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Italian Food-what am I missing
Posted on 2/10/11 at 9:41 am
Posted on 2/10/11 at 9:41 am
If I am going out, Italian is close to the last thing on my list. Noodles and sauce is how I view it.
Yet people flock to it. So what am I missing?
Yet people flock to it. So what am I missing?
9
Posted on 2/10/11 at 9:42 am to Tigertown in ATL
Maybe it's just because I've never had truly great Italian, but I feel the same way
Posted on 2/10/11 at 9:44 am to Tigertown in ATL
quote:
If I am going out, Italian is close to the last thing on my list. Noodles and sauce is how I view it.
God, there are so many options it's hard to know where to begin. Pasta is not the only thing Italians cook. It also depends whether you're doing Northern Italian, Sicilian, etc.
Posted on 2/10/11 at 9:49 am to Tigertown in ATL
Handmade pasta sounds good to me. Gnocci, risotto, ravioli...We're going to NOLA this weekend for my birthday dinner and I picked Maximo's. I don't see this menu as a noodles and sauce, but I am interested in trying the pappardelle noodles.
https://maximosgrill.com/images/Menu042209.pdf
Carpaccio is the best app on the planet as far as I'm concerned. Raw filet, that just sounds perfect.
https://maximosgrill.com/images/Menu042209.pdf
Carpaccio is the best app on the planet as far as I'm concerned. Raw filet, that just sounds perfect.
Posted on 2/10/11 at 9:50 am to VOR
quote:
Pasta is not the only thing Italians cook.
I understand. I usually look for Eggplant Parm but it still is just so simple I don't find it to be a good value.
quote:
so many options
Like what. They all seem the "same" to me.
Edit: just went through the Ginos thread and there is nothing there that just sounds wow to me.
Fetucine, Tortellini, Stuffed shells. Meh.
I'm not knocking it. I admit I just don't get it.
This post was edited on 2/10/11 at 9:54 am
Posted on 2/10/11 at 9:55 am to Tigertown in ATL
quote:
Like what. They all seem the "same" to me.
Roasted meats. Osso bucco. Grilled seafood dishes. Risotto. Antipasta appetizers.
Also, some pasta dishes are terrific. More than just a tomato sauce. If you like pasta at all, I bet I can whip up a quick dish with herbs, spices, veggies and/or shrimp that will knock your socks off.
Posted on 2/10/11 at 9:56 am to Tigertown in ATL
quote:
If I am going out, Italian is close to the last thing on my list. Noodles and sauce is how I view it.
Yet people flock to it. So what am I missing?
What are we missing? There are twenty something regions of Italian food. We're missing just about everything else besides noodles and sauce.
Like going to Paris and saying besides the Eiffel Tower, what am I missing?
AN arse LOAD OF ITALIAN CUISINE
Posted on 2/10/11 at 9:57 am to VOR
Not steamed mussels with fennel 
That's french.
Top Chef reference btw.
That's french. Top Chef reference btw.
Posted on 2/10/11 at 9:59 am to Tigertown in ATL
quote:
Edit: just went through the Ginos thread and there is nothing there that just sounds wow to me.
I'll get slammed for this, but Gino's is very old fashioned with average food. Not representative of Italian food in general.
Posted on 2/10/11 at 10:03 am to VOR
quote:
Gino's is very old fashioned with average food. Not representative of Italian food in general.
Ginos is very representative of Italian American immigrant style food (particularly Sicilian immigrants), which is quite different from anything you'll find if you dined in Italy. That's not good or bad, in my view, it just is what it is.
As you indicate, this is what most folks consider "old fashioned" Italian fare, as it was pretty much all you'd see in an Italian restaurant up until about 30 years ago, or so.
A lot of places do a really poor/sloppy job with that sort of food (pretty much every place doing it in New Orleans does, in my opinion). I personally think Ginos does a really good job with it.
Posted on 2/10/11 at 10:03 am to Tigertown in ATL
I love Italian. Most of my preferences are similar to meat and potatoes, with pasta replacing the potatoes.
Chicken/Veal Parmesan & Chicken/Veal Marsala are my two favorites, with a good Calimari to start. The red sauces in Italian dishes combined with a good wine bring out great flavors in the meals.
There's a lot of variety to accomodate many different tastes. There are great dishes using red meat, chicken, veal or seafood. Pastas can be an accent/side or the highlight of the meal (gnocchi is a good example). If you love cheese that is often a great addition in many dishes. Vegetarian dishes are also popular (spinach ravioli, eggplant parm).
Chicken/Veal Parmesan & Chicken/Veal Marsala are my two favorites, with a good Calimari to start. The red sauces in Italian dishes combined with a good wine bring out great flavors in the meals.
There's a lot of variety to accomodate many different tastes. There are great dishes using red meat, chicken, veal or seafood. Pastas can be an accent/side or the highlight of the meal (gnocchi is a good example). If you love cheese that is often a great addition in many dishes. Vegetarian dishes are also popular (spinach ravioli, eggplant parm).
Posted on 2/10/11 at 10:06 am to VOR
quote:
Edit: just went through the Ginos thread and there is nothing there that just sounds wow to me
quote:
I'll get slammed for this, but Gino's is very old fashioned with average food. Not representative of Italian food in general.
it is a BR favorite. It's classic Sicilian Italian with some adaptations to be more South LA friendly I guess. They don't do a ton of diffenet things. They do the classic dishes very well. That's their theme. When I'm looking for classic Sicilian italian it's hard to beat IMO. Chicken/veal parm, lasagna, bolognese, canneloni, veal carbonara.
It's by no means trendy italian. It's stuff your Italian grandma would've made. That's why their slogan is "Where mama does the cooking".
I think the red gravy is one of the best I've had anywhere.
Posted on 2/10/11 at 10:07 am to Y.A. Tittle
quote:
Ginos is very representative of Italian American immigrant style food (particularly Sicilian immigrants), which is quite different from anything you'll find if you dined in Italy. That's not good or bad, in my view, it just is what it is.
I agree.
quote:
A lot of places do a really poor/sloppy job with that sort of food (pretty much every place doing it in New Orleans does, in my opinion).
It dominates in N.O. but there are notable exceptions that are good. Domenica, Maximo's, etc.
quote:
I personally think Ginos does a really good job with it.
I used to love Gino's back in the day. I've been back to B.R. and tried it a couple of times in the last couple of years and just didn't find it to be anything special.
Posted on 2/10/11 at 10:08 am to Dave Worth
OK. I may give it a try for lunch. If anyone cares to look at the attached menu and offer suggestions I would appreciate it.
For this exercise, let's just assume the dishes are well prepared.
LINK
For this exercise, let's just assume the dishes are well prepared.
LINK
Posted on 2/10/11 at 10:09 am to VOR
quote:
It dominates in N.O. but there are notable exceptions that are good. Domenica, Maximo's, etc.
I like both of those places, but neither really fits the mold I'm talking about. Maximo's - a little bit, but Domenica - not really at all.
Posted on 2/10/11 at 10:09 am to Tigertown in ATL
Minestrone Soup
Italian salad
Caprese Salad
Arancini
Antipasto
Fresh Italian Sausage dishes
Pizza
Veal/Chicken Marsala
Veal/Chicken Piccatta
Eggplant/Chicken/Veal Parm
Osso Buco
Braciolone
There are Italian style steak and fish/seafood preps that are good, but they aren't usually what I order for no reason, in particular. The above is a list of dishes I order more often.
Italian salad
Caprese Salad
Arancini
Antipasto
Fresh Italian Sausage dishes
Pizza
Veal/Chicken Marsala
Veal/Chicken Piccatta
Eggplant/Chicken/Veal Parm
Osso Buco
Braciolone
There are Italian style steak and fish/seafood preps that are good, but they aren't usually what I order for no reason, in particular. The above is a list of dishes I order more often.
Posted on 2/10/11 at 10:12 am to Y.A. Tittle
quote:
I like both of those places, but neither really fits the mold I'm talking about. Maximo's - a little bit, but Domenica - not really at all.
Wait, I meant that neither Domenica or Maximo's fit the old line Sicilian immigrant style. they are exceptions to the traditional style in N.O. Wouldn't you agree?
Posted on 2/10/11 at 10:16 am to VOR
quote:
Wait, I meant that neither Domenica or Maximo's fit the old line Sicilian immigrant style. they are exceptions to the traditional style in N.O. Wouldn't you agree?
Yeah, I guess I misunderstood you.
quote:
old line Sicilian immigrant style
I find every place doing this in New Orleans pretty horrid. Is there any place that serves a pasta with red gravy that is NOT over-sauced over-cooked angel hair?
Posted on 2/10/11 at 10:18 am to Y.A. Tittle
quote:
Is there any place that serves a pasta with red gravy that is NOT over-sauced over-cooked angel hair?
I guess people would suggest Impastato's or Vincent's as being good. I don't go to either very much.
Posted on 2/10/11 at 10:20 am to VOR
quote:
I guess people would suggest Impastato's or Vincent's as being good. I don't go to either very much.
I find those to be the worst two offenders of that practice.
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