Italian Cuisine/Expert Profile

Average Ratings

• Knowledgeability 9.86
• Clarity of Response 9.69
• Timeliness 9.97
• Politeness 9.97

• Number of Questions (in Past 24 Hours) 0
• Max Questions to be Asked (in 24 Hour Period) 5
• Total Questions (since joining AllExperts) 123
• Volunteer Since 2004-05-12
• Prestige Points 1876

Recent Reviews from Users

Read More Comments

    K = Knowledgeability    C = Clarity of Response    T = Timeliness    P = Politeness

User	Date	K	C	T	P	Comments
Martin	06/05/09	10	10	10	10
Lynne	05/08/09	10	10	10	10	Brilliant! Now just to put it all .....
Pat	12/17/08	10	10	10	10
TJ	11/05/08	10	10	10	10	Thanks, I look forward to doing a .....
Pierre	10/31/08	10	10	10	10	Thank you, grazie mille!

Recent Answers from Il Magu

2009-10-28 Too much salt in Cannelloni filling:

Ciao Becky, the only suggestion is to use less salt in all the other ingredients of the recipe as, for example, the tomato sauce on the top... or try to use a little water in the filling preparation

2009-06-05 wine toasts:

Ciao Martin! for the first one you are ok! for the second one is "100 di questi giorni" or "100 anni di salute" that are: "100 di questi giorni" - one hundred days like this one (a whish for the

2009-05-08 Fresh Lasagna:

Ciao Lynne, you have to cook them for 30 min. @ 250°C. the last 10 minutes you can use the hoven function to make the upper part of the lasagna backed... I suggest you not to cover the upper layer

2009-05-08 Fresh Lasagna:

Ciao Lynne, yes, when you make fresch lasagna sheets you have to cook them before use them to make the lasagna. After you make the lasagna you can leave it in the fridge, for the night, before cook

2009-04-08 broddo or brodo sauce:

Ciao Rich, your answer is not very clear... anyway, try the followings. If it will be of help rate me. ciao Broth - or stock - is a staple element in making good soup. Here is the basic recipe: