Monica, what a lovely comment you make: "What I can't and won't do is turn a tale with an intensely local accent into a global one with no identity and soul." Brava!
Dear Greg, It is important to know my readers support me. Thank you. That said, I will also publish recipes that, I hope, will get you in the kitchen! :)
Here in Brazil we don't have Italian chestnut flour or Sweet American Potato (and we're dealing with a 00 flour shortage.....), but I love reading recipes take call for local ingredients. I'll probably never do a Mont Blanc myself, but it's pleasing to learn about it. And I loved your last step :)
I understand, and I'm sorry. I won't always write recipes with super local ingredients—that's a promise. What matters is sharing a virtual table with authentic flavors. In Brazil, do you think anyone wants a chatty husband? I'm kidding :)) Anyway, if you have to make fresh pasta, which kind of flour do you have for it?
Please keep writing about very regional recipes, it's amazing discovering your traditions! In Brazil, we produce only "type 1 flour", a denser flour similar to American "all purpose flour", but I really don't like to use it for fresh pasta. I used to buy Caputo Pasta Fresca, but my local store (the biggest one in Brazil, I'm lucky to live in São Paulo) is dealing with an importation problem for months and they will not import that brand anymore. I'm trying to find an alternative. Now they sell 5 Stagioni and Colavita, but I managed to buy Molino Pasini in another place. Wich brands do you recommend?
Dear Elisa, Molino Pasini and Caputo are both very good! I didn't know 5 stagioni Colavita (I need to make a research about it). Ps: I won't stop to write telling and sharing what I know and love. Thank you for you appreciation and support, xo
Monica, what a lovely comment you make: "What I can't and won't do is turn a tale with an intensely local accent into a global one with no identity and soul." Brava!
Dear Greg, It is important to know my readers support me. Thank you. That said, I will also publish recipes that, I hope, will get you in the kitchen! :)
Here in Brazil we don't have Italian chestnut flour or Sweet American Potato (and we're dealing with a 00 flour shortage.....), but I love reading recipes take call for local ingredients. I'll probably never do a Mont Blanc myself, but it's pleasing to learn about it. And I loved your last step :)
I understand, and I'm sorry. I won't always write recipes with super local ingredients—that's a promise. What matters is sharing a virtual table with authentic flavors. In Brazil, do you think anyone wants a chatty husband? I'm kidding :)) Anyway, if you have to make fresh pasta, which kind of flour do you have for it?
Please keep writing about very regional recipes, it's amazing discovering your traditions! In Brazil, we produce only "type 1 flour", a denser flour similar to American "all purpose flour", but I really don't like to use it for fresh pasta. I used to buy Caputo Pasta Fresca, but my local store (the biggest one in Brazil, I'm lucky to live in São Paulo) is dealing with an importation problem for months and they will not import that brand anymore. I'm trying to find an alternative. Now they sell 5 Stagioni and Colavita, but I managed to buy Molino Pasini in another place. Wich brands do you recommend?
Dear Elisa, Molino Pasini and Caputo are both very good! I didn't know 5 stagioni Colavita (I need to make a research about it). Ps: I won't stop to write telling and sharing what I know and love. Thank you for you appreciation and support, xo