Post your favourite Italian dishes, recipes, homemade meals, and Italian inspired cooking. I need practice and I'm looking for inspiration!
DISCLAIMER: This thread is for Italian cuisine. For discussing American pizza or bastard carbonara choose another fucking thread.
Probably a mod went on a rampage and deleted a bunch of valid posts about food
Just a guess. I know when that happens to me, I just shitpost for a while because at least I won't care if those posts get deleted
definitely pizza, brah
nothing more Italian than that
shit is the bomb
Yes. If you don't do it right the stuffing leaks from the beak - which looks horrible
you haven't lived until you tried one of these
>mfw Italians trying so hard to replicate superior Chinese cuisine
What is the typical Italian meal structure like? Is it true that in Italy pasta is almost always a first course which is followed by a second course, unlike in America where pasta and sauce is the whole meal? What kind of stuff do you eat as the second course?
I go batshit & cry at the table when I eat veal with lemon butter and capers
Here is some actual Italian trolling:
Onion or garlic for tomato sauce? Is passata an acceptable substitute for fresh tomatoes? Should anything other than oil, garlic/onion, tomato, basil, and salt be allowed in sugo? Quick sauce (Naples style) or slow simmer? Cherry tomatoes or regular?
>Is passata an acceptable substitute for fresh tomatoes?
IMO canned tomatos are a better substitute if you're making a sauce that doesn't simmer for hours, passata tastes differently.
yes because stuffing leaking from the beak is what makes that look horrible
Please help actual Italians:
Went on a trip to Italy in high school. I think we were in Naples to go a small pizzaria. With the pizza they served little round fried hushpuppy-like things. The flavor was very umami, but I couldn't place it, especially being a high schooler. They had green herbs in them, but perhaps it was seaweed? Does anyone know what they were?
hey not sure if this is related but I have an uncle who runs a cooking school on the almafi coast. He's kinda crazy but i might be able to go work for him for a couple months. should i do it?
My experience was that pasta often was the meal. The sauce to pasta ratio is also very different. Typically there was less sauce and the diner always mixed it through. This was in a small town in Northern Italy.
One of the key things that Amerifats get wrong with pasta is putting WAY too much sauce on it. There should only be enough to coat the pasta, and not so much that it pools in the dish.
Most actual Italians find the quantity of sauce used in most "Italian" restaurants actively revolting.
The main thing non-Italians get wrong with pasta is thinking it's all about the sauce. They think as long as the sauce is nice then it's a good dish. Whereas in fact, a good pasta dish is about finding the right relationship between the pasta and the sauce: the right pasta/sauce proportions, the right shape of pasta, cooking the pasta properly etc.