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Found 744 results

  1. Craig Camp

    Down Your eGullet: weekly Italian wines

    Click here to visit Villa Bucci
  2. From a recent Texas Food Media DIGEST entry by Raynickben: From the article Kuby's sausages have been a long time favorite of mine. What are your favorite sausage makers in the DFW area?
  3. J_elias86

    The Italian

    Hey all, Thought I'd share a nice place with you all. The Italian. New up market restaraunt in the Melbourne CBD. (I think little collins, Can't remember) I think it had a nice balance between rustic and honest fare. Its seasonal, with its mainstays. Mind you, its only been open for seven months, So whose to know what a Mainstay is! The decor is tacky. bad and all thing crap. But last time a checked, I don't eat the surroundings. Don't get me wrong, were not talking grungey, dirty back bar. We are talking try hard, nouvelle, modern architure, with high ceilings and asian tastes. In a place with as authentic italian food as this, i think there is an identity crisis. Nonethelss, lets talk food. Nyway on to the food. For entree had soft polenta with trippa with a sweetish tomato sauce. It was great. I went to italy last year and really felt like a hit of tradition. The polenta was creamy without resembling a cup full of butter, and the trippa was amongst the most tender I've ever had. For main, gnocci with veal stew. Again, the sauce was quite sweet to taste, not dessert sweet but prob some sugar in there to deal with those out of season tomatoes. The veal was tender and the gnocci was fresh, as gnocci should be! For dessert, chocolate fondant. Not as oooozeing as anticpated, somewhat more cakey. But, it was a welcome twist, and still tasted fantastic with the vanilla icecream. John Lethlean (the agre head critic) wrote it up during the year as one of the best meals he had eaten during the year. (pan fired lambs brains). I must have lost it somewhere amidst the massive menu. In any case, I'm going this weekend! If any more q's about it. feel free to ask. Sorry got uni exams, otherwise, if i get a chance I'll add some more places. Cheers. J
  4. mathewr

    Old Italian

    Hi it is my good friend's birthday this sat. He eats, as he says, to live. In comparison we say we live to eat. Basically he eats very healthy, but his favorite cuisine is Italian. Definitely leaning towards old Italian ie pasta with clam sauce. Do you guys have a recommendation for somewhere in Manhattan that offers this? Thanks
  5. GordonCooks

    WTN: Italian

    2002 Antinori Orvieto Classico Campogrande A decent wine to serve ice cold. Clean with a little citrus and not much else going on. (like a Michelob ultra-light) A perfect party bottle i.e. “I’m coming to your party and I’ll bring a bottle of Antinori” 2001 Tenuta Dell'Ornellia Le Serre Nuove Lots of berry and what I would describe as peppermint (without the mint more like rosemary) on the nose. Round, fleshy with dark fruit and soft tannins. A delicious wine that makes me wonder what I’m missing with the first class Ornellia
  6. What are your favorite Italian places? Here are two of mine: In the formal category, I LOVE Tulio (Vintage Park Hotel, 1100 5th Ave). Top to bottom, I have never had a disappointing meal there. The appetizers are fantastic: sweet potato gnocci with marscapone and sage, a bundle of asparagus wrapped in proscuitto. Service is also excellent. In the neighboorhood bistro category, Salvatore's (61st & Roosevelt) is amazing. I've been there probably 25 times. The menu is fine (get the grilled mussell appetizer), but the 5 daily specials are where it's at. Tremendous veal and chicken dishes.
  7. hathor

    Fusion Italian

    So, what happens when you mix regions? We've spent the past 2 years exploring the regional cooking of Italy. And it's been a fantastic exploration; any of us who participated learned many, many things. So, what happens when you mix regions? There is hand wringing from town to town, let alone whole regiosn. What got me thinking about this was something that I made for lunch today. Sliced tomatoes (could be anywhere in Italy), layered over some tallegio (Northern Italy), with a sprinkle of dried orgegano (southern Italy...the mezzogiorno). I stuck it in the oven long enough to melt the tallegio. The result was excellent, cheesy goodness that was completely balanced by the acidity in the tomatoes, with the oregano adding a herbal note. Much more savory than combining tomatoes and mozzarella. Did I cross the line? Is this not Italian? Does such a thing as fusion Italian exist?
  8. Hello! This is my first eG post, but I have been enjoying all of the information and insights as I plan summer travels! My husband and I will be going with my parents to Chicago at the beginning of August to celebrate their 40th anniversary. The focus of our trips is usually food, and I have booked Alinea for Saturday night (can't WAIT for that!), but we have two other nights available. My dad adores Italian food. Are there any great new "finds" for Italian? I have looked at Spiaggio, but I couldn't help but wonder if there is somewhere perhaps slightly less formal/more fun that had really great food. Cost is not a big factor as this is a special occasion weekend, but we are doing the blowout at Alinea on our last night, so big "production" restaurants are not a requirement for the first two nights, though if they DO happen to be the places you think are best, I'm open to that. Plus, we're from California and used to casual attire even at our top restaurants - we don't mind "jacket required", but would kind of prefer "elegant but relatively casual". (I know, savages we are... ) And aside from the Italian recommendations, what other places shouldn't be missed? Thank you, I really appreciate your thoughts! Christina
  9. So where does one go for great Italian in the Phoenix area? (any typeP And while we're on the subject. What about Mexican? (preferably Sonoran) any and all help will be greatly appreciated.
  10. Click here for Raccolta: 2001 Tenuta Sette Ponti Oreno
  11. File this in the 'waited til the last minute' box. Today is our town's annual chocolate fest. I've done a chocolate ravioli filled with white truffle infused ganache. Tastes great, looks cool, and i've figured my boil time at 8 minutes. But, here are my questions: First, until you bite into the creamy center the flavor is kinda bland. I didn't salt the water. I did try a sugar boil which was a bit better. Any suggestions to improve the outer taste which will be the first impression? Second, I have to do 240 of these so I feel like I need to pre-boil then do a last second revive. I've never had to do this in a mass production setting. What's the best technique to keep it from getting soggy and bringing it back quickly? thanks
  12. I was torn between posting this query here or in the Italy forum but decided this might be the better venue. I'm trying to reconstruct a recipe Nonna made for a dense, almost medieval pie filled with spinach, dried fruit and pignoli. Eggs, cinnamon, nutmeg, vanilla and some parm -- maybe ricotta too. The crust wasn't tender: the fat might have been olive oil, and I know she threw in a couple of tablespoons of Marsala. She made it once a year, at Easter, like an Italian substitute for Hot Cross Bins. I can't find a recipe, or even the name of this wonderful pie. Can my brilliant eG pastry folks help out?
  13. Okay, pizza in Buenos Aires...a very complex topic to tackle! At once, it's ubiquitous and elusive. There's cheese (to the gills!) and no cheese. There's ham--deli-type and salt-cured--but no pepperoni. There's the thick, gooey crust that tastes and tooths like bread or there's the "pizza a la piedra," or stone-baked, thin, crispy crust that tastes like a water cracker. There's faina, a...hmm, how to describe it...chickpea flour biscuit-like, focaccia-shaped bread thing, slightly reminiscent of cornbread in appearance, that is eaten on top of the very local, very traditional pizza called fugazzetta (pizza dough piled thick with lots of onions, oregano and cheese, maybe some green olives...yep, that's it.) So, what's the complexity about? For starters, locals--Porteños, the residents of the Capital--will say that they LOVE pizza and that Buenos Aires has the best pizza in the world. Being here in BA, you will quickly identify that the former statement is as true as can be: almost every commercial corner in this city has either a pizza joint (or two) or a resto-bar that serves pizza proudly. Any lunch cafe will serve pizza. In other words, ubiquitous. But you will find that these eateries serve an identical menu--empanadas, pizza, ham and cheese sandwiches, milanesas--indicating that the local palate is quite limited. That isn't to imply that a limited palate necessarily must be an indiscriminate one, but...here, it kind of is. Argentine pizza is in its own category of cuisine. It is not Italian pizza. It is not NYC pizza, nor Chicago pizza. In order to appreciate it at all, you MUST divorce your preconceived notions of pizza from the experience of eating Argentine pizza. Then--and only then--you might be able to enjoy what you are ingesting. You will find that Argentine pizza is oozing with unbrowned, insufficiently baked, rubbery, bad mozzarella. You will find that the sauce is both lacking in quantity and flavor. You will find the crust, if it is the soft kind, bready without any yeastiness, often toothless. The cracker-crisp crust is better because of the improvement in texture, but again, tends to be flavorless. Sorry I sound so cynical, but 90% of the Argentine pizzas I have eaten have caused in me regrets and disappointment and low after-dinner self-esteem. My suggestion: try it for the experience of it, but I can't bear to make any recommendations here on an integrity basis and because I refuse to be held accountable either for intentionally leading anyone to a negative dining experience or for finding out that anyone had a great experience with something I define as mediocre! So, to find a GREAT pizza in Buenos Aires was an exercise in patience and grave tolerance, but finally that elusive pie has been identified... Siamo nel Forno Costa Rica 5886 in Palermo Hollywood 4775-0337, reservas@siamonelforno.com.ar Tues-Sun from 8 pm to close An exercise in Neapolitan-style, artesanal excellence: Original, imported, wood-burning oven from Italy; thin-crust, gourmet pizzas using highest-quality ingredients; nice wine list; great coffee! Warm, personable, professional service, English-speaking staff; owner/head chef will probably stop at your table to check in; comfortable ambience Super busy on weekends, so reserve if you plan to go after 9 pm. Second choice: Piola, 2 locations Libertad 1078 in Barrio Norte 4812 0690 / 4815 4746 open late night (until 2 or 3 am) Gorriti 5751 in Palermo Hollywood 4777 3698 / 4777 3298 http://www.piola.it/...mber=21〈=en International chain of pizzerias out of Italy, but consistent and with a huge variety of pizzas; also offer pastas and other dishes. They give a complimentary sweet limoncello (?) blended drink at the end. Service is sometimes perfunctory and slow, but generally kind. Lots of English-speaking waiters. Also very busy; they take reservations, but if you go early, you'll get in. Open all day. I don't quite understand why there are always TV's on at this restaurant.
  14. wannabechef

    Reggiano Question

    I have a block of high quality (and expensive) reggiano. Would it be a waste to use this as the cheese in a homemade pesto sauce? I'm just wondering if the flavors will be lost in the sauce. Maybe it's better to use a cheaper supermarket cheese in the sauce itself - and use the good stuff for topping later? Any thoughts or opinions? ~WBC
  15. scordelia


    I read somewhere that you could not get real fragolino anymore because the grape is American (oh no!) and the EU banned commercial production. Is this true?
  16. Stevarino

    Making Fonduta

    I need some technical help with making "Fonduta." Fontina Val d'Aosta, milk, butter, egg yolks, white truffle love... Sometimes the cheese behaves badly. It gets tight, it gets grainy, its too thin... And then... how do you eat the Fonduta? Sorry if the topic has already been covered
  17. futronic

    WTN: Recent Italian Wines

    2000 Castello d'Albola Chianti Classico Tuscany, Italy Medium ruby red to rim. Aromas of cherries, plum, brown sugar, and earth. Medium bodied with cherries and sour red fruit. Short finish, ~20s, slightly hot. 83 points (03/28/2004). 1997 Castelli del Grevepesa Chianti Classico L'Alberello di Lamole Tuscany, Italy Crystal clear ruby to slightly oranging rim. Aromas of cherries, strawberries, sliced red plums, orange peel, and finocchio frawns. Medium-bodied with cherry and red plum replays. Well integrated tannins and a moderate-short finish, ~20-25s. Slightly over the hill. Drink up. 86 points (04/16/2004). 1996 Frescobaldi Castello di Nipozzano Mormoreto Tuscany, Italy 60 % Cabernet Sauvignon, 25% Merlot, 15% Cabernet Franc. Deep garnet opaque colour to a ruby/ruddy rim. Aromas of blackberry, tar, varnish, toasted vanilla/oak, black licorice, kirsch, sweet red fruits, and a bit of herbaceousness. The nose seems more in line with a Chateauneuf-du-Pape than a Cab. Medium-bodied with sweet red fruits and a very prevalent green pepper/herbal note on the palate. Very present tannins, and I don't think they'll ever resolve. The fruit is falling apart too. A very drying finish with barnyard, glycerin, and bing cherry are met with more green pepper notes, about 30s in length. This wine is on the downhill slide and would likely have been better a couple years ago. 85 points (04/27/2004). 1997 Michele Satta Vigna Al Cavaliere Tuscany, Italy Opaque garnet/black colour. Aromas of grilled meat, smoke, pancetta, earth, empire apples, and herbs. Medium-full bodied with minerals, fresh figs, and leather. Short finish with apple notes, ~15s. Would have been better a couple years ago. 86 points (04/27/2004). 1998 Vignamaggio Obsession Tuscany, Italy Merlot, Cabernet Sauvignon, Syrah blend. Opaque garnet/purple colour. Aromas of cinnamon, cola, plums, nutmeg, dark chocolate, maraschino cherry, and cassis. Medium-bodied with vanilla, black cherry, and mushroom. Short finish, ~15s. A non-descript expression of terrior in this wine. It could come from anywhere in the world. 85 points (04/27/2004). 1997 Produttori del Barbaresco Barbaresco Piemonte, Italy Crystal clear ruby red to an oranging rim. Aromas of bright cherry, earth, mushroom. Simple, clean Barbaresco. Fresh, with cherries and candied orange peel. Short finish, ~ 20s. A definite food wine. 86 points (04/29/2004). 1999 Tedeschi Amarone della Valpolicella Classico Veneto, Italy Tasted over two nights. First night, straight out of the bottle. Clean, ruby red/garnet colour. Fat, thick, slow legs. Evolving nose with aromas of cherries, espresso, mushrooms, sweet red fruits (sliced plums and raspberries), briar, mocha, glycerin, and balsamic. Medium-full bodied, showing a lot of restraint and mouth-searing tannins. Behind the wall of tannin there are hints of cherries, mushrooms, thyme, and cinnamon. Dry, tannic finish, about 30-40s. 86 points right now, mostly for the nose. (04/28/2004) Second night. Decanted two hours the previous night, poured back into bottle and vacu-winned. Stored overnight in my cellar. Seemed to darken with air, becoming almost opqaue with purple tinges to the dark ruby/garnet colour. Aromas of Asian 5-spice, sweet red fruits (plums, cherries), glycerin, and vanilla. Medium-full bodied with sweet red fruits, white pepper, earth, and bannana. Moderate finish, about 30s, with allspice notes. This will be better in a few years, but never be a 90-point wine. 88 points (04/29/2004). 1997 Ruffino Chianti Classico Riserva Ducale Gold Label Tuscany, Italy Decanted ~ 30 minutes. Dark ruby red to rim. Aromas of vanilla, black cherries, black plums, earth, smoke, raspberries, and currant. Medium-bodied, fresh tasting, clean wine with cherries, a hint of spice and a bit of milk chocolate. Tannins are fully integrated. Short finish, ~15-20s, with spice and orange rind notes. Slightly disappointing; was expecting more. Drink now with food. 86 points (05/01/2004).
  18. Many of us have our own ideas about this, and it's been discussed here at some length... but I'd be curious to hear whatever thoughts you might have about what makes Italian food Italian beyond just the ingredients. I've always felt that your restaurants did not attempt to slavishly duplicate Italian dishes and flavors, and yet were very much Italian in spirit... almost as though you were treating New York City, its culture and available ingredients as just another region of Italy -- creating dishes that would seem "Italian" to any Italian (in contrast to most Italian-American cooking) and yet was distinctly New York as well. What is it about the Italian culinary philosophy/aesthetic that makes this possible, and how do you reflect this in your approach to cooking?
  19. Italian vintner likens wine to men who improve with age well this is one obscure old grape for me...goes back to the documented date of 1298...but we know it's much older... Click On Me
  20. chefdavidrusso

    Italian in Ridgewood - any good?

    Are any of the myriad Italian restaurants in Ridgewood any good? My wife and I are interested in trying them but really don't want to waste our time on bad food.
  21. I'm on the search for Roman dishes of contested origins. I know there's a difference of opinion about carbonara and amatriciana, but are there any other Roman dishes that are questionable in their origins? Thanks in advance for any advice or help or suggestions.
  22. Pizza Napoletana

    Dormouse stew?

    This needs to be read:The Times online Any comments? By the way, GLIS GLIS is known as GHIRO in Italian
  23. Varmint

    Pasta Ideas

    Come Monday, my kitchen will be undergoing a much-needed renovation. During this process, we will be eating out of a small kitchen with a cook top having 2 burners and a grill. We will have a very small refrigerator, no freezer, and no oven. Our sink is tiny, and, of course, we'll have no dishwasher. Pasta has always been something easy to throw together, and it can be done using only two pieces of cookware and a colander. With that in mind, please help me with ideas for pasta. Here are the ground rules: no frozen foods. Our pantry of fresh foods will be limited, as we won't have much of a refrigerator to store them. Thus, in many instances, I'll have to resort to canned foods. I will stop at the market on the way home from work some days, but not always. Dairy products are OK, as we'll always have some cream, butter, and reggiano lying around. Oh, and Mrs. Varmint doesn't eat red meat, which really sucks. Thanks in advance for your ideas. It'll be a challenge to avoid much repetition. Dean
  24. Hey Kids, I have a friend looking for an old (I mean OLD) Italian resty. Not all remodeled and shiny. He loves mid-century and doesn't mind peeling plaster. Any ideas?