ambra

Everyone I know who has been to Paris in the past year has complained about the prices. I have been wondering if they are just choosing wrong.

Thank you! You were right though, totally booked up for ages. 😃

Would you mind sharing reservation link? I'm on the hunt for a place now. Thank you!

And here I am 14 years later and I finally made the cake again! The recipe for the cream above is truly foolproof! The chocolate cream, which mixes with the chocolate shavings that are used as decoration is divine and tastes just like how I remember it.... We make it with a yellow cake inside, and I still haven't found the correct cake for that -- it needs to be super light and airy. This time, I did it with a basic "pan di spagna" recipe and it was fine, but it wasn't good either. Will try again soon. 🙂

You can probably get the powdered form though it’s not the same.

The things that come to mind can't be packed in a suitcase, but I think I would bring back pane carasau, fregola and Vernaccia di Oristano, I use the latter as an alternative to Marsala in many recipes. Can you bring bottarga or would that be off limits? That said, GOOD Marsala (Not grocery store crap) from Sicily as well as anchovies from Sicily. And tuna, oregano, pistacchios, almonds, capers, sun-dried tomatoes, torrone. The things I would say from Rome are all to be eaten fresh.

These are not the same, but they do remind me a lot of sagne torte, which you find it Puglia. I love them.

I had never been to the Five Guys in the US but went to the one in Milan and enjoyed it well enough, just because I hadn't had a crappy American fast food burger in ages. There is also a Steak n Shake (which I also didn't know) and that one was better though. The Berlin write-up has been so fun! I went the summer before locked down and I loved it. And now I just wante to go back. 😀 It's all your fault! 🤭 Coincidentally, I'm told that all of the Doner Kebab meat in Italy comes pre-made from Germany. I don't know if that's true, but that's what they say!

I hear you! For the past few years, my family --alone because of the pandemic -- couldn't find a single dish they were willing to give up. I hope it will all be wonderful and delicious and as stress-free as possible, Kim!

I use these for Macaroni and Cheese a lot since we don't have macaroni here. Also sausage sauce.

I agree it can be a little much after a few bites. In fact, a classic can be frozen peas and bits of ham with parmigiano crust.

I remember the Vietnamese food there being absolutely amazing. I sometimes want to jump on the plane just for some noodles!

Looks amazing! Do you have a recipe you can share?

Oh boy, where do I begin? (We love risotto around here.) I agree wholeheartedly that the broth you use is everything. If it is good quality, as are the butter and cheese, you don't even need to add anything! Another citrusy one is leek risotto with lemon zest and scented with rosemary. Another delicious one is radicchio. Can also be finished with some sort of white cheese. Risotto with shrimp (Can be with tomato or with zucchini or with saffron.) Risotto with calamari Risotto with mixed seafood (clams, mussels, shrimp calamari) Risotto with saffron is delicious with pieces of sausage. Instead of Milanese style it's called Monzese (a city outside Milan). Risotto with pear and pecorino (or gorgonzola or taleggio) is popular here (but I don't like it). Spring Risotto with new spring veg Truffle risotto Asparagus risotto

@blue_dolphin Your food is always so beautiful!