Giveaway & Twitter Party with Bertolli next Tuesday, 8-10 pm ET #Bertolli

I’m thrilled to announce that I’m co-hosting an awesome Twitter party next Tuesday night with Bertolli.  Who doesn’t like fine Italian food?  We’ll be having a virtual progressive dinner with Chef Fabio Viviani and Colleen from Classy Mommy. 

The details are below – we’re going to have some great giveaways so please come and join!  And if you can’t join next Tuesday, be sure and enter the giveaway below!

Join Bertolli and Chef Fabio Viviani for a Virtual Italian Dinning Experience
This Tuesday, August 9 from 7 pm – 9 pm CT
Where: On Twitter, Tweet using #Bertolli and follow @Bertolli @FabioViviani @ClassyMommy and @WhitneyMWS

Giveaways: During the party, Classy Mommy and Mommies with Style will be giving away Italian culinary prizes so you can have your own Bertolli Italian Dinning Experience at home!

Here’s a list of some of the amazing prizes that will be given away:

Bertolli® Products (4 Winners)
Two Bertolli® Tasting Certificates good to redeem one free Bertolli® frozen meal each
Bottle Bertolli® Extra Virgin Olive Oil
Bertolli® apron

Pasta Bowl Set for Two (2 Winners)
Bertolli® Tasting Certificate
Bottle Bertolli® Extra Virgin Olive Oil
Set of two Square Plates and Pasta Serving Bowl

Wine Tasting Kit (2 Winners)
Bertolli® Tasting Certificate
Bottle Bertolli® Extra Virgin Olive Oil
Wine Carafe
Two Wine Glasses
Wine Shower Funnel

Cheese Club Kit (2 Winners)
Bertolli® Tasting Certificate
Bottle Bertolli® Extra Virgin Olive Oil
Monthly shipment or artisanal cheeses for three months

You can also win your own Bertolli® Italian Dinner set right now!

Mommies with Style Giveaway:  Tweet or comment below with a question about Italian food or dining that you want @FabioViviani to answer during the party. One lucky winner will receive the following:

Tasting Certificate
Espresso Machine
2 Espresso Cups and Saucers
CD of Italian music to set the mood
Wine Aerator
Cavit Wine Rebate


  1. Louis says

    **Hi Fabio Viviani**
    is there a way to locate “authentic italian” or “italian style” from the more and more common prctice to slap an “italian” logo on common foods and charge more money?

  2. meredith c says

    My question to @FabioViviani is: Out of all the receipes your grandma passed down to you, which is your favorite? and what do you plan to pass on to your children?

    ill be there as @luvmy_babygio

  3. Brenda says

    Question: What is the best way to freeze any pasta dish with any of your tomato-based sauces? And low long can they be frozen?

  4. says

    What a fabulous giveaway! I’m a fan of both Bertolli & Fabio! I’d love to get Fabio’s advice on buying Parmesan cheese. I know it’s always best to purchase a block of Parmigiano Reggiano & grate it fresh for any pasta dish. But buying a whole block of cheese is really expensive, and I often forget to use it all up before it starts getting moldy. How long can Parmigiano Reggiano be kept in the fridge, and if I’m not going to use it all at once can some of it be frozen? Thanks!

  5. says

    I always add a tablespoon of cooking oil to my boiling water before putting my pasta in the pot. I was told it helps the noodles to keep from sticking and someone else told me that it helps with boil over. What does the oil really do, if anything?

  6. Stephanie says

    Does adding salt to the water when making pasta really do anything? I love Bertolli and look forward to this event!

    jasperjax2003 at aol dot com

  7. creep4ward says

    Hope to see you there!
    I’m wondering if someone can explain the difference between all these kinds of olive oil. Is the expensive stuff really worth it?

  8. Jill Myrick says

    I would love to know what the best wine pairings are for Spaghetti, Shrimp Scallopini and Chicken Alfredo please ?


  9. SANDY says

    Can you tell mehow to choose the right pastas to use- is there a wrong pasta to use with a a sauce or is it basically all mix and match because my kids love different shapes

  10. Gayle C says

    What is the difference between fresh mozzarella and what we buy in packages? I find the fresh has so little flavor, at least to me.


  11. says

    My question to @FabioViviani is How do you know when pasta is cooked properly?
    some say when you through it against the wall and it sticks it is done..that one makes me laugh

    tweeting as @cnaes

  12. says

    What a great idea and to have Fabio there just makes it so much better :-) I would like to ask Fabio – how can you make traditional Italian dishes lighter? I love the food but not the calories. What would you use as a substitute for when a recipe calls for butter? cream? and you know all the fattening stuff that most of us just dont need? Thank you! ox ox ox

  13. Hayley says

    I’ve heard that pasta, such as spaghetti is done when you can throw a piece of it against a wall, and it sticks? What is the BEST way to tell when pasta is done? Thanks!

  14. Samantha Lewis says

    What would be the best way to cook fettecine noodles so they’re cooked evenly and don’t stick together?

    • says

      Samantha – just had to comment and say great question! My noodles always stick despite the tricks I use so I’ll try and get him to answer this question, it’s a good one!

  15. Andrew Dailey says

    My wife makes a wonderful lasagna. Sometimes though
    when we serve it, it falls apart on the plate. How do you prevent this? By the way the sauce she uses is by Bertolli.

  16. says

    When boiling pasta, are there different amounts of time for different pasta to be boiled or all they basically all the same cooking time?

    Im excited to join the party…@xxkimhcxx

  17. Kathleen Conner says

    What is the difference in the process of making gelato versus ice cream? Also, does he think that it’s hard to make gelato at home? (Can we use an American ice-cream maker? Thanks!

  18. Jean F says

    I am a big fan of Chef Fabio, who is a great cook and a charming guy.

    I’d like to know how to make an authentic Italian dessert using chocolate.

  19. Colleen S says

    I live in a small town, when I ask my grocer where the prosciutto is they just say “gesundheit!”. Whats a good substitute?

  20. JohnCharles Billiris says

    I’d like to better understand how to what kind of cheese to use in cooking. When is it better to use a hard cheese like asiago, instead of a softer cheese like fontina?

  21. flared0ne says

    Many “ethnic” identities revolve around food-stuffs which are uniquely available, or at least uniquely evolved, in some cases making a virtue out of using what IS available when there are limited alternatives to meet nutritional requirements… For example, some chinese soups demonstrate what can be done with almost NO edible food-stuffs available. What would you consider to be a uniquely Italian example of “this was what we had, so we figured out how to eat it”??

  22. flared0ne says

    What would you consider to be a uniquely Italian example of “this is all that we had available to cook with, so this is how we used it in meals”? In the same sense that some chinese soups are an example of having almost no edible foodstuffs available at all — or that a huge reason chili peppers are common in Mexican food is because of their vitamin content…

  23. flared0ne says

    Ooops, sorry — I couldn’t see that my first question had posted, so I tried again.

    Can someone delete this and one or the other of the above comments, please??!

    (be selective — leave the better question!)

  24. deana c says

    I would like to know if I should put oil in the water while my pasta cooks or on the pasta after it is done.


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