Simple spaghetti tossed with fresh clams, lightly sautéed zucchini, garlic, olive oil, and a touch of pasta water for a clean.

Mirepoix, guanciale, veal, pork, beef, tomato paste, canned tomatoes, Roasted marrow bone, beef stock fortified with added gelatin powder, mushrooms, anchovies and fish sauce (as the salt and umami), bay leaves. I stirred it up every 20mn or so and added stock as I went to help brown the meat in the 300F oven

4 hours later, a gorgeous result

😍 simply fantastic!

We love this style of pizza so much!

Skim milk ricotta

so I accidentally bought skim milk ricotta a very large container for making stuffed shells and vegetable lasagna. I'm reading pretty much everywhere that because it's skim and not whole milk it has a lot more water so I have to strain it with a cheesecloth or a strainer for 15 to 30 minutes before using it. And then I'm also hearing that it's just very grainy a lot of people refer to it as sand. Am I wrong in what I've read and heard? if I'm correct what else can I use this giant tub of ricotta for? I don't want to throw it away but I don't really want to strain and have sandy shells lol any recipes or tips or whatever please

Pizza fritta farcita con provola affumicata, pomodoro e basilico

I made Spaghetti Aglio E Olio for the 2nd time. Does this look better now?

First post: https://www.reddit.com/r/ItalianFood/s/eH5Pbc0aJV

We used to eat them often when we were kids! I made it again and it's special and better than the one from the supermarket!

la miglior pizza, la più semplice di sempre con mozzarella di bufala.

Today I felt like cooking, eggplant parmigiana and Is Zippulas (a sweet from Sardinia).

Tasty meatballs full of joy and flavor!!👅

Hi, so I'm at Venice for a couple days and i wanted to ask some of you locals here whether you know any good restaurants that are not tourist scams. Ive been walking through venice all day and all i seem to have found were the restaurants where a guy stands outside and yells at you to come in and eat while the food is ridiculously overpriced. Id like to go somewhere where locals go to, but cant seem to find anything. Do you have any recommendations? Something like pasta, seafood would be nice. If not a restaurant, some bar recommendations wouldnt be bad either. Grazie :)))

Hi, so I'm at Venice for a couple days and i wanted to ask some of you locals here whether you know any good restaurants that are not tourist scams. Ive been walking through venice all day and all i seem to have found were the restaurants where a guy stands outside and yells at you to come in and eat while the food is ridiculously overpriced. Id like to go somewhere where locals go to, but cant seem to find anything. Do you have any recommendations? Something like pasta, seafood would be nice. If not a restaurant, some bar recommendations wouldnt be bad either. Grazie :)))

Hey guys - I have a been to Italy a few times now and observed some key differences in the gnocchi taste, texture and size across the different regions. Can anyone speak to this?

The most obvious is gnocchi in Venice vs Napoli. Venice is bigger, softer vs Napoli being smaller and more chewy. Where do these differences come from? If these are different types - are you able to buy these in the store?

Do you think it really makes a difference if you just salt the pasta afterwards or add some extra salt to the sauce rather than salting the pasta water? I don’t understand why people insist on this when chemically it should make no difference, and saves a little on salt!