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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-
  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 includ
  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'
  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 th
  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 Mod
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