Giusi wrote:
> "ViLco" ha scritto nel messaggio
>> Bob Terwilliger wrote:
>>
>>> The philosophy he follows is to get the best ingredients
>>> possible, treat them with respect, and present them in a way which
>>> highlights their qualities.
>>
>> That's the mantra every cook is repeating nowadays in Italy, someone
>> lies > and someone is telling the truth, and it's also the typical
>> endline of a > good part of the positive restaurant reviews I read
>> here and there, from printed paper to TV to internet.> And the same
>> words will be used even if the dishes were all totally exaggerated,
>> LOL, these "journalists". --
>> Vilco
>
> I was hoping you would weigh in with a definition of exaggerated as
> provided by an Italiano puro sangue.
> Too bad you are so far away. There is a Milanese Couchsurfing here
> Wednesday so we are planning a supper to make Umbria look good.

If I may help ;-P :

Minestra di riso
Pappardelle alla lepre
Anguilla in umido
Pollo alla cacciatora
Frittata ai funghi
Zuccotto

Although Zuccotto is from the Toskana, I think.

Cheers,

Michael Kuettner