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Found 744 results

  1. Having just returned from the UK we are out searching for apartment and Saturday took us to Bondi Beach, after checking out the apartment we strolled along the beach and by chance came across NBIF. I had heard a lot of great things about it, and so took this opportunity to give it a go. As you would expect on a sunny spring afternoon it was mobbed, they don’t take bookings so we added out name to the list and were told it would be two hours (and no they don’t take mobile numbers). Off we headed for a longer walk with the aim to get back for a few beers before a late lunch. We arrived back 40 mins later (we were thirsty) to find our table ready. Good news but a bit worrying on the time estimate front. A good position on a shared table (more later) at the front with a prime view of the beach, this is really one of the best located beach side restaurants I have eaten in, and given the location the scenery inside isn’t at all shabby either. It is quite a big menu divided up in the usual Italian style, starters are around $16 to $18 mark, mains head towards $30 and sides $10 t0 $18. It reads pretty well, with some interesting sounding dishes including a daily roast (evenings only) and an offal section. We start with some very good bread and oil, great texture to the bread and a nice bite to the oil, the draught beer is “Blue Tongue” which hits the spot. We share “Baccala Fritto” for a starter and it is OK, probably a lot more potato than fish and quite a bland aioli to go with it, OK but we have had lots that are better. My partner had a good “Carpaccio White Fish” which really worked well with some chili flakes and toasted fennel seeds, it is a good dish but really only a starter size ($21). I chose the “Coteletta” which again was fine but not really inspiring, again I have had many that are better. Only the roasts come with veggies so I ordered a side of zucchini, asparagus peas etc. It was quite good but at $18 for basically a bowl of peas I would hope so. Service is very good, even though it is packed there is no pressure to move on. We were still at the table when dinner started at 6:00, no reservations again so it gets busy quickly. We offered to clear the table and head for the bar but the waiter was happy to let us stay. When we asked for the bill he said: “Have you guys been here a long time?” “Yes” “Wow” He then gave us the bill for $675. It looks like the people we had shared the table with had done a runner and left us with the bill, it was quickly cleared up and our bill for food, a few beers and two bottles of decent wine was just over $200. Not bad value given the location etc. Overall the food is OK, but I would not go back for just the food. Interestingly it is owned by the same team that own “Icebergs” on the other side of the beach, and this is another restaurant I find has a “style of substance” problem. When it first opened the food was fantastic, but on a recent visit in March is was good but no longer stunning. However, the location of NBIF is stunning and it is a perfect way to while away an afternoon with a few beers, some wine, and then eat a few dishes to balance the alcohol.
  2. 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
  3. Has anyone noticed that once you cross the border from Italy into France, Switzerland, Germany or Austria that you can no longer get real-taasting Italian food? I haven't tried Italian food in Austria or near the German-Italian border part of Germany. However, I have been to the two"best" Italian restgaurants in Nice-L'Allegro and Auberge de Theo" and the food tastes (and the restaurants smell) just like I get in New York. I have also eaten in the Ticino, but have never had a seemingly authentic Italian meal, although it has been a long time since I was last there. Am I mislead by somehow being psychologically affected by stepping across the Italian-Something border? Is it possible that great Italian cooking is so regionalized that once you leave the area for obtaining the proper ingredients it deteriorates into a vulgarized version of "internationale" Italian food? What do you think?
  4. The other day someone asked me the difference between crostini and bruschetta, and I realized that I don't know what it is. I've been told that it's a matter of size -- that crostini are smaller, bruschetta are larger. But I've also heard that with bruschetta, the bread is grilled, while crostini are toasted. Can anyone give me the real story?
  5. Click here for Raccolta: 2001 Tenuta Sette Ponti Oreno
  6. 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
  7. What's with all these new Italians? Pretty soon the city's going to be all trattorie and sushi bars. Riccardo Trattoria (Northern Italian from the longtime chef at Bice, opened February in Lincoln Park) Terragusto (BYOB with organic, fresh pastas, opened February in Roscoe Village) Spacca Napoli (Neapolitan pizzas, opened February in Ravenswood) Tony Rocco's (casual homestyle, with twists like Broasted chicken, opened February in River North) Jay's Amore on Madison Ristorante & Lounge (February in the West Loop) Timo (March Italian redo of Thyme on the Near West Side) Frasca (Pizzeria/wine bar from the cousins behind Dunlays on the Square and Dunlays on Clark, May in West Lake View) Rosebud Prime (Italian steakhouse at 1 S. Dearborn St., May) Cafe Bionda (South Loop, from an ex-Rosebud chef, May) Trattoria 31 (Bridgeport, May) Erba (Lincoln Square, from the people behind Brioso, May) Gruppo di Amici (Rogers Park, opening in June)
  8. Paul Bacino

    Electric pasta roller machines

    So, Looking at purchasing one. Under 1500$ I'm not a fan of the add on, KA or Atlas roller/motor. I was looking at an Imperial 220, looks o.k . But is their anything else out , that is stand alone. Not the Roma either. This is for home use, as we periodically entertain for 12-16 people. Paul Ideas
  9. 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.
  10. Craig Camp

    Down Your eGullet: weekly Italian Wines

    Click below for Raccolta: Ruché is a bit of a mystery vine. Local wisdom says it is an ancient variety probably indigenous to the Monferrato hills. Even the origin of the name is unclear with some claiming it came from the name of a local monastery while another source points to a resistance to a particular vine disease. Whatever the case, little documentary evidence exists and the history of ruché is more folklore than fact.
  11. Has anyone else been to this place (4700 Guadaloupe) yet? I haven't even tried the restaurant operation yet, but the grocery/bakery/deli is amazing. This weekend I got squid ink, marinated anchovies, excellent canned tuna, and a new brand of spaghetti. It really felt like being in a little market in Italy. Andrew
  12. Italian Wine Tasting Vin Classic Wines 5717 Legacy Drive Suite 120 Plano, TX (Map) Thursday June 28, 2007 6:30 - 8:00 pm Free, with a paltry $5 contribution per person to the eGullet Society Wines tasted: Frescobaldi Brut Millisimato 2000 Attems Pinot Grigio 2005 Nipozzano Chiant Reserva 2003 Castelgiocondo Brunello 2002 Tenuta di Castglioni Rosso Toscana 2004 Ornellaia 2004 Pomino Vin Santo 2001 Thanks to Darrell Gibson at Vin Classic for arranging this special tasting, and to Gina della Vedova from the distributor, Folio, for the interesting background on each wine poured. This was the most extensive free tasting I have been to -- from the $12 Attens Pinot Grigio 2005 to the $175 Tenuta dell' Ornellaia 2004.
  13. Hey all, I've tried zeppoles from many Italian bakeries ( in Toronto) but today I had the best!!! I always thought that zeppoles had to be fried but these were baked and just awesome. Some lovely custard cream on the inside and a light dusting of icing sugar on the outside. Anyone tried making these?
  14. Maureen B. Fant

    Ricotta ideas?

    In a fit of enthusiasm I bought a small basket of good ricotta at the market Saturday, thinking we'd serve it as-is on Sunday, but we had so much stuff, I didn’t bring it out. Now every time I open the fridge it squawks at me that it's not getting any younger. I have realized for some time now that I greatly need new ricotta ideas, so here I am. Let me specify: I really don't want to make a sweet; I already know how to make regular pasta con la ricotta and view it as a last resort (though it may come to that), and I'm too exhausted from the Easter lunch yesterday to think about making ravioli. I might wait till tomorrow (when I can buy eggs) and make a tiella di Gaeta with ricotta, herbs, and onions, though my enthusiasm does not extend to the making of pastry. I also might just wind up putting it out with some excellent salami and bread and hoping Franco will eat it. Still, I'm sure there's some wonderful dish out there in ricotta land that I'm totally missing. Maureen B. Fant www.maureenbfant.com
  15. 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
  16. As I am getting lots of useful advice today, why not go the whole hog and run tonight's intended main by you? I came back from Borough with a bunch of vegetables, some of which will go into Italianate lukewarm starters and some into a salad, but I think I will use the trevise I bought, along with a jar of those Spanish Navarrico broad beans in brine, for a risotto. Now, trying an unpracticed recipe on friends is one thing but improvising it is even more risky. My main concern is that I haven't used these jarred broad beans before and am not sure how I should treat them v. fresh. Also whether this will end up too bitter unless i do something to the trevise tips first. Anyway, here is roughly what I intend to do. Is there anything you would do differently? Finely chop trevise stems. Roughly chop tips (maybe burn them slightly on a ridged grill first?) Blanch broad beans for 3-4 minutes. Drain (not too dry), add some butter, s&p. With hand blender, turn about a third of this to a rough paste. Melt finely chopped red onion and celery heart in butter (maybe a crumbled red chilli or two in there). Add stems of trevise and and stir for a minute, then add broad bean paste and wait another minute or so before adding rice. Make risotto as normal (glass of white wine or prosecco; then thin Swiss marigold stock [so sue me]), aiming for soupy Venetian-type consistency (rice=vialone nano). Stir in whole broad beans and most of trevise tips, a bit of chopped parsley, s&p. Scatter with remaining trevise tips to serve.
  17. Thought I'd get another discussion going. What's your favorite "Red Sauce" Italian place in the Denver area? My favorite is the Gondolier in Boulder. I've been going there since high school for the all you can eat spaghetti special that they have on Tuesday and Wednesday nights. Homemade noodles and (to me) a great sauce. Plus, in their new location, they have a great patio. Thoughts?
  18. So my roman mint has given me a much bigger harvest then my roman artichokes. I'm wondering what are other suggested pairings are out there for nepitella? Tripe? Any tripe recipes? thanks, trillium
  19. robert brown

    Alba Truffles

    I haven't been receiving my truffle reports from Alba, which leaves me in the dark about quality and price. I am expecting a good year, but right now this is only a guess. Has anyone read or heard anything in this regard?
  20. 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?
  21. 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.
  22. Does anyone have any recommendation for a short term {month or more} professional or at the very least a very serious amateur cook, school in the Naples area?
  23. I have a friend in Bremerton who is originally from NJ. He's craving a cannoli badly, says he's had one in the six years he's lived there, at "a really expensive Italian restaurant in Seattle." That just won't do. Can anyone help me point him at a bakery near him? Thanks!
  24. If anyone is interested... Paolo's a new modern Italian restaurant has just opened on Percy Street, just off Tottenham Court Road. Head chef is Michele Franzolin has previously been at Zafferano with Locatelli and more recently head chef at Al Duca. Manager is from Isola. I was recommended by a friend who tells me the food was superb and extremely well priced (£20-25). I have seen no press coverage yet but assume that it is imminent as such people will entice the critics. This will probably result in a price increase and the usual drop in standard until they ge used to being busy. I've booked for tomorrow and can't wait!! Paolo's, 16 Percy Street. 020 7637 9900