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Started By
Message
You've that been to Italy
Posted on 6/25/20 at 11:55 pm
Posted on 6/25/20 at 11:55 pm
What do people truly think remarkable about the cuisine?
Especially those that know the south and the islands.
Nuances, touches, etcetera.
Especially those that know the south and the islands.
Nuances, touches, etcetera.
15
Posted on 6/25/20 at 11:57 pm to Dandy Lion
Love, passion and quality ingredients. You wouldn't understand ya snobby Spaniard.
Posted on 6/26/20 at 12:01 am to little billy
FFS. It's a real question, not a comparison.
I want to know what people who know, know.
I want to know what people who know, know.
Posted on 6/26/20 at 12:09 am to little billy
Dishes you consider unique and exemplary.
Posted on 6/26/20 at 12:14 am to Dandy Lion
Most Italian dishes are kind of simple compared to other cuisines. Italians also use the same base ingredients in most of their dishes (cheese, tomatoes, olive oil, bread, pasta, etc)
To answer your question though I still say quality ingredients is the answer. And a strong desire to get it "just right" which again is a trait of Italians. Many of the dishes may be somewhat simple but Italians take a lot of pride in their food and it shows.
To answer your question though I still say quality ingredients is the answer. And a strong desire to get it "just right" which again is a trait of Italians. Many of the dishes may be somewhat simple but Italians take a lot of pride in their food and it shows.
Posted on 6/26/20 at 12:18 am to Dandy Lion
My favorite Italian dish is veal scallopini fwiw.
Also I lived in Italy for 3 years and saw the country from Sicily to Venice
Also I lived in Italy for 3 years and saw the country from Sicily to Venice
Posted on 6/26/20 at 12:35 am to little billy
Thank you. I'm not an a-hole, this website taught me to be one. Sad, and please accept my apologies.
I'm just trying to get a feel for what's considered true Sardinian.
I'm just trying to get a feel for what's considered true Sardinian.
Posted on 6/26/20 at 12:38 am to Dandy Lion
I've only been to the north, which is very different. Very.
Posted on 6/26/20 at 12:41 am to Dandy Lion
quote:
I'm just trying to get a feel for what's considered true Sardinian
I've been to Malta and Mallorca but never Sardinia. Let me Google that and I'll file a full report with my findings.
Posted on 6/26/20 at 12:45 am to Dandy Lion
quote:
only been to the north, which is very different. Very.
One thing I can tell you is you can get a steak in Florence from chianina cattle which is fricking amazing. Southern Italians eat very little if any steak
Posted on 6/26/20 at 12:45 am to little billy
Malta may have similarities, Mallorca, much less. Thank you for googling, no need. I want firsthand opinions. You're fond of scaloppini, and how do you see it optimally made?
Acidity?
Acidity?
This post was edited on 6/26/20 at 12:47 am
Posted on 6/26/20 at 12:48 am to Dandy Lion
My trazadone is kicking in. Goodnight.
Posted on 6/26/20 at 12:49 am to little billy
Thank you
Posted on 6/26/20 at 6:37 am to Dandy Lion
Sardegna and Sicily are lands unto themselves.
The south—Calabria, Puglia, etc—are poor compared to the center/north. Broadly speaking, Vegetable centric dishes, with meat as an accent. Pasta with simpler toppings (condimento ) than the areas farther north. But Italy is a country of regions, and pockets within regions....it is very hard to generalize.
Sicily....a love of sugar, with amazingly varied confections. Gelato stuffed into a brioche for breakfast, cannoli, ices, granita. Also fried things: arancini, croquettas, fried pizzas, every sort of veggie/fritter. Stuffed vegetables—peppers, zucchini, artichokes. Seafood, esp on the coasts.
The south—Calabria, Puglia, etc—are poor compared to the center/north. Broadly speaking, Vegetable centric dishes, with meat as an accent. Pasta with simpler toppings (condimento ) than the areas farther north. But Italy is a country of regions, and pockets within regions....it is very hard to generalize.
Sicily....a love of sugar, with amazingly varied confections. Gelato stuffed into a brioche for breakfast, cannoli, ices, granita. Also fried things: arancini, croquettas, fried pizzas, every sort of veggie/fritter. Stuffed vegetables—peppers, zucchini, artichokes. Seafood, esp on the coasts.
Posted on 6/26/20 at 7:44 am to Dandy Lion
I enjoyed the seafood in Cefalu the most. Regular Italian food is OK on the mainland, I guess because I'm used to Americanized Italian food.
Posted on 6/26/20 at 8:04 am to Dandy Lion
Everything I had there was made with fresh ingredients. Take buffalo mozzarella for example; the mozzarella from the Buffalo region in Italy should not be refrigerated to optimize the quality.
Good food in italy requires every little thing made from scratch.
Good food in italy requires every little thing made from scratch.
Posted on 6/26/20 at 9:04 am to Dandy Lion
I spent three months in the Brindisi area while in the Air Force and the seafood dishes were amazing.
Posted on 6/26/20 at 9:20 am to Dandy Lion
my mom and my best friend both went to Italy in the past two years. All they talked about was Gelato. I wanted to know about pastas and wines.
But apparently the Gelato is very noteworthy.
But apparently the Gelato is very noteworthy.
Posted on 6/26/20 at 9:26 am to madamsquirrel
Dont think I had a bad bottle of wine and most of them were about five dollars. 
Posted on 6/26/20 at 9:32 am to Dandy Lion
i didnt think the cuisine was great. it was just decent. The wine though was fantastic. a pitcher of local wine for 10 euros.
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