On Sep 8, 9:12*pm, Janet Wilder > wrote:
> On 9/8/2011 6:14 PM, sf wrote:
>
>
>
> > On Thu, 8 Sep 2011 15:52:14 +0000 (UTC), Doug Freyburger
> > > *wrote:
>
> >> Steve Pope wrote:
>
> >>> As a datapoint, I did not hear of the "gravy" terminology
> >>> until the modern (Internet) era.
>
> >> For me it was two decades later than that. *Not until well after the
> >> turn of the century. *Either on a FoodTV show or here on RFC. *Someone
> >> decided to call red sauce gravy? *Okay. *It's regional? *Okay. *It's
> >> fascinating how regional terms end up spreading? *Definitely.
>
> > *From what I hear, pronouncing pasta e fagioli "pasta fazool" is a
> > regional thing too.
>
> I thought that's how it's supposed to be pronounced.
>
> Janet, who grew up with "The Sopranos"
>
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. *Cooking does.

Basta Fazool is how it is pronounced by NY area Italians whose
ancestors came here from southern Italy/Sicily. Pasta Fa-jo-la it
probably closer to "classic" Italian. Keeping in mind, there are
almost as many dialects in Italy as there are villages. The only
people using the "classic" Italian pronunciation are non-native
speakers of Italian!