Do you need help or suggestions about italian recipes,food pruducts,wines and olive

oil? I would love to aswer to all your questions and curiosities about that!

Ciao

Mik

SOrry...but...what do you mean? And How can I do that?

Mik

I understand what you mean right now, but you know? It's not what I want! I mean....There are a lot of informations about that and in the way you said, on the web! Instead, what I want is a direct suggestion, a direct answer to a specific question. Can You understand?

Ciao

Mik

Ciao Jim, wow...that really a short question that needs a long long answer! Will you have time to read all the fallowing words? (hehehe) and also will you be pretty patiencefull to accept,understand and interpret my "personal english"? :crazy:
Okay, let's start:

In Italy there are more then 350 different varieties of cheeses,that are produced in all the territory,from the mountains to the seaside. There are cheese by cow's milk,goat's milk, sheep's milk, buffalo's milk, and by a blend of different milks. In the north is mainly used goat and cow's milk,in the center and the south cow and sheep's milk. Buffulo's cheese is typical of Campania and Lazio (buffalo mozzarella cheese). The most important (maybe is better say known) italian cheeses are PArmigiano Reggiano and Mozzarella named also Fior di latte (made of cow's milk).The first one is pruduced in a "small" area beetween Lombardia and Emilia and it's a DOP product(means that to be named PArmigiano Reggiano has to respect severals rules(pruduction area,limited production quantity, the way the cows are feeded, time way of seasoning ecc.). Mozzarella is instead produced almost everywhere,except for montainous areas of the north of Italy. Buffalo mozzarella cheese is instead another of the 30 DOP cheeses. The other DOP are: Asiago (North,cow),Montasio(north,cow), Monte Veronese(north,cow),Bitto(North,bled of goat and cow),Bra soft and hard(North,blend),Murazzano(north,blend of sheep and cow),Pecorino Romano(center,sheep),Pecorino sardo(Sardegna Island,Sheep),Pecorino siciliano(SIcilia Island,sheep), Pecorino Toscano(center,Sheep),Caciocavallo Silano(South,cow),Canestrato(south,sheep),Provolon e(north,cow),Quartirolo(north,cow),RAgusano(Sicili a,cow),Caciotta di Urbino(my Umbria,blend of cow and sheep),Raschera(north,blend), Taleggio(north,cow),Robiola(north,blend), Toma(north,cow),Castelomagno(I love it,North,blend of cow,sheep and goat),Fiore sardo(Sardegna Island,Sheep),Fromadzo(north,blend)Fontina(My American gild used to say that it stinks...hehehe,North, cow), Casera(north,cow),Formai de mut(north,cow),Gorgonzola(similar than roquefort or blue stilton,north,cow), Grana PAdano(North,cow).considering the consistence the can classify them in:Fresh cheese(mozzarella),Grana kind(parmigiano e Grana padano)Soft(Crescenza,Hard made of sheep's milk(all the pecorino kinds,Fiore sardo e Canestrato), Blu kinds(we say Erborinato,Gorgonzola),hard and half-hard(Asiago,Montasio e Fontina)...

Sorry but I have to go now......Is it enough or you need more?

Mik

CIao Wuzzo, there are a lot of different kinds of breads in each region,here in ITALY!ANd there are 20 regions!!! So, I can suggest you the most important and known ones.Okay?
LEt's start.... BREZEL, is a typical bread from the regions of the northern Italy(TRENTINO ALTO ADIGE AND FRIULI VENEZIA GIULIA),and It's similar(and I think it comes) to a AUSTRIAN BREAD NAMED BRETZEL.It's salty on his surface and scattered with poppt seeds.its shape is like an 8 and it's made of regular flour, water,salt,pork fat(STRUTTO),and malt flour.The compose is boiled(FIrst) and then cooked in the oven.The rise starts during the cooking phases.
COPPIA FERRARESE:it's typical of FERRARA,located between EMILIA and Lombardia.The classic shape is a X, and it's made of regular flour,EV olive oil,pork fat,water,salt and yeast.This bread needs a very long rise(24 hours)
FRISELLE are typical from the south,mainly in CALABRIA,and it's like a half ring shaped.It rises during the cooking phases and it's a dry bread used to be eaten with seasoned fresh tomato.
MICHETTA is typical from MILANO and it's made of flour,malt,water,salt and yeast,It has teh shape of small breads with an incision of a star over the top.
PANE CARASAU....it's a really thin bread,like a sheet of paper,crispy and for this reason called also music paper.It need of triple rises and a very high temperature of cooking-It's made of flour,water,salt,yeast and bran.This bread is typical from SARDEGNA ISLAND
PANE DI ALTAMURA...typical from PUGLIAand its shape is similat to a big hat with a range of weight from 1 to 5 kilos.It's made of "hard grain" flour,yeast, salt and water and it's cooked in the ovet at 250°C for about 70 min and then dried with the oven open.
PANE DI VELLETRI....typical from the ROME AREA.Its characteristic is that inside is empty.It needs a double rise before give it the shape and then another one.It's made of flour,water,salt and yeast

Well,now I have to go to work.....my resaturant is calling me back! By the way...if it's not enough or you needs more......i'll wait for you
ciao

We use to say that never is too late to start doing something new.
I love bread making.In my restaurant everyday I make 3-4 differt kinds of breads... Th eTuscan kind,Altamura, With corn flour,and aromatized.It's one of the things that my costumers prefere!

Ciao

Ciao Tiger,
You're definitly right....infact i'm just making an ENglish version of my website...please,be patienceful a litle bit more,okay?
About catering...yeah,we also offer this service, but in Italy catering service means only "off promise".We can prepare foods in our restaurant and then bring it to our client.Or, we also can rent a "special location" to our customer (like MEDIEVAL castles or ancien villas that we have as convention with the owners),and there prepare and serve meal and drinks.But we are also specialized in buffet decoratings,and gala baquetting.
In Italy in the last ten years catering services develloped a lot.... mainly for marriage banquets but also business openings,special events....

ANd you? what do you do?

Mik

Ciao Doc,

Well, it's hard for me to explain you how to make buffalo mozzarella cheese right now,cause my english..... you understand? Please gime me more time for the point n° 1 okay?
For the point n°2....in my opinion there are not more than 4-5 real traditional italian tomato sauce. Here you are the recipes,DOC:
1) Fresh tomato and basil sauce: This sause is mainly used with MEZZE PENNE(a kind of pasta).How to make it: in a pan pour some EV olive oil and half onion and make it brown,then take it away,add few fresh basil leaves and fresh Tomatoes cutted in small cubes.Season with salt and white pepper and make them fry for few minutes.
2) Arrabbiata, is a red sause made of tomato,garlic,Hot Pepper,EV olive oil,and Chopped parsley.In a pan brown garlic and hot pepper with EV olive oil,then add tomato and season with salt.Make it reduct and then add parsley
3) Puttanesca,typical from SICILY,it's made of tomato,anchovies,capers,black olives,eggplants,EV olive oil. In a pan our some EV olive oil,garlic,capers,fresh oregan and brown,then add obergine cubes oilives and anchovies.When they're done add tomato and season with salt and white pepper.
4) Bolognese,the typical red sauce use for lasagna.It's made of tomato,grated meat, onion celery and carrot chopped EV olive oil.
First brown in a pan with some olive oil chopped vegetable the add meat(1/3 of pork,2/3 of veil) season and brown again.WHen it's done add half glass of red wine and make it evaporate and then add tomato sauce.Season with black pepper and salt and make it reduct.To compose a lasagna make 3/4 layers of pasta sfoglia,this sauce,besciamel and grated parmesan and cook in the oven for 25 min.
In my opinion these are the most typical italian red sauces....maybe i'm forgetting someone else....i'll let you know.Okay?

ciao

Mik

Amatriciana

Sorry,I''ve been so silly...I forgot my favorite one....AMATRICIANA!!!!

It's so yummy if well done! I prefere use fresh cherry tomato(peeled) but you can also use tomato sauce! In a pan pour some EV olive oil, small cubes of bacon,garlic and laurel leave.Make bacon crispy,then add cherry tomatoes.Season with black pepper and salt(don't forget that bacon is already salty) and cook for few minutes. When pasta (use BUCATINI) is ready add to the sauce and flavour with grated roman pecorino cheese

Which kind of event is this large party for?