Currently in Florence - any recommendations for a pizza class ? Looking to learn new skill vs informal class where you just top your own pizza .

Also heading to Rome in 3
Days if any recommendations.

At home I have Gonzey Pizza Oven and want to make better pizzas .

Kept it classic tonight with a simple Spaghetti al Pomodoro e Basilico. Made the sauce using sweet whole plum tomatoes, garlic, extra virgin olive oil, and fresh basil leaves. Pulled the spaghetti out a minute before al dente and finished tossing it directly in the simmering tomato sauce with a splash of pasta water so every strand got coated. Top-finished with grated Parmigiano-Reggiano and fresh basil!

There are so many different things to consider when choosing an olive oil. Where the olive oil is from, how it was produced, the packaging, and the flavor can all tell you something about what’s in the bottle.

How you plan to use it can also come into play. Some oils have a more complex flavor that can really stand out in a finished dish, while others have a milder profile that works well across everyday cooking.

With so many options on the shelf, what do you look for to break through the noise? Has the way you choose olive oil changed as you’ve learned more about it?

Hey y'all, I made some fresh tagliatelle for the first time today, and now I'm wondering about drying it. Do I need a special rack or can I just lay it out on a clean counter? And how long does it uually take to dry enough to store? Don't want it to stick together or go bad. Thanks for any advice!

Made a batch of homemade Marinara sauce today! Kept it traditional with sweet tomatoes, garlic, extra virgin olive oil, and fresh herbs. Simmered just long enough to let the flavors meld while keeping that bright tomato taste. Recipe details are below in the comments — would love to hear any tips or your favorite herbs to add!

Recipe In Comment Section !

Made pizza at home today and served it with a side of olio santo (Southern Italian spicy chili oil with tomato pulp and chili)! Focused on getting a nice 24-hour fermentation on the dough for a light, puffy crust with good leopard spotting. Would love to hear your thoughts or how you like to spice up your pizza!

Amo la cucina coreana. Ma quell'italiana non si batte. ❣️

Baked a fresh dish of lasagna for dinner tonight. Focused on getting a rich ragù and letting the top layer of mozzarella and parmesan turn nice and golden brown. Would love any feedback or secret tips you use for your baked pastas!

Recpie In Comment Section ! And give me idea to make more tasty lasagna at home.

Anyone own one? What’s the quality like? Worth buying?

Rigatoni with Bolognese sauce

Garnished with chives, parmesan, red vein sorrel microgreens and a drizzle of olive oil

Double-baked these pistachio biscotti today and dipped half in dark chocolate and half in white chocolate with extra chopped pistachios and candied orange zest on top! Perfect crunch for dipping in morning espresso or Vin Santo. Would love any feedback or favorite flavor variations you like to bake!

#yumm

I winged the recipe as I remember it. I know there are recipes on the interwebz but I think when non-Italians write recipes there’s something “off”. Or I can hear my grandmother and mother making faces and saying “ooh no!” 😂

So here’s my take on it…

Eggplant of course, capers, olives, the brine from the capers and olives, onion, garlic, tomato paste, marinara, the red wine vinegar and sugar for the agrodolce. I didn’t have celery … meh, next time. I added very little salt because of the brine.

I sautéed the garlic and onion in a cold pan with olive oil and let it heat up. I learned from America’s Test Kitchen that it keeps the garlic and onions from burning if you start it cold.

Then the tomato paste goes in. It dries and forms a light fond. A bit of water (1/4-ish cup) to deglaze, the eggplant sautéed and tossed, covered and steamed, then the marinara, olives and capers, and agrodolce. Simmered until the eggplant is soft but not mushy. It actually came out quite good. I can’t seem to post a picture.

The next thing I’m dying for … pasta con sarde, toasted breadcrumbs and all. This was my grandmother’s all-time favorite dish. In fact it was probably her very last meal. And for me, it has to be spaghetti because that was the way my mother and grandmother made it. It was always spaghetti for pasta con sarde. 😆

Tried my hand at Cacio e Pepe today! Kept it simple with Pecorino Romano, freshly cracked pepper, and starch water to create the creamy sauce. Focused on getting the temperature right so the cheese wouldn't clump up. Would love any feedback or technique tips!