Italian Culture Trivia: Test Your Knowledge!

How Do You Say Italy in Different Languages?

Ciao amici! 🇮🇹 Want to avoid looking like a tourist in Italy? Here are 10 common mistakes that give you away: – Using “ciao” with everyone – Putting parmigiano on pasta with fish – Saying “grazi” instead of grazie – Saying “buongiorno” in the afternoon – Ordering peperoni pizza and expecting salami – Leaving a tip (it’s almost never expected) – Ordering latte and expecting coffee – Drinking cappuccino after breakfast – Pronouncing espresso with an X – Saying por favor instead of per favore How

These Smoked Pastrami Beef Ribs are my new favorite bite in BBQ! I brined and smoked an incredible rack of @Snake River Farms Wagyu Plate Short Ribs and this is an absolute must try! Full Recipe on Snake River farms Website, link in my bio! Ingredients for the Brine: 1 Gallon of water 1/2 cup kosher salt 1/2 cup light brown sugar 2 tbsp pink curing salt 3 tbsp pickling spice 1.5-2 cups of ice Combine the Water, Salt, Brown sugar, Curing salt, and Pickling spice in a large pot and bring to a boil

Paneer Changezi #chefbhupi #recipe

the best brown butter chocolate chip cookies :)) easy recipe: ½ cup brown butter (113g) 3/4 cup brown sugar(150g) ¼ cup granulated sugar(50g) 1 tsp (5 ml) vanilla extract 2 large eggs 1 ⅓ cups all-purpose flour(160g) ½ tsp baking soda (2 g) ¼ tsp salt (1.5 g) 1/4 tsp cinnamon(optional) & chocolate chips or chopped bars of chocolate ( i used dark chocolate ) brown the butter in a saucepan until golden and nutty, then pour into a bowl and let cool slightly . whisk in the brown sugar a

Understanding Why Italians Talk with Their Hands

Exploring Italy's Beauty: Not Ugly at All!

#17 of Italian Forgotten Classics: Piadina Romagnola (Emilia-Romagna) In Emilia-Romagna, there’s a bread so thin you can fold it like a napkin, It’s called Piadina — and it was born for hunger that couldn’t wait. Ingredients (Makes 6–8 piadine): • 500 g (4 cups) 00 flour • 60 g (4 tbsp) lard (or replace with olive oil if preferred) • 150 g (⅔ cup) warm water • 70 g (⅓ cup) whole milk • 10 g (2 tsp) fine salt • 1 pinch baking soda Traditional Fillings (but use what you love): • Prosciutto di parm