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Mike, apologies -- I did not try the link. When I used the link to your previous WSJ article, I was denied access because I'm not a subscriber. Unless I didn't read the message correctly.
Yes, the link to this article does work for me. Thanks. And thanks for the info you provided in your post.
Mike, I don't subscribe to the WSJ, so I can't access this article. Curious though -- does it say where to buy freshly milled flour? The few mills I know of are tourist attractions, not working mills.
Thanks.
Nina, I also hope Gina G joins us here. I don't do Facebook and won't be involved with that group. I'm always excited to meet Italians. I like to discuss what part of Italy they're from and what the cooking traditions are there.
My mother-in-law was first generation American. Hubby and I visited the town in Italy from which her parents had emigrated.
Just this week, my sister-in-law and I wondered what sections of Italy add sugar to their tomato sauce. My mother-in-law never did, and neither do I. We know some Italians do. If Gina joins us here, maybe she can shed some light on this.
wonky, I am not an original cook. In the decades I've been cooking, I've probably created only a few recipes. Those are Vegetable Beef Soup, two types of tomato sauce, Eggplant Parm and Veal Scallopini. Haven't made the veal for a long time, because of the cost of veal. I'm a good cook only because I've been fortunate enough to have purchased excellent cookbooks.
The three Italian cookbooks I use were on Amazon last time I checked, but at high prices. Don't know if they still have them, but their titles are:
1. The Italian Family Recipes from The Romagnoli's Table by Margaret & G. Franco Romagnoli. This is my go-to cookbook.
2. Giuliano Bugialli's Classic Techniques of Italian Cooking. I learned to make pasta using this cookbook.
3. Papa Rossi's Secrets of Italian Cooking by Victor Bennet with Antonia Rossi. The recipes I've used from this book are quick and easy.
I seem to be technologically ignorant, so I don't know if this comment will post. I haven't been able to figure out how to make a new post on the General Discussion forum. I'm a new member. Not Italian. Whenever I entertain, I cook only Italian food. I prefer to cook Italian for the family. I have three excellent Italian cookbooks written by Italians living in the U.S. Garlic is used in some recipes. Sometimes only a hint of garlic, when a clove is browned in olive oil then removed. I certainly understand how having garlic intolerance would be a problem in our society. I'm amazed, Mike, that you folks have found any Italian foods in the U.S. without garlic.
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