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
Without knowing details about the property, I totally agree with what Fillide says. Cut your losses and forget about the whole thing.
Fillide's advice is very sound. It will be very difficult for most people to buy your share. Ask around your own friends who also know the other co-owners.In any case, be prepared to loose spme money. Sorry...
Fillide's advice is very sound. It will be very difficult for most people to buy your share. Ask around your own friends who also know the other co-owners.In any case, be prepared to loose spme money. Sorry...
From someone who regularly rents holiday homes or apartments whenever we travel. Generally, owners ask for a cleaning fee, which varies according to the size of the premises and the number of people using it. When it is just the two of us it is in the range of 50 to 70 € . In most cases, owners do their own greeting. We always text the owners when we are at a distance of about one hour to let them know that we are arriving and we inform them of our arrival time before hand.
You may find something interesting here
Most of the octopus eaten all over the world is fished and processed by the huge fishing fleet from Vigo (Galicia, Spain) one of the largest fishing ports in the world, second only to Tokyo. They do not fish locally only, they go all over the world, but octopus is one of their specialties. A large amount of it comes from the South Atlantic and it is fished and frozen on the spot. The Gallegans prepare a great octopus dish called "polpo a feira", very simple and delicious accompanied by a glass of white wine. You will find the recipe in the Internet as it is very popular. Personally, I prefer it barbecued an grilled baby octopus is divine.Â
Well, actually the reason to flog them up on the rocks was to tenderise them. Nowadays, this can be achieved by freezing them. In any case, overcooking octopus can result in the rubbery texture. This is why cooking octopus is an art.
It is called "obligation alimentaire" and it does exist; however, it is not automatic, it depends on whether or not you are able to pay. No idea about how it is implemented. There will be information on google.fr
Thanks Penny. Most useful information... as usual.
Portia, octopus can be a real treat or a culinary disaster. I love it pickled or marinated and then barbecued. I hate it stewed or in tomato sauce.But cooking it is an art. I think that this is why it is not very popular.