Giusi wrote:

> I disqualify pizzocheri from the list, but happily add cavatelli, fagioli
> e cozze to it. Since it seems you are in the north,

Yup! Reggio Emilia, between Parma and Modena, 60Km west from Bologna.

> what makes people like pizzocheri
> so much? I hate it.

In the original area of pizzoccheri, which is Valtellina, they are used to
many dishes coming from "grano saraceno" (maybe it's "durum wheat" but I'm
not sure), also polenta is made with a rougher texture, and with lots of
cheese too (Casera, Bitto). The reason is in theyr sakes, and yours and mine
are different. Anyway, I like pizzoccheri, I don't do them often but like
them, expecially with a good dose of Casera (which I prefer over Bitto) and
the little steamed carrots.
Have it with a good bottle of Sassella of Inferno, maybe by Nino Negri, and
they're fantastic! Not under out August sun, anyway
--
Vilco
Think pink, drink rose'