Italian food comments - Page 3

Serrart · #31 12-08-2005, 06:36 PM

Quote:

Originally Posted by Richard B

I read it originated in Greece.
Pizza History

And this about pasta, true or not?:

History Of Pasta

It is said that Marco Polo introduced pasta to Italy after his journeys in China. Perhaps this is due to the similarity between pasta and noodles, as the Chinese had perfected the long, thin noodle many centuries before.

There is another legend that an Italian sailor persuaded his Chinese mistress to show him how to make noodles. then with Italian flair, he rolled the dough into bigger and wider rolls, and pasta was born.

Spaghetti's popularity in the United States dates back only fifty years. It arrived here in the 1920s with the immigration from southern Italy. It is said that this dish was greatly assisted by Prohibition. This is because the only place where a glass of wine could be drunk, more or less legally, were the Italian speakeasies that all served spaghetti. There are about 150 major varieties of pasta, cut in every imaginable shape.

About the pizza, flat buns seasoned with herbs where even present in Old Egypt, those were definitely the archetypes, that we still do too and call them "focacce". But the classic pizza was born in Naples during XVII century, and in XIX Pizza Margherita (made with mozzarella and tomato)the basis for all our pizzas was invented in honour of the Queen who was visiting Naples. Now of course we put everything on our pizzas too, but they are still very different from yours, especially for the way it's baked.

About pasta, it's still an open debate; what we know for sure is that in Ancient Rome there was already prepared a pasta very similar to lasagna, called lagane (there 's also a latin recipe book). And for the first time something similar to maccheroni was descripted in a book in Sicily in 1154, before Marco polo's trip to China. By the way, as for pizza, the main difference it's the way it's prepared and cooked, I think. You have to eat in here to understand the difference, IMO.

Romy

WelshWitchPMD · #32 12-08-2005, 11:59 PM

Well, if you are ever in the Providence area there a section called Federal Hill that is filled with Italian restaurants. I really don't like the eateries there too much but my friend loves a place called Angelo's Civitta Farnese.

I really like a place in Johnston, RI called Luigi's. I love the chicken parm.

Richard B · #33 12-09-2005, 03:02 AM

Quote:

Originally Posted by Serrart

About the pizza, flat buns seasoned with herbs where even present in Old Egypt, those were definitely the archetypes, that we still do too and call them "focacce". But the classic pizza was born in Naples during XVII century, and in XIX Pizza Margherita (made with mozzarella and tomato)the basis for all our pizzas was invented in honour of the Queen who was visiting Naples. Now of course we put everything on our pizzas too, but they are still very different from yours, especially for the way it's baked.

About pasta, it's still an open debate; what we know for sure is that in Ancient Rome there was already prepared a pasta very similar to lasagna, called lagane (there 's also a latin recipe book). And for the first time something similar to maccheroni was descripted in a book in Sicily in 1154, before Marco polo's trip to China. By the way, as for pizza, the main difference it's the way it's prepared and cooked, I think. You have to eat in here to understand the difference, IMO.

Romy

That's so cool. Off to Italy I should go. I've only been to Rome, and briefly at that. Fascinating. Belive me, I'm no expert, but I know a few hardcore Italians who think the American way of cooking Italian is not so great. Who knows? It all tastes good.

Ever see that movie Big Night? The soundtrack is really good as well.

BTFLCHLD · #34 12-09-2005, 03:10 AM

Quote:

Originally Posted by Richard B

Fascinating

all this typing of buns
and sloppysauce...
makes me want some...
id even wrestle for it

UnwindedDreams · #35 12-09-2005, 07:42 AM

There is this great family restaurant in NYC, it's very famous and has a couple locations, it's called Carmine's. The great thing about it is you can order an appetizer and share your entree with a friend/family member. Not because the amount they give you is big, the food is huge. I had chicken parmigiana and the chicken was like 5 ft. long. The menu is on the wall and they have the greatest cheesecake I've ever tasted! For those who like imported cheese, There is a place in Greenwich Village(NY) called Murray's. It was featured on a show on Food Network. You can get any cheese from all over the world and a lot of other things too!

Serrart · #36 12-09-2005, 06:33 PM

Quote:

Originally Posted by Richard B

Ever see that movie Big Night? The soundtrack is really good as well.

Yes, it's really good, and it shows very familiar atmospheres for me, because they're from Abruzzo, the same region where I was born. It's very precise on the cooking routine, and it's always fun to hear Louis Prima's music.

Romy

DavidMn · #37 12-10-2005, 01:20 PM

Quote:

Originally Posted by Richard B

Pizza and spaghetti as we know it isn't really authentic Italian food anyway.

U mean Ragu isnt authentic?

DavidMn · #38 12-10-2005, 01:21 PM

Quote:

Originally Posted by rbs3676

I'm all about Italian.
Every summer, I spend one night in Boston (before taking the ferry to P-town) specifically to have dinner in the North End.
When at home, we have a gem of a place called Piccolo's. I've been eating dinner there at least once a month for over 13 years. Their veal dishes are astonishing and their shrimp scampi is to die for. A recent newpaper review claimed that they have the BEST spaghetti sauce in town. Their salads are divine, their bread maker is a true craftsman...I could go on and on.
I've turned all of my friends on to Piccolo's...and now, at 2:30 in the morning, I'm craving Italian.

rbs

You love Boston.

A person after my own heart. You deifintely know whats goin on there!