So I’m from elsewhere in Europe and just an autodidact home cook – I’m sure I’ve butchered some nomenclature but I thought I’d share anyways as I’m always eager to learn!
Thanks in advance.
theory_of_crows
Every single one looks absolutely delicious.
I have new motivation to cook more.
christophwelty
Just gorgeous! Inspirational as always.
Pulsewavemodulator
What’s that first dish?
Madwoman-of-Chaillot
Hai fatto bene!!
chickenandwaffles109
Wow
marmata75
Stunning presentation and photos, very professional!
carozza1
I’m very impressed! Well done!
Panini_al_vapore
Do we all agree to give him italian citizenship?
helloDarkness975
Looks great. The only thing that looks odd is the ragù bolognese (7th), it seems like it’s not bound well together.
Edit: now I see that it has olives (?) So maybe it’s not Bolognese.
Zealousideal-Cap2980
Salad never goes inside a plate of ravioli
dondi01
This is extremely good! Are you a cook? I bet you should try to make some “pasta all’assassina” with your skills its going to be delicious and stunning!
Regular_Ad_7432
Very nice
Martss0
In the fettuccine with slow cooked beef ragú. Or in Italian: tagliatelle al ragù. The meat we use for the ragù is always chopped. Not the whole piece of meat cooked under low fire, this is really important beacuase the meat is cooked two times, the first time after you have made the “soffritto” (oil and chopped onions, this is the base soffritto, than for the ragù you add chopped carrots till is brown) than the ragù is added and when is browny roasted you add the “sugo” or “tomato sauce” and then you cook evrything with low fire. To get all the flavours togheter.
With the whole piece of meat or meat chopped “big”you can’t do this, and the flavours don’t get together.
(sorry I don’t know how to explain it, and my English is poor)
You rake lovely pictures. I’m sure it tastes as good as it looks. Thank you.
punica_granatum_
Everything looks super good, both traditional and more experimental dishes, my only problem would be the pasta with chicken cacciatora on top, for 2 reasons: the pasta and the piece of meat, whatever meat it is, would be 2 different servings (called primo and secondo), and we also never use chicken to make a pasta sauce. But this is very pedantic, im sure your chicken tasted good, you look very skilled!
ComprehensiveAir1807
Look amazing, would recommend grating parmesan as finely as possible as opposed to shavings
Background-Arugula79
It all looks so delicious.
SirChesterMcWhipple
Where did you get those nice bowls from?
jaguarjuice3
Wow just wow
andrewmunro
Your plating is wonderful! I’m saving this post for reference but do you have any places you go to for plating inspiration? r/plating is good but i would love find other sources. Keep up the great work!!
25 Comments
So I’m from elsewhere in Europe and just an autodidact home cook – I’m sure I’ve butchered some nomenclature but I thought I’d share anyways as I’m always eager to learn!
Thanks in advance.
Every single one looks absolutely delicious.
I have new motivation to cook more.
Just gorgeous! Inspirational as always.
What’s that first dish?
Hai fatto bene!!
Wow
Stunning presentation and photos, very professional!
I’m very impressed! Well done!
Do we all agree to give him italian citizenship?
Looks great.
The only thing that looks odd is the ragù bolognese (7th), it seems like it’s not bound well together.
Edit: now I see that it has olives (?) So maybe it’s not Bolognese.
Salad never goes inside a plate of ravioli
This is extremely good! Are you a cook? I bet you should try to make some “pasta all’assassina” with your skills its going to be delicious and stunning!
Very nice
In the fettuccine with slow cooked beef ragú. Or in Italian: tagliatelle al ragù.
The meat we use for the ragù is always chopped. Not the whole piece of meat cooked under low fire, this is really important beacuase the meat is cooked two times, the first time after you have made the “soffritto” (oil and chopped onions, this is the base soffritto, than for the ragù you add chopped carrots till is brown) than the ragù is added and when is browny roasted you add the “sugo” or “tomato sauce” and then you cook evrything with low fire. To get all the flavours togheter.
With the whole piece of meat or meat chopped “big”you can’t do this, and the flavours don’t get together.
(sorry I don’t know how to explain it, and my English is poor)
NGL, this all looks terrific.
It looks yummy, bravo!
Bravo! They seem delicious. Anyway, you can take a look at this site. https://www.giallozafferano.it
feed me NOW
You rake lovely pictures. I’m sure it tastes as good as it looks. Thank you.
Everything looks super good, both traditional and more experimental dishes, my only problem would be the pasta with chicken cacciatora on top, for 2 reasons: the pasta and the piece of meat, whatever meat it is, would be 2 different servings (called primo and secondo), and we also never use chicken to make a pasta sauce. But this is very pedantic, im sure your chicken tasted good, you look very skilled!
Look amazing, would recommend grating parmesan as finely as possible as opposed to shavings
It all looks so delicious.
Where did you get those nice bowls from?
Wow just wow
Your plating is wonderful! I’m saving this post for reference but do you have any places you go to for plating inspiration? r/plating is good but i would love find other sources.
Keep up the great work!!