Vilco wrote:
> 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

All of that and I haven't yet seen garlic bread on the menu.

--
-Gina in Italy

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