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Name	Expertise	Status

Davide Giovanni Papa View Profile	For professional chefs and home cooks-questions relating to the Authentic Classical recipes of Italy;No desserts questions at this stage:No homestyle cookery questions:Italian classical cuisine is on the verge of vanishing;I would like to establish a Classical International Recipe base so that no matter where you eat,the right recipe is served."Mums" cooking is fine..but I get angry when a classical recipe is implied which it`s not. Being italian does not automatically make you a good Italian chef..on the contrary it only means that the food you have been served has been done so by a person of Italian origins-Classical Italian recipes are clealy defined by history as well as research-and by the entity known by Academy of Italian cookery Rome-anything else is unacceptable. The French have converted from regional recipes to an established uniform protocol for hundreds of years..it`s time the Italian cuisine did the same-and applaud the Italian government in establishing laws to protect such recipes from any further corruption.Customer have the right to know exactly what they`re eating...Regards Chef Davide:	Available Ask A Question View Past Answers
Il Magu View Profile	All about home cooking, wines and traditions.	Available Ask A Question View Past Answers

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Recent Answers

2008-08-16 Italian Cooking: Dear Ashleigh, This is a homework question that you need to study and research- If i were to give such an answer as provided in learning institutions around the world, it would be contorversial,...

2008-07-29 north/south italian cuisine: Ciao David! I'm sure this will help: Northern Versus Southern Italian Cuisine The battle of tastes is sure to go the full 15 rounds, or at least seven courses. by Kareem Marashi Italian food...

2008-07-17 sicilian bread: Dear Karen- I can only provide a typical italian DENSE bread dough application of historical significance, and too many variations apply for recipes as per provincial towns-This recipe makes great...

2008-07-12 Proper Marination: Dear Mike, Add no oil, and get "Picklers vinegar" which is double the strength of normal vinegar- or Buy normal white vinegar and reduce by half on heat to produce a stronger solution, add Dill or other...

2008-07-10 look what the've done to my pasta ma: Dear Claudius, Look for secondhand copy on the web -"The Great Italian cookbook" Created by the "Academy of italian Cookery , Rome Italy 1953"- and Published by the Culinary Society , New York USA-...

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