| What do you still hope to achieve/learn in this field? I am hoping to preserve the correct recipe application to at least 50 classical italian recipes which have all but nearly dissapeared.Worldwide Italian restaurants must apply these recipes correctly to be deemed truly "Authentic" | | Something interesting about this subject that others may not know: Olive oils are overused and misused in Italian cookery-butter is equally important, but sadly neglected.A Risotto is hardly never served in restaurants-A Ragu alla Bolognese has hardly no tomato in it, it has no herbs, its brown not red,and is finished with milk.There is no such thing as a "Napoli sauce"..the list is endless.
| | Something controversial or provocative about this subject Being Italian does not make you a good Italian cook or chef-on the contrary it hinders you-to be classed as a classical Italian chef, you must train and practice the true art form-Home cookery is fine ,but when a classical Italian recipe is implied which it's not...I get mad.
Undercooked products are from a time long past as per the classical french cooking methods and are in longer acceptable o | | What do you like about this subject? The idea that I may be contributing in preserving the near lost art of classical Italian cookery brings me great pleasure.Diet and health is strongly associated with this mission. |
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Thank you very much your answer was through and very useful. Hope to talk to you again. Thanks again
Ashleigh
(Ashleigh on 08/29/08) | Thanks so much. My mother said this all sounds very familiar! We will try it and let you know the results.
Ciao!
(karen on 07/18/08) | Thank you Davide, for your informative reply! I really appreciate it. Best..Mike E.
(Mike on 07/19/08) | Thank you so much Davide for an excellent reply. Your knowledge both alerted and explained issues of my concern extremely well. Best..Mike E.
(Mike on 06/17/08) | | View All Comments | |