https://preview.redd.it/bbb4sgcj4v3e1.jpg?width=3024&format=pjpg&auto=webp&s=be4888bcab12a5f65bb35f4d03e0d7f2b0c9cf83

Mom found these wonderful mini panettoni and pandoro cakes in Marshalls (Fla USA). This is lemon pandoro, there's coffee and pistachio panettoni as well.

I cannot find them anywhere online! They are sold out at the Marshalls.

I know this may be a longshot but does anyone know this brand and maybe where to buy?

Thank you!

Can anyone tell me why my meatballs are falling apart and sticking? I used 2 lbs meat ,half beef half pork, fresh breadcrumbs soaked in beef broth, sauted onion, spices and 2 eggs and half cup parm..tried frying in olive oil in a Dutch oven and they just stuck and fell apart when I tried flipping them ..

So I’m dating this girl. She loves Lasagna, and she’s insisting that it shall be made in a pan.

This sounds sacrilegious to me! 😳🙊

But since the argument is now quite heated, I thought I ask people who might know: I lasagna in a pan a thing? Or even the „original way“ of doing it? Or should I run while I can? 😅

Was roasted earlier for my arrabbiata effort before which I will try again. Followed bbc food recipe.

Easy and tasty 😋

Not sure if allowed but i just wanted to share my rankings. I kind of grouped them into tiers:

Best:

• Donnachiara
• Vernice

Good:

• Iovine
• La Capranera
• Terredora di Paolo
• Feudi di San Gregorio (not pictured)

Decent:

• Janare

Bad:

• This one I found from Bascilata (not pictures)

Not tried: We haven't tried these yet bc we brought them back from Italy and save them for something special

• Bellaria: this one was described to us as different Falanghina by the shopowner in Milan
• Terre Stregate: this one was described to us as "best value"
• Terredora di Paolo: my parents brought this on back

Once I grouped them, I started looking at the back. Of the wines pictured, they come from 4 different DOPs or IGTs, with a pair from each category. The two we found to be the best both come from the same one, Benevento Falanghina IGT, which I thought was interesting.

We also has some really good ones in Italy that stack up with Vernice and Donnachiara. These two bottles were Dante and Feudi di San Gregorio Verdeterre.

Here in the Philippines, it is tradition to serve a noodle dish called pancit when there's a birthday. The long noodles are supposed to represent long life.

My father died two years ago from a heart attack and today is his birthday. My sisters and I gathered together to celebrate my dad. I made carbonara - eggs, guanciale, bucatini, pecorino Romano, crushed peppercorns - for my dad.

I wish he was here to taste this.

Recipe i'm following is

Paccetta

Onion

Garlic

Vodka

Heavy cream

Pasta

Salt, pepper and MSG

And Parmiggiano reggiano

There has to be something different about semolina made here in America. I always gain weight when I eat it.

Pistachio cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the distinct flavor of pistachios.

Bought a jar of this at the market because I love these nuts but not sure what I should do with it other than eating with a spoon?

Hi fellow Italian food enthusiasts. I am from Australia and speak okay Italian, but not enough to fluently interpret all aspects of a cookbook. I am very interested in Italian traditions, especially recipes which respect their history and roots in local cultures. Hence I am trying to buy this book (see title). I however have not been able to find it in an English translation, despite the previous version from 2002 being available in English. Does anyone know where I could obtain an English version of La Tradizione a Tavola?

Making an egg free ricotta pie for Thanksgiving. I have a couple recipes, one from a lady who brought the recipe when she immigrated from Calabria in the 1920s. The other is from a baker who was a baker in Calabria and came here about 60 years ago.

The old lady has a complex recipe which includes eggs. The baker makes it with just a really high quality ricotta and white sugar, and that is all. This is my favorite version, but each time I make it it puffs way up and the texture is clumpy and wet. The baker's pie is quite fry and homogeneous.

Any tips for me here?

Madonna santissima che bontà.

Hi! I want to try to make taralli for the first time, but I'm confused why half of the recipes I find have yeast and some don't. What is the difference in having yeast in taralli vs not?

I just want to make the kind that are served at wine bars in Italy for an aperitivo snack. Should I do yeast or no yeast?

I'm in Italy and would like to learn more about Italian cooking, but I'm a vegetarian. Any recommendations on what I can make?

.

I prefer short pasta as Carbonara, but couldn’t get Rigatoni at short notice, so went with some nice Pennoni, which has the correct ridges and texture.

Otherwise as authentic as I could make it.

Pecorino, Guanciale, Tellicherry pepper and free range eggs.

Making tortellini in brodo right now. I’ve made a lot of Italian dishes, and this might be the most work!

My grandparents had a tavern, grandfather came over to US as a boy/young adult? anyway, they made Italian food and sandwiches. Their Italian sandwich had hard salami, cooked salami, and capicola on it with provolone, lettuce, tomato and oil and oregano (may have been a mix, I don't recall anymore as I was very small). Would that type be region specific or something modified for US palates?