|
Post by Sneelock on Jun 25, 2020 22:50:10 GMT
I know Robert DeNiro is Noodles so James Woods must be Spaghetti.
|
|
|
Post by DarknessFish on Jun 26, 2020 9:33:10 GMT
What the fuck is that egg noodle thing about? Tagliatelle, surely? Or is that actually fusili, and that's the expected size? We demand answers.
|
|
|
Post by Half Machine Lipschitz on Jun 26, 2020 11:19:05 GMT
Ask the government.
|
|
|
Post by Sneelock on Jun 26, 2020 12:27:52 GMT
Bill Gates just wants to get his fibers In your colon, man! do your research!
|
|
|
Post by Mr. FOLLARD on Mar 30, 2023 8:09:47 GMT
Why Italians get upset when you appropriate their food
Americans getting carbonara wrong and calling pasta noodles annoys us – but not for the reasons you think.
By Giulia Crouch
My mother called me last week, saying she had urgent news: “There’s an Italian man in the Financial Times claiming carbonara is American, that panettone is new – and that no one in Italy had heard of pizza before the 1950s,” she said.
The FT article, which was provocatively headlined Everything I, an Italian, thought I knew about Italian food is wrong, includes an interview with Alberto Grandi, a professor of food history at the University of Parma. He says: “Italian cuisine really is more American than it is Italian.” Grandi claims that carbonara was first made for American soldiers, and describes parmesan made in Wisconsin, United States, as “an exact modern-day match” for the original parmesan, unlike that of cheesemakers in Parma. Ouch.
Coldiretti, Italy’s biggest farmers’ association, called Grandi’s comments a “surreal attack” on Italian cuisine and even Italy’s deputy prime minister, Matteo Salvini, was moved to comment. “Experts and newspapers are envious of our tastes and beauty,” he rebuffed on social media.
Those FT editors, however, knew what they were doing and that Italians are fiercely proud of their food. There was a similar reaction when the New York Times published a recipe for a “Smoky Tomato Carbonara” in 2021. Dodgy interpretations of Italian food frequently provoke uproar on the part of natives, and subsequent amusement on social media usually follows. There is even a popular Twitter account called @italians_mad_at_food that retweets angry comments about people calling pasta noodles, and restaurants serving chicken lasagne (don’t even get me started on why chicken and lasagne don’t go together).
I have always known that tensions can flare up over the correctness of Italian recipes. My grandparents on my mum’s side were Italian – from Campania, in the south of Italy, and Sardinia. They are dogmatic about food and the way dishes should be prepared, speaking less from the standpoint of the nation, but more from the traditions of their region and sometimes even their individual village. Indeed, when Grandi talks of how pizzerias were rare in the south of Italy before the Second World War, he undermines his own point: regionality is everything in Italian cooking – my nonna from the south, for example, ate lots of pizza but never made carbonara.
I tend to dislike a lot of Italian food in the UK, as I feel that it’s not really “proper” and that my mum could make it better. Some might call bad British and American takes on classic Italian dishes cultural appropriation. But generally, Italians are not against adopting and adapting: I have encountered many Italian chefs who are more flexible when it comes to tweaking traditional recipes. My nonna, who moved to the UK after the Second World War, would call sponge and custard a “beautiful English pudding” and frequently fry eggs and bacon (in lots of olive oil) for breakfast for her grandkids.
What really annoys Italians, however, is the sloppy language used to describe dishes. Instead of calling your mushroom and ham spaghetti carbonara – as I have been dismayed to see friends and restaurants do – why not just call it something new?
In my experience, what Italians care about above all else is that you eat good food and enjoy it. That, in essence, is why pineapple on pizza, or cream in carbonara, causes such expressive protests. Italians truly believe the original (or their original) is the best – and they sincerely want you to have the pleasure of eating it. Buon appetito, tutti.www.newstatesman.com/quickfire/2023/03/italians-get-upset-appropriate-food-italy?utm_medium=Social&utm_source=Facebook#Echobox=1680160447-6
|
|
|
Post by Reactionary Rage on Mar 30, 2023 8:34:26 GMT
Experts and newspapers are envious of our tastes and beauty
Bless 'em.
I do love carbonara although I never get guanciale, I just use the cheap pancetta from tesco.
|
|
|
Post by Mr. FOLLARD on Mar 30, 2023 8:38:59 GMT
I don't even use that - I get any old shite. Prosciutto, sometimes.
Guanciale is from the pig's cheek, anyway. I suppose you can get it in Leith but in Shitehaven you're out of luck.
|
|
|
Post by Mr. FOLLARD on Mar 30, 2023 8:39:42 GMT
I've been doing research on the best panini in Milan. I'm all set.
|
|
|
Post by Reactionary Rage on Mar 30, 2023 8:40:36 GMT
I don't even use that - I get any old shite. Prosciutto, sometimes. Guanciale is from the pig's cheek, anyway. I suppose you can get it in Leith but in Shitehaven you're out of luck. You can get it from the Italian deli at the top of Leith walk.
|
|
|
Post by tory on Mar 30, 2023 8:44:25 GMT
Most Italians would say, I suspect, that there is no such thing as "Italian" food because it's all regional. The Venetians eat rice, fish and very little meat apart from duck, whereas in Piedmont, it's all preserved meat, speck, nuts and other parts. In Sicily it's raw fish and a much more exotic Arabic influence. In Naples, Calabria and the south in general there's an abundance of tomatoes. Of course, pizza and pasta have become synonymous with Italy, but the reality on the ground is that there is still a great deal of regionality in the cuisine.
|
|
|
Post by Mr. FOLLARD on Mar 30, 2023 8:48:49 GMT
And the vast majority of Italians just pick up cheap sandwiches and coffee like we do in the UK. Their sandwiches and their coffee are superior to ours, however.
The idea that Italian food is this miraculous and diverse thing is a fantasy in 2023, maintained by people like yourself, TV chefs and broadsheet writers.
|
|
|
Post by Mr. FOLLARD on Mar 30, 2023 8:49:01 GMT
|
|
|
Post by tory on Mar 30, 2023 10:38:21 GMT
So how come when I went to Venice in February, I ate very different food to when I was in Ortigia in October? There is much less meat in the Veneto because they eat duck and they also eat horse too. In Sicily, you will not find many butchers at all apart from places like Catania, Syracuse and Palermo - and a decent restaurant not selling frozen shite will concentrate on fish on the menu.
Of course, there are loads of people in Italy who eat functional shite - that's obvious. But to deny the obvious regionality of the food in Italy is to be wilfully myopic as to the diversity of food that is available.
|
|
|
Post by Mr. FOLLARD on Mar 30, 2023 10:47:49 GMT
|
|
|
Post by tory on Mar 30, 2023 12:02:57 GMT
It's your claim against mine. We both go to Italy. I see things differently to you - although I think your obvious predilection for Asian cuisine wherever you go weakens yours.
|
|