- Following 1.1K
- Followers 20.6K
- Engagement 6.92%
- Avg likes 1.6K
- Avg comments 83
About Tina Prestia/Tina’s Table
Tina Prestia/Tina’s Table (@tinastableitaly) is a Personal blog creator on Instagram, also filed under Travel. The account has 20,627 followers and 1,985 published posts. Recent posts average 1,584 likes and 83 comments, an engagement rate of 6.92%.
With 20.6K followers, Tina Prestia/Tina’s Table is a micro creator by the common 10,000 to 100,000 definition. Tina Prestia/Tina’s Table follows 1,096 accounts, so the audience is roughly 19 times the size of the list followed. Tina Prestia/Tina’s Table is set up as an Instagram business account. Flinque files Tina Prestia/Tina’s Table under Personal blog, with Travel as a secondary category.
The Instagram bio for Tina Prestia/Tina’s Table runs to 18 words across 3 lines. Emoji sit alongside the words. The latest activity Flinque has on record for Tina Prestia/Tina’s Table dates from March 2022.
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1,985 Posts
Of the 10 most recent posts shown for Tina Prestia/Tina’s Table, 5 are videos, 4 are carousels and 1 is a single image. No single format accounts for most of them. Tina Prestia/Tina’s Table has built a substantial archive of 1,985 posts. Against the audience, that is roughly 10 followers for each post published. Tina Prestia/Tina’s Table also keeps 37 story highlights on the profile. All 10 carry captions, averaging 123 words each. The captions are written mainly in English. Words that recur across them include it’s, pasta, italianfood, christmas and sauce. The captions tag #italianfood, #freshpasta, #pastafresca, #tortelliniinbrodo and #tortellini.
This wonderful and rustic dish from Tuscany is usually made with a kind of garlic called aglione, hence the name. The cloves of this garlic are massive! It’s not exactly the same variety as elephant garlic but one could use that or regular garlic as well. The flavor of this variety is more delicate. It’s rather lovely.
For the pasta I made a dough of 00 flour and water. When you form your thin ropes of pasta, make sure that you make them into 2-3 mm thick strands. If you don’t make them thin enough they will look like worms and be too clunky and unpleasant to eat. In the second picture you can see how thinly I rolled mine were.
It’s been ages since I made this dish. It was a big treat!
I hope you are all well!
#pici #freshpasta #pastafattaincasa #pastafresca #piciallaglione
I received this lovely book in the mail the other day written by the absolutely delightful. We have been following each other for years and she has always been so supportive of my work.
Since I just got it, I haven’t had the chance to cook from it yet but it’s a beautiful book. The photography is delightful and the recipes look yummy indeed. Some recipes seem very traditional while others are Urusula’s takes on tradition inspired by the regions flavors.
If you are a cookbook addict like me, then supporting someone as lovely and hardworking as Ursula is not a bad way to feed your addiction!
Thank you Ursula for the advanced copy. It was such a surprise!
#cookbooklove #cookbookaddict #cookbookcollection #cookbooklover #cookbooks
We had a lovely and simple day with just me, my hubby, and our daughter (plus Ziggy the dog). I stayed in my Christmas pajamas all day…
That didn’t stop me from making a ton of food! For lunch we had our Bolognese Tortellini in Brodo. It’s a must now for us.
For dinner I served Calabrese dishes in homage to my Calabrese roots on my dad’s side. There are far too many dishes to choose from so I can never get to them all! An absolutely non negotiable antipasto that I must have is my family’s fried stuffed eggplants. My nonna made them every year and it’s not Christmas without them. In honor of my Aunt I also prepared mini fried meatballs. Who wouldn’t love those?! I also had delicious spicy salame and 3 kinds of olives.
Every year for the main event I switch things around. I either go with lasagna with mini meatballs like my nonna used to make or I do a big pot of Calabrese ragù (Sunday gravy or sauce to many) and serve the sauce part of pasta and the meat as a main course. For my pasta I made filej this year. They are shorter than the maccheroni I usually make. We loved them! For veg I had broccoli rabe and escarole.
For dessert I always try new things to keep from getting bored. I made Speculaas (with a new mold), Norwegian Krumkakes, Millionaire’s Squares, Panforte, Gingersnaps, and Sardinian-style Amaretti. I have way too much for three people…
I wish you all a wonderful and safe holiday season full of delicious food and good company.
#italianchristmas #tortelliniinbrodo #italianfoodporn #italianfood #freshpasta
As an adopted Bolognese of 11 years, I have taken on the tradition of Tortellini in Brodo for the holiday. At least for lunch…
For dinner we celebrated with Calabrese fare since that’s where my dad was from. I’ll post that feast tomorrow…
These tortellini were gobbled up rather greedily. Thankfully I have plenty more in the freezer. For Christmas we served them in a Capon broth which was glorious.
I hope those of you that celebrate the holiday are having a wonderful Christmas.🎄
#tortellini #tortelliniinbrodo #freshpasta #pastafresca #italianfood
I don’t know about you but I cannot fit all of the courses in an Italian meal in one sitting. To solve that problem, we had our pasta course at lunch and enjoyed antipasti and main courses this evening. That way we got all of the goodies!
To start our celebrations, I prepared linguine with mussels and bottarga from Sardinia. It was divine. I definitely need to make this more often.
To start our dinner we continued our Sardinian treats with Pane Carasau which is a super thin twice cooked bread that I topped with butter and bottarga. I also made another platter of the bread with Sardinian salt with mirto and a drizzle of extra virgin olive. We had this served to us on the island and it was so good.
To flesh out the antipasto, I made roasted peppers with capers and Taggiasca olives and fried cauliflower. As our main courses I prepared fried calamari and seafood salad which I served with broccoli rabe.
Tomorrow will be an even bigger day of cooking and eating…
I wish you all a wonderful Christmas Eve!
#lavigiliadinatale #italianfood #christmasevefood #tinastableitaly #cucinaitalianatradizionale
My recipes for both the broth and tortellini are on my blog. The links are in my Linktree in my profile page.
#tortellini #tortellinibolognesi #freshpasta #pastafresca #italianfood
If you haven’t read my blog post and analysis of this iconic Bolognese sauce, hop over to my blog. Link in profile page.
#tagliatelle #tagliatellealragù #tagliatellefatteincasa #tagliatellepasta #tagliatellebolognese
These traditional Abruzzese cookies are so fun to make and delightful to eat. This iron is a favorite of mine by. The design is called “Presentosa” which is a traditional Abruzzese type of jewelry. It’s extra special to prepare these cookies using this iron with such an iconic Abruzzese symbol.
The use of Dean Martin music is not coincidental either because his father was born in Montesilvano. Cool, huh? Happy pre- Easter everyone!
#cucinaabruzzese #pizzelle #pizzelles #pizzellesfordays #pizzellesalate 🇮🇹
I think I’ll be doing a blog post on these soon. They were so delicious. Who wants the recipe?
Update: The recipe is up on my blog! The link is in my profile or right here:
#rosettemodenesi #rosettedipasta #cucinaemiliana #bolognatoday #pastafresca
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Tina Prestia/Tina’s Table's engagement
Tina Prestia/Tina’s Table's engagement rate on Instagram is 6.92%, over 6%, more than 6 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 14 followers. An average post collects 1,584 likes and 83 comments, close to 19 likes for each comment.
Engagement rate
6.92%
- Avg likes
- 1.6K
- Avg comments
- 83
- Interactions : followers
- 1 : 14
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These answers about Tina Prestia/Tina’s Table are generated from the Instagram profile data Flinque holds for the account.
Who is Tina Prestia/Tina’s Table?
Tina Prestia/Tina’s Table (@tinastableitaly) is a Personal blog creator on Instagram, also filed under Travel. Tina Prestia/Tina’s Table is set up as an Instagram business account. The Instagram bio for Tina Prestia/Tina’s Table runs to 18 words across 3 lines.
How many followers does Tina Prestia/Tina’s Table have?
Tina Prestia/Tina’s Table has 20,627 followers on Instagram (20.6K). Tina Prestia/Tina’s Table follows 1,096 accounts, so the audience is roughly 19 times the size of the list followed. Tina Prestia/Tina’s Table has built a substantial archive of 1,985 posts.
What is Tina Prestia/Tina’s Table's engagement rate?
Tina Prestia/Tina’s Table's engagement rate on Instagram is 6.92%, over 6%, more than 6 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 14 followers. An average post collects 1,584 likes and 83 comments, close to 19 likes for each comment.
What does Tina Prestia/Tina’s Table post about on Instagram?
Flinque files Tina Prestia/Tina’s Table under Personal blog, with Travel as a secondary category. Of the 10 most recent posts shown for Tina Prestia/Tina’s Table, 5 are videos, 4 are carousels and 1 is a single image. The 10 recent Instagram captions Flinque holds for Tina Prestia/Tina’s Table repeatedly use the words it’s, pasta, italianfood, christmas and sauce. Tina Prestia/Tina’s Table's captions carry hashtags such as #italianfood, #freshpasta and #pastafresca. Tina Prestia/Tina’s Table writes those captions mainly in English. Tina Prestia/Tina’s Table keeps 37 story highlights, which open with a free Flinque account.
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Tina Prestia/Tina’s Table's contact details are not published on Flinque's public profile. The Instagram bio links to 1 external site, and a free Flinque account opens that link. The account is registered as an Instagram business account. Brands with a free Flinque account can shortlist Tina Prestia/Tina’s Table and use Flinque's outreach tools wherever a contact route is on file.
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Tina Prestia/Tina’s Table's own Instagram profile is the one outbound link Flinque publishes for the account, and the bio link opens after signing up.
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