Victor Sack wrote:

> Italians do not serve pasta that obscenely overloaded
> way, making it almost a pasta soup/stew/main dish.

Correct (and the same goes for pizza).

> And, yes, I do notice your mention that the owners are
> from Italy, yet it is clear they have adapted the food
> they serve to American tastes, to say the least.

The first thing that hit me was the serving pattern: in Italy the
chicken-parmesan, pasta & beans dish would have been served in two distinct
times and on three dishes: forst the pasta with it's dressing, then the
chicken parmesan on a dish and the beans as a side on a side dish.
The ravioli could look overdressed but it is not so uncommon to find italian
dishes like that: I'm thinking to "ravioli pasticciati" (ravioli poached in
sauce), usually served in tureen like the one in Koko's pics. A good dish of
lasagne in Bologna would get you as well a dish full to the rim of pasta
layers and sauce (ragout + bechamel). And I friggin' like it
--
Vilco
Think pink, drink rose'