7 Tips for Making Barista-Quality Coffee at Home
Taste of Italy
by
3y ago
These days more and more of us are spending time at home, and we don't all necessarily have a great barista around the corner. Now our homes are the hub of life: work, play, education, exercise, you name it, and it probably happens at home. Therefore, if you are craving your favorite barista-style coffee, follow these tips, and get brewing! You'll be able to make delicious brews for the whole family or keep these secrets to yourself. You will need a grinder and a method for brewing your coffee (like the ones here: https://unocasa.com). #1 Buy the best quality coffee you can Quality definitel ..read more
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Update!
Taste of Italy
by
3y ago
Hello dear ones,  you may have noticed that I haven't spent a lot of time on this website. That's partly because I have been busy creating almost daily content for Facebook and Instagram!  Because the Coronavirus hit Italy and my business in March, I've also opened a YouTube channel. Learning to make decent videos has been challenging but I think I am at a good point with my latest "How to make Green Pasta" video (did you watch it? what did you think?) Check out my last post (below) to watch the video.  I also plan to revamp this website; actually it will be completely redone! W ..read more
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The BEST Summer Pasta Dressing with Eggplant, Tomatoes and Sheep’s Cheese
Taste of Italy
by
3y ago
This is such an amazing pasta dressing!  This pasta dressing explodes with Mediterranean flavors! It reminds me of sunny Puglia in southern Italy and its amazing Mediterranean vegetables. It has juicy, tasty tomatoes; mild aubergines/eggplants, some chili peppers and garlic, lots of fresh basil, wonderful, savoury seasoned ricotta (ricotta salata) and fresh, fruity olive oil from Puglia. Its perfect for meatless Mondays or vegetarian days. I promise you won't miss the meat! It is equally delicious with handmade fresh egg pasta or dry, hard wheat pasta. With Egg Pasta Farfalle ..read more
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How to Make Green Pasta Naturally, the Italian Way!
Taste of Italy
by
3y ago
Making natural green colored pasta is traditional in many parts of Italy. In the Emilian part of the Emilia-Romagna region (Piacenza, Parma, Reggio-Emilia, Modena, Ferrara and most of the metropolitan city of Bologna) spinach and young swiss chard is used to color the dough.  In the Ligurian region and lower part of the Piedmontese region (the provinces of Asti, Alessandria and Cuneo) borrage is used to color the dough green. In the spring, these as well as other fresh pasta making regions use young and tender nettle leaves to give their dough a natural green color. Remember that one of ..read more
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How to make Sorpresine (little surpises), the Pasta Shape
Taste of Italy
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4y ago
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Bolognese or "Bolognaise" ragu’
Taste of Italy
by
4y ago
In Bologna, we call our meat sauce simply ragu’. There is no need to add "Bolognese" to its name since we ARE in Bologna (its important to add the name when outside of Bologna to distinguish it from other types of ragu') Ever wonder what the difference is between a Ragu' and Sauce? You might think that they are one and the same since they all go with pasta. But there are some important differences. "Sugo" or sauce is a general term that indicates a fluid sauce. It can be a simple tomato sauce like a marinara or can include whole plum tomatoes and some other ingredients, cut small. A ra ..read more
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Online Pasta & Italian Cooking Lessons
Taste of Italy
by
4y ago
Ciao everyone! Given the current world pandemic all cooking lessons are going online. Alas, getting back to “normal” looks like it will take awhile and not being one who enjoys twirling her thumbs, I have decided to go “online”. Sure it won’t be the same as cooking together in person, going to the market together or sharing a glass of vino in person, but we can do it online! We can still have a nice time together. I will begin by opening up private cooking lessons and then based on the most popular requests, I will set up group lessons. Some suggestions for lessons  review pas ..read more
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Pasta e Fagioli - Bolognese Style
Taste of Italy
by
4y ago
TASTE OF ITALY 2020A hearty and delicious soup, every Italian region has their own version; in Bologna it is made up of creamed borlotti beans, ham, garlic and rosemary. You can leave out the ham, I sometimes do - and instead add small squares of Parmigiano Reggiano rind- and no one at home notices!  In Bologna we add egg pasta to our soup, generally the maltagliati (literally means poorly cut) which often are the leftover bits or rimasugli of your pasta making. If you don’t have any, then some quadrucci, little squares, are perfect.  Although I prefer to use dried beans for this soup, I alwa ..read more
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Fried Italian Caprino or Pecorino Cheese
Taste of Italy
by
4y ago
FRIED ITALIAN CHEESE This is a super easy dish you can prepare in no time with ingredients you likely already have in your pantry. Perfect as an appetizer or second course over a bed of fresh, crisp greens. If serving as a second course, plan on serving larger pieces or two pieces per person. The first time I had this for lunch in the mountains near Merano in Alto Adige (Italy) I was amazed at how ridiculously easy yet delicious this dish was. The hard part was finding cheese like theirs: mild flavored, with just the right amount of melted (not gooey) and not salty at all. Heavenly ..read more
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Tagliatelle al Prosciutto
Taste of Italy
by
4y ago
A stunning pasta dish whose secret lies in its top quality ingredients; it is also quick and easy to put together. . Ingredients PER PERSON (multiply as needed)  about 100g/3.5 oz of fresh tagliatelle (egg noodles)  60g of minced Prosciutto Crudo di Parma* 1 walnut sized nob of sweet, unsalted butter 2-3 tablespoons of 26 months or more Parmigiano-Reggiano, freshly grated • *If you can’t find it already minced, then mince it yourself with a mezzaluna or in a food processor. • Procedure Prep your ingredients Make the pasta … and roll it thin! (you can do this several hours beforehand)  Mel ..read more
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