Italian traditional food as prepared by a typical country housewife. Organic, rustic home cooking at its best. http://www.italiantraditionalfood.com http://www.italiantraditionalfood.com/how_to_make_pancakes.html Here is some great advice on how to make pancakes. Pancakes don't have to be made and served straight away. Not only the batter, but the pancakes themselves, can be made several hours http://www.italiantraditionalfood.com/how_to_make_pancakes.html http://www.italiantraditionalfood.com/home_freezers.html Home freezers bring a new dimension to cooking, and domestic models come in all sizes and shapes. When buying a freezer bear in mind that the cost per cubic foot reduces as the size increases. http://www.italiantraditionalfood.com/home_freezers.html http://www.italiantraditionalfood.com/home_freezers_2.html Here are some more tips on home freezers. The quicker the food is frozen, the smaller are the ice-crystals formed in it and the better the texture and flavour. Freezing should be done at -12F. http://www.italiantraditionalfood.com/home_freezers_2.html http://www.italiantraditionalfood.com/drinking_glasses.html Short history of drinking glasses. Venice was the centre of European glass-making in the mid-15th century, and it was not until after the Restoration that the first British glass was evolved. http://www.italiantraditionalfood.com/drinking_glasses.html http://www.italiantraditionalfood.com/slow_roasting_and_spit_roasting.html Discover how slow roasting and spit roasting meats can improve the flavour. When slow roasting, the only way to ensure that the meat is fully cooked in the centre is to use a meat thermometer http://www.italiantraditionalfood.com/slow_roasting_and_spit_roasting.html http://www.italiantraditionalfood.com/cooking_with_apples.html Discover how cooking with apples can be a pleasure. At one time apples were the great standby in the kitchen during the autumn and winter months. 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But the character of English glasses changed after a heavy tax by weight was imposed in 1745 (to help pay for the French Wars). http://www.italiantraditionalfood.com/drinking_glasses_2.html http://www.italiantraditionalfood.com/how_to_make_stock.html Here is some useful advice on how to make stock. As every good cook knows, the best casseroles, stews, braises and sauces owe their fine flavour to the original stock. http://www.italiantraditionalfood.com/how_to_make_stock.html http://www.italiantraditionalfood.com/how_to_make_pates_and_terrines.html Here is some useful information on how to make pates and terrines. Pates are savoury mixtures made principally from either chicken, calves or pigs liver with the addition of other meat http://www.italiantraditionalfood.com/how_to_make_pates_and_terrines.html http://www.italiantraditionalfood.com/how_to_cook_in_a_casserole.html Here is some useful advice on how to cook in a casserole. Casserole cooking is allied to pot roasting. 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