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Found 9 results

  1. Pinsa Love A couple of months ago, I got a message from one of our long-time members, Jordan Feinberg, seeking my advice for what sounded like an exciting project - a labor of love and passion. Have you ever heard of a “pinsa?” Jordan discovered these while traveling in Italy, and has poured his heart into making them available in the Washington, DC area. A pinsa is similar to a pizza, but it has a light, cloud-like crust due to more water and less salt in the dough (which also gives it fewer calories). The crust - which is like no other pizza crust I’ve ever tasted - uses a 72-hour fermentation, and in its final shape, is mottled with indentations due to it having been manually prodded and poked - the crust is thick, and when cooked, gives the illusion of being still wet (even though it’s not) with a thin, crispy periphery - top and bottom. The Latin “pinsere” means “to pound or stamp,” and that applies here - a pinsa isn’t perfectly round; it’s irregular and slightly oblong. Jordan’s pinsa has a crust that’s as good or better than any frozen pizza I’ve tasted. I sampled numerous versions, giving him feedback on what worked, what needed work, and what might work in today’s marketplace. And now that the pinsa has actually come to market, I was one of his first paying customers, and several versions of pinsa are sitting in my freezer as I type this. I would encourage people to start with a Classic Pinsa ($10.99), as this really lets the crust stand out, and from there, go on to some of the standard and exotic offerings (I’m curious to try the Nonna which is a riff on a classic Philadelphia roast pork-and-broccoli rabe sandwich; also the Carbone Classic which has a crust activated by charcoal and whole grains (apparently, charcoal is a popular, modern, “detox” method)). When you heat the pinsa, make sure you follow the directions and do it in your oven, but I can vouch that they reheat the next day just fine in a microwave without losing much of the “moist” quality in the crust. I have no financial interest in this product; I just answered a call for some advice, and now I look forward to being a paying customer, and hopefully watching the rise of the great American pinsa. Jordan’s website is www.Pinsa.Love, and you’ll also find ordering information there. Good luck to Jordan and his pinsa, which I hope will become a staple in many a DMV freezer. Cheers, Rocks
  2. "Poignant Ennio Morricone Street Art Appears in Rome, a Day after the Film Composer's Death" by Maddy Shaw Roberts on classicfm.com
  3. Does anyone have tips for how to make this successfully? My husband and I love it and our repeated attempts to make it have been failures. Usually we end up with pasta coated in slightly cheesy water with small lumps of cheese, or mostly bare pasta with the cheese in a lump at the bottom and/or stuck on the spoon or sides. We've tried just mixing the cheese in to wet pasta and adding water, whisking the cheese and water separately to try to make a sauce, and the method where you sort of make a paste of butter, cheese and pepper and add it to the pasta. what are we doing wrong?
  4. I will be visiting Rome for 4 days in March and staying at the Exedra Boscolo Hotel. It will not only be a short visit, but my first visit to Rome. I am trying to cram in must-see places (so MANY!!! ) and must-eat restaurants. I would very much appreciate recommendations of places that are in the $50-100pp range and one in the $300-400pp range. Thank you in advance!!
  5. Did you know that Carbonara didn't exist until after WWII? And in many ways, it's an American dish? I sure didn't know this. From Wikipedia: Pasta alla carbonara is unrecorded before the Second World War; notably, it is absent from Ada Boni's 1930 La Cucina Romana. The dish is first attested in 1950, when it was described in the Italian newspaper La Stampa as a dish sought by the American officers after the allied liberation of Rome in 1944.[23] It was described as a Roman dish, when many Italians were eating eggs and bacon supplied by troops from the United States.[24] It was included in Elizabeth David's Italian Food, an English-language cookbook published in Great Britain in 1954.[25]
  6. Since I was a young girl, "Roman Holiday" has been one of my favorite films. It won three Academy Awards: best actress, costume design and screenwriting. I watched it again, and I still love it. It isn't the most complicated story. There aren't any special effects. But the chemistry between Peck and Hepburn is compelling, and the shots of Rome are delightful. The thing that makes this film a classic--the standard by which romantic comedies are judged, and often found lacking--is Audrey Hepburn.
  7. Unlike my write-ups about Comté and Manchego, Pecorino - and most certainly Pecorino Romano - is not even close to being the largest-production DOP (Denominazione Origine Protetta) cheese in Italy. Right off the bat, Parmigiano-Reggiano comes to mind, and you also have cheeses (some DOP, some not) such as Mozzarella and Provolone, most of which are bastardized and mass-produced for export, or even made in America, but if you had the real thing, locally, it would be a mind-blowing experience. This reminds me of when I had dinner at Marc Veyrat in Annecy. At the end of the greatest meal I've ever had, a gentleman came by, pushing a cheese cart the size of an upright piano, asking us which cheeses we'd like. Eager to show my love of Haute-Savoie, I chirped, 'We'd like to try an assortment of local cheeses - except for Reblochon, because we can get that in America.' I was met with a moment of silence, accompanied by a look that only the French are capable of producing: The look is a mixture of sympathy, concern, and condescension, all at once, and somehow not conveyed as the least bit condescending. The gentleman looked me dead in the eye, and said, without any hint of expression on his face: "Get the Reblochon." Needless to say, we did, and it was one the happiest moments of my life (I mean that seriously). Never before had I truly eaten Reblochon, and I would have never known had it not been for that gentleman. It was like nothing of this earth - a revelation that ... what the hell am I talking about? Genuine Pecorino Romano must (*must*) be made from the milk of sheep raised in Lazio or Sardinia (yes, Sardinia) - there's also a Pecorino Sardo, but Pecorino Romano can be made in both places). It must be made with the rennet of lambs raised in the same area, and is therefore not vegetarian-friendly. Let me also stress, from personal experience, that real Pecorino Romano is salty as *hell*. Remember this, and don't say you weren't warned! Fulvi is a producer of cheese owned by the Sini family (this webpage has been translated for readability). It is easily recognizable by the ship's anchor used as a logo, indicating sea transportation of their product: Given its saltiness and firm texture - not to mention its proximity to Rome - it's easy to see why this is often used as a grating cheese (hell, you wouldn't need to salt your pasta). Pecorino Romano is saltier, and less rich, than other Pecorino cheeses - it has been made since the days of the Ancient Roman Empire - in fact, it was fed to their soldiers as a means of quick, inexpensive protein. Here's a good, concise history of the cheese that is well-worth the two minutes it will take you to read - that website also has a few links in case you want to dig deeper. How many other cheeses of the world has *Homer* written about? And I'm not talking about this guy:
  8. I honestly don't know the answer. Was there that much contact between the cultures? Did Rome draw from Greece? I suppose I could go on a mad Google search for the answer, but I'm hoping someone here might know the answer - I haven't a clue. This was prompted by me watching a Star Trek TNG episode (Season 7, Episode 3: "Interface"), and there was a ship in the episode called the Hera. I was pretty sure Hera was a Greek Goddess, so I Googled her, and found that her Roman counterpart was Juno (who, quite frankly, I always thought was male, but wasn't). Anyway, this got me to thinking about the whole question.
  9. You have two weeks left to see this one-room exhibit containing several works by Doménikos Theotokí³poulos, better known as "El Greco." My advice is to spend as much time looking at the 11 paintings (7 by Theotokí³poulos) as you can tolerate, and then go downstairs to the Lecture Hall (near the furniture exhibit), and watch the looping, thirty-minute film about the life of El Greco. Or, for a slightly different experience, do the two in reverse, but either way, seeing the film is a must. This great painter, a relative unknown compared to Velazquez, has had an extraordinary influence on Modern Art - artists from Cézanne to Picasso revered him (as well as taking his works, and putting their own spin on them). Go spend an hour in the gallery enjoying this extremely accessible and manageable exhibit - you'll really appreciate it, and you'll never look at Blue the same way again. The three large paintings in particular will stay with you long after you've gone home - Saint Martin, Madonna and Child (with Saint Martina and Saint Agnes), and Laocoön (speakers on - you can't be expected to know the pronunciation of this four-syllable name even though you may recognize the world-famous sculpture, "The Laocoön Group," unearthed in Rome in 1506). One criticism I have is that the signage (two signs outside the room, three smaller signs inside the room, and the captions themselves) don't make it easy to discern which 7 (out of the 11) works were executed by Theotokí³poulos, and exactly what the other 4 works are - you can figure it out, but something this small should be nearly instantaneous to glean. The film will walk you through his life in Crete, Venice, Rome, and Toledo, making it quite clear how he progressed. You'll emerge from the gallery a better person than when you entered it.
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