What is your favorite Traditional Italian food or drink? - Page 2

Cinema · 09-20-2007, 06:00 PM

Funny you mention Toscana my coworker sits next to me she went there a few months ago. She gave me a postcard. Seems beautiful.

I am sure I would gain some weight when I come to Italia. Save me some of the home made spaghetti alla carbonara. My stomache is making noise just thinking about it! ha!

Digius · 09-21-2007, 07:49 AM

Very well done snoopy!!

Gli spaghetti alla carbonara sono il piatto preferito di mia sorella
[carbon-maker spaghetti are my sister's favorite plate]

and about vinegar [aceto]...in fact I have my own "demijohn" of vinegar, and it's a little too tasty confronted to the commercial one...anyway the best vinegar is said to be "aceto balsamico di Modena" [Modena balsamic vinegar] in the north of Italy because it has a sweet taste and an undescribable scent (and girls from Modena are beatiful, according to my acquantancies

)

About the bread I usually eat the "pane sciapo di Terni" [bread without salt, really common in Rome] but my favorite is the "pane di Altamura", made with durum weath (the same used to make pasta) from a country near my father's one in Puglia [Apulia?]...it's a yellowish bread baked in "forno a legna" [oven heated by firewood] that gives it a wonderful flavour...

and now....a short list of spaghetti plates:
spaghetti al ragù / alla bolognese
[spaghetti with oil, tomato sauce and meat, according to personal taste are added onions or garlic and carrots]
- alla carbonara
[spaghetti with egg and pepper, amalgamated in a frying pan]
- cacio e pepe
[spaghetti with "scrathced" cheese and pepper]
- aglio olio e peperoncino
[garlic, oil and chili pepper] <- tis' wonderful

- col sugo al tonno
[tuna fish and tomato]
- alla crudaiola
[fresh tomato, better if cherry tomato (ciliegini in Italian), mozzarella (Italian fresh cheese, the same for "pizza Margherita"), origan and (it doesn't never miss) olive oil]
- in timballo
[after you cook spaghetti you put it in a griddle with the seasoning you like, and put it in a oven]
- ripassati
[if yesterday's pasta is being left over you put it in a frying pan and heat it again...it becomes crispy and if you are lazy enough you'll like it more than the fresh one]

please snoopy add some more ricette beacaus I going to have breakfast...today should be home-made plum jam (mum I love you) and bread

Cinema · 09-21-2007, 12:51 PM

I will set the date, next time in Roma we will all eat at Digius home.

Be sure to tell mama to make plenty of extra of cibo for a hungry Texan! I will bring plenty of jokes to tell in exchange. Barzellette/jokes right?!

I can bring some good old Texas barbecue. That is something we are well known for!

Digius · 09-21-2007, 03:29 PM

yess barzellette is right for jokes...I'm waiting for a Texan barbecue hehehe...I forgot to tell my favorite drink...it's a white wine called "vermentino di Sardegna" (from Sardinia, the second biggest isle in Italy) but I can set for Chianti or Brunello as well...depends on the plate I'm eating but even a "Glicine" (wisteria in Italian) could be a good choice on a fish plate

Cinema · 09-21-2007, 04:39 PM

Funny you mention fish, in Spanolo is pescado in Italiano is pesce. right?

and

1. Where would you have to go to buy fresh pescado? I forget how far Roma is from the ocean? oceano

2. Do you buy in outdoor market or at regular food store? I love all kind of seafood! Best pesce I like is trout, flounder and redfish, pesce rosso. It is almost lunch time here right now and you all are making me very hungry to think of this good food!

3. What is the name of a great seafood restaurant in your area?

Cinema,

Cinema · 09-21-2007, 04:49 PM

Quote:

Originally Posted by Cinema

Funny you mention fish, in Spanolo is pescado in Italiano is pesce. right?

and

1. Where would you have to go to buy fresh pescado? I forget how far Roma is from the ocean? oceano

2. Do you buy in outdoor market or at regular food store? I love all kind of seafood! Best pesce I like is trout, flounder and redfish, pesce rosso. It is almost lunch time here right now and you all are making me very hungry to think of this good food!

3. What is the name of a great seafood restaurant in your area?

One last addition! See if you can open this link from internet of great Italiano dishes.

List of Italian dishes - Wikipedia, the free encyclopedia

Cinema,

anarvorig · 09-21-2007, 06:28 PM

Moi, je suis sûr qu'il est frais je le pêche my self , et puis je suis quand même dans la région par excellence de la pêche en France : La Bretagne

je fais mon "cinoche"

et n'oublions pas la récolte des coquillages, miam miam !!!

09-20-2007, 06:00 PM	#8 (permalink)
Cinema One good guy! Join Date: Jun 2007 Location: Houston, Texas but my heart is in Espana & Italia! Posts: 449 Cinema is a jewel in the rough Cinema is a jewel in the rough	Funny you mention Toscana my coworker sits next to me she went there a few months ago. She gave me a postcard. Seems beautiful. I am sure I would gain some weight when I come to Italia. Save me some of the home made spaghetti alla carbonara. My stomache is making noise just thinking about it! ha! __________________ Every man and every woman is a star!
(Offline)

09-21-2007, 07:49 AM	#9 (permalink)
Digius Senior Member Join Date: Mar 2007 Location: Roma Posts: 235 Digius is an unknown character at this point	Very well done snoopy!! Gli spaghetti alla carbonara sono il piatto preferito di mia sorella [carbon-maker spaghetti are my sister's favorite plate] and about vinegar [aceto]...in fact I have my own "demijohn" of vinegar, and it's a little too tasty confronted to the commercial one...anyway the best vinegar is said to be "aceto balsamico di Modena" [Modena balsamic vinegar] in the north of Italy because it has a sweet taste and an undescribable scent (and girls from Modena are beatiful, according to my acquantancies ) About the bread I usually eat the "pane sciapo di Terni" [bread without salt, really common in Rome] but my favorite is the "pane di Altamura", made with durum weath (the same used to make pasta) from a country near my father's one in Puglia [Apulia?]...it's a yellowish bread baked in "forno a legna" [oven heated by firewood] that gives it a wonderful flavour... and now....a short list of spaghetti plates: spaghetti al ragù / alla bolognese [spaghetti with oil, tomato sauce and meat, according to personal taste are added onions or garlic and carrots] - alla carbonara [spaghetti with egg and pepper, amalgamated in a frying pan] - cacio e pepe [spaghetti with "scrathced" cheese and pepper] - aglio olio e peperoncino [garlic, oil and chili pepper] <- tis' wonderful - col sugo al tonno [tuna fish and tomato] - alla crudaiola [fresh tomato, better if cherry tomato (ciliegini in Italian), mozzarella (Italian fresh cheese, the same for "pizza Margherita"), origan and (it doesn't never miss) olive oil] - in timballo [after you cook spaghetti you put it in a griddle with the seasoning you like, and put it in a oven] - ripassati [if yesterday's pasta is being left over you put it in a frying pan and heat it again...it becomes crispy and if you are lazy enough you'll like it more than the fresh one] please snoopy add some more ricette beacaus I going to have breakfast...today should be home-made plum jam (mum I love you) and bread __________________ Quello che non ho è quel che non mi serve Lo que no tengo es lo que no me falta _Fabrizio De Andrè_
(Offline)

09-21-2007, 12:51 PM	#10 (permalink)
Cinema One good guy! Join Date: Jun 2007 Location: Houston, Texas but my heart is in Espana & Italia! Posts: 449 Cinema is a jewel in the rough Cinema is a jewel in the rough	We are coming to your house for cena I will set the date, next time in Roma we will all eat at Digius home. Be sure to tell mama to make plenty of extra of cibo for a hungry Texan! I will bring plenty of jokes to tell in exchange. Barzellette/jokes right?! I can bring some good old Texas barbecue. That is something we are well known for! __________________ Every man and every woman is a star!
(Offline)

09-21-2007, 03:29 PM	#11 (permalink)
Digius Senior Member Join Date: Mar 2007 Location: Roma Posts: 235 Digius is an unknown character at this point	yess barzellette is right for jokes...I'm waiting for a Texan barbecue hehehe...I forgot to tell my favorite drink...it's a white wine called "vermentino di Sardegna" (from Sardinia, the second biggest isle in Italy) but I can set for Chianti or Brunello as well...depends on the plate I'm eating but even a "Glicine" (wisteria in Italian) could be a good choice on a fish plate __________________ Quello che non ho è quel che non mi serve Lo que no tengo es lo que no me falta _Fabrizio De Andrè_
(Offline)

09-21-2007, 04:39 PM	#12 (permalink)
Cinema One good guy! Join Date: Jun 2007 Location: Houston, Texas but my heart is in Espana & Italia! Posts: 449 Cinema is a jewel in the rough Cinema is a jewel in the rough	Speaking of fish/pesce Funny you mention fish, in Spanolo is pescado in Italiano is pesce. right? and 1. Where would you have to go to buy fresh pescado? I forget how far Roma is from the ocean? oceano 2. Do you buy in outdoor market or at regular food store? I love all kind of seafood! Best pesce I like is trout, flounder and redfish, pesce rosso. It is almost lunch time here right now and you all are making me very hungry to think of this good food! 3. What is the name of a great seafood restaurant in your area? Cinema, __________________ Every man and every woman is a star!
(Offline)

09-21-2007, 06:28 PM	#14 (permalink)
anarvorig Modérateur Join Date: Jan 2006 Location: bretagne Posts: 3,887 Blog Entries: 1 anarvorig has a spectacular aura about	Moi, je suis sûr qu'il est frais je le pêche my self , et puis je suis quand même dans la région par excellence de la pêche en France : La Bretagne je fais mon "cinoche" et n'oublions pas la récolte des coquillages, miam miam !!! __________________ Are o potcoavă şi-i mai trebuie trei şi calul il a un fer à cheval, il lui en faut encore.....3 et .......le cheval
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