athinaeos

marco_polo, thank you for your valuable contribution do you have any suggestions regarding wines to go with culatello? cheers

fellow eGullet-ians! i am about to embark on an exploratotory mission in order to discover all the vital details relevant to culatello di zibello my motivation is clear: i want to know enough so that i visit the right shops in E-R where can buy it, the perfect places where i can eat it, and the places where i can see part of the production process! your contribution is as always appreciated cheers

minoan pagrus pagrus (fangri in greek) this forum is getting more and more inspiring! i therefore dare share with you a minoan recipe of pagrus pagrus (common seabream) the key point is to position the fish so that its bone is almost horizontal the fish should rest on a bed of thinly sliced potatoes and /or other vegetables ( i love zucchini) use olive oil, coarse pure sea salt, black pepper and grated fresh tomatoes to coat the firsh and the bed of vegetables do not add any water bake in a hot oven so that the skin is crispy and the flesh moist serve with a dry white wine - i avoid the fruity ones, as they muffle the delicate fish flavors! before baking after baking

thank you ore, i was introduced to Feudi di San Gregorio when i had a bottle of Patrimo 2001 the wine was still very tight, but a potential knockout when it relaxes a bit more your recommendation adds to my first positive impressions do you have any views on amerigo (savigno) in E-R? cheers

thank you robert, kindly direct me to your reports, i am new and not very ggod in guessing gambero of toscana is out for the moment, but how about the gambero in E-R? cheers

thank you john, great suggestions for Campania and E-R! the fact that Phaestum is around the corner of Seliano, is a plus! i never get tired of ruins, especially as i am fast becoming one myself! i have been twice in Toscana this time i was wondering whether the "gambero rosso" is worth the trip any views on that? cheers

thank you kevin (and all 72) i plan on driving to save time the link is useful regarding toscana, i have been in montalcino twice, this time i was thinking of visiting ristorante gambero rosso any vies on this? cheers

fellow eGulletians! i ask for your help in planning a 10-day gastronomic tour of some regions of italy, to take place in early november this year i plan to visit campania, emilia romagna and toscana kindly focus on ristoranti, trattorie and enotece which have offered you a memorable experience many thanks for your help

as the chinese nouveau would say, a photo is worth a thousand words their actual length is approx 1/2 inch cheers

the liquid comes out of the cooking and the peeled chopped tomato that is in the original recipe - but you could do without the tomato if you ask me cheers

polipo alla luciana+ as a small contribution to the discourse on octopus, I offer my version of the polipo alla luciana in napoli i use a covered terracotta pot, sealed on the seam with a simple flour-water dough, and add coarse sea salt, red hot chili peppers (i do not use pepper in this dish), basil, capers and green olives i prepared this dish a week ago on the island of Paros, and attach a photo i recommend to serve the dish with crunchy french fries and a malvasia white, or even better, a blend of malvasia and asyrtico (a greek grape), that has higher acidity and kicks the fiery odtopus in the face cheers

hello everyone, great thread! i contribute a photo from "La Vucciria" market in Palermo, Sicilia the man is a man and the tuna is a tuna