Comments for Cucina della Terra | Cooking School in Italy

Comment on CARP (IN UMBRIA), CARPE REGINA by Valerie Sarnataro

Valerie Sarnataro — Mon, 06 Jun 2011 09:15:52 +0000

Ahh I love, love, loved this!! So detailed and graphic, I could smell the aroma of fish tingling my nostrils, but it could also be my hotel’s proximity to the local fish market. Either way this was fantastic, and sounded delicious! I wish there were some pictures of the whole process but your explanation left little to the imagination. I wish I could have come to Italy to enjoy such a feast! I will make it back, don’t fret!

Comment on IRISH RECIPES WITH AN ITALIAN ACCENT by Erin @ Epicurious Erin

Erin @ Epicurious Erin — Wed, 16 Mar 2011 19:11:24 +0000

Hi Chef! Remember me? Your pasta workhorse from Saturday’s Umbrian Class. I just had to track down your Irish/Italian St. Paddy’s Day Dish. When I can eat pasta again, I’m excited to try it!

Comment on February 2010 by Maggie King

Maggie King — Mon, 07 Mar 2011 14:26:34 +0000

Looking forward to readig your newsletter!

Comment on SALAD SPINNERS by gerri@cucinadellaterra.com

gerri@cucinadellaterra.com — Fri, 04 Feb 2011 03:40:52 +0000

A piece of parmegiano will keep for months if properly stored. When you purchase it from a reliable source, this great hard cheese made from cow’s milk and aged anywhere from 18 to 24 months, should have a yellowish-white color , hard texture but not look dried out. It’s perfect for shaving, grating or breaking off into small chunks for eating. I suggest wrapping it tightly in plastic wrap and placing it in a ziplock bag and refrigerate. With each use, rewrap in a new piece of plastic wrap. It’s an investment which will reap wonderful dividends for months. Buon Appetito!

Comment on SALAD SPINNERS by Ann Goodbody

Ann Goodbody — Thu, 03 Feb 2011 15:47:21 +0000

A question on a different topic – how can I keep a chunk of parmesan fresh? I l aways change the plastic wrap but it still hardens and yellows within a short time.

Comment on Italian White Wines ? by gerri@cucinadellaterra.com

gerri@cucinadellaterra.com — Sat, 18 Dec 2010 04:59:46 +0000

Yes, Mark, I’m familiar with Arnaldo Caprai. It is a label available both in Umbria & the US. Funny you should mention Paolo Bea because I just received a Rosso di Montefalco from this vinter. I never came across it in Umbria so I’m looking forward to opening it this holiday season. All in all, the choices are few. If you can get your hands on the Scacciadiavoli house, grab it. The Sagrantino is fabulous as is their passito, Grechetto and Rosso di Montefalco.

Comment on Italian White Wines ? by Mark Bauman

Mark Bauman — Sat, 18 Dec 2010 02:40:04 +0000

G-
I have had a few delightful bottles of Grechetto. Best was probably from Arnaldo Caprai, of course, most famous for his Sagrantino. Also Sportoletti from around Assisi. Grechetto is also blended with a few other white varietals in an intriguing wine called Santa Chiara from Paolo Bea, also famous for his Sagrantino, imported by my friend Neal Rosenthal. Not your same old, same old.

Comment on EASY HOLIDAY COOKING by Doris

Doris — Thu, 16 Dec 2010 13:28:55 +0000

No excuse for not starting the Xmas cookies now.

Comment on At the “Mercato” in Castiglione del Lago by integrated insurance

integrated insurance — Sun, 03 Oct 2010 15:36:51 +0000

I’m glad you said that?!?

Yours Truly
Mara

Comment on Italian Cooking Class, Pasta by Sara

Sara — Tue, 18 May 2010 22:10:38 +0000

Chef Gerri.. We are dying to know what you are doing in Italy!! photos and blog posts please!!