What are /r/ItalianFood's favorite Products & Services?

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Silver Spoon and Hazan are very average and superficial get this instead

Pistachios in a pasta dish are underrated.

Has anyone ever cooked with the Sweet Chili ones? I actually do a pasta dish with just them and cherry tomatoes and it is fantastic. Definitely worth a try.

Hi! an Italian pasta factory sells it.

This is the amazon link (but i don't know if it's valid for your country):

HEART-SHAPED PASTA (AMAZON)

otherwise you can try and search on google "Molisana pasta rigacuore"

I can!

• 1 gallon whole milk *1/2 cup lemon juice or white vinegar (use lemon for sweet recipes and vinegar for savory) *1 Tbsp Salt

Fill a large pot with gallon of milk and heat until the temperature reaches 185⁰f (85⁰ C). Pour the vinegar or lemon juice in and agitate with a wisk until the curd begins to separate. Turn off the burner and stir in salt to the mixture and place lid on the pot and allow to rest for at least 30 minutes.

The whey formed in the cheese making process is valuable and can now be preserved for making other cheeses and breads... So when we move to this next step you can strain it into a storage container if you please.

After the 30 minutes, pour the mixture through a large fine sieve, or cheese cloth or in a ricotta mold like this one slowly, it will take a few minutes as the whey takes time to drain. This part really just takes practice, but you'll certainly know when the cheese has reached the desired consistency at which time you can either take the cheese mold and place it in a shallow food storage container and refrigerate OR if you prefer a creamier cheese just put the cheese directly into the container and place in the fridge.

It's actually really easy and once you master this recipe you'll never buy store bought ricotta again.

It would probably good with these. I don't normally like raw nuts, but these are dried so they're still crispy and whatever the sprouting process is it gives them a deeper flavor. They're fairly salty though, so adjust any additional salt you would normally add.

No one can, my friend, no one can...

Nevertheless I've recently come to know about this