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r/ItalianFood

▲ 28 r/ItalianFood

still getting used to the high temp in my new pizza oven

Contemporary Neapolitan style dough

1kg flour - 50% Nuvola Super / 50% Manitoba Ora

50% Biga using the Manitoba Ora portion of the flour for long ferment

70% hydration, 2.8% salt, 0.5% fresh yeast (all in the biga)

Bresaola & Rocket in the back, Prosciutto cotto, Onions, Mushrooms in the front 🍕

u/philipp_mack — 13 hours ago
▲ 12 r/ItalianFood+1 crossposts

WiFi network names with Italian food puns?

I just moved to an Italian neighborhood and would love to name my wifi something punny with an Italian food name, but I can’t think of anything good!! Any ideas?

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u/nserafina — 1 day ago
▲ 2 r/ItalianFood+1 crossposts

Why are broken pasta and fruit pizzas considered unforgivable?

I often see that Italians are extremely resistant to the above two, of course, there may be an element of exaggeration, I want to know why? Are there any local beliefs that are not allowed? Real Italians, please.

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u/Strong-Might8537 — 1 day ago
▲ 199 r/ItalianFood+4 crossposts

[homemade]Focaccia

A couple of weeks back my girlfriend made a focaccia, which was very tasty.
This week it was my turn. So, I did a 48 hour cold prove in the fridge and this is how it turned out.

u/TheEarlyRomanKing — 1 day ago
▲ 805 r/ItalianFood+3 crossposts

[homemade] pasta bolognese paired with a Barolo

This was simmering for several hours. Beef, pork and some veil. Freshly picked basil and at the very last moment some aged pecorino romano and parmesan. A great Nebbiolo or perhaps a Chianti is the only wine I could pair it with. Absolutely delicious.

u/A-B-1-0 — 2 days ago
▲ 6 r/ItalianFood

What beans work best as a substitute for cannelini beans in Pasta e Fagioli?

I was wanting to make it but I can't find dried cannelini beans. I found a couple recipes that use canned beans, but I was wanting to make a recipe that uses dried.

Do great northern or navy beans work well in that? Any others?

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u/frostmas — 1 day ago
▲ 7 r/ItalianFood

Spaghetti al pomodoro gone horribly wrong

A few days ago I made some tomato sauce at home with fresh roma tomatoes from the grocery store, and it ended up incredibly watery and transparent, and simply just not good.

I watched a multitude of what I can identify as "authentic Italian grandma spaghetti tomato sauce recipes" on YouTube, and I resulted in a variety of ideas on how to cook the tomato sauce. I wanted to cook something very classic and authentic, and at least use fresh tomatoes- not canned. I was assuming that I'd get something concentrated enough in the end that it'd turn out like something canned- but I was very wrong. I cooked/simmered the sauce for maybe 3-4 hours in total. Half of that was with the lid on, though, so that's probably part of the problem.

Regardless it all ended up very watery and I was sad. I want to know how to make sure it's very concentrated and actually looks like a sauce and not a few wet tomatoes.

PS: I have watched a few "authentic grandma" videos where they cook it very quickly, and it does end up a bit more watery than a typical jar of tomato sauce in the grocery store- but that's not what I'm looking to make. I want that typical tomato sauce that's thick and dark red.

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u/Deltinz — 2 days ago
▲ 56 r/ItalianFood+1 crossposts

Pizza Salsiccia

I live in australia an hour away from a major city. I'm dying to make some pizza salsiccia like i've had in Rome and other cities in northern italy.

I'm having a lot of difficulty getting the salsiccia part right, which is kind of important for pizza salsiccia. In my part of the world "salsiccia" doesn't exist as a widespread term and "italian sausage" generally refers to what i believe is the italian american style of coarse ground pork with whole fennel seeds, garlic, herbs etc.

The salsiccia i'm after isn't that. I didn't make the pizzas in the pics above but they do show what the salsiccia i remember looks like. I think it's pork based, it looks to have that nitrite cured pink hue and it doesn't have any large obvious whole spices to give any hints. I've also never seen it raw but i assume given the irregular shapes that it's torn blobs of minced pork sausage meat rather than sausage in a case.

Any help to identify, tips on what to search for to buy in a big city, or a recipe for me to have a crack at. If i can replicate what i had in italy even imperfectly the effort will be worth it.

Thanks

u/destruktivator — 2 days ago
▲ 68 r/ItalianFood+2 crossposts

[Homemade] spaghetti with capers, olive oil and Parmesan cheese

I ate

u/Lucky_your — 3 days ago
▲ 13 r/ItalianFood

The trinity of Italian YouTube channel cookbooks

Pictured above: Pasta Grammar, Pasta Grannies, Vincenzo's Plate

u/ChiefKelso — 4 days ago
▲ 945 r/ItalianFood+4 crossposts

[homemade] Mortadella Panino for my girlfriend to take to work

A little butty for my girlfriend to have in work.

Tiger loaf
Basil pesto
Aubergine pesto
Beetroot leaves
Parmigiano
Tomato
Mortadella
Balsamic vinegar

u/TheEarlyRomanKing — 5 days ago