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Fun Bunch
New Orleans Pelicans Fan
New Orleans
Member since May 2008
71267 posts

re: You've that been to Italy
FRESH.

Regional.

If you are eating the regional cuisine which is very very different in each area of Italy, you are then generally eating fresh ingredients, perfected over long periods of time and perfect in its often simplicity.


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TheWiz
LSU Fan
Third World, LA
Member since Aug 2007
10677 posts

re: You've that been to Italy
When you are sitting on the Amalfi Coast, eating a pasta dish with clams, mussels, etc.., it is truly a magical moment. Excellent food and impeccable views really make the situation special.


Fun Bunch
New Orleans Pelicans Fan
New Orleans
Member since May 2008
71267 posts

re: You've that been to Italy
Ditto sitting in Cinque Terre with white wine, anchovies and pesto.


MeridianDog
Mississippi St. Fan
Home on the range
Member since Nov 2010
10870 posts

re: You've that been to Italy
Good, fresh simple food, cooked in Mom and Pop places. Pasta dishes you only thought you had eaten over here, cooked like Momma did and not to some corporate recipe. A single dish, cooked 30 different ways, all of them slightly different and all of them good. Walking down a pretty safe street and deciding "let's try that hole in the wall, and being very surprised at how good it is and that there is also one or more in the next village, just as good or better. So many different pasta dishes, and no real need to ask anyone "where the best place in town is?"

Of course, I was with someone I loved, moving at our schedule, with no real reason to do anything, except looking at a road sign and deciding whether we wanted to stop in the next village or town.

Wish I had a couple of months to devote to the place, with no worries about catching some virus. If so, We'd go back tomorrow.


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21
hungryone
LSU Fan
river parishes
Member since Sep 2010
11080 posts

re: You've that been to Italy
RE: true Sardinian..
—sheep’s milk cheeses
—pane carasau, a very thin, dry, unleavened flatbread
—seafood, including eels, clams, tuna...
—roasted meats, esp lamb or baby goat


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22
VABuckeye
Ohio State Fan
Oak Hill, VA
Member since Dec 2007
27330 posts

re: You've that been to Italy
quote:

I've only been to the north, which is very different. Very.


Personally I'm much more a fan of northern Italian food. It's more rustic, it doesn't feature the tomato as much if at all and it's fantastic.


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22
kingbob
LSU Fan
Sorrento, LA
Member since Nov 2010
53737 posts

re: You've that been to Italy
The flavor profiles with fresh ingredients are simply sublime. Rich tomatoes, the best cheeses, flavorful meats and sausages, fresh vegetables, roasted garlic, and handmade pasta all washed down in sublime wine what the hell is there to NOT like?

Their cuisine is nothing like the South, and is miles better than most of what passes for Italian-American cuisine here, especially the pizza. Paper Thin soft crust with slightly crispy edges with a strong sauce and seriously great cheese? I’m there


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kingbob
LSU Fan
Sorrento, LA
Member since Nov 2010
53737 posts

re: You've that been to Italy
There was a short-lived gelato joint on Chimes street in BR called Bachio di Roma. The guy who ran it was from Rome and had worked at one of the top Gelato spots that I had been blown away by when I visited. When I tried his stuff here, it was other-worldly good. No ice cream compares. One tiny bite of his chocolate gelato filled my hole mouth with flavor. It’s a shame he couldn’t make enough money on chimes street to keep going. I wonder where that dude is now.


montana
LSU Fan
Bozeman, MT
Member since Dec 2008
977 posts

re: You've that been to Italy
Chez Black in Positano for the win.


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SpotCheckBilly
Auburn Fan
On the road to Shambala
Member since May 2020
356 posts

re: You've that been to Italy
I went to Rome once and while there asked the guy running the pensione for a restaurant recommendation. He made a call and sent us to a nearby restaurant. They were from Sardinia and they spoke about as much English as we did Italian. The guy at the pensione, an American GI who married an Italian girl, knew this and told them to "take care of us."

There must have been at least eight courses, mostly small plates featuring different kinds of seafood in different sauces. There was fish and squid, and octopus, and scallops, and crab, and no telling what else. There was a lot of garlic and butter, not so much tomatoey stuff, with various pastas and cheeses too. And wine, lots of wine, not to mention wonderful freshly baked bread. We were there nearly three hours and took two bottles of the wine with us.

This was in the 80s, when they still had the lira and the dollar was strong. It came out to about 70ty million lira, or roughly $17 a piece. Probably the best meal I've ever had in a restaurant.
This post was edited on 6/26 at 7:39 pm


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USA
Member since 2001
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geauxpurple
LSU Fan
New Orleans
Member since Jul 2014
4609 posts

re: You've that been to Italy
The standard is high because the people know and demand good food and won't settle for mediocrity. The cooking can be simple and rustic, but the ingredients are top notch. They cook with a lot of fresh herbs and olive oil. Their olive oil is second to none. I have a source in Tuscany that ships me some on occasion. It is expensive but a big can lasts me a year and it is the best. I don't know whether it is the soil or the climate, but the fruits and vegetables are a lot more flavorful than 90% of the ones we get at home. Same with the steaks in Florence. I don't know why we don't have chiana (sp?)beef here. The best pizza I have ever had was on the Amalfi Coast near where pizza was invented. Domino's and Pizza Hut would be laughed at. The cheese is fantastic because they are not encumbered by pasteurization laws. Diners in Italy get the best because they expect demand it. Ditto for the wine.


Saint Alfonzo
Syracuse Fan
Member since Jan 2019
6069 posts

re: You've that been to Italy
quote:

When you are sitting on the Amalfi Coast, eating a pasta dish with clams, mussels, etc.., it is truly a magical moment. Excellent food and impeccable views really make the situation special.


The wife and I had lunch sitting alongside the canal in Venice. I ordered seafood spaghetti with clams, mussels, scallops, calimari, etc. Modestly speaking, it was a better than average lunch.
This post was edited on 6/26 at 9:03 pm


glorymanutdtiger
LSU Fan
denver
Member since Jun 2012
1989 posts

re: You've that been to Italy
It has nothing to do with cuisines. Any cuisine when done with quality ingredients and a good chef is worth it. It doesn’t have to be Italian, French, indian, mexican or Cajun.

The foreign location might just add that extra sense of romance to make you feel better.

There is no bad cuisine. There are only bad ingredients and terrible chef..

This post was edited on 6/26 at 9:23 pm


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32
VABuckeye
Ohio State Fan
Oak Hill, VA
Member since Dec 2007
27330 posts

re: You've that been to Italy
I'll add that once you get away from the touristy areas and visit a place like the small towns in Tuscany the villages only have a restaurant or two. Those are the gems because if the food wasn't up to par the locals wouldn't eat at them.


geauxpurple
LSU Fan
New Orleans
Member since Jul 2014
4609 posts

re: You've that been to Italy
Yeah. Those are some of my favorites too. Twice we have stayed just south of the town of San Donato in Poggio. There may be only a half dozen restaurants in the town and we have been to just about all of them. They are small,rustic and casual but the food is delicious and they have great selections of local wines. Few tourists find the place so it is all locals.


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little billy
LSU Fan
Orange County, CA
Member since May 2015
6310 posts
 Online 

re: You've that been to Italy
quote:

Take buffalo mozzarella for example; the mozzarella from the Buffalo region in Italy should not be refrigerated to optimize the quality


That is correct. I actually found an Italian deli in Anaheim (Cortinas) that had real buffalo mozzarella from Naples. It was definitely better than what is sold as mozzarella here but the quality did suffer just from being imported. 99.99% of mozzarella balls sold in the USA were made in the USA from cow milk.

ETA if you're ever in Southern Italy and you see mozzarella balls being sold out of a 5 gallon bucket of water behind the counter get a couple. You're in for a real treat.
This post was edited on 6/27 at 8:27 pm


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30
bayoubengals88
Wisconsin Fan
LA
Member since Sep 2007
13602 posts

re: You've that been to Italy
Nice grammar. You might want to learn more stateside before traveling abroad...


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SundayFunday
LSU Fan
Member since Sep 2011
9203 posts

re: You've that been to Italy
My experience is limited to the tourist areas around Rome but I did ejoy a few things Ill pass on:

1) Take it SLOW. Whatever you eat, its usually small servings. Thats the point though. Whatever is put in front of you, eat it as slow as you can. Take sips of whatever youre drinking, and savor it all. Lean back and talk with who youre with. Let the atmosphere add to the meal.

2) Dont be afraid to eat Late.

3) Olives, cheese, oil, bread, and sliced meat can be a better meal than a 3 course dinner at any fine dining restaurant if you let yourself enjoy it.

4) Great wine doesnt have to be expensive. Don't let it be.


baldona
Auburn Fan
Florida
Member since Feb 2016
12383 posts

re: You've that been to Italy
Fresh and local. Outside of the very very top restaurants in the USA, most restaurants use someone like Sysco or US foods to supply 90% of what they serve.

As far as I know Italy doesn't have this. They buy most of their ingredients locally daily or at most weekly.

The best food comes from the best ingredients. A great chef cant turn crappy ingredients into a great meal.

Then Italy, France, etc. have 1000s of years with those ingredients and what works and what doesn't. Items like cheese have had the kinks worked out for 300 years.


EveryoneGetsATrophy
LSU Fan
Member since Nov 2017
1545 posts

re: You've that been to Italy
Don't expect to order an iced tea in an establishment, unless it's bottled.
This post was edited on 6/29 at 2:31 pm


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