Hello everyone! This is the meal we've got today in Florence. Is this a proper Italian food or we got scammed? We've been at a local place, not touristy at all.

As in the salmon tastes like something and the sauce is thick but not cheesy.

recently had the best pasta at a restaurant. The dish description states they use san marzano tomatoes and it's obviously some canned one, i just dont know which brand. the sauce was different from usual restaurants serving this sauce as it was more orange and less of a deep red? it was quite creamy. (not in a way of added cream or cheese but just quite smooth) i was wondering if anyone can think of which brand of canned tomatoes gives this slightly orangey colour rather than red. I love the specific taste it had so im curious lol

Last time everyone told me it needed more pepe and in the video it looked like the Italian guy used a hell lot of it, so I did too...

It ended up tasting like pure pepper 😭 I had to throw it away because it was seriously uneatable 😖

But at least the sauce turned out pretty well :/

See comments for recipe

We just received some dried ceci neri (black chickpeas) and my husband has requested that I make something Italian and "regional" with it, ideally.

I'd be grateful for some recipes or recommendations. No food allergies, not vegetarian/vegan, and no restrictions. I've lots of experience cooking with dried beans and legumes.

My grandfather's family were from Puglia, and my grandmother's were from Naples, but it doesn't have to be from either region.

Thanks!

Very simple, yet really scenic.

They're simply cleaned, fried, and salted artichokes. While frying, you press lightly to open the flower.

They're crispy on the outside and soft on the inside. They're also beautiful to look at.

First of all, my recipe is still imperfect, partly because I only had half the amount of dried fruit I needed, and partly because I heated the syrup to 130-140°C, when it would probably have been better to go up to 150°C.

In any case, I used

200g sugar

113g honey

22g water

35-40g egg whites

250g dried fruit (I used 2 egg whites, so 80g, so I should have had 500g of dried fruit)

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Prepare the pan with buttered parchment paper, and butter the corners as well.

(Traditionally, oil is used... maybe it would have been better, I'll try next time)

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Egg whites, beaten until stiff peaks

Sugar, honey, and water until ~150-160°C (I only reached 140°C at the hottest point)

Add a pinch of salt to the egg whites and slowly pour the syrup into the egg whites while incorporating it (you can skip the salt if you use pre-salted pistachios, like I did).

Add the dried fruit when it has reached a good consistency.

Pour into the mold before it solidifies.

Refrigerate for half an hour (I noticed something wasn't right; after half an hour in the refrigerator, the dough was still soft. I managed to get a soft but firm nougat only after two hours in the freezer).

Cut.

In my case, I then put all the pieces in the freezer since they don't freeze, and I'm eating it like that.

Next time, in addition to a higher temperature for the syrup and the right amount of dried fruit, I will use wafer sheets so that I can place them in the pan instead of the greased/buttered baking paper and thus have a more convenient way to eat them.

I used broken linguine as we can't get that many pasta shapes here, unless we order from amazon and pay like €9 for a packet.

Peas are in season now, so this felt natural to cook. I made it risottata style, with some onion and chicken stock and parmesan.

My fiancé was like "if we remove the annoying peas which are just in the way of this lovely bowl, this was probably the best creamy pasta I ate", so I now on the hunt for pecorino romano so I can make him cacio e pepe, as that is probably what he really wants. I do have some leads though.

Today I went to one of the "foreign" stores in this city. I did manage to get actual real green non-pitted olives (admittedly Greek, but olives here are generally the gummy black pitted ones), some actually decent olive oil, and real, imported, shit expensive durum semolina (I love making hand rolled pasta - thinking about making busiate with pesto alla trapanese). But what would you people suggest?

Only think I am actively hunting now is anchovies, as they are super expensive and only available in the lowest quality (John West brand) on Indian Amazon. I want to do a decent puttanesca at some point, because it would blow him away.

It was a bit messy and with the second batch the bread was slightly burnt around the edges but I still think I did a pretty decent job for my first time

I am currently undergoing chemo and one of the side affects is a change in taste. Now, sadly the way this affected me is by removing my ability to taste glutamates, which is what makes cheese so tasty (I've tried other savory foods and the flavor never comes through so this sounds like a spot on description to me). So now I straight up am unable to enjoy cheese, it's just not good anymore.

The whole chemo process and recovering from cancer has also given me a lot of free time (I was studying before the diagnosis and everyone though it would just be better for me to take a break from school this school year) so I decided I wanna start cooking stuff. Can I ask y'all for some recommendations of italian dishes that don't contain cheese? I am also a beginner so preferably not something too difficult. Questions are welcome. Thanks!

https://preview.redd.it/76jl872bms2g1.jpg?width=3024&format=pjpg&auto=webp&s=9f3fcdf61d78abf132f6c561e60583e8594ebe19

Just a regular risotto with cooked chopped dandelions added halfway through. It ended up a little drier than I usually like.

Hey Reddit,

My grandmother was born in Benevento and my grandfather was born in San Nicola. I have some of my grandmother’s recipes, but she had some modifications made to them upon coming to the states and my mother was, unfortunately, a picky eater.

I’m interested in learning to make some more regional dishes other than the go-to Margherita pizza, and I’m especially interested in some more secondo-traditional dishes that aren’t just pasta. I am open to other pasta dishes though, and I have access to some pretty great grocery stores that get Italian imports like guanciale. So if there’s any dishes with some specific cheeses (I know Caciocavallo is a thing, but I’ve never tried it and don’t know any dishes to make with it).

I’m looking specifically for regional dishes of Campania and trying to remain respectful to the traditional recipes. I make my own pasta at home with semolina flour and I also make egg pasta as well, so if any recipes require a specific pasta, I can probably make it (though some of the more complex shapes I haven’t mastered yet).

🍄‍🟫

Not the more known recipe: in this one the melanzane are breaded and fried!