Patricia Turo Profile - CookEatShare

Patricia Turo

turosdolci

Klosters-Serneus, Switzerland
Joined February 04, 2010
Intermediate Cook

All star, Top Photographer, Top Reviewer, 1186 CookEatShare points

CookEatShare Points

Profile - 8

Recipes - 108

Photos - 278

Reviews - 324

Comments - 174

Invites - 0

Friends - 290

Groups - 9

Themes - 0

Total - 1186

Learn More

54 recipes

View Recipes
530 followers

Follow

About me

Living in a ski resort in the Swiss Apls is a unique experience. Roaming around France, Swizerland and Italy searching for interesting small restaurants, markets, food, people and wine is a passion I never get tired of. Born in an Italian family who started their life in the US in the food and restaurant business is where my journey began.

Cooking Influences

My grandparents started Italian specialty markets and restaurants when they arrived in the US from Italy in 1896. I grew up in these businesses around many family menbers who were wonderful cooks but my grandmother and mother wrote the holy bible of Italian food in my family. I basically still cook according to their style but have expanded and developed my own style.

I've lived in Switzerland for the last 20 years and spend a great deal of time in Italy, France and Germany. I've taken classes in Italy and Switzerland and have been lucky enough to not only have experienced eating in many wonderful restaurants around the world, but have collected many recipes from chefs I have met.

As the Italians say "One never grows old at the table"

Buon Appetito!

Comments

Nick Delfico

Hi Patricia,

EMERGENCY!!! I want to make you Michetta but I and not sure on how much water there is in the recipe. I need to make them today and I just realized there is no measurement for the water.
Thanks,

Nick
Wendy DeMarzo

Looking forward to following your "food trails" You're living my DREAM of the best of Europe!
Martha A. Cheves

I have to say I envy your "About Me." I love to travel and love to sample foods from other areas and cultures.
Martha
Patricia Manich

Patricia, you mention in one of your recipes that your parents said Sonoma County reminded them of Italy. I lived in Monte Rio when I was a hippy many moons ago, and was able to revisit it last fall. Your parents are so right! I've been lucky enough to visit many areas of Italy and remarked on the similarity when we drove through the vineyards. I envy you. Just joined this site and will attempt some of your scrumptious looking recipes. Thanks for sharing them. Patricia (also)
Purabi Naha

Hi, I am your new follower. Looking forward to sharing so many recipes here. Please visit my Indian food blog on some unusual curries at http://cosmopolitancurrymania.blogspot.com
Elvira Carpino

your answer to my search is close. As i reminisce about the recipe I also remember the addition of garbonzo beans ( chick peas) as a major part of the recipe. I am not too adventurous with recipes I have never made alone before and since this one is intricate, to me at least, I think I need a more defined and measured recipe. I realize so many areas put their own spins on family recipes. I am sure this one is Neopolitan. Thank you so much for such close research. I just need measurements. Elvira
Elvira Carpino

I am new to all of this but I have a need for help. I have been searching for years for a special cookie: fried ravioli filled with dk. and bitter sweet chocolate, chestnuts, hazelnuts, orange rind or water, perhaps rose water, ( no grapes or grape must). the relative who "cherished" this recipe was from Naples. It was a lot of work, dusted w/ powdered sugar, but more than worth it. I do not know where else to go for help. Thank you, Elvira Carpino

1 reply
- Patricia Turo
  
  Elvira,
  
  Welcome to the site! I have a recipe called Ravioli Dolci and it sounds like this is what your looking for. You can fill them with whatever you like. My relatives filled them with honey, chocolate, spices and toasted almonds. But you must be careful that you only take the filling out of the honey or liquid part of the filling to stuff the cookie. Adjust the filling according to what you know about your family recipe and see how it comes out. I'm sure you will come very close. In Italy there are so many local recipes with their own local twist. Experiment with it. These are delicious.
  
  http://turosdolci.wordpress.com/2009/10/22/ravioli-dolci-di-pulgia/
  
  Regards,
  Patricia
lorejae

Hi Patricia, Thank you for accepting my friendship request. I love to cook and bake, so with the holidays coming on, it will be nice to try some new recipes. I am looking forward trying new recipes and making friends. Have a blessed day. LoreJae
Barbara

Thank you for your acceptance and following me. I’m fairly new as a member and I would like to say thank you for sharing all your recipes. Baking is something I truly enjoy and hopefully I too will be sharing good tasting desserts filled with passion and everlasting scrumptious taste.

Again, thank you.

Cheers!
Barbara
Nanette

Patricia: Thanks for all the information...I learned a lot and had a chuckle about you getting different results from your sister in Boston. Never thought about oo flour.I will use the online conversion table..thanks, again. N
cucinananette.blogspot.com
Nanette

Patricia: Is there a conversion table on CES for ingredient amounts in some of the recipes? N
cucinananette.blogspot.com

2 replies
- Patricia Turo
  
  Nanette,
  
  You can look up onlineconversion.com. This should help you. I also have some problems because living in Switzerland I often have recipes from Europe and I always have to convert them. Don't know about CES, some other sites have them.I always convert the recipes myself.
  
  Regards,
  Patricia
- Patricia Turo
  
  Nanette,
  One other good way to do this.
  
  I have a digital scale and measure everything in both metric & US (avoirdupois). This way I convert every recipe when I'm making it and alway have it ready when needed. The other reason to do this is that sometimes the measurements are not one for one.
  
  The tempature is also the same problem. Since I'm in high altitude I can not test a biscotti recipe for example for our business. My sister always does the final testing who lives in Boston. We have a biscotti business there. Also I use 00 flour. The recipes often don't mention the type of flour being used. If the recipe is an Italian conversion for example they always use 00, often they don't mention this. My sister and I always have very different results.
  
  If you find a recipe you want to convert, I suggest as said above you measure it on a scale in the measurement of the recipe and then press the weight you want and measure it again.
  
  Hope this helps,
  Patricia
Nanette

Thanks Patricia for looking at and rating my Eggplant Sandwich recipe. Appreciate it. N
cucinananette.blogspot.com
Nanette

Patricia: Re: your comment about Tutti i Dolci...I'm already a member and even posted my Husband Catcher Cake on it. Great recipes in this group. N
cucinananette.blogspot.com
Nanette

Pat..hey there...thanks for joining Porky Pig--group. There's so many pork recipes, so please share one of your special recipes with us all! I've never had boar which is popular in Italy, but I'd love to try it some day when I come to Italy. Voglio una vacanza in Italia in due anni (God-willing) take care. N
cucinananette.blogspot.com

1 reply
- Patricia Turo
  
  I also have a group called "tutti i dolci" would love to have you join. Have a great time in Italy. October is my favorite time of year in Italy.
  
  Regards,
  Patricia
I Sicilian

The affuca parrinu recipe is up on my blog already
I Sicilian

Sorry about the delay. I have taken sometime to vacation with m grandkids. School just started and so now I'm back home doing my routine stuff. I will shortly start posting again. About the cookies you asked me for, I think she's talking about the "affuca parrinu" I have not made them in a long time, but will see if I can figure out the recipe for you. The ingredients in this recipes are eggs, flour, anise seed, and wine if my mind is not playing tricks on me and they are loved with a good glass of red wine. They are not too sweet. I'm going to try to remaster them at home and I will possibly post it on my blog, but we have to wait patiently.
Nanette

Thank you for befriending me. I look forward to following your blog/recipes. I hope you enjoy my simple but heartfelt food blog at http://cucinananette.blogspot.com. Most sincerely, N
Patricia Turo

Thank you Manju, I look forward to seeing your recipes!

Regards,
Patricia
Manju Nair

Hi Patrcia,

Must say you have an amazing set of recipes to share! Will definitely try some.
I am new with CookEatShare and I love food and sharing my recipes with people...Do go through my recipes too, specially if you like Indian food.

Best Regards to you,
Manju
Patricia Turo

Hi,

Thanks so much for your comments. I live in Switzerland but I work with my sister who lives in the Boston Area. I do all the business activities over the internet, fax, phone, SKYPE etc. Whaterver works! Thank God for the internet. We don't have a bakery, but bake biscotti for caterers mostly. We also sell in the local area, but we found that by working for caterers, we could pretty much depend on steady orders without having to do advertising and buying expensive packaging. We buy all our packing from an Italian company in the Italian part of Switzerland. This model works for us. Our family have been in the restaurant and food business since our grandparents immagrated from Italy in 1912. We know how hard this business is, so we looked for something that would offer us the opportunity to make our families biscotti and sell them successfully.

Best Regards Pasquale,
Patricia
I Sicilian

Love your blog, so educational. I assume your Bakery is located in Switzerland? How wonderful for the Swiss. Wish we had a wonderful bakery like yours in my area. Because of lack of it I'm forced to make my own goodies, but happy to at least have your recipes at hand. I've always had the dream of working with food, but as you mention in your business blog, it's not as easy as the dream makes it seem. Some of my family members have had food related businesses, and a restaurant, as I assume also a bakery, is no easy task, lot's of hours involved. So I appreciate how hard you work, besides writing your blog. I wish you the best success, you seem to be an intelligent person, obvious from your creations, your writing style and the projects you undertake. Happy to be your web friend. Thanks by the way for the review of my ravioli.

1 reply
Pasquale Frola

so let me know when you'll come in NY , maybe you could have a homey experience in the big apple!!

About me

Cooking Influences

Comments

Leave a comment