31–40 of 176 posts
I'm Italian (now in the US), and I had some friends come visit in Italy a while ago, and went out to lunch with some of my family. One of my friends ordered a cappuccino mid-lunch and my family almost passed out :)
Maybe they'd already packed the milk away for the day?
I'm Italian (now in the US), and I had some friends come visit in Italy a while ago, and went out to lunch with some of my family. One of my friends ordered a cappuccino mid-lunch and my family almost passed out :)
It’s hilarious how people are so ingrained in their culture that these things affect them so much. Like if I ate a roast dinner for breakfast or took a shower every lunch time, I’d be considered a madman. It sounds absolutely silly but really there’s few good reasons for most of our habits.
I'm Italian and have been having breakfast with caffellatte (milk and coffee) for all of my life, but am probably lactose intolerant on some degree. I just can't get the day started without the smell of breakfast. It all depends on what time you wake up, I wake up very late when I'm not working and have breakfast even if it's 2pm. No way I'm skipping it, if I'm out of latte, I go to a bar and have a cappuccino (milk…
> a cappuccino without cornetto it's almost not worth it.
> you can ask for a cappuccino whenever you want in Italy, the only exception is...
> grandma is not gonna be happy that you are not eating your 30th fettina panata
This is all so beautifully Italian I love it! <3
On a tangent, why don't we see much use of alternative sugars in cooking and baking? Refined sugar all seems to be sucrose. There are non-refined sugar sources like honey that aren't sucrose, but obviously honey also differs in many other characteristics from 'normal sugar'. I've never come across a recipe that calls for fructose, lactose, or glucose specifically and I don't think my store carries them in a refined s…
Earlier quoted context omitted.
Traditionally pizza dough should be made on the same day, but takes several time consuming stages and at least 3 hours to rise, so I suspect it’s just that the dough isn’t ready until later in the day.
A lot of the better-quality pizzerias now offer a 48-hour dough option. IIRC the longer it is left to rise, the less yeast it requires, and the easier it is to digest.
I'm Italian and have been having breakfast with caffellatte (milk and coffee) for all of my life, but am probably lactose intolerant on some degree. I just can't get the day started without the smell of breakfast. It all depends on what time you wake up, I wake up very late when I'm not working and have breakfast even if it's 2pm. No way I'm skipping it, if I'm out of latte, I go to a bar and have a cappuccino (milk…
On the (admittedly off topic) note of you getting downvotes: I suspect some of it probably has to do with your English writing skills, unfortunately. I would suggest giving a service like Grammarly a shot to try to make your writing a little more professional, because a lot of folks will dismiss comments outright that look poorly written without even considering the underlying thoughts being expressed. It definitely sucks when you're trying to communicate in a language other than your primary language.
On a tangent, why don't we see much use of alternative sugars in cooking and baking? Refined sugar all seems to be sucrose. There are non-refined sugar sources like honey that aren't sucrose, but obviously honey also differs in many other characteristics from 'normal sugar'. I've never come across a recipe that calls for fructose, lactose, or glucose specifically and I don't think my store carries them in a refined s…