" I have been using the Altrusi cookbook for years, do you consider ...
A: "The Great Italian cookbook" as presented by "The italian Academy cookery Rome , Italy 1953" was ...
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| Salad Dressing | 10/30/2008 |
Q: I would like a good traditional oil and vinegar salad dressing, not the stuff they sell in stores ...
A: Oil and vinegar is the basic dressing- but being that most apprentices around the world have ...
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| Risotto | 10/23/2008 |
Q: i went to this very nice italian restaurant in melbourne a few years ago and i had a meal that i ...
A: It's not a classical recipe but rather an invented or perhaps a village recipe- Sound likes Riso ...
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| Pappardelle | 10/1/2008 |
Q: I know there are many good recipes using pappardelle. But go into the local grocery store here in ...
A: Pappardelle is a pasta type- often served with game type of sauce- I.e: duckling, Wild Boar , ...
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| Authetic Bolgnese | 9/2/2008 |
Q: Up until today, I had only heard of Authentic bolognese including Pork, Veal and beef mice. Today I ...
A: Excellent observation Peter- complex question -Forgive spelling mistakes- Spell check is not ...
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| Italian Cooking | 8/16/2008 |
Q: My name is Ashleigh and I need some help for my food Tech assignment. I need to know Italin ...
A: This is a homework question that you need to study and research- If i were to give such an answer as ...
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| sicilian bread | 7/17/2008 |
Q: We've saved several of my grandmother's recipes however one we didn't get was for her bread. She ...
A: I can only provide a typical italian DENSE bread dough application of historical significance, and ...
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| Proper Marination | 7/12/2008 |
Q: I'd like to marinate cucumbers, onions, plus jalapeno, green, banana, & red peppers in some vinegar ...
A: Add no oil, and get "Picklers vinegar" which is double the strength of normal vinegar- or Buy normal ...
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| look what the've done to my pasta ma | 7/10/2008 |
Q: This is a question for chef Davide: I'm wondering where I can get your book about italian classical ...
A: Look for secondhand copy on the web -"The Great Italian cookbook" Created by the "Academy of ...
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| Bluish Areas On Marinated Garlic | 6/16/2008 |
Q: I prepared marinated garlic & green olives last night. The recipe: 25 large cloves garlic 25 ...
A: I am not familiar with the recipe- It's not classical Italian in design, it seems be one of those ...
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| 00 or 000 flour | 5/5/2008 |
Q: If a recipe calls for 2 cup of white flour and I want to use 000 flour is it the same amount or do I ...
A: The answer is NO- Recipes are applied for Guidance only- The first time you apply to make a 'Recipe' ...
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| Italian terms | 4/24/2008 |
Q: Can you tell me what the words: antipasti,primi,secondi and contorni mean on an Italian restaurant ...
A: Antipasti- although applicable in many restaurants is not true "Italian" edict - In a restaurant ...
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| Meatballs and sauce and classic cookbook | 3/1/2008 |
Q: I would like to know a couple of things, first I would like you to tell me the best sauce for ...
A: (1) Normal full cream unsalted butter No preservatives- pure- (2) the Best book - hard to find look ...
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| italy | 2/26/2008 |
Q: i got Italy as my project but I'm stuck in one question is about historical background of Italy that ...
A: Specifically research Catherine di Medici- it was she who married the French king Louis- and with ...
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| Spagetti Bolanase | 2/13/2008 |
Q: Should there be mushrooms in Spagetti Bolenase or not?
A: It's "Ragu alla Bolognese' and defines a very specific sauce- go to my website- the authentic ...
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| Spaghetti alla Marinara | 2/10/2008 |
Q: Not a question, but a "thank you". I found your website and tried your recipe for the above. I ...
A: vegetables - very tricky. I use to ensure a large serve is placed in the centre of the table of ...
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| PASTA DURA BREAD | 2/3/2008 |
Q: I AM DOING A TRAINEESHIP AT THE MOMENT ON BREADS CAN YOU HELP ME WITH INFO EG. THE BREADS MAKE, ...
A: Unless you are specific I really can't help- "PANE AL RAMERINO" IS A CLASSICAL ROESMARY BREAD- ALL ...
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| long for italian chef | 1/10/2008 |
Q: nice to contact you. Would you like to come to China to spread italian cuisine and culture? I will ...
A: Health issues also stops me from retuning to the kitcken full time- China is an excellent place for ...
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| Ferrochina | 11/26/2007 |
Q: I am trying to either find the recipe for ferrochina or somewhere where I am able to purchase this ...
A: Although not an appropriate question- I remember as a young boy my mother giving me a dose of ...
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| Bread and Appetizers | 11/12/2007 |
Q: My neice has invited five college-aged Italian students who are studying in California to come to ...
A: Stick to your thanks giving dinner- they will like that- if you want to add those extra touches, ...
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| Sweet Sponge with Lemon Custartd and Marsala???? | 11/9/2007 |
Q: "Hi when I was a child in Italy we used to have this desert at Easter and Christmas. It was many ...
A: The Problem is this for instance - My mother makes desserts - but you will never find her recipes ...
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| Food | 11/6/2007 |
Q: Name 10 unusual Italian ingredients plzzz
A: (1) Black truffles ( both France and italy) (2) White truffles - Italy only (3) Saffron- Cost around ...
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| How French Learn to Cook | 10/27/2007 |
Q: I thought that Queen Margarita was responsible for teaching the French how to cook. Friend of mine ...
A: Did you make a Bet..?I wont go to specific - let me keep it general- Proof..? I only have original ...
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| bottled tomato sauce | 10/7/2007 |
Q: My husband and I (very carefully - as you advised)disposed of 1/2 of our sauce. On your advice you ...
A: No, its Not cooked- it's raw tomatoes that must apply, not cooked sauce- long term storage of cooked ...
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| bottled tomato sauce | 10/3/2007 |
Q: We did 3 bushels this year but I've just opened one and it slowly erupted from the bottle (like lava ...
A: Go back and read the FULL instructions- you'll find the mistake- Air got in- the sugars in the ...
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| Italian Rosetti Rolls | 9/22/2007 |
Q: Davide. Recently, a gentleman wrote in and was looking for a recipe for Rosetti Rolls. I also have ...
A: They are easy to make as per my recipe already advised- we make them all the time-as far as someone ...
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| Italian Dinner Party | 8/13/2007 |
Q: Can you recommend a fun activity for an Italian themed dinner party? Is there a traditional table ...
A: I don't know about games- Italians take their food very seriously- But fun and socializing do go ...
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| Urgently seeking Australian chef or wine expert living in Italy for TV series | 8/13/2007 |
Q: I am wirting from a television production company based in Sydney, Australia. We are producing a ...
A: My brother was training in Italy for the past 5 years (he is back now in Melbourne)and met no Aussie ...
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| Sphagetti recipe | 8/6/2007 |
Q: I am from India and want to know the recipe for sphaghetti(with less cheese-if possible).I am new to ...
A: Over 450 classical Italian pasta recipe exists- Go to my website, there you will find a pasta recipe ...
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| ITALIAN BREAD ROLLS | 8/4/2007 |
Q: FOR 3 YEARS I LIVED IN ROME, ITALY WHILE WORKING FOR AN AMERICAN ENGINEERING FIRM (I.S.E.I.) AT 25 ...
A: I know of the said rolls , but its not a classical application-(nor name)- When you talk of bread, ...
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| COOKIE RECIPE | 8/2/2007 |
Q: I went to a funeral about a year ago. There was a cookie that someone homemade. I asked the host ...
A: It's probably an cookie as prepared by an "Italian",rather than an traditional "Italian cookie"- I ...
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| special cutting utensil | 7/28/2007 |
Q: I'm looking for an Italian utensil that makes meat skewers. It looks like a box with slots on the ...
A: Never heard of it-and its not an implement as defined under Italian cookery applications. Sound like ...
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| pizza base | 6/30/2007 |
Q: Thirty years ago I lived in Pescara and there used to be a small shop that made the most wonderful ...
A: Here goes the biggest secret of all- How to make the perfect Pizza base- It's the water- No ...
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| Italian cooking equipment | 6/10/2007 |
Q: ..i am doing a food technology assignment and i am researching the italian cusine. i need to know ...
A: You have the Classical recipes which have traveled the course of history, and you have "Casalinghe" ...
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| Vodka Sauce | 6/6/2007 |
Q: I would like to find an authentic vodka sauce for penne ala vodka. I pplan is currently approx 1 qt ...
A: I usually advise on "Italian classical cookery"- but suggest Vodka and tomatoes are the wrong ...
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| Bottled tomato sauce | 5/18/2007 |
Q: When I was young my nonna and family used to make large quanities of bottled tomato sauce for ...
A: When you read this go back to my past answer, I've explained it fully only last week to another ...
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| Homemade Bottled tomato sauce | 5/14/2007 |
Q: I have read your description on how you make your homemade tomato sauce. It's very similar to how my ...
A: It's hard to say- Commercial sauces could last easily 2 years- Homemade sauces depends on how good ...
|
| Zuca (?) | 4/13/2007 |
Q: I recently went to Rome and a friend said I should try Zuca (Zuka?) He says it is the best. When I ...
A: I prefer you to make it by hand ,unless you have skill in using the Ravioli maker-which needs ...
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| pizza | 4/13/2007 |
Q: How were pizza representative of the culture when they were first introduced to America? What ...
A: look I can only generalize here- As it's not the type of question i usually answer- I am applying ...
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| Zuca (?) | 4/11/2007 |
Q: I recently went to Rome and a friend said I should try Zuca (Zuka?) He says it is the best. When I ...
A: The correct term is "ZUCCA" which simply means Pumpkin- There are many classical recipes which use ...
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| Artichoke recipe | 4/7/2007 |
Q: We were just in Tuscany and Rome in March 2007 and had the opportunity to taste an incredibly ...
A: It's tricky because the key element were not defined- except you thought maybe they were "steamed"- ...
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| Cookies shaped like easter baskets & chickens | 4/7/2007 |
Q: My grandmother Lucia Genovese used to make cookies shaped like easter baskets & Chickens with a hard ...
A: Unfortunately i don't give answers to "Casalinghe" cookery it's just so broad and diverse-I woud be ...
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| Easter Bread | 4/3/2007 |
Q: My wife's parents were Italian, and her mother used to make a bread at easter that was folded in a ...
A: My Mother is Italian too- but does not make such bread,as are all my relatives from both Reggio and ...
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| Tomato Sauce - keeping in jars | 4/1/2007 |
Q: I have about 50 tomato plants and they are all rippening at the same time, this was my plan. I now ...
A: There are a few ways to Make"Da SAUCE"- This is how I/We make it every year- Preparation- (1) ...
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| cappelletti in brodo and crescia di pasqua, tagliatelle con sugo di anatra | 3/22/2007 |
Q: My husband is from the Marche region. He oftens speaks of three dishes that his mother used to ...
A: I am not familiar with the dishes you have named- They are not classically defined and perhaps you ...
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| Olive Oil | 3/15/2007 |
Q: I bought a yet unopened bottle of this Extra Virgin Olive Oil from a store called Trader Joe's. It ...
A: OLIVE OILS : Your question is easy to answer,but the subject matter is indeed complex- I’ve answered ...
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| Venetian cicchetti | 2/4/2007 |
Q: Not really: cucchetti was a typing mistake. The name of the tidbits is cicchetti... Best regardsDear ...
A: "Cieche" In general means to define "small" or "small fry" and is specifically a classical recipe ...
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| Venetian cicchetti | 2/3/2007 |
Q: Papa I have recently been to Venice and was impressed by the excellent small cicchetti bistros - ...
A: Nothing in the "classical" application, using the above term which i suspect is "dialect" Are you ...
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| cultural influences | 1/6/2007 |
Q: i'm doin a foods project for my class in school and was wondering what some of the cultural ...
A: The question is simply to ambitious to give reply (1) I assume cultural infuenece as its applied in ...
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| Risotto rice | 12/27/2006 |
Q: I have been totally unable to find arborio rice in my area (Cincinnati, and southern Ohio). What is ...
A: Most good SHORT grain rice will do the trick-if you cannot get Italian Rice, try short grain ...
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| mild spaghetti sauce | 12/27/2006 |
Q: My stomach has a low tolerance for excessive spice, especially onion. I used to use McCormick ...
A: The best Italian pasta sauce using tomatos as a base uses non or very little of any herb or spices ...
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| Sannicandro di Bari | 12/20/2006 |
Q: My Grandmother was born and raised in the village of Sannicandro di Bari, Italy and passed away in ...
A: Yes, the art is disappearing fast- You are describing "Casalinghe' cookery- this type of cooking ...
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| Bolognaise sauce | 12/20/2006 |
Q: I've just printed your recipe for the bolognaise sauce, in it it says 1/3 cup of milk or heavy ...
A: Great..I've noted a few people are attempting the correctly implied classical recipe application- ...
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| Pasta | 12/16/2006 |
Q: How much pasta do you need to cook for 120 people when half of them are children? Please respond ...
A: .?Commerical applicatons- Mass productions-it's been a long time- The international standard ...
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| Cynar | 12/15/2006 |
Q: Really enjoyed reading your menu and I will make the meat Saturday night for friends. Question is ...
A: My forte is mainly about Classical Italian recipes-but i do Know something of what you have defined- ...
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| garlic, anchovies and parsley | 11/30/2006 |
Q: my mother made a "paste" called "bun-yet" (phonetic spelling)consisting of fresh garlic, curly ...
A: What you have described is a base classical italian application, which applies to many other ...
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| thick sauce | 11/18/2006 |
Q: I cannot seem to get my spaghetti sauce thick, usually its too runny, how can I correct this. Also I ...
A: No matter what recipe is used, the longer the sauce stews for with NO LID- after the initial cooking ...
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| Cinghiale -- Is there really enough wild boar for all those delicous sauces? | 11/4/2006 |
Q: I just returned from a little Umbria/Tuscany excursion where I sampled some delicious pappardelle al ...
A: PAPPARDELLE al CINGHIALE-I've given the the Classical recipe so look back on previous answer when ...
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| food technology assignment | 10/25/2006 |
Q: What are the common cooking methods/techniques used in food preperation in italy?
A: The main ones are as follows-besides normal boiling and frying- Let me give you some of the more ...
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| A response to your note from a while ago | 10/20/2006 |
Q: Ciao Davide, I sent you the below a while back; you responded and I started to reply, but then got ...
A: O.K lets get stuck into it- as we beg to differ on only so what minor certain points- I am not ...
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| Chadones | 10/14/2006 |
Q: You are Not talking about "Calzone"??? Oh God no, not Calzones. I KNOW what that is. Oh well, I ...
A: I noted your comment about the term "Mamma' versus the usage of the term 'Mum"- Thus since you've ...
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| Chadones | 10/13/2006 |
Q: Ok, I called an old aunt in Florida and she lost the recipe in the hurricane but she said for sure ...
A: Ah Ha!- There are some famous classical recipes that came out of Sicily-but most are local home made ...
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| Chadones | 10/13/2006 |
Q: OH MY GOD, NO....I cant believe you dont know what this is. It is made of a crust made in different ...
A: Oh My God- you're right! Never heard of "Chadones"-Although there is something similar in french ...
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| Chadones | 10/11/2006 |
Q: I hope I have the spelling correct here. My mother was the backbone of the family and always kept ...
A: Unfortunately its not a classical application, so I also asked my relatives who are also good ...
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| agnalotti | 9/28/2006 |
Q: You may recall my earlier question regarding Nelson and his birthday party in Naples 1798. For the ...
A: There is no such thing as a standard pasta recipe- each application requires variations to ...
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| Marinara Sauce inconsistencies | 9/26/2006 |
Q: I am a first generation Italian and my Grandfather gave me an excellent recipe for his Marinara ...
A: Marinara sauce is a classical italian dish- the secret to this dish is apparent by the quality of ...
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| 18th century italian cuisine | 9/3/2006 |
Q: ------------------------- Followup To your kind reply. 25 guests, avarage cost £18.00 per head. ...
A: Phew..! Even with my experience,Its difficult- but I think something can be found from below-There ...
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| 18th century italian cuisine | 9/3/2006 |
Q: I have the Blue Fish restaurant in Macclesfield, Cheshire UK and plan to run a special event on the ...
A: Before I can do justice in to meal honouring, arguably the greatest navel tactical master of all ...
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| baby artichokes | 8/29/2006 |
Q: I want to make a fresh baby artichoke and celery salad. I must not have the violetto toscano ...
A: The art of cooking artichokes is something many are not familiar with-AND NO MATTER THE SIZE, THE ...
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| Traditional Dishes | 8/28/2006 |
Q: i am doing a school project and was wondering if you could tell me some traditional dishes that ...
A: It's a very good question you ask and very complex to answer fully.Everyoe everywhere are serving ...
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| Classical Italian Cooking | 8/27/2006 |
Q: Ciao Davide, I see from looking at your rpofile that you favor classical italian cooking, and at ...
A: Ciao Kyle, Good question worthy of a good reply-obviously there is a lot more to it than simply ...
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| Recipes of Pasta | 6/20/2006 |
Q: I?fm Japanese university student. I'm not so rich so I usually cook at home by myself. I like to ...
A: the type of question is not really appropriate for expert advice- but let me give you some insight- ...
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| Home Made Italian Bread | 5/24/2006 |
Q: I appreciate your timely response, Chef Davide. Would you please clarify a couple of points for ...
A: (1) The recipe is forgiving- thus 5% percent up or down won't matter that much- I use metric here, ...
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| Home Made Italian Bread | 5/24/2006 |
Q: I grew up in metropolitain New York (Long Island). As I child, I recall buying Italian loaves with ...
A: it sound very similar to the" Pane Al Ramerino" which is one of the Classical Italian bread ...
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| Italian culture | 5/20/2006 |
Q: What are the meain meals in the Italian culture, and which one would you say is the most important ...
A: Where my expertise is mainly to do with classical recipes and health- I can give some insight to ...
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| dinner for two | 5/5/2006 |
Q: Im a college student who only gets to see her boyfriend on select occasions (long distance ...
A: "Close you eyes Lasagne" It's not classical cookery- but it is very impressive, simple, cheap and ...
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| cinghiale recipes | 4/15/2006 |
Q: recently returned from Tuscany---had wonder ful wild boar dishes--especially wild boar stew and ...
A: Two classical wild boar recipes exsist-One defined as "Bitecchine Di Cinghiale"-(Wild boar steaks ...
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| italian recipe for matzadehls | 4/10/2006 |
Q: can't find recipe...mom has passed ingredients (calves liver/lamb hearts/scallions/chives and ...
A: There is a classical application that specifically uses calf liver and heart together hence there ...
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| Classical Recipies & Pasta | 3/24/2006 |
Q: I have two questions you may be able to help with. When preparing a tomato sauce I have been using a ...
A: Whats important to understand in the classical application is that the first part and the second ...
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| Lasagna Recipe Variations | 3/15/2006 |
Q: I'm an American who moved to England 6 years ago. I love to cook Italian food and have collected ...
A: Excellent Question-worth my effort to give a good answer- Its a universal problem- Chefs think that ...
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| Marsala wine | 3/4/2006 |
Q: I recently bought a bottle of "all' uovo" marsala wine. Do you know whether it has the same keeping ...
A: Absolutely no problems-The story regarding Marsala is interesting- It went something like this- Wine ...
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| Recipe | 11/29/2004 |
Q: Do you have a recipe for Chicken or Veal Mafiosa?
A: No such recipe is implied classically-If you have seen it somewhere ,it generallty means it a "made ...
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| What sort of lettuce is used... | 11/1/2004 |
Q: What sort of lettuce is used in caesar salad
A: Please note a Caesar's salad is not italian, it's Mexican named after the chef who invented it. The ...
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| sauce | 10/28/2004 |
Q: recipe for bolognese sauce
A: The Term " Ragu alla Bolognese" has a Classical origin of application-Unfortunately not many people ...
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| Cacciatori | 10/27/2004 |
Q: Can I combine Chicken and Sausages in my Cacciatori?
A: "Pollo alla Cacciatore" You can combine what ever you like, spanish people combine chicken and ...
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| Horsd'ouvres | 10/19/2004 |
Q: What ingredient gives each noodle its respective colorIn Italy? Yellow: Red: Green:
A: Be very careful when buying coloured pasta, look at the back of the package.I do not recommend such ...
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| Horsd'ouvres | 10/19/2004 |
Q: How is pizza in Italy different from that in the US?
A: To begin with, the Pizza's made Here in Australia and the USA are all wrongly implied in most ...
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| Horsd'ouvres | 10/19/2004 |
Q: What are hors d'ouvres called in Italy?
A: The term is not directly linked with Italian cuisine- but does have an associate, named "Antipasti" ...
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| Spagetti and Meat Balls | 10/15/2004 |
Q: My whole family loves spagetti and meat balls for dinner. We like the sauce some what sweet. So my ...
A: There is nothing like a good plate of pasta,..! You sauce should be savoury not sweet.Buying ...
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| Pizza | 10/8/2004 |
Q: Giovanni Papa, How do you make a very very goood Pizza Bread ? Thanks, James
A: So much rubbish has been applied in making Pizza dough,that the art is nearly lost. How to make a ...
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| World's Most Fruity Olive Oil | 9/11/2004 |
Q: Davide Giovanni Papa, I love olive oil and am always searching for the most olive-tasting one of ...
A: Your question is easy to answer,but the subject matter is indeed complex- The type of oils you are ...
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