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I've done all that in the past minus the rice grainer. What exactly is that?

Only Al dente coming out of my kitchen. My go to is usually sautéed chicken/veal scallopini dishes like Marsala, Champagne (Maybe not even Italian), Saltimbocca, Picatta, Franchese etc. Was really into Ragu at one point and always making mussels/clams in variations of white and red sauce. With...

I've been messing around cooking Italian for the last 15 years... favorite thing to attempt. Anything you recommend shooting for?

Is Chicken champagne actually Italian or an Italian-American creation?

This is what i've heard, and much prefer those lighter sauces. What are some traditional northern dishes?

Had better Italian food in NYC and Boca area than Italy. Although, never been to northern Italy.