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Where I Live:
Piemonte / Rome, Italy
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I'm a gastronomic writer and by the free Guide
I offer Rome cuisine and savoir-vivre news: dishes photos, top Chef’s recipes and interviews, glossary, restaurant reviews, gourmet books… is a nice tool to discover Italian cuisine and living style and to dream about it
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Posted on June 10, 2008 at 9:00am

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At 1:21am on June 27, 2016, sanjunn said…

At 5:32pm on March 9, 2010, Livia said…
Che bel sito che ho scoperto!! Complimenti!!!!
At 4:08pm on September 23, 2009, COLECTIVO GASTROARTPERU said…
hey reoma gourmet i have a page where the plp show ur recipes and talk about their experiences,, if u like the idea i invite u.
At 3:48pm on May 14, 2009, Dr. Smoothie said…
we have a group for family recipes check it out need members to give us some great healthy meals
At 5:57am on April 2, 2009, culturagiapponese said…
Bellissimo sito, complimenti!
At 10:45am on August 19, 2008, Nancy said…
Si, infatti è una gran bella ricetta! Ma tu quanti anni hai? Io quasi 18. Ciaooooo!
At 7:23am on August 14, 2008, Nancy said…
Dimenticavo, grazie mille per avermi in un certo senso dedicato il piatto:D!
At 7:22am on August 14, 2008, Nancy said…
Ciao, grazie mille per il benvenuto!
At 6:06pm on July 28, 2008, nono said…
Dear Maria,

Linguine with baby squid and artichokes appear very refreshing. I would definitely do this one this week.
But in a peculiar way the linguine dish also brings back fond memories of how we do a similar dish with noodles and sea food back home in Indonesia.
The noodle not indigeneous to Indonesia, as we grow no wheat, but it is exceptionally popular and consumed in large amounts by everyone.
The noodle dish is served with portions of whatever meat or fish tickles your fancy.
We simply boil the noodles (till al dente as you say in Italy), strained, and mixed with previously prepared sauteed garlic, soy sauce and fish sauce as well as a pinch of salt and pepper.
This is then served with chopped meats, seafood, etc. and a small bowl of broth. Optional or a must for many are garnish of additional chopped vegetable, fried shallots. and chili sauce.
One thing I noticed here is you use the black ink (is "sephia" the correct term?) as a flavour enchancer.
Generally our squid dishes leave out this valuable ingredient to keep the dish clear...except that is...when my late mother prepares it. No doubt sephia brings out the magic of the squid.

Thanks for the inspiration and do keep in touch.

(no I am not Italian, Brazilian, nor is a common name to many folks in Central Java)
At 5:47pm on July 28, 2008, Jose Hermida said…
Thank you so much, I will be sure to make this receipe this weekend


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