Comments for Tina's Table

Comment on Pasta e Patate con la Provola (Neapolitan Pasta, Potato & Provola Cheese Soup) by Tina Prestia

Tina Prestia — Tue, 10 Feb 2026 07:07:52 +0000

In reply to Bec. Hi Bec. It is definitely better fresh as the pasta could get mushy overnight. That said, I’ve had it as leftovers and it’s still absolutely delicious. Preferably, try it the night of making and take what’s left to work. I hope that helps!

Comment on Rosette al Forno (Pasta Roses with Ham, Cheese & Mortadella) by Tina Prestia

Tina Prestia — Tue, 10 Feb 2026 07:05:03 +0000

In reply to Jane H.. Hi Jane. I would assemble it the day before and bake the day of so that it doesn’t dry out. Best of luck!

Comment on Rosette al Forno (Pasta Roses with Ham, Cheese & Mortadella) by Jane H.

Jane H. — Mon, 09 Feb 2026 20:18:51 +0000

I want to make these for a brunch tomorrow. If I make today, should I cook completely, put in refrigerator overnight, and reheat tomorrow? Or assemble today and cook tomorrow? Thank you!

Comment on Pasta e Patate con la Provola (Neapolitan Pasta, Potato & Provola Cheese Soup) by Bec

Bec — Mon, 09 Feb 2026 15:59:48 +0000

Do you suppose this would microwave well? I was looking for lunches I could make the night before, to reheat at work the next day. Would this be good for that, do you reckon?

Comment on Brutti ma Buoni (Ugly But Good Cookies) by Tina Prestia

Tina Prestia — Tue, 27 Jan 2026 20:03:35 +0000

In reply to Susan. Hi there Susan! I’m so glad that you found my site and the name of the cookies you were looking for! They are so good. Let me know how it goes. I hope that they taste like you remember.

Comment on Brutti ma Buoni (Ugly But Good Cookies) by Susan

Susan — Mon, 26 Jan 2026 16:41:48 +0000

When the bakery closed that I went to as a child here on Long Island in NY, I thought I’d never see these cookies again. I never knew the name and no one ever knew what I was talking about when I tried to explain them. I recently saw them in a you tube channel and have been researching the right recipe… yours sounds like they will be perfect. Can’t wait to bake them this weekend! Thank you for such detailed instructions

Comment on Authentic Ragù Bolognese (Ragù alla Bolognese) by Tina Prestia

Tina Prestia — Sat, 10 Jan 2026 17:03:06 +0000

In reply to Maurizio Spiga. Grazie mille!

Comment on Authentic Ragù Bolognese (Ragù alla Bolognese) by Maurizio Spiga

Maurizio Spiga — Sat, 10 Jan 2026 10:40:29 +0000

È sempre bello vedere qualcuno che sa davvero cucinare.

Comment on Calabrian Stuffed Eggplants by Tina Prestia

Tina Prestia — Sun, 21 Dec 2025 19:00:50 +0000

In reply to Rose. Hi Rose! Thank you so much for writing! You are going to love it there. The food is so good and the water is clear and dark blue. My Aunt Rose often puts potato in hers. I love the basic version so much that I haven’t brought myself to vary them yet! My nonna made them every Christmas as well and I will be doing so this week. Have a very Merry Christmas.

Comment on Calabrian Stuffed Eggplants by Rose

Rose — Sat, 20 Dec 2025 13:44:34 +0000

In reply to Lina. I was so happy to see this recipe! My Grandfather is from Marina di Gioiosa Ionica. My husband and I are going this Spring for the first time. This recipe is a tradition that my mom has made every year for Christmas. She made them with potatoes and I always helped her with the frying. Now that she can no longer make them I have taken on the tradition. I didn’t realize the different variations.. Thank you for sharing the recipe and allowing others to share wonderful memories that hold on to our traditions.