Bialetti Ceramic 11-Inch Covered Deep Saute Pan Giveaway – ends 5/31

Welcome to this fabulous giveaway from our blogging friend, Conservamom!
bialetti

This is a giveaway you won’t want to miss.

Although Bialetti began in Italy it has become a leading brand around the world because of their high-quality products that bring simplicity, functionality and beauty to the kitchen. Their advanced technology and distinctive styling combine to create cookware that’s simple to use and simply beautiful.

Bialetti has teamed up with Top Chef Fabio Viviani to create a signature series of cookware perfect for the home.

Viviani,Fabio

This cookware is a one of a kind leading innovator in the cooking industry market. It brings the professional kitchen to your home.

bialletipanThe aeternum signature series has many features that make it stand out.

This Ceramic nonstick cook ware :

  • Cooks food beautifully and cleans easily
  • Features a pristine white surface that cooks as good as it looks
  • Cast stainless steel handle oven-safe to 400F
  • Induction stove top safe
  • Heavy gauge aluminum for superior heat distribution

BUSA_WEBSITE_Signature

And now a fun video from Che Fabio on The Truth About Pasta:

So now it’s your turn to cook like the Chef Fabio! One winner will get their very own Bialetti® Aeternum “Fabio Viviani Signature Series” Ceramic 11-Inch Covered Deep Sauté Pan which retails for $69.99! Head over here to find out what Conseramom thought of this pan and what delicious Chef Fabio Viviani Recipe she cooked up in it!

Giveaway is open to US only and ends on 5/31 at 11:59pm. Open to US only.

a Rafflecopter giveaway

Disclosure: This Blog is not responsible for the fulfillment of prize. This giveaway is in no way associated with, sponsored, administered, or endorsed by Facebook, Twitter, Google, Pinterest or any other social media network.All opinions and experiences are Conservamoms. Open to the US and must be 18+. Confirmed Winner(s) will be contacted by email and have 48 hours to respond before a new winner will be drawn. No purchase necessary. Void where prohibited by law. The sponsor will be responsible for product shipment to winner(s) of the giveaway. Conservamom will not be responsible for prize fulfillment. The disclosure is done in accordance with the Federal Trade Commission 10 CFR, Part 255 Guides Concerning the use of Endorsements and Testimonials in Advertising. For questions or to see your product featured in an Event you can contact Elia At Conservamom

Comments

  1. Loved hearing about the right sauces for pasta, especially that meat sauce should be served with fettucine.

  2. Carla S says:

    It’s good to serve pasta with ridges with thick sauce because the ridges hold the sauce in.

  3. I learned that a thicker pasta should go with a thicker sauce. All the pictures of recipes being shown looked really good as well.

  4. isisthe12th says:

    He’s a doll, I learned that different pastas go with different sauces.

  5. I learned their are different sauces for different pastas

  6. Sandy Cain says:

    I learned that certain shapes of pasta hold different kinds of sauces better than other. Good to know this, I figured there was a reason for all those shapes besides the esthetic ones! (I love his comment about “being tricked that you are in Italy” if you get the wrong sauce/shape)

  7. In learned about the pasta shapes and how they are used with different sauces. Love my pasta : )

  8. I learned to serve thick sauce with “thick” pasta or pasta with ridges to help hold the sauce in!

    andysavi.mom@gmail.com

  9. Tamra Phelps says:

    I learned heavy sauces are served with curly pastas because the hold the sauce!

  10. Sherrie C. says:

    SHERRIE C.

    I learned that Pesto sauce is served with Architetto pasta 99% of the time in Italy.

    callawishes(at)hotmail(dot)com

  11. I learned that in Italy they pair fettucine with meat sauce, which makes me wonder why we use it with white sauces like alfredo or seafood here. Know what? If it’s pasta and a tasty sauce, I’ll eat it no matter what variety or how wrong it may be. LOL

  12. Krystal Waters says:

    That you’re not in Italy if you don’t have a meat sauce on your fettuccine. I thought that to be strange because my son always loves it with chicken and white Alfredo sauce.

  13. Well, being Italian, and family still there, I pretty much knew what he said, except I’d have to disagree with his absolutes about a few things he said. I like him though 🙂

  14. This looks great I wish it was worldwide

  15. Lisa Konieczke says:

    I learned that different sauces are served with a certain pasta. I did not know that. I like that the cork screw pasta is meant for heavier sauces…. that makes a lot of sense. I’m going to try my dishes different now.

  16. Cori Mc says:

    The kind of sauce you use for pasta is important.

  17. I learned that the type of sauce that you use for pasta is important! This information will come in REALLY handy for me because we have pasta of various types a LOT!

  18. I learned that you need thicker sauce for pasta.

  19. I learned that if you cook thick pasta it’s better to use a thick sauce for it. Now I know where I went wrong lol.

  20. I never knew that sauces went with specific shapes of pasta. That one totally threw me. I just always use whatever sauce is around. Lol! That’s a big eye opener for me. :O

  21. Miranda McCallsiter says:

    so fettuccine alfredo is a lie!?!?! and I did not know there was specifics we just use whatever for pasta and whatever in our sauce. we get pretty creative around here.

  22. Lolita Bouyer says:

    I learned that certain types/shapes of pasta require certain types of sauces. This was news to me

  23. Lori Leal says:

    Thicker sauces are great for thicker pastas! 🙂

  24. I learned that rotini is best with a thick sauce like a meat sauce, because the ridges will hold the sauce. Personally, I like to make my mac & cheese with rotini for exactly that reason.

  25. I never knew that you were supposed to pair certain sauces with specific noodles. It makes sense, though.

  26. salleefur says:

    Having spent a good bit of time in Italy (I could happily spend a year or two there!) I pretty much know the jist of Chef Fabio’s lesson in matching pasta with sauces ~ although I certainly did experience exceptions to his (‘hard and fast”) rules in restaurants that were way off the beaten track and VERY authentic!

    That said ~ his advice is generally good as long as you don’t make as you take it “with a grain of salt” …
    (I think the best PESTO I’ve ever had was in a hilltop restaurant in “Cinqueterre” where it was served on linguine!)

    I do love a good BOLOGNESE sauce which in this country is usually (loosely) called “Meat Sauce” and served over the “generic” pasta we call “spaghetti” ~ but it really is grand on fettucine – as one can clearly see in Conservamom’s mouthwatering review.

    Jesselyn A/Jesstinger
    Jessterlyn(at)aol(dot)com

  27. Kamla L. says:

    I learned that in Italy certain types of sauces are traditionally served with specific pasta shapes. For example, pesto is traditionally served with orecchiette.

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