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Questions tagged [italian-cuisine]

Questions with this tag should be about traditional ingredients, preparations or dishes from Italy - such as focaccia, risotto or tiramisu. Questions about ingredients common to Italian style cooking, but which aren't about a specific Italian dish, should not use this tag.

Questions with this tag should be about traditional ingredients, preparations or dishes from Italy - such as pasta, focaccia, risotto or tiramisu. Questions about ingredients common to Italian style cooking, but which aren't about a specific Italian dish, should not use this tag.

197 questions
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Are spuntini a form of appetizers?

I am going to an Italian restaurant and trying to educate myself a bit about the food before going. I own the oxford companion to Italian food, but it says nothing about the term "spuntini" which is a category of food listed on the menu. Given that…
Stan Shunpike
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Difference between Fleischkäse, Mortadella, and Parizer

I am a great fan of some cold meats typical to Germany, Italy, and Romania. Surprisingly, I was unable to find a definition of how they are made which is sufficiently accurate to determine any significant difference. They are clearly different…
TheChymera
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Definition of a "half glass?"

I'm making oven baked caponata and the recipe calls for a half glass of vinegar. No clue how many ounces to a "glass."
Lisa Buck
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Should I be scared of chicken livers? Can I make them less scary? (Ragu Bolognese)

I am planning to make this Ragu Bolognese. The recipe looks so good, and I am due for a fun freezer filling project. The thing is though, that I hate, hate, hate liver. On the other hand, I really don't want to miss out on anything. Part of what I…
Jolenealaska
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What are the options for sweetening?

This question relates to a tomato based sauce, but I imagine it applies to all dishes. I recently made meatballs in a tomato sauce; typically, I find that any tomato sauce is too bitter. I found a recipe that suggested boiling a halved onion and…
Paul Michaels
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My ciabatta dough hasn't risen after 2 hours!

I mixed my ciabatta dough 2 hours ago, and it's barely risen at all. I put it in a greased plastic container in the hot water cupboard, and marked the level to know when it "tripled in volume". The hot water cupboard isn't particularly warm, but…
aaaidan
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Is there pattern to stack lasagna?

I've been cooking lasagna at least twice a week, but I still haven't been able to come up with a flavor that makes me "happy". Is there a particular way to stack lasagna for full flavor? Say: first veggies, then sauce, then cheese, then protein,…
ILikeTacos
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What to do with italian soda type syrups?

I go to an Italian grocery store near my house that has an aisle filled with different flavors of syrup. I know you can make Italian soda by mixing it with carbonated water but I was wondering what other things you can make with them?
Kyra
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What accounts for the softer texture and sharper flavor of Italian ice creams?

I know that Italian ice cream (home made, most of all) doesn't use any stabilizers or gum ingredients. How can they be made soft, and agreeable to taste?
violadaprile
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Preparing Salsa Verde fast and fresh

I want to make batches of Salsa Verde* fast and fresh, 8 to 12 serves at a time It normally requires a large amount of knife work to get everything finely chopped and crushed. How can I speed up this process? The liquid part can be pre-measured and…
TFD
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Scaling up a risotto recipe x4. Things to consider?

I am making risotto for a Christmas dinner, serving 20 people. I plan to multiple the recipe by 3 or 4x. Since risotto is a challenging dish at the normal scale, how can I ensure getting good results when multiplying the recipe?
ted.strauss
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What side dish should I have with saltimbocca?

What is traditionally the side dish you eat with saltimbocca a la romana?
Godisemo
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How to get those professional looking peaks on top of tiramisu?

Most tiramisu-recipes end with the last layer of mascarpone mixture spread on the last layer of lady fingers/sponge cake (and some chocolate powder on top). So you have a flat surface. I've seen pictures of tiramisu with a bumpy surface, like small…
Mien
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Which pasta shape can I make without any equipment?

I would like to try to make fresh pasta. However, I do not have equipment like rolling pins and pasta machines. Is there any pasta shape which I can make without this equipment?
hb20007
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What are some seasonings that can spice up a bland frozen chicken alfredo?

Tonight, the main course is: Red Baron's Chicken Alfredo. The problem is that it's a little bland so I'm trying to figure out what the best seasonings will give it more spice, or at least a more intricate taste. I'm already throwing a lot of salt…
Mark Rogers
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