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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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Nuts in Italian cooking

What sorts of nuts are common in (real) Italian cooking? Looking online it seems that walnuts, almonds and hazelnuts figure heavily but do Italians use cashew nuts, peanuts, pistachio or other nuts?
Simd
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traditional italian pasta: with or without eggs?

I read that in the north of Italy they would use eggs in their recipes (the recipe to make the pasta itself). Is it an actual tradition or is it just a recent trend? I always thought that the pasta was something simple, made with the heart, durum…
Sebas
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How am I supposed to heat a pie-iron-style pizzelle iron?

I found an old pizzelle iron in one of my cabinets. It looks like this: Most of the pizzelle recipes I found — for example this one — are for a "George Foreman"-style pizzelle iron, and are self heating. What should I use to heat this pie-iron…
Dan
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What dishes are paired with agnolini in Mantuan cuisine?

I am preparing agnolini alla mantovana and I would like to pair the dish with a second course and side in classic Mantuan style. source Mantuan cuisine is famous for its "set meals". What are the classic pairings, in the sense of pairing tastes…
Sklivvz
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How to create thick, hearty garlic marinara sauce?

I've been searching online for a recipe for a robust garlic marinara sauce to no avail. Does anyone have any tips on how to make this kind of thick, hearty sauce from scratch? This is what I've tried so far: Tomato Paste (I don't have a blender) 1/2…
codeninja
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What should I do with candied citron?

My inlaws just gave me a gift of candied whole citron (not just the peel) that they picked up from southern Italy. It was very thoughtful and just in time for Sukkot! However, I'm just not sure what to do with it. I did taste a small slice of it…
Jeff Axelrod
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What is the name for a round flaky pastry that has a chocolate cream filling in the middle

I'm trying to make a dessert I had in Palermo, Sicily. I wanted to find a recipe for it online, but I can't remember the name of it now. I know it's fairly common, but googling didn't help. It's basically just a large round flaky pastry with a large…
Zipper
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Why is my first polenta not easy to cut?

I've cooked my first polenta. it was too dampish, without shape, but also not easily sectile: it couldnt be easily cut. What should I do better next time?
aneuryzm
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Getting the right dough for semolina-water pasta

I'm making pasta from scratch pretty much every day now. Any time I cook long noodles, they break up once I toss them gently in the sauce after boiling. What could I improve to make them stronger? Preparation I don't use recipes, just go by how the…
Ryan
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Can I leave cut (but airtight wrapped) aged pecorino at room temperature for a couple of hours?

I bought it for a friend and want to give it to them but I will have to travel with the aged pecorino cheese for a couple of hours at room temperature before giving it to him. Is it safe to do so? It is about 150 grams and it is really aged and…
John Hancock
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Can I make baccala (Italian salted cod) at home relatively easily?

I would like to make some Italian baccalà dishes. However, I am unable to get my hands on baccalà. Also I have a box of frozen cod fillets sitting in the freezer that I don't want to waste. Can I make baccalà at home? Any easy way to do so? All I…
Eddie Kal
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I love the combination of pesto and chicken. Is there a reason traditional Italian cuisine seems to shy away from it?

They just seem to go together perfectly without the need to add much more to make a tasty dish. However, for some reason, it doesn't seem to appear in traditional cuisine at all. Is pesto considered exclusively a pasta sauce? Is there a reason why?
amethyst_deceiver
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Why are my homemade Manicotti Shells doughy?

I handmade fresh pasta sheets for my manicotti recipe. Without cooking the pasta sheets in boiling water I stuffed the sheets (shells) with the cheese filling, topped with tomato sauce and cooked for about 60 minutes. The pasta was doughy and…
justin️
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panna cotta gelatine and size/form

Suppose I've found my "sweet spot" for the amount of gelatine for a recipe of panna cotta which has been tried only for individual portions that are either turned upside down on a plate or topped and served directly in the glass. If I were to make a…
David P
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Is fresh pasta just good marketing?

I noticed some questions about fresh Lasagne sheets and it reminded me of something I heard, but sadly too long ago to be able to attribute although probably a chef on TV (I'm un the UK), and that was that Italians always use dried pasta and that…
spodger
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