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Julie Streater

Canada

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Expertise

Anything related to Italian Cuisine, recipes, types of food, origins of recipes, regional recipes, regional wines.

Experience in the area

Lived and worked in Genoa, Italy for 12 years Speak fluent Italian Own my own Italian Restaurant in Toronto Canada

Publications

I have not written any publications but I do appear on local television once a month - cooking a variety of Italian pasta dishes.

Education/Credentials

Educated in Canada Finishing school in Genoa Italy completed 3 cooking courses, one in Lucca Italy, and two in Genoa Italian wine appreciation course, Wiltshire England

Average Ratings

Recent Reviews from Users

User	Date	K	C	P	Comments
David	04/06/12	10	10	10	Julie, Thank-you for your time and trouble .....
Johnnie Gee	01/28/12	10	10	10	Thank you - I will try your .....
Johnnie	01/27/12	10	10	10	Thank you very much! I will give .....
N	06/01/11	10	10	10	Thanks a lot :-) !!
Luis	04/25/11	8	10	10	You answered the crux of my question .....

Recent Answers from Julie Streater

2012-04-10 Red Sauce:

thanks David, you have been a real doll, this type of sauce is very typical in the south of Italy and goes under many names, each region adding it's own little spice or touch - thank you for taking the

2012-04-06 Red Sauce:

Hi David, Well, lovely question and I wish I knew the direct answer for you....zuka or zucca in Italian is actually "squash" or pumpkin and I doubt that this is the ingredient if you say it is a tomato

2012-01-24 Garlic:

Hello John, I do not know if you are receiving my other emails responses but regardless, I would suggest that you "GRATE" your garlic and not slice it.... purchase a micro plane hand held grater (you

2012-01-22 Garlic:

Hello John, Most restaurants use crushed Chinese garlic in oil which is not usually as strong as using fresh. I personally prefer to micro plane my fresh garlic and add it raw and the end of cooking

2012-01-21 Garlic:

Hi John , Can u tell me please how you slice or chop your garlic? Julie

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