- Joined
- 03 Sep 03
- Moves
- 87628
06 Jan 11
Originally posted by sonhouseYeah, I'm not much of a wine drinker, it doesn't add much to the meal for me.
Sounds great! I'll have to give it a try. You ever hear of Louis Jadot wine? Especially the red?
Also, I would like to know the best garlic/olive oil recipe for bread dipping. I had some olive oil I tried to make with powered garlic, it turned out like rancid turpentine, yeech. There is this great little Italian restaurant on Rt 22 in New Jersey, they ha ...[text shortened]... st for that?
I know they use real garlic not powered for sure, maybe with sun dried tomato?
I might pick up of that bottle of that for the next dinner at the MIL's though, she likes the stuff.
As far as dipping oil. We just usually mix up some some virgin olive oil, some red pepper, parmesan and a bit of oregano. Maybe some sauteed minced garlic if we are really going all out. 🙂
@scacchipazzo, yes the flat italian parsely. I prefer the curly stuff but the wifey doesn't like the texture it gives. And italian sausage, but usually we forgo the sausage and just mix the broccoli raab with canneloni beans. And save the raab + sausage for when we are having pizza. 🙂
07 Jan 11
Originally posted by PalynkaCinghiale is very common in various dishes, but not very common in ragu style dishes. Salumerias carry all kinds of cold cuts including prosciuto di cavallo. By far beef and pork are more popular because the earthiness is not everyone's cup of tea. Even in Emilia-Romagna, in particular the somewhat wild Tosca-Romagnola region I did not see a lot of cinghiale. Nothing wrong with the meat. The prosciuto I had was excellent. Next time you're in Florence try La Mangiatoia. It is on same road as Ponte Vecchio just past Palazzo Pitti. Inexpensive and excellent indeed! Just don't sit in the back of the restaurant. More expensive and they seem to have a sewage problem difficult to fix because the antiquities act gets in the way. It is not unsanitary, just malodorous! If ever in Spello in Umbria, try a restaurant called Il Molino. Their signature dish has won international competitions. Bistecca alla Pinturicchio is pure heaven! It is like Beef Wellington, ma con amore!
Really? I thought wild boar ragu was actually relatively common for a ragu (I'm no expert on Italian food)... The most memorable one I had was in Florence, although you can find it elsewhere here. The Carluccio's chain sells it, for example.
I never cooked it myself, though. 😳
07 Jan 11
Originally posted by scacchipazzoWill do, although I don't know when I'll be back. Took a look at the place and it looks like the type of place I like. 🙂
Cinghiale is very common in various dishes, but not very common in ragu style dishes. Salumerias carry all kinds of cold cuts including prosciuto di cavallo. By far beef and pork are more popular because the earthiness is not everyone's cup of tea. Even in Emilia-Romagna, in particular the somewhat wild Tosca-Romagnola region I did not see a lot of cing ...[text shortened]... titions. Bistecca alla Pinturicchio is pure heaven! It is like Beef Wellington, ma con amore!
I remember having a wonderful dinner in a small square not too far away, the place I think was called the 4 Leoni. Not cheap, but not very expensive either and lovely food.
07 Jan 11
Originally posted by PalynkaIsn't funny how they like naming restaurants for animals. Cuatro Leoni is a wonderful name. If ever in Bagnacavallo, near Lugo, Due Galli is a wonderful, plain, unassuming hotel restaurant. Best Bistecca alla Milanese anywhere and best Risotto al Pomodoro. Also best french fries anywhere! Very nice Linguini al Tartufo and excellent Pasta alla Carbonara, made with farm fresh eggs making it the yellowest Carbonara you'll see anywhere.
Will do, although I don't know when I'll be back. Took a look at the place and it looks like the type of place I like. 🙂
I remember having a wonderful dinner in a small square not too far away, the place I think was called the 4 Leoni. Not cheap, but not very expensive either and lovely food.
07 Jan 11
Originally posted by tmetzlerThe MIL might love a bottle of Bardolino or Valpolicella if your making a hearty pasta dish with meat or a heavy creamy one. The twisty parsley is better in more Arab/Greek influence dishes. Try lamb patties with lots of onion and parsley mixed in for a to die for filling for empanadas or fresh pita bread stuffed with it!
Yeah, I'm not much of a wine drinker, it doesn't add much to the meal for me.
I might pick up of that bottle of that for the next dinner at the MIL's though, she likes the stuff.
As far as dipping oil. We just usually mix up some some virgin olive oil, some red pepper, parmesan and a bit of oregano. Maybe some sauteed minced garlic if we are really go ...[text shortened]... li raab with canneloni beans. And save the raab + sausage for when we are having pizza. 🙂
07 Jan 11
Originally posted by ChessPraxisThere's no accounting for taste. Nothing wrong with slices of tomato on most everything. Itlaians love tomatoes and agve them the best name of any culture, "pomodoro" love apple! Just don't get too raunchy partaking of love's greatest fruit!
I like macaroni with tomatoes. 🙂
- Joined
- 18 Jan 07
- Moves
- 12477
07 Jan 11
Originally posted by scacchipazzoThe English* do this a lot with pubs, though presumably for a different reason - the English one is heraldic. The Red Lion and the White Hart are among the most popular names for a pub, and those were the badges of some popular royal figures.
Isn't funny how they like naming restaurants for animals. Cuatro Leoni is a wonderful name. If ever in Bagnacavallo, near Lugo, Due Galli is a wonderful, plain, unassuming hotel restaurant.
Richard
* Don't know about the rest of the country
07 Jan 11
Originally posted by Shallow BlueI love weird or unusal names for restaurants. IN Bagnacavallo there was a Mexican/Italian restaurant named Bas Cus Magna. No one could tell me what it meant. Their food was great. The "Mexican stuff they served was a far cry from the ral deal, bt they made chips with ploenta with a semi-spicy, galricky, marinara concotion to dip in and called it salsa. It was to die for! Italy does not have a strong heraldic background because of the different city states/duchies and constant changing of the guard.
The English* do this a lot with pubs, though presumably for a different reason - the English one is heraldic. The Red Lion and the White Hart are among the most popular names for a pub, and those were the badges of some popular royal figures.
Richard
* Don't know about the rest of the country
But have you piped in about your fave pasta dish?
07 Jan 11
Originally posted by scacchipazzoNo one could tell you what 'Bas Cus Magna' meant because it means 'Served with love and cum'.
I love weird or unusal names for restaurants. IN Bagnacavallo there was a Mexican/Italian restaurant named Bas Cus Magna. No one could tell me what it meant. Their food was great. The "Mexican stuff they served was a far cry from the ral deal, bt they made chips with ploenta with a semi-spicy, galricky, marinara concotion to dip in and called it salsa. ...[text shortened]... uchies and constant changing of the guard.
But have you piped in about your fave pasta dish?
TROOO!
08 Jan 11
Originally posted by Shallow BlueYou don't have a 'Black Horse' near you? 😲
The English* do this a lot with pubs, though presumably for a different reason - the English one is heraldic. The Red Lion and the White Hart are among the most popular names for a pub, and those were the badges of some popular royal figures.
Richard
* Don't know about the rest of the country