Your 2nd point was my exact take away from our cooking class in Italy as well. How/when you use what you use it the most

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Jun 20, 2024
12:02:05pm

unctoothman To extract or not to extract..

Your 2nd point was my exact take away from our cooking class in Italy as well. How/when you use what you use it the most

important igredient.

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unctoothman

Bio page: unctoothman
Joined: Mar 15, 2006
Last login: Jun 29, 2024
Total posts: 70,120 (40,334 FO)

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Just returned from Italy. We had some *amazing* meals and I’m going to do my best to reproduce some. Anybody have tips?

dryflyelk All-American

Jun 20, 9:33am

Reproduction tips are best discussed with your spouse.

Florwood

Jun 20, 9:37am

Preferably when she doesn’t have a headache

Biyamiti

Jun 20, 9:52am

That discussion probably triggers a headache

valcorger

Jun 20, 10:00am

"Reproducing some" doesn't exactly sound like multiply and replenish

ochobeeguy

Jun 20, 10:01am

I took a cooking class in Italy and here are my thoughts:

Supercoug

Jun 20, 9:38am

For example, the real key to excellent pizza dough is the timing, order, temperature and technique of mixing

jaromp

Jun 20, 9:42am

Also- ovens. It’s impossible to make really good pizza in normal ovens

WP17

Jun 20, 10:01am

You can make a decent pan pizza in a cast iron pan at 550, but I won't pretend

joelvandyne

Jun 20, 10:09am

Your 2nd point was my exact take away from our cooking class in Italy as well. How/when you use what you use it the most

unctoothman

Jun 20, 12:02pm

Visit Mastra near Costco in Lehi/American Fork. It's authentic.

Ted Lasso

Jun 20, 9:42am

Unfortunately they don’t have any meat on the menu

dryflyelk

Jun 20, 10:46am

Ha. But not quite true. The Carbonara has some bacon.

Ted Lasso

Jun 20, 10:51am

Are you in Utah? Buy your ingredients from Caputo's in Holladay/SLC

Ham

Jun 20, 9:44am

Hard to get a good Pecorino Romano in the U.S. Any recipe requiring it

lawilson

Jun 20, 9:46am

If in Utah, available at Caputo's

Monomachos

Jun 20, 10:06am

Harmon's carries Pecorino Romano as in imported from Italy. They also crack 80 lb wheels of 2 year aged Parmigiano

DJROSS

Jun 20, 10:49am

Also I like to get ideas from Pasta Grammar on Youtube

lawilson

Jun 20, 9:49am

One of the best way to do it as make sure everything is fresh

JOPE

Jun 20, 9:52am

I love Italian food, my favorite

Jun 20, 9:55am

Marcella Hazan's Essentials of Classic Italian Cooking is a good starter...

UCLACoug

Jun 20, 9:55am

Make your own pasta if you want it to taste more like Italy.

ochobeeguy

Jun 20, 10:02am

For pasta, look for ones that are cut with bronze dies vs teflon coated. They'll

joelvandyne

Jun 20, 10:03am

Also look for pasta that is lighter in color. It usually means it was dried more

lawilson

Jun 20, 10:06am

See, this isn't something you get out of most recipes online or in a book.

Supercoug

Jun 20, 10:10am

If you're near an Aldi their bronze cut pasta is a steal.

molodyets

Jun 20, 10:26am

I'd be on the lookout for some Italian specific stores.

OPINIONS

Jun 20, 10:04am

here is your source

claw

Jun 20, 10:08am

Use a good pasta - De Cecco, or if you can find it, Rustichella d'Abruzzo.

Monomachos

Jun 20, 10:09am

There's plenty of bad ingredients in Europe and good ingredients in the US - you

molodyets

Jun 20, 10:23am

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