I'm in Italy right now and recently bought "crema di marroni" (chestnut cream)...sort of like apple butter, I think, flavoured with vanilla. Sorry, I don't know a recipe for it but if you're interested, maybe you can search online for one?

I think the off-white curry sauce you are referring to is coconut chutney (that you also eat with idli and dosa, right?). The black dots are mustard seeds and it's not so green because they added less (or didn't add) coriander leaves. The fritters themselves are called mirchi bajji.

Oh my god, this is so amazing! Thank you so much for so many recommendations! I live right around the corner from Scala della Torre so I don't think ENDAS is there anymore--it's become a regional specialty trattoria. I have been to Osteria Pettirosso once already (but only for the wine, which I really liked), but I'll visit again for the food. I've also seen the fruit & veg market (though now it seems to be only on Tuesday mornings, during which I work). I'm also always amazed at how beautiful all the cafes, bars and trattorias look.

I have really liked even the cheap white wines I buy from the supermarket--though it's tough for me to remember their names.

I haven't visited Riva del Garda or Trento yet but I plan to soon. If either of you have any specific standouts that you recommend, please feel free to send them along. Thanks again!

Thanks for the tip...I'll just try to buy whatever's fresh and mix/cook it however I can.

I've already realized that the Italian food I ate outside Italy was complicated compared to what is served here. I guess in other countries they have to add lots of cheese, cream and herbs/spices to make up for the quality of the ingredients.

Thanks! Gnocchi di castagne sounds good to try. I had gelato with fragole di bosco...assumed it was mixed berries from the forest.

The other day I went for a walk in the mountains and saw apricots and cherries growing in someone's vineyard. The branches were overhanging the road and some fruits had fallen on the road so I got a taste. :) The view of the mountains is really so incredible...as are the older streets and buildings.

Wow, just saw this story: http://www.chow.com/stories/11420

Thanks for the suggestions so far! To those who asked, I am in Rovereto in Trentino. As far as I can make out, the local food is similar to some German food in some ways--my second day here we had dinner at a local restaurant with polenta and all sorts of meat--boar, rabbit, etc.

I've been eating gelato as often as I can--trying all the different flavours in the gelateria. I made risotto a couple of times but somehow I didn't find it as good as I thought it would be...maybe I need to cook it better? Surprisingly I haven't found a large variety of fresh vegetables where I shop. I'll keep an eye out for some of the things you suggested...also which fresh herbs besides basil and parsley do you suggest I should keep at home?

I'm staying in Italy for 9 months and I want to make the most out of it food-wise. Very simply, what recipes/dishes/ingredients/wines and other alcohol do you suggest I HAVE TO try while I'm here? If you can tell me the Italian word, that would be really helpful (I'm very slowly learning Italian).

I'm asking because I thought I knew something about Italian cooking...until I faced all those cheeses and wines in the market. A couple of things to keep in mind before you suggest:
1. I'm vegetarian (no meat, fish or poultry; yes to eggs and dairy) and I hate onions.
2. I love desserts.
3. I'm on a pretty limited budget so mostly I cook at home. And I have no oven (except for a microwave).
4. I'm staying put in one town in north Italy for the most part (though I will try to travel) so please don't suggest expensive restaurants in Calabria.

So far I've tried one tiramisu in a restaurant, a couple of tortas (a ricotta one that I loved), one cheap white wine that I really like...among other things. I've bought a basilico plant and have to buy one of prezzomolo soon. I've been trying different types of salads, pasta and sauces (I'm in deep undying love with pesto). Just to give you some idea...

If you've been patient enough to read this far, thanks in advance for your suggestions!

Wow, amazing to read about your trip! Do you have another one planned? Or a blog where you post your accounts? Would be fabulous to read.
I'm Indian but I don't think I could have helped you at all with traveling tips...not that you seem to need them!

We normally cook them 20-25 minutes in the pressure cooker. Adding baking soda makes them softer.

Jam, squash (juice concentrate)...or the grape focaccia on chow

Related: Is there any way to delete my image from my avatar? I'm tired of it and want the generic chowhound avatar.

Does anybody know any Indian terms for allspice? Or any good Indian food glossary with translations/substitutions?

Thanks for all the suggestions! They encourage me to experiment...will let you know if I find some other amazing substitution.

Thanks, just wanted to check that chemically the substitution would be okay (the mixture wouldn't curdle or anything like that).
Anybody also substituted whole wheat flour for all-purpose in the roux? I'm asking because sometimes I have only soymilk, oil, and whole wheat flour in the house when I want to make white sauce.

Has anyone tried substituting soymilk and oil for milk and butter in white sauce? How does it come out?

I was once gifted a cocoa (or cacao?) pod. I was absolutely thrilled till I realized that I hadn't the faintest idea how to get chocolate out of it. Does anybody know how to extract chocolate out of a cocoa pod at home...or know how to make anyother edible dish from it?

Add it to daal for flavour.

Oops, sorry, forgot to check back...If you're still interested:

Steam spinach lightly with ginger and slit green chillies. Either mash or puree in food processor.
Heat 1-2 tsp oil in wok/saute pan. Add cumin seeds, let them splutter. Add turmeric.
Add paneer cubes (maybe 200 gm for 2-3 big bunches of spinach?) and stir fry few minutes. Add spinach and salt and water, if needed. Add pinch garam masala in end.

This is what my mom taught me--we never use tomatoes, onions or garlic. If this is too simple for you, try some other.

have a recipe that i use at home, but don't know the exact proportions...mine's a lot lighter and simpler than what you get at restaurants...if you're interested, let me know

I've been looking at Chow for the last few months and enjoy it. However, being an Indian in India (not an expat), I'd sometimes appreciate a little more Indian slant.

Does anybody know any good India-based food sites/blogs (along the lines of Chow)? That is, with experimental recipes, restaurant reviews, discussion boards? Would love to start one myself but I'm somewhat of a technophobe.

I suspect by now she's gone and returned, but I'll still suggest...
KC Das for Bengali snacks
MTR (a legend) for good solid South Indian; Kamat Yatri Nivas for traditional North Karnataka
Ramana's for inventive healthy-ish North Indian
Sahib Sindh Sultan for luxurious North Indian

Most darshinis have good typical Bangalore food like idlis, dosas. But on the whole, it's pretty easy to find good veg options anywhere...if she goes to a recommended restaurant, it's almost certain she'll find delicious veg food.