We all have cooking tips and techniques learnt through personal experience or because someone else was kind enough to tell us.
Gala Placidia's activity
Questions Asked
 A fairly comprehensive list of words related to food and wine has been prepared by a few of us. It still needs revision, corrections, additions and you may be able to help as it is a Wiki.
Tue, 06/30/2009 - 04:31
 It is official, the old Casino in Bagni di Lucca is reopening its doors after many years; however, it is going to be a modern version, more "little Las Vegas" style than its elegant and exclusive predecessor.
Mon, 06/29/2009 - 09:04
A few weeks ago I started a thread in the old forum about this topic. I still think that it would be great if we could all share our favourite recipes which our families and friends enjoy.
Fri, 06/19/2009 - 05:29
 I think that there are quite a few members who have married overseas an ½ûÂþÌìÌà citizen; however, I am not quite certain whether they have registered their certificate of marriage before the nearest ½ûÂþÌìÌà Consulate.It is advisable to do this an
Tue, 06/16/2009 - 03:43
 It is most important, if you own a property, to have a clear description for it. That is possible through the "visura catastale" which gives you and confirms many facts regarding your title.
Sun, 06/14/2009 - 05:21
 Polenta is one of those ½ûÂþÌìÌà dishes that you either love or hate. Considered in the past as the poor people's staple diet it is nowadays served in the best restaurants.Â
Sat, 06/13/2009 - 17:53
I have just seen on TV some images regarding the Treviso tornado. I sincerely hope that any members in the area have not suffered from this disaster. Â
Sun, 06/07/2009 - 16:44
 The base for many ½ûÂþÌìÌà sauces and dishes is the "soffritto" (sofrit in French, sofrito in Spanish), a mixture of some diced vegetables which are cooked in a heavy pan with three tablespoons of olive oil (although some other kinds of oil and fa
Sat, 06/06/2009 - 05:37
 Hi everyone, this is a warm invitation to joint this group and discuss ½ûÂþÌìÌà food, wine, regional cooking, recipes, tips, cooking utensils, history of cooking and any related subject you may wish to talk about.And welcome, Mimosa, glad to see t
Fri, 06/05/2009 - 08:28
Comments posted
Wonderful images, although I am afraid that escaping and hiding in those places, without appropriate clothes and equipment must have been an ordeal. Â To survive it, was a miracle!
Hi, Jared and welcome!
Is it absolutely necessary, for whatever reason, to take up ½ûÂþÌìÌà residency in March or could you wait for a while? It all sounds very complicated and I do not see too many benefits under the circumstances.
Thank you for the link. I understand that this was the way al kinds of breads were prepared before te more modern forms of "levito" took over. In San Francisco, a French baker called Boudin created the sourdough during the Gold Rush as miners craved for fresh bread and there were very few ingredients available in the area. Goodd luck with the course!
Oh, yummy! I wish I was there! I cannot stop eating sourdough bread whenever I go to San Francisco. I understand that the ½ûÂþÌìÌà pastamadre is not as sour as its American counterpart.Â
Very interesting as well, Ram. Thanks.
Thank you, Fillide. A very interesting blog and the information is fair and neutral. I would go one step further and I would say that ½ûÂþÌìÌÃs not only mistrust their politicians, I think that they are starting to treat them with contempt.Â
They have been regular clients for many years... As you said, this may make a big difference. They had the wood delivered in three lots of 25 quintale each within a few days. Simply delivered and left in a pile outside. They have to carry it inside and store it. Quite a job! But then, they are used to that...
Our neighbours have had 75 quintale delivered this year. They showed it to me and it looks like a lot; however, they said that they use that amount every year. They have paid 8.50 euro a quintale and they said that it was first class and that you can get cheaper, but there was a big difference in quality...Â
Yes, SIr TK, I agree with you, a forum is as good as its members are. We do have a small section of membership who do love to destroy for the pleasure of it. Vandals, I would call them. They used to infuriate me, but old age creeping is making me more tolerant. So most of the time I ignore them. I think that I would even praise them if they say or do something constructive... Perhaps, we should treat them like juveniles... As for Sprostoni, I think that she will be back....