Comments on: Parmigiano Reggiano an Italian classic!

By: The Food Curator

The Food Curator — Wed, 12 Mar 2014 12:38:17 +0000

In reply to Dawn Golden. Well worth it Dawn. In fact I would say that for any cheese, go for the best quality you possibly can and for matured cheeses find the age that suits your taste.

By: Dawn Golden

Dawn Golden — Wed, 12 Mar 2014 02:08:11 +0000

I would eat pasta every day… but my carb intake is directly related to my dress size! And what you say about a good, aged cheese is so very true. It is worth the hunt for the flavorful punch!
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By: The Food Curator

The Food Curator — Sun, 05 Jan 2014 17:44:23 +0000

In reply to Ashton Dawson. Ashton, Yes Italian food is delicious and so easy to make. Glad you have started making your own pasta sauce, never buy one of those jars again...yuk!

By: Ashton Dawson

Ashton Dawson — Sat, 04 Jan 2014 05:19:27 +0000

What a great article. All of these meals sound absolutely delicious. I would love to try cooking each of them in the future, as they just make my mouth water like crazy. I love Italian food very much, in fact, it is one of my favorite foods to eat. I love pastas, I have even made my own pasta sauce before, and it came out great. I put together some plain tomato sauce, basil, garlic, salt, oregano, and even added a small amount of parmesan cheese to it. All mixed together with a small amount of heat, and poured on top of some angel hair spaghetti. It was delicious considering that I made the sauce on the fly.
I love your food articles, and will keep in touch more often. Itadakimasu!
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By: The Food Curator

The Food Curator — Tue, 31 Dec 2013 09:26:50 +0000

In reply to Nile. Nile, I put it on every pasta dish I make, I would recommend the fennel gratin it's a great dish :)

By: Nile

Nile — Tue, 31 Dec 2013 01:14:19 +0000

Looks so delicious! It’s been a while since I’ve had it. I’ve never cooked it. I may have to try cooking it now 🙂
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By: The Food Curator

The Food Curator — Mon, 23 Dec 2013 10:44:56 +0000

In reply to David Merrill 101. I love that simplicity David! Taking just those three ingredients and turning it into a delicious meal is what it's all about. I love it too and you can add to it easily. Try frying off some anchovy fillets or Italian sausage, for veggies try artichoke hearts before adding the pasta. Just yum!

By: David Merrill 101

David Merrill 101 — Mon, 23 Dec 2013 01:45:29 +0000

This all sounds wonderful, Michael, but my tastes are much simpler.

I love parmesan, too, but here’s my favorite recipe… soft pasta (ie., not al dente), olive oil and parmesan.

It drives them crazy when I order it at many Italian restaurants because they seem insulted that I don’t want any of their sauces. I’m not so big on cream (like Alfredo) or tomato sauces, but just love barely enough olive oil for the parmesan to adhere to.
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By: The Food Curator

The Food Curator — Sun, 22 Dec 2013 11:27:33 +0000

In reply to Sarupa Shah. Sarupa, I have the same issue, I like those waiters to keep spooning it on my pasta too. A little sprinkle just isn't enough.

By: The Food Curator

The Food Curator — Sun, 22 Dec 2013 11:26:38 +0000

In reply to nick catricala. Nick, sorry to have teased you like that, I do admire your commitment ;) Parmesan is a classic and always will be.