r/ItalianFood • u/roverrovercomeover • 5h ago
Italian Culture This delicious Carbonara from my trip to Sicily š¤¤š¤¤
44
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r/ItalianFood • u/Denise1287 • 13h ago
Homemade Toast croccanti prosciutto, brie e insalata
35
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r/ItalianFood • u/RobottoRisotto • 20h ago
Question āOne Hourā Tiramisu?
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Hello experts
Iām in charge of dessert for a dinner party of 4 or 5 people.
I was hoping to make tiramisu, since itās one of my favorites and Iāve had really good results before.
The challenge is, Iāll be traveling to the dinner location and canāt bring a premade tiramisu with me.
Iāll probably only have a few hours including prep to get it ready, so it wonāt have as much time in the fridge as usual.
The question is, would you change anything in the recipe or just go as usual and hope for the best?
Are there any shortcuts to getting the right texture with limited time?
All I can think of is soaking the lady fingers a bit more than usual, but the cream might be a challenge..
Thanks!
Edit: Thank you all for your suggestions!
I havenāt decided what to do yet, but I appreciate that you took the time to share your experiences.
r/ItalianFood • u/Glittering-Tap-138 • 21h ago
Homemade Bruschette burro,alici di cetara e limone grattuggiato
54
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r/ItalianFood • u/Parking-Company-8647 • 1d ago
Italian Culture Carbonara in Sardinia
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Third time to come back to this restaurant in Alghero, Sardinia. Owned and run by a Roman woman. Best carbonara Iāve had by far. Including my own!
r/ItalianFood • u/Briocharo_notturno • 1d ago
Homemade Pasta, radiccchio rosso and onion
26
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Crunch bacon on it to refine
r/ItalianFood • u/Denise1287 • 1d ago
Homemade Pennette pomodoro, ricotta e peperoncino š¶ una bontĆ
86
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r/ItalianFood • u/Big_Biscotti6281 • 1d ago
Homemade My take on Mushroom Aglio e Olio ā¤ļø
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r/ItalianFood • u/ThisPostToBeDeleted • 1d ago
Question Any ideas for a side dish to go with walnut pasta?
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Iām making that for my family but I donāt think thatās enough by itself for them.
r/ItalianFood • u/Glittering-Tap-138 • 1d ago
Take-away Uno spaghettino con le vongole deliziosoš
30
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r/ItalianFood • u/Briocharo_notturno • 1d ago
Homemade Risotto gorgonzola and cachi fruit š
10
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Sweet and saly mix, for october month
r/ItalianFood • u/theonewithalotofcats • 2d ago
Homemade Paccheri shrimp fra diavolo
54
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I couldnāt resist the parmigiano!
r/ItalianFood • u/tab_curious • 2d ago
Homemade fettuccine al burro e parmigiano made at home. Suggestions please :)
108
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I made fettuccine al burro e parmigiano with Fettuccine pasta, butter and Parmesano Reggiano.
r/ItalianFood • u/chefpatrick • 3d ago
Homemade Nebbiolo-braised pork shoulder and polenta
158
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I ended up pulling some of the sage off.
r/ItalianFood • u/smellysk • 3d ago
Homemade Amatriciana
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Trying a new pasta every Sunday, first time doing Amatriciana. Probably needed a little more peperoncino but delish š¤¤
r/ItalianFood • u/ivan_bushdoctor • 2d ago
Homemade Lingua di manzo, voi che salse/dressing usate?
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r/ItalianFood • u/Serious-Task2626 • 3d ago
Take-away Ho assaggiato una pizza margherita deliziosa cona aggiunta di alici capperi e basilico
107
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r/ItalianFood • u/Glittering-Tap-138 • 3d ago
Homemade La mia torta di mele sembra un po bruttinaš ma invece e' molto aoffice e saporita š¤
102
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r/ItalianFood • u/Ornery_Ad_7740 • 3d ago
Question Tips On Using Cast Iron On An Electric Stovetop?
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Hi all! My soon-to-be hubby and I are combining traditions for our teeny tiny wedding this coming Saturday. His grandmother (not Italian) used to make spiced peaches for holidays, mine (Italian af) used to make struffoli for ours. We decided to blend the two and make spiced peach syrup to coat the struffoli instead of honey for favors for our guests I brought a nice, deep cast iron pan/pot into the relationship, and what do I get in return? An electric stovetop instead of gas burning. How do I survive?
Lol but seriously- does anyone have tips on heating the oil in the pot well on electric? Been playing around with the temperature and size of the struffoli and ordinarily Iām much better at timing them to perfection. This has thrown a monkey-wrench into my struffoli frying abilities.
Thanks for the help in advance!
PS: I am only looking to fry the dough in the cast iron, NOT make the reduction/peaches in it as well!
r/ItalianFood • u/ledeliziediStefy • 3d ago
Homemade Biscotti al sesamo e cantucci integrali
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12
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r/ItalianFood • u/Glittering-Tap-138 • 4d ago
Question Che ne pensate di questa fantastica Pizza con vellutata di patate viola,provola bianca, patate al forno,maialino a filetti e basilico fresco?
121
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r/ItalianFood • u/frostmas • 4d ago
Question Question about authentic gelato.
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I have been making gelato for well over a year. I have some books dedicated to it and I have all the right stabilizers (locust bean gum and guar gum) and have been using calculators for balancing.
My gelato turns out pretty good but it always melts quite fast even when scooped straight from the freezer. A few seconds after placing it in the bowl, the bottom is already sliding around. I don't necessarily mind it but I'm trying to make my gelato as good as I can so I don't know if that would be considered a "defect".
I've never been able to try gelato besides my own so I don't know how fast it's supposed to melt. Can anyone who has had authentic gelato from gelaterias tell me if it's supposed to melt quickly like that and how long it does take to melt?