Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
I found this article about arancino/arancina really interesting
I'll be in Naples for a few days next month and I wanted to try something traditional, and my friend recommended trying parmigiana. She said she loved it, but the problem is that she ate it at her Italian friend's house, and I won't be able to have that exact parmigiana. So, I did some research online and found a few restaurants that have good ratings and are serving allegedly great eggplant casserole. This place is 4 stars rated, but people seem not to agree whether the parmigiana is good or not.... On the other hand, this place has a great rating, appears when searching for the parmigiana, but nobody seems to write about it in their reviews. Finally, this one is said to have the best parmigiana in Naples (or in the world, for that matter), and I wanted to know if anyone had the so-called world's best?
I would really appreciate if you could help me make the decision. Looking forward to your advice!
I recently took a trip to Northern Italy, and was delighted to find that the cappuccino everywhere was just wonderful, without exception. Smooth, flavorful, aromatic perfect crema, strong but not too strong.
Aside from the obvious answer (duh, Italians created cappuccino ), what makes Italian capp so fantastic, and how do I duplicate the effect here?
I'm wondering if it's the water, the way the coffee is ground or stored, the machines used....I'm baffled.
Also noticed that the serving size tended to be smaller than what I'm used to -- i.e. a small teacupful vs. a brimming mug or Starbucks supersize. Not sure why that is either.
Grazie mille for any insight on this!
By Modernist Cuisine Team
The Modernist Cuisine team is currently traveling the globe to research pizza and different pizza styles for our next book Modernist Pizza. Nathan and the team will be in São Paulo and Buenos Aires soon. We'd love hear from the eGullet community—what pizzerias should they visit while they're there? You can read more about our next book Modernist Pizza here. Thanks in advance, everyone!
My article was published (my first one!)! Hooray! And I do have some Florentine restaurant recommendations including the new Osteria del Pavone which is amazing--lampredotto ravioli is now a thing and it must be tried.
Recently Browsing 0 members
No registered users viewing this page.