On Sun, 9 Mar 2008 07:47:53 +0100, "Giusi" >
wrote:

>"Victor Sack" > ha scritto nel messaggio
.. .
>> Nathalie Chiva > wrote:
>>
>> [Gambero Rozzo]
>>> We had some *very* good meals using that one :-)
>>
>> Are you perhaps familiar with the Osterie d'Italia guide, published by
>> Slow Food Editore? Is it in any way comparable to Gambero Rozzo?
>>
>> Victor
>While I am a fan of slow food, there's a misconception about what their
>guide means. A restaurant has to apply and be checked. To get into Slow
>Food means only that you make the food from scratch, not using pre-prepared
>things, and not that it is particularly good. For years we had only one
>Slow Food resto here and believe me it wasn't special! Then a couple of
>others were encouraged to apply. Others didn't because they didn't want to
>give up their broth cubes!


That's interesting. So I see why I consider them as "purists" and why
I like the Gambero Rozzo better then...
Thanks for the explanantion.

Nathalie in Switzerland