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

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Jun 20, 2024
10:49:45am

DJROSS All-American

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

Reggiano. Of course they carry cheese from all over the world brought in wheels and blocks and cut and wrapped for the customers.

Smith's marketplace work with Murray's Cheese out of New York who have been importing the real stuff since 1962.

So fairly easy to get ahold of Pecorino Romano

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DJROSS

Bio page: DJROSS
Joined: Sep 10, 2001
Last login: Jun 26, 2024
Total posts: 20,623 (576 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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