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Forum profile page for Italy on http://www.chow.com.
This report page is the aggregated overview from a single forum: Italy, located on the Message Board at http://www.chow.com.
This forum profile page summarizes the general forum statistics such as: Users Activity, Forum Activity, and Top Authors, which are reported in either a table or graph below for a given reporting time period.
Additional forum profile information for "Italy" on the Message Board at http://www.chow.com is also shown in the following ways:
1) Latest Active Threads
2) Hot Threads for Last Week
Warning: These statistics are generated using 'best efforts' and can experience delays and reporting errors at times. Please note that such statistics do not constitute a forum's popularity and/or exact posting volumes at any given reporting period.
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Posting activity on Italy:
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Post:
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Italy Posting activity graph:
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Top authors during last week:
user's latest post:
Thanks for the great tips!...
Published (2009-11-11 14:07:00)
super, thanks, I love cabbage, kale etc. the combo of sauteed raisins, olive oil garlic etc. with greens in so. italian cooking is great - do you think the bread was squeezed out as in bread salad or was it wet with the juices?
user's latest post:
Thanks for the great tips!...
Published (2009-11-11 13:14:00)
Link doesn't seem to be working above. Try http://wickedflavory.com/2008/03/ital... Or just search Jaime Oliver Bread Cabbage Soup and you will no doubt find it.
user's latest post:
Hole in The Walls in Rome
Published (2009-11-02 21:15:00)
That is an excellent good point. Quality of ingredients is always a big factor. There is nothing worse then getting a dish that is completely poorly executed. I'm sorry that happened. But I have worked in a number of restaurants in the States, and I don't necessarily agree with the consistency argument. Often in a bigger restaurant I find since so many plates are going out it is harder to have consistent quality control. While in a...
user's latest post:
Affordable, local food in Venice?
Published (2009-11-10 22:35:00)
I would make lunch as my main meal where many osteria still cook for working Venetians. Also eat cicchetti. Below are couple of links to earlier posts that will be helpful. http://chowhound.chow.com/topics/637154 http://chowhound.chow.com/topics/658705
user's latest post:
Christmas Eve in Rome
Published (2009-11-03 08:13:00)
I must admit I'd not heard of the Hotel de Russie or the affiliated restaurant before your post. A quick internet search brings up many favorable reviews. I'll add it to the list of possibilities. Thanks so much.
user's latest post:
Hole in The Walls in Rome
Published (2009-11-03 05:14:00)
You are very welcome. But I will say I agree with the other posters that this is not where you will find the best of Roman food or Italian food. However, it's good, and the ambiance is cozy and after having a long talk with the owners once, it did give me the distinct impression that they are one of those dying breeds of small family-owned trattorias that really do care about the food.
user's latest post:
Naples-Pizza Poll.....
Published (2009-11-07 15:07:00)
Trianon: Is that the one in Mergellina?
user's latest post:
Searching for name of a sweet...
Published (2009-11-09 15:08:00)
The photo looks very much like what I remember. When searching for photos of fagottino al cioccolato and saccottino al cioccolato, I get various results of similar pictures. This is probably as close as I will get to knowing the true identity of these pastries - short of traveling back to Italy. As for the warming issue - I don't think that it was a hard and fast rule, maybe Americans always ask that they warm them, so they automatically...
user's latest post:
Welcome to Torino
Published (2009-11-11 07:33:00)
hi the Villasampaguita, well about indians resturant I'm need to check a new one in a couple of weeks but for what cocern the mexican I would say "El centenario" is a great place. EVen "las rosas" is a good one, I personally like the one in via giachino (V. Giachino 71, 10149 Torino - Tel 011.290.485) it small,romantic, definetly great for a "dinner for two" El centenario:Via...
user's latest post:
Christmas Eve in Rome
Published (2009-11-03 16:30:00)
We have stayed at the hotel many times and have found the food to be quite good and the service spot on. I think for a holiday dinner it is the perfect place.
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Latest active threads on Italy::
Started 10 months, 1 week ago (2009-01-06 02:03:00)
by mbfant
My favorite wicked indulgence is pizza al taglio at Frontoni on viale Trastevere. Our favorite restaurant is Paris, on Piazza San Callisto. On the Gianicolo (the hill above Trastevere), we like Antico Arco. There are a lot of places to avoid in Trastevere, but I think you can easily recognize them.
Started 5 months ago (2009-06-14 16:56:00)
by ncara
Da Mateo- take away as you walk- pizza and bucatini fritata. La Europeo- great restaurant for pizza, pasta papas &provolone, and fava, peas and pasta soup. Really good place. Also, Naples has the best espresso in Italy.
Started 1 month ago (2009-10-11 16:38:00)
by jen kalb
given your price range, you should check your the slowfoods osterie guide for the area - they recommend a couple of places in Treviso, many in the region and several in Venice (but there are alot of other moderate eating recommendations on this site for Venice) . Treviso is a "Classic Town" for the Veneto in Fred Plotkins book which also describes several restaurants , a bakery (Pasticceria ...
Started 1 day, 12 hours ago (2009-11-11 12:24:00)
by jen kalb
My God, what a great dining trip and a fine report. My hat is off to you. Can you describe that bottarga/cabbage bread dish a little more? It sounds like something Ithat might be reproducible and delicious. . My husband had spaghetti with colatura at Viva Lo Re in Ercolano a week or so ago - thought it was fantastic, - its a very simiple garlic - oil - fish sauce fmaybe a little chopped ...
Started 2 days, 2 hours ago (2009-11-10 22:35:00)
by PBSF
I would make lunch as my main meal where many osteria still cook for working Venetians. Also eat cicchetti. Below are couple of links to earlier posts that will be helpful. http://chowhound.chow.com/topics/637154 http://chowhound.chow.com/topics/658705
Started 1 day, 16 hours ago (2009-11-11 09:07:00)
by zerlina
If you Google >baccala patate finocchio<, you'll find a few recipes in Italian that you can then get in (a sort of) English with Google translate. But you'll also find that some of them are so vague that you might as well make up your own.
Started 1 year, 12 months ago (2007-11-14 07:35:00)
by DaleJ
I was in Torino for a day or two a month ago. The visit to Eataly was the highlight. What a place! And there is to be one in NYCity soon. Hooray!
Started 4 days, 16 hours ago (2009-11-08 09:10:00)
by PBSF
I spend quite a bit of time in Venice and the pastry that you described is a 'mystery'. Is it made with a yeast dough similar to a croissant? is it eaten mostly in the morning for breakfast? does the chocolate harden and that is the reason for serving it warm? is it fried rather than baked? I am very curious. Thanks.
Started 2 weeks, 4 days ago (2009-10-25 21:37:00)
by PBSF
Al Covo is a good choice for a vary menu of seafood and non seafood choices. Some of the best restaurants in Venice, including Corta Sconta, Alle Testiere and Antiche Carampana, are seafood only. Fiaschetteria Toscana is one of the best traditional restaurant in Venice. It has a large menu with many excellent non-seafood choices. The ingredient is always top-notch, excellent wine, cheeses and ...
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Hot threads for last week on Italy::
Started 5 months ago (2009-06-14 16:56:00)
by ncara
Da Mateo- take away as you walk- pizza and bucatini fritata. La Europeo- great restaurant for pizza, pasta papas &provolone, and fava, peas and pasta soup. Really good place. Also, Naples has the best espresso in Italy.
Started 4 days, 16 hours ago (2009-11-08 09:10:00)
by PBSF
I spend quite a bit of time in Venice and the pastry that you described is a 'mystery'. Is it made with a yeast dough similar to a croissant? is it eaten mostly in the morning for breakfast? does the chocolate harden and that is the reason for serving it warm? is it fried rather than baked? I am very curious. Thanks.
Started 1 day, 12 hours ago (2009-11-11 12:24:00)
by jen kalb
My God, what a great dining trip and a fine report. My hat is off to you. Can you describe that bottarga/cabbage bread dish a little more? It sounds like something Ithat might be reproducible and delicious. . My husband had spaghetti with colatura at Viva Lo Re in Ercolano a week or so ago - thought it was fantastic, - its a very simiple garlic - oil - fish sauce fmaybe a little chopped ...
Started 2 days, 2 hours ago (2009-11-10 22:35:00)
by PBSF
I would make lunch as my main meal where many osteria still cook for working Venetians. Also eat cicchetti. Below are couple of links to earlier posts that will be helpful. http://chowhound.chow.com/topics/637154 http://chowhound.chow.com/topics/658705
Started 1 month ago (2009-10-11 16:38:00)
by jen kalb
given your price range, you should check your the slowfoods osterie guide for the area - they recommend a couple of places in Treviso, many in the region and several in Venice (but there are alot of other moderate eating recommendations on this site for Venice) . Treviso is a "Classic Town" for the Veneto in Fred Plotkins book which also describes several restaurants , a bakery (Pasticceria ...
Started 1 year, 12 months ago (2007-11-14 07:35:00)
by DaleJ
I was in Torino for a day or two a month ago. The visit to Eataly was the highlight. What a place! And there is to be one in NYCity soon. Hooray!
Started 1 week, 3 days ago (2009-11-02 03:46:00)
by jen kalb
A lot of these are profiled in David Downie's recent book on the "terroir" restaurants of Rome, which I suggest you find and read.. But the assumption that folks are running a restaurant business with all its demands simply for the love of food is a little naive.
Started 10 months, 1 week ago (2009-01-06 02:03:00)
by mbfant
My favorite wicked indulgence is pizza al taglio at Frontoni on viale Trastevere. Our favorite restaurant is Paris, on Piazza San Callisto. On the Gianicolo (the hill above Trastevere), we like Antico Arco. There are a lot of places to avoid in Trastevere, but I think you can easily recognize them.
Started 1 day, 16 hours ago (2009-11-11 09:07:00)
by zerlina
If you Google >baccala patate finocchio<, you'll find a few recipes in Italian that you can then get in (a sort of) English with Google translate. But you'll also find that some of them are so vague that you might as well make up your own.
Started 1 week, 4 days ago (2009-11-01 07:21:00)
by summerUWS2008
Have you tried Natura Si? http://www.naturasi.eu/nqcontent.cfm?a_id=911 http://www.naturasi.eu/nqcontent.cfm?... By the way, around here I'm able to buy unsweetened bran flakes and sliced almonds. I've never looked for oat flakes, but I imagine I could find them. Bags of raisins. You see where I'm headed with this. Are the Mulino Bianco high fibre cereals too sweet for you?
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