Serious Eats - seriouseats.com

agree with ag3208 on shrimp cocktail with a crispy lettuce leaf underneath...i'm also crazy about the little colored umbrellas they used to place on cocktails...

tablespoon of sugar but above all (and this is the best secret) before beginning to cook, place your canned tomatoes in a colander and leave them there for a half hour or mour you will notice that plenty of liquid even transparent and waterlike liquid will come out. All that water that tomatoes contain make your tomato acidic...Ciao

The Negroni is a florentine drink that derives from the americano... i wrote its story here: http://www.turismo.intoscana.it/allthingstuscany/tuscanycious/negroni/

i'm italian and never saw this throughout the country...does anyone know what it's called in italian?

i'm sorry my comment didn't appear....

Italians suggest 10-12°C and 60% humidity. This generally speaking should do the trick.

I agree with @Anne2010 in Tuscany Prosciutto is made using a different curing method for this reason it's saltier and tastier... if you have tuscan prosciutto the best thing to do is combine it with the sweetness of a golden melon!
Ciao

add dijon mustard to it, nothing strange but delicious!

Hi Christina, I use this tool here: http://www.mutti-parma.com/en/become-an-italian-chef/the-mutti-recipe-book It's called the recipe book and Mutti created it but you can save all the recipes you love and like in one place (not necessarily mutti recipes).
You place this little button on your tool bar and whenever you see something you like you can save it.
I click on it during the week and then on weekends take a look to see what I can prepare :)
Let me know if it helps put some order!
Oriana - tuscanycious

I always use potatoes as a base and then add bits of other vegetables!

soooorry ... i'm sure you know that I mean milk and not milf
didn't want to be obscene :)
ciao

In Italy we very rarely use "heavy cream". It's actually one of those things we tend to feel very snobbish about...no offense. Unfortunately, that's what gives your pasta the gluey - sticky effect.
Also (another problem might be) always use 1 lt of water for every 100 g of pasta.
A suggestion, if you want to stick to your recipe -without literally sticking your pasta together, try using a bit of milf inastead of cream to mix in with the lemon juice.
Ciao,
oriana