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Italian Cuisine/Davide Giovanni Papa
All Reviews from Users
Column Headings: K = Knowledgeability C = Clarity of Response T = Timeliness P = Politeness
N = Nominated for Expert of the Month
| Date | User | K | C | T | P | N | Comments |
|---|---|---|---|---|---|---|---|
| 2009-07-25 | Tina | 10 | 10 | 10 | 10 | Yes | Thank you so much!!! I'm gonna try this soon :) Thanks again. |
| 2009-03-23 | Louise | 10 | 10 | 10 | 10 | No | Thanks Davide. That's exactly what I needed to know. Louise |
| 2009-03-18 | Ida Murphy | 10 | 10 | 10 | 10 | Yes | Thanks. I think we will have to ditch this batch. Better luck next year - I hope! My Mum is devastated - she says in 40 years of making it she has never had it happen before. First time for everything!! Thanks again Ida |
| 2009-02-16 | Chris | 10 | 10 | 10 | 10 | No | |
| 2008-12-10 | Robert | 10 | 10 | 10 | 10 | Yes | Davide Giovanni Papa ... Your answer is brilliant and very well thought out! The detail is stupendous and I am very much indebted to you. you are welcome to dinner at my home anytime! Grazie e Bon Natale ... Roberto Granieri |
| 2008-11-17 | Rita | 10 | 10 | 10 | 10 | Yes | Grazie Davide, I will definitely look for the cookbook. Thanks for your expertise |
| 2008-10-03 | Karen | 10 | 10 | 10 | 10 | Yes | Many thanks! In other words, I do not have to have this smolina to make the noodle. And this recipe is very do-able. In addition, I will be trying to find a used pasta roller to aid me in making noodles. (I do my egg noodles now with a rolling pin) I like the idea of using the serated pasta cutter too. |
| 2008-08-29 | Ashleigh | 10 | 10 | 10 | 10 | Yes | Thank you very much your answer was through and very useful. Hope to talk to you again. Thanks again Ashleigh |
| 2008-07-22 | Cindy Crowninshield | 10 | 10 | 10 | 10 | No | |
| 2008-07-19 | Mike | 10 | 10 | 10 | 10 | Yes | Thank you Davide, for your informative reply! I really appreciate it. Best..Mike E. |
| 2008-07-18 | karen | 10 | 10 | 10 | 10 | Yes | Thanks so much. My mother said this all sounds very familiar! We will try it and let you know the results. Ciao! |
| 2008-06-17 | Mike | 10 | 10 | 10 | 10 | Yes | Thank you so much Davide for an excellent reply. Your knowledge both alerted and explained issues of my concern extremely well. Best..Mike E. |
| 2008-03-03 | Elizabeth | 10 | 10 | 10 | 10 | No | Thanks Davide, it really sound good to make it a different way, and very nouthwatering, I will try it soon |
| 2008-02-27 | orlando | 10 | 10 | 8 | 10 | No | very good answer |
| 2008-02-13 | Alan | 10 | 10 | 10 | 10 | Yes | Thank you. The vegetable suggestions sound good. Lemon, butter, pepper, etc. Don't overwhelm, keep it simple. |
| 2008-02-07 | kerry | 10 | 7 | 10 | 10 | Yes | |
| 2008-01-26 | Sandi | 10 | 10 | 10 | 10 | Yes | Dear Mr. Davide, Thank you kindly for taking the time to answer my questions. You are very inspiring. I look forward to trying your suggestions. May God bless you! Sandi |
| 2007-12-02 | Emma | 10 | 10 | 10 | 10 | Yes | Thanks for that Davide, we actually managed to located some from a distillery in Melbourne Australia. |
| 2007-10-08 | Jeanne | 10 | 10 | 10 | 10 | Yes | My inquries/problems were answered in full and in detail and very quickly. I can't thank Chef Davide enough for his time. I will print his answers to keep for next year and try his recipe using butter and fresh tomatoes for sure. |
| 2007-08-13 | Virginia Hookham | 10 | 10 | 10 | 10 | No | Thanks anyway... Virginia : ) |
| 2007-07-29 | Jeff Dolinski | 10 | 10 | 10 | 10 | No | |
| 2007-07-24 | vicki | 10 | 10 | 10 | 10 | No | |
| 2007-04-13 | Jean Fulk | 10 | 10 | 10 | 10 | Yes | Thank you so much! |
| 2007-02-04 | Jose Roberto | 10 | 10 | 10 | 10 | No | |
| 2006-12-29 | Ed | 10 | 10 | 10 | 10 | No | Thanks. It's good to have that confirmed. |
| 2006-12-12 | Mandy | 9 | 10 | 10 | 10 | Yes | Thank you for your answer on the cheese, however I am researching Pangritata which is toasted bread crumb with garlic & thyme - where does it come from and which dish is it used in ? |
| 2006-11-02 | Paula | 7 | 10 | 8 | 10 | Yes | Thanks for the help but I already handed in my assignment before you helped me. It was still a great answer and even if it doesn't benifit to my assignment it benifits to MY knowledge. |
| 2006-10-02 | Finn | 10 | 10 | 10 | 10 | No | Thanks for the info. I'll try out the recipe |
| 2006-09-28 | Ken Gibilisco | 10 | 10 | 10 | 10 | Yes | Dear Chef Davide, Thank you VERY much for all of your time and expertise in sending that wonderful recipe fot Marinara Sauce. I can not wait to try it! As it happens, this weekend, we are having my family over for Sunday dinner, traditionally a pasta day for us, so i will try your recipe then. It is very similar to the one given to me by my Grandfather in Siracusa many years ago. Thank you again Chef Davide, Regards, Ken. |
| 2006-03-26 | Robert Valiquette | 10 | 10 | 10 | 10 | Yes | My sincere thank you Chef Davide, from your answer I now know that my tomato sauce is truly a classical Italian sauce. And I will be checking out your site. At home I usually mix the sauce and the pasta prior to serving, but North Americans have this strange notion that the sauce should be placed on top of the pasta at time of serving. For this next large dinner I am going to pre-mix as you suggest. It will be interesting to see what kind of response I get. Ciao Robert |
Davide Giovanni Papa
Expertise
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:
Experience
Past/Present Clients
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