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Dandy Lion
Georgia Fan
Lake Oconee
Member since Feb 2010
47905 posts

You've that been to Italy
What do people truly think remarkable about the cuisine?

Especially those that know the south and the islands.

Nuances, touches, etcetera.


little billy
LSU Fan
Orange County, CA
Member since May 2015
6301 posts

re: You've that been to Italy
Love, passion and quality ingredients. You wouldn't understand ya snobby Spaniard.


Dandy Lion
Georgia Fan
Lake Oconee
Member since Feb 2010
47905 posts

re: You've that been to Italy
FFS. It's a real question, not a comparison.

I want to know what people who know, know.


Dandy Lion
Georgia Fan
Lake Oconee
Member since Feb 2010
47905 posts

re: You've that been to Italy
Dishes you consider unique and exemplary.


little billy
LSU Fan
Orange County, CA
Member since May 2015
6301 posts

re: You've that been to Italy
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.


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little billy
LSU Fan
Orange County, CA
Member since May 2015
6301 posts

re: You've that been to Italy
My favorite Italian dish is veal scallopini fwiw.

Also I lived in Italy for 3 years and saw the country from Sicily to Venice


Dandy Lion
Georgia Fan
Lake Oconee
Member since Feb 2010
47905 posts

re: You've that been to Italy
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.


Dandy Lion
Georgia Fan
Lake Oconee
Member since Feb 2010
47905 posts

re: You've that been to Italy
I've only been to the north, which is very different. Very.


little billy
LSU Fan
Orange County, CA
Member since May 2015
6301 posts

re: You've that been to Italy
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.


little billy
LSU Fan
Orange County, CA
Member since May 2015
6301 posts

re: You've that been to Italy
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


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Dandy Lion
Georgia Fan
Lake Oconee
Member since Feb 2010
47905 posts

re: You've that been to Italy
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?
This post was edited on 6/26 at 12:47 am


little billy
LSU Fan
Orange County, CA
Member since May 2015
6301 posts

re: You've that been to Italy
My trazadone is kicking in. Goodnight.


Dandy Lion
Georgia Fan
Lake Oconee
Member since Feb 2010
47905 posts

re: You've that been to Italy
Thank you


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00
hungryone
LSU Fan
river parishes
Member since Sep 2010
11074 posts

re: You've that been to Italy
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.


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62
EveryoneGetsATrophy
LSU Fan
Member since Nov 2017
1535 posts

re: You've that been to Italy
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.


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txbd
New Orleans Pelicans Fan
Valhalla
Member since Jan 2014
1662 posts

re: You've that been to Italy
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.


Duane Dibbley
Air Force Fan
Red Dwarf
Member since Nov 2011
1246 posts
 Online 

re: You've that been to Italy
I spent three months in the Brindisi area while in the Air Force and the seafood dishes were amazing.


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madamsquirrel
LSU Fan
The Snarlington Estate
Member since Jul 2009
26373 posts

re: You've that been to Italy
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.


EveryoneGetsATrophy
LSU Fan
Member since Nov 2017
1535 posts

re: You've that been to Italy
Dont think I had a bad bottle of wine and most of them were about five dollars.


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CarRamrod
USA Fan
Spurbury, VT
Member since Dec 2006
51175 posts

re: You've that been to Italy
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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