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Featured Cook

MARILYN521

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Rome, Lazio, Italy

About me:
My passion for cooking started in Portland Oregon. My Italian husband wanted bread and pasta so I started baking fresh Italian bread in bulk and freezing it. I learned to make fresh pasta by hand and then we got our first pastamatic. I got so fast at it that by time the water started to boil I had made fresh fettucine! Then I perfected my pizza dough and made restaurant size pans of pizza for friends and they never ate pizza out again. After six years we moved to Italy for family reasons. We lived in Florence for six years and there I continued to learn how to cook ribolita and other dishes typically Toscana! Now we have been in Rome for quite a few years and I delight in cooking Mexican, Chinese and baking zucchini bread and apple pies for my International friends here. They love it all!

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Alice

Cooking Level: Expert

Home Town: Rome, Lazio, Italy

Living In: Portland, Oregon, USA

About me: Professional Photographer in Portland Oregon... www.MoscaPhoto.com

nicegirl12

Cooking Level: Intermediate

Living In: Rome, Lazio, Italy

About me: Simple and down to earth person. I love cooking and i want to learn more about it.

BigStupidFingers

Cooking Level: Intermediate

Home Town: Spring Grove, Pennsylvania, USA

Living In: Rome, Lazio, Italy

About me: Started cooking last year and really enjoyed it. If I'm coming up with an idea a hardly ever measure, I just go for taste in the end result and refine it as I go. It works best …
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Newest Reviews

Cream of Mushroom Soup I

Reviewed on Oct. 13, 2009 by Daniela

Made this tonight for dinner! Not bad... just made a few changes...first I sautéed the onion with butter,then added the mushrooms. Made fresh chicken broth and skipped the sherry....nice for a chilly evening!!!

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Salsa Borracha (Drunk Salsa)

Reviewed on Aug. 7, 2009 by KUL567

I was simply not impressed. The beer almost ruined the flavor for me and there was NO spicy to this salsa.

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Tiramisu II

Reviewed on Mar. 10, 2009 by Daniela

Very Good!! I love tiramisu... but I always hated the "raw" egg part!! This is a wonderful recipe.. I used a double boiler to cook the egg/sugar/milk mix.Used "savoiardi", I live in Italy so they're easy to find...I also used "marsala al uovo" which is a liquer for desserts instead of coffee...just great!!!

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5 users found this review helpful

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