Funiculi Funicula was an Italian poem written in 1894 to commemorate the opening of the Funicular Railway in Naples that encircled Mount Vesuvius. This was one of the greatest railways in Italy. It was completely destroyed when Vesuvius blew up in 1944.
the actual secret to good tomato sauce is to just buy the nice DOP san marzano tomatoes. throw a bit of garlic, dried chili and evoo in a pan, cook 30sec, whack in your DOP tomatoes, crush em up, cook 15min, remove from heat, throw in a ton of fresh basil. BAM. better than most peoples sauces as well as most jars. use DOP parmiggiano reggiano, grana padano or pecorino romano. NO domestic cheeses can compare at all. also, it helps a ton to buy good quality pasta. you want to look for pasta thats made with bronze dies, is dried slowly at low temps, has a light color and rough looking surface, and that has as high a protien content as possible.
you can get more involved and start with a sofrito, cook it longer or do a variety of other things, but the secret to good italian food, like many of the world's great cuisines, is using the best quality ingredients and preparing them SIMPLY. americans tend not to cook very simply, or if they do, its more bland than it is fresh, tasty and simple. IME lots of people have various odd ingredients, spices, veggies, etc etc that they tend to put in pasta sauce, and while it doesnt taste bad, its not going to have that magical flavor that really good simply prepared italian food can bring.
if you want to up your pasta game in a HUGE way, check out this youtube channel -
IMO this channel, as well as another called "pasta grammar" are the absolute best english language resources for cooking italian food on the entire internet. every one of his recipes are absolutely spot on, and they have taught me a ton of really useful italian cooking techniques that im now using to make my own pasta dishes and to integrate into cooking other things. some people are put off by vincenzos purism and he is very often criticized for "gatekeeping", but IME, the gatekeepy whiny italians who freak out when you put cream in carbonara make the best pasta so fuck it. gatekeep even more, even harder. i dont care just keep teaching me how to improve my pasta game. watching vincenzo and pasta grammar and learning to cook italian food has probably made the biggest impact on my cooking since i first tried ramen, got really into it and spent a few years slinging bowls professionally about 5-10 years ago.
i bet vincenzos standard tomato sauce recipe is leagues better than this guys mushroom fugue state concoction.
its a product certified by the EU protected designation of origin program, which certifies that a longstanding traditional local specialty is produced in the region that developed it, like parmigiano reggiano being produced in parma or reggio emilia, and also ensures that its produced with traditional methods and inputs and has very strict standards for quality. its generally extremely reliable, if you want the good parm, get the one thats aged the longest thats available to you that has that DOP seal. ez. DOP is the abbreviation of protected designation of origin in italian.
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This tale goes well set to
This tale goes well set to Funnicula Funniculi.
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Funiculi Funicula was an
Funiculi Funicula was an Italian poem written in 1894 to commemorate the opening of the Funicular Railway in Naples that encircled Mount Vesuvius. This was one of the greatest railways in Italy. It was completely destroyed when Vesuvius blew up in 1944.
Top of Page Bottom of Page PermalinkFull Name: treat island
A case for drugs: a briefcase
A case for drugs: a briefcase.
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Power of the boomers yo
Power of the boomers yo
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the actual secret to good
the actual secret to good tomato sauce is to just buy the nice DOP san marzano tomatoes. throw a bit of garlic, dried chili and evoo in a pan, cook 30sec, whack in your DOP tomatoes, crush em up, cook 15min, remove from heat, throw in a ton of fresh basil. BAM. better than most peoples sauces as well as most jars. use DOP parmiggiano reggiano, grana padano or pecorino romano. NO domestic cheeses can compare at all. also, it helps a ton to buy good quality pasta. you want to look for pasta thats made with bronze dies, is dried slowly at low temps, has a light color and rough looking surface, and that has as high a protien content as possible.
you can get more involved and start with a sofrito, cook it longer or do a variety of other things, but the secret to good italian food, like many of the world's great cuisines, is using the best quality ingredients and preparing them SIMPLY. americans tend not to cook very simply, or if they do, its more bland than it is fresh, tasty and simple. IME lots of people have various odd ingredients, spices, veggies, etc etc that they tend to put in pasta sauce, and while it doesnt taste bad, its not going to have that magical flavor that really good simply prepared italian food can bring.
if you want to up your pasta game in a HUGE way, check out this youtube channel -
https://www.youtube.com/@vincenzosplate
IMO this channel, as well as another called "pasta grammar" are the absolute best english language resources for cooking italian food on the entire internet. every one of his recipes are absolutely spot on, and they have taught me a ton of really useful italian cooking techniques that im now using to make my own pasta dishes and to integrate into cooking other things. some people are put off by vincenzos purism and he is very often criticized for "gatekeeping", but IME, the gatekeepy whiny italians who freak out when you put cream in carbonara make the best pasta so fuck it. gatekeep even more, even harder. i dont care just keep teaching me how to improve my pasta game. watching vincenzo and pasta grammar and learning to cook italian food has probably made the biggest impact on my cooking since i first tried ramen, got really into it and spent a few years slinging bowls professionally about 5-10 years ago.
i bet vincenzos standard tomato sauce recipe is leagues better than this guys mushroom fugue state concoction.
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daylight, what is DOP?
daylight, what is DOP?
Top of Page Bottom of Page PermalinkFull Name: Mice elf
Actually the secret is to
Actually the secret is to grow the san marzanos, garlic, and peppers yourself
the sauce process is fun, and neverending
this year I'm graduating to BBQ sauce with San marzano ketchup and cosmic crisp ACV
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DOP means legally protected
DOP means legally protected designation of origin, similar to like champagne
it's the thing that's made in the old heady way, and place, by the old headies
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>>>The Case for Drugs
>>>The Case for Drugs
The tryptamine family never disappoints.
Yes, please. (never hurts to ask nicely).
Shanty
https://www.youtube.com/watch?v=vH5qJNl8qDM
Top of Page Bottom of Page PermalinkFull Name: Dr. Benway
its a product certified by the EU protected designation of origin program, which certifies that a longstanding traditional local specialty is produced in the region that developed it, like parmigiano reggiano being produced in parma or reggio emilia, and also ensures that its produced with traditional methods and inputs and has very strict standards for quality. its generally extremely reliable, if you want the good parm, get the one thats aged the longest thats available to you that has that DOP seal. ez. DOP is the abbreviation of protected designation of origin in italian.
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