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34 reviews
I once receive 2 names of two schools from you where they train for pastry and Italian cuisine, bread making and all other things in northern Italy . can you kind enough to let me know the names again and the location. Thank You .
I did not recice any e mails from you since may 2024 on my scalleri@yahoo.ca email canyou please send re-send .Thanks
Hi, I added you email. Let me know if and when you receive the next news letter. The cooking school was Cast Alimenti I think. Do u need a professiona school?
Ada
Hi, I like your blog and your recipes………….I was about to prepare semolina bread cooked in a pot and I'm having trouble with the recipe…………
preparation with brewer's yeast ……………… 420 ml of water at room temperature….DOUGH WITH FRESH OR DRY BREWER'S YEAST:
Put in the mixer the flour, the salt and 350 milliliters of water and knead …… dissolve the fresh or dry brewer's yeast, together with
sugar, in the remaining 50 millilitres of water,….I think there is a discrepancy in the doses of water…what is the right amount of water? ? 420 0 400 ?
p.s. I plan to replace the sugar with diastatic malt
I apologize for wasting your time and thank you in advance
thanks and good day
Hello Renzo, thanks for the appreciation. On the doses of water you must follow the doses indicated by the ingredients and there is a discrepancy (I'll correct it now) it must dissolve in 70 ml of water and not 50 because there are 420 in total. Having said this, always remember that the absorption of water also depends on the flour used, so it might take a little less or a little more. Good work, Ada
great site, very interesting, congratulations!
I thank you! Good weekend, Ada
Is’ This: There is too much advertising,I don't like it is exaggerated!!!!!!!!!!!!!!!!!!!!!!
Dear Piero, it is right, There is too much advertising for me too. I did not put it for 10 years and only 5 years ago I was forced to put it because the only expenses to keep this site alive at the server level, maintenance, updates, Purchase of topics amount to over 2000 euros per year. To this figure must be added all the living expenses for the recipes you receive and which can imagine. I leave out the time I spend and that is not monetizable.
Honestly, Advertising is not higher than that of all other blogs, but also of information sites such as Corriere della Sera. The only alternative would be to put access to the site for the user. She would be willing to pay 20 euros per year in order not to see more advertising? If she was placed and how she was 500 other people, I would take all the advertising very willingly. For her to close the advertising is just a click, For me he makes the difference between keeping this blog alive or letting him die. Have a good day, Ada
Isn't the time for watermelons and sugar melons already over?
Good morning and welcome. In fact, in Italy, sugar melon such as Cantalupo or Mantovano can be found in their late varieties throughout September and even part of October, especially in view of the terribly hot climate of recent years. Watermelon ends its season in August. And this year was a bad year.
Ada Bonjour, Enjoy your meal if you are about to eat.
We have just tasted pasta with Trapanese pesto; what can I say: Optimal!
The only thing is that I couldn't find Sicilian pecorino, neither canestrato nor anything else. I've never eaten it and I have no idea what it tastes like, whether it is fresh, seasoned etc…when in doubt I used a semi-aged pecorino cheese from Pienza. Heresy?
Ward Appearance, when you have time
Greetings from the Maremma, Edy
Pecorino di Pienza is fine, that I know well and love very much. Because like our pecorino it is neither too salty nor too seasoned. Thank you and a warm greeting. Ada
Ada Bonjour,
I discovered his site and it was like discovering a gold mine!
Fantastic recipes, detailed and documented; I'm crazy about Sicilian recipes,That, except for the most famous ones I didn't know. I've already tried several and not one has failed …and also recipes from the world and all the others…a wonder.
Thank you, Thank you very much for your work and for sharing it. Many greetings from the Tuscan Maremma
Hello Edy, Thank you infinitely. Comments like this are the only motivation that keeps me keeping this blog open. I hope I never let her down. Thank you so much, Ada
Ciao , Congratulations on the recipe for pasteis de nata! I've made them a couple of times and they've been a hit! I wanted to ask you, can I keep the puff pastry in the freezer and take it out for the occasion? How long would it take to be able to use it? Thank you very much for your reply!
Hi Veronica, thank you so much. Yes, you can freeze puff pastry, Already cut for use, in frost bags. It must thaw in the refrigerator until it becomes workable. Best regards, Ada
Good evening, I'm from Rome and I read that tenerumi can be found here too… Can you tell me where? A thousand thanks
Hi Tania, I find them at the Alberone market in via Appia Nuova. Typically at the end of June, beginning of July. Best regards
Ada,
Your recipes and stories are wonderful. Your posts are from the heart and the recipes always turn out better than I could have thought possible. Any thoughts to a cookbook filled with your favorite Sicilian recipes? Much love from Rhode Island, Giuseppe
Hi, sorry for the delay! Thank you so so much for your appreciation. It means a lot to me. I think often to publish a book, but in English, in Italy there are too many . I had to find an editor and it’s not so simple… maybe one day… I wish you the best, Ada
I like to see you make or find tuna gniotta with snails
Hi, in Messina we make cod or swordfish a ghiotta, not tuna. But never seen it with snails…
this is me SEB CALLERI my name in short form
Ciao! Your recipes are great and I wanted to make your strawberry parfait for a feast, but unfortunately I did not find the amount of egg whites to use x meringue…
110 grams! It was written but it was invisible because I did something strange with html . Thanks for the report! I fixed it!
Hi Ada, my name is Elisha and I live in Salento.
Brava, great site but especially interesting for those who like to eat well but also to those who like to dabble in the kitchen.
Best wishes for your work and I send you greetings.
Eliseo Hurricane
eliseo56@alice.it
Thanks Eliseo, and welcome. I love cooking and generally talk about food, products and territories, I am happy that it is perceived. Best regards, Ada
Hi Ada – a question for you .. When I was in Sicily I had something called “Recottamiso” at a family party- essentially a tiramisu with Ricotta. Have you ever done this, or know about it?? If so, I would be interested in your version or recipe for that… Thank you – Alec Milstein, Phoenix, Arizona
Hi Alec, I suppose that this is one of the variations about tiramisù that we have in Italy. I do it sometimes mixing ricotta, vanilla, sugar and mascarpone, without eggs, savoiardi with coffee and powder cocoa on the top. It’s much more easy than the traditional one. Cheers
hello your review of a travelling in SE Sicily = ” Known, Scicli and Modica, itinerary in the heart of the Sicilian baroque” has some translations that obscure the article – and in some cases, just do not make sense. I am assuming that you used ‘google translate’ or similar. I would advise you to look at it again and try to make a better translation.
regards
thomi wroblewski
Hi! Yes the translation is made automatically by Google. I speak quite well english, german, france and spanish, but I haven’t time to translate by myself every single post. If you need some informations about recipes or travel suggestions, feel free to ask me in every moment. Thank you so much for your attention and best regards. Ada
Hello – I am trying to subscribe so that I can receive free emails with updates on your recipes. Each time I enter my email address and press subscribe it is rejected, why am I having this problem.
Thank YOu
hello, now I try to join you, let’s see if you get the email so you can subscribe membership.
Ok, you result already a member, make sure to check your email to subscribe to the membership did not end in spam. Let me know how it ends