Welcome to the Italian Cuisine Bulletin Board! Ours is a varied, ever evolving, ever changing art that no one person can hope to understand fully.
This doesn't mean we aren't going to try. If you have questions about Italian foods, wines, or food/wine travel, post them; if you know the answers to somebody else's questions we thank you for them.
Don't be surprised if the response to a question differs from what you expect, or clashes with what you know -- your webweaver knew Migliaccio as a rich Emilian pig's blood pudding or a frugal Tuscan chestnut-flour cake; he now knows it can also be a Neapolitan Easter cake made with ricottoa or a Carnival dish made with polenta, sausages and cheese.
F.A.Q.
Q. What about Registration?
A. Though you can browse the Board directly, to post you must register first. It's free, and gives you the right to post to any of About's hundreds of message boards
Q. What's allowed?
A. Just about anything related to food, wine, or travel. Spam is not, and please avoid flames.
Q. What about commercial stuff -- products or sites?
A. Commercial announcements that do more than just advertise are fine. For example, Adriana, who makes cookies, posted a couple of recipes and a link to her site. Links in sigs are also fine.
| 