We tried a new, to us, Italian restaurant on Mother's Day.

Stan (DH) had the meat ravioli.
The dinners came with soup or salad and garlic bread.
http://i18.tinypic.com/4v7w2g7.jpg

The salads were just iceburg lettuce with choice of dressing, but the
garlic bread more than made up for that. It was delicious.

I had the spaghetti Caruso, named after the famed singer.
It is chicken livers in a mushroom sauce served over spaghetti.
It was absolutely delicious, and way more than enough and very
generous with the mushrooms and livers.
http://i6.tinypic.com/4vd5x6d.jpg

Of course wine.
http://i2.tinypic.com/4z9h4px.jpg

They have a lunch special for two people for $25.00. It includes
antipasta, chicken parmesan with pasta and green beans, soup or salad,
dessert and beverage.
http://i10.tinypic.com/6bvaiih.jpg

Considering that the family that owns the restaurant is Italian, I was
surprised to find the Fettuccini Alfredo was made with cream and a
little on the bland side.
http://i15.tinypic.com/4lda6ip.jpg

The shelves inside are jammed with "stuff" and some neat memorabilia
and collectibles.
I did find some nice old cookbooks that I had a hard time tearing
myself away from.
http://i10.tinypic.com/4vp0d2o.jpg

We had a good time and would go there again.
http://i9.tinypic.com/4yp0fp3.jpg

Koko
---
http://kokoscorner.blogspot.com

"There is no love more sincere than the love of food"
George Bernard Shaw

Koko wrote in :


>
> The shelves inside are jammed with "stuff" and some neat memorabilia
> and collectibles.
> I did find some nice old cookbooks that I had a hard time tearing
> myself away from.
> http://i10.tinypic.com/4vp0d2o.jpg
>


LOL!! Stan looks grumpy.

Cozy, but grumpy :-)


--
Peter Lucas
Brisbane
Australia


Come to the edge, Life said.
They said: We are afraid.
Come to the edge, Life said.
They came.
Life pushed them...and they flew."
-Guillaume Apollinaire-

On Thu, 17 May 2007 04:57:53 +0200 (CEST), PeterL
> wrote:

>Koko wrote in :
>
>
>>
>> The shelves inside are jammed with "stuff" and some neat memorabilia
>> and collectibles.
>> I did find some nice old cookbooks that I had a hard time tearing
>> myself away from.
>> http://i10.tinypic.com/4vp0d2o.jpg
>>
>
>
>LOL!! Stan looks grumpy.
That's his smile.

>Cozy, but grumpy :-)
Hey, he's married to me. What do you expect!

Koko
---
http://kokoscorner.blogspot.com

"There is no love more sincere than the love of food"
George Bernard Shaw

On Wed, 16 May 2007 20:30:44 -0700, Koko wrote:


>>Cozy, but grumpy :-)
>Hey, he's married to me. What do you expect!

You're a live wire!!

Christine, who has met Koko!

Koko wrote in :

> On Thu, 17 May 2007 04:57:53 +0200 (CEST), PeterL
> > wrote:
>
>>Koko wrote in :
>>
>>
>>>
>>> The shelves inside are jammed with "stuff" and some neat memorabilia
>>> and collectibles.
>>> I did find some nice old cookbooks that I had a hard time tearing
>>> myself away from.
>>> http://i10.tinypic.com/4vp0d2o.jpg
>>>
>>
>>
>>LOL!! Stan looks grumpy.
> That's his smile.



Arms crossed, scowling......... he must be a happy chappy :-)

Or just hungry?


>
>>Cozy, but grumpy :-)
> Hey, he's married to me. What do you expect!
>


LOL!!! Nothing more ;-P



--
Peter Lucas
Brisbane
Australia


Come to the edge, Life said.
They said: We are afraid.
Come to the edge, Life said.
They came.
Life pushed them...and they flew."
-Guillaume Apollinaire-

<Koko> wrote:

> We tried a new, to us, Italian restaurant on Mother's Day.

Koko, the pictures are very nice and certainly tell a lot. Among other
things, they tell me at once that the food, however tasty, is not
remotely Italian (as in Italian-Italian, heh!). Italians do not serve
pasta that obscenely overloaded way, making it almost a pasta
soup/stew/main dish. 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 food itself may well be very
good - food does not have to be authentically Italian to be good, after
all - but if it is explicitly (or even implicitly) advertised or
labelled as Italian, it is truly a travesty.

Victor

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'

Koko wrote:
> We tried a new, to us, Italian restaurant on Mother's Day.
>
> Stan (DH) had the meat ravioli.

Had I seen "meat" ravioli on the menu I would have quickly departed.

Sheldon

Sheldon wrote:
> Koko wrote:
>> We tried a new, to us, Italian restaurant on Mother's Day.
>>
>> Stan (DH) had the meat ravioli.
>
> Had I seen "meat" ravioli on the menu I would have quickly departed.
>
> Sheldon

May I ask why? Is a meat ravioli non-traditional? I'm not Italian, so I
don't know.

kili

In article >, Koko wrote:

> We tried a new, to us, Italian restaurant on Mother's Day.

Rob would have loved all that sauce except for (any involving cheese).
I, not so much; I'm partial to angel hair pasta with chopped tomatoes
and basil and garlic.

> We had a good time and would go there again.
> http://i9.tinypic.com/4yp0fp3.jpg
>
> Koko

And that's ALL that matters!
Thanks for the links.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

In article >,
(Victor Sack) wrote:

> <Koko> wrote:
>
> > We tried a new, to us, Italian restaurant on Mother's Day.
>
> Koko, the pictures are very nice and certainly tell a lot. Among other
> things, they tell me at once that the food, however tasty, is not
> remotely Italian (as in Italian-Italian, heh!). Italians do not serve
> pasta that obscenely overloaded way, making it almost a pasta
> soup/stew/main dish. 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 food itself may well be very
> good - food does not have to be authentically Italian to be good, after
> all - but if it is explicitly (or even implicitly) advertised or
> labelled as Italian, it is truly a travesty.
>
> Victor

How should it be advertised or labelled, Bubba? Italian dishes prepared
for American palates and appetites? I'm not looking for an argument,
just your opinion.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

kilikini wrote:
> Sheldon wrote:
>> Koko wrote:
>>> We tried a new, to us, Italian restaurant on Mother's Day.
>>>
>>> Stan (DH) had the meat ravioli.
>>
>> Had I seen "meat" ravioli on the menu I would have quickly departed.
>>
>> Sheldon
>
> May I ask why? Is a meat ravioli non-traditional? I'm not Italian,
> so I don't know.
>
> kili

Sheldon's not Italian either I tend to think of meat ravioli as the
Chef-Boyardee type although I'm sure that's just silly. I do prefer simple
cheese filled ravioli or spinach-ricotta.

Jill

jmcquown wrote:
> kilikini wrote:
>> Sheldon wrote:
>>> Koko wrote:
>>>> We tried a new, to us, Italian restaurant on Mother's Day.
>>>>
>>>> Stan (DH) had the meat ravioli.
>>>
>>> Had I seen "meat" ravioli on the menu I would have quickly departed.
>>>
>>> Sheldon
>>
>> May I ask why? Is a meat ravioli non-traditional? I'm not Italian,
>> so I don't know.
>>
>> kili
>
> Sheldon's not Italian either I tend to think of meat ravioli as
> the Chef-Boyardee type although I'm sure that's just silly. I do
> prefer simple cheese filled ravioli or spinach-ricotta.
>
> Jill

I always go for a cheese based ravioli myself, Jill, but I'm also thinking
of other fillings like squash ravioli, lobster ravioli, mushroom
ravioli.....I'm just questioning the thinking that if it's just cheese or
veggies and cheese, does that make it more Italian than a meat filling?
Plus, you can make a myriad of different sauces to go on any of them.
Pesto, alfredo (let's not start *that* argument), marinara, etc.

Maybe none of these are authentic, but I'm wondering what *is* authentic.
According to Wikipedia, meat fillings are used in Italy as well as cheese
and veggie mixtures and the ravioli originated from the idea of the wonton
from Chinese cooking. Wontons generally have pork or some sort of meat
inside of them.

May we get some help from true Italians on what constitutes a "real" filling
for ravioli?

kili

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

Currently Reading:

Micah by Laurell K. Hamilton
Cold Fire by Dean Koontz

Stitching WIP:

Rosemarkie by Long Dog
St. Sylvestre by Long Dog
St. Georges by Long Dog

Soon to start:

Pompeji Garden Mandela by Chatelaine
Tuscan Town Mandela by Chatelaine

"jmcquown" wrote:
> kilikini wrote:
> > Sheldon wrote:
> >> Koko wrote:
> >>> We tried a new, to us, Italian restaurant on Mother's Day.
>
> >>> Stan (DH) had the meat ravioli.
>
> >> Had I seen "meat" ravioli on the menu I would have quickly departed.
>
> >> Sheldon
>
> > May I ask why? *Is a meat ravioli non-traditional? *I'm not Italian,
> > so I don't know.
>
> > kili
>
> Sheldon's not Italian either *I tend to think of meat ravioli as the
> Chef-Boyardee type although I'm sure that's just silly. *I do prefer simple
> cheese filled ravioli or spinach-ricotta.

Any decent restaurant's menu would list veal/pork/beef/salmon/lobster
ravioli.... never just "meat"... even a package of tube steaks
indicate what kind of meat in the ingredients list.... even the
dingiest Chinese take-out's menu lists what kind of meat is in every
dish, even a lowly egg roll would indicate pork/shrimp, etc. But
regardless, I scan menus very carefully so I do not order anything
with ground meat... like Jill I would order the cheese ravioli. But
in fact I'd likely not order the ravioli or anything else stuffed. I
would typically order something like mussels marinara with a side of
pasta putanesca, something I can easily identify what/who is in it.
I don't order the meat balls out, I only eat ground meat dishes I
prepared myself.

>From those pictures nothing whatsoever indicates Italian, not the
food, not the decor... I hope it wasn't expensive.

Sheldon

kilikini wrote:

> jmcquown wrote:
>
>>kilikini wrote:
>>
>>>Sheldon wrote:
>>>
>>>>Koko wrote:
>>>>
>>>>>We tried a new, to us, Italian restaurant on Mother's Day.
>>>>>
>>>>>Stan (DH) had the meat ravioli.
>>>>
>>>>Had I seen "meat" ravioli on the menu I would have quickly departed.
>>>>
>>>>Sheldon
>>>
>>>May I ask why? Is a meat ravioli non-traditional? I'm not Italian,
>>>so I don't know.
>>>
>>>kili
>>
>>Sheldon's not Italian either I tend to think of meat ravioli as
>>the Chef-Boyardee type although I'm sure that's just silly. I do
>>prefer simple cheese filled ravioli or spinach-ricotta.
>>
>>Jill
>
>
> I always go for a cheese based ravioli myself, Jill, but I'm also thinking
> of other fillings like squash ravioli, lobster ravioli, mushroom
> ravioli.....I'm just questioning the thinking that if it's just cheese or
> veggies and cheese, does that make it more Italian than a meat filling?
> Plus, you can make a myriad of different sauces to go on any of them.
> Pesto, alfredo (let's not start *that* argument), marinara, etc.
>
> Maybe none of these are authentic, but I'm wondering what *is* authentic.
> According to Wikipedia, meat fillings are used in Italy as well as cheese
> and veggie mixtures and the ravioli originated from the idea of the wonton
> from Chinese cooking. Wontons generally have pork or some sort of meat
> inside of them.
>
> May we get some help from true Italians on what constitutes a "real" filling
> for ravioli?

'Real filling' is what you get after restaurant-hopping
three or four different authentic Neapolitan (emphasis on
"Neapolitan") cookeries consecutively for your meal. Each
one does something you like best and that's always what
you're looking for. At least that's the way it worked where
I came from. "~)

Roy Jose Lorr wrote:
> kilikini wrote:
>
>> jmcquown wrote:
>>
>>> kilikini wrote:
>>>
>>
>> May we get some help from true Italians on what constitutes a "real"
>> filling for ravioli?
>
> 'Real filling' is what you get after restaurant-hopping
> three or four different authentic Neapolitan (emphasis on
> "Neapolitan") cookeries consecutively for your meal. Each
> one does something you like best and that's always what
> you're looking for. At least that's the way it worked where
> I came from. "~)

LOL, I gotcha! :~)

kili

ravenlynne > wrote:

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

Maybe not in Campania, but in Central Italy, especially Tuscany, you
will certainly encounter such things as bruschetta, fettunta, or
panunto, all of which have been tradionally prepared with grilled,
coarse, saltless bread rubbed with garlic and sprinkled with or dunked
into olive oil and served with salt and pepper. Adding tomatoes and
basil is a modern variation.

Victor

Melba's Jammin' > wrote:

> How should it be advertised or labelled, Bubba? Italian dishes prepared
> for American palates and appetites? I'm not looking for an argument,
> just your opinion.

Anything but Italian, this being nothing if not misleading.
Italian-American, perhaps.

The owners of the place may be from Italy, but I have trouble believing
that the chef is also from there. Italians are usually rather proud of
their cuisine and wouldn't plop that mountain of stew over spaghetti,
not even bothering to toss it all together. Quoth Giuliano Hazan, from
_The Classic Pasta Cookbook_: "Toss with a fork and a spoon until the
pasta is thoroughly coated with the sauce. Avoid the common mistake of
serving a heap of pasta with the sauce simply placed on top of it."

Bubba

On Thu, 17 May 2007 07:05:38 +0200, (Victor Sack)
wrote:

><Koko> wrote:
>
>> We tried a new, to us, Italian restaurant on Mother's Day.
>
>Koko, the pictures are very nice and certainly tell a lot. Among other
>things, they tell me at once that the food, however tasty, is not
>remotely Italian (as in Italian-Italian, heh!). Italians do not serve
>pasta that obscenely overloaded way, making it almost a pasta
>soup/stew/main dish. 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 food itself may well be very
>good - food does not have to be authentically Italian to be good, after
>all - but if it is explicitly (or even implicitly) advertised or
>labelled as Italian, it is truly a travesty.
>
>Victor

O.K. Now you started something. ;-) I'm going to try and find a
restaurant that serves Italian as in Italian-Italian food.

What do I need to look for, although I don't mind one bit the trial
and error approach. I am thinking perhaps how they describe the dish
on the menu, call and ask, What? Give me some key words and phrases.

Koko
---
http://kokoscorner.blogspot.com

"There is no love more sincere than the love of food"
George Bernard Shaw

<Koko> wrote:

> O.K. Now you started something. ;-) I'm going to try and find a
> restaurant that serves Italian as in Italian-Italian food.
>
> What do I need to look for, although I don't mind one bit the trial
> and error approach. I am thinking perhaps how they describe the dish
> on the menu, call and ask, What? Give me some key words and phrases.

Ah, that would be hard to say, if the names of the dishes are identical
to those used in Italy, which is often the case. If I were looking at a
menu, I'd be still be generally able to say if it *looks* authentic, but
I would have no idea if the food really is. "Spaghetti bolognese" or
"spaghetti with meatballs" are a dead giveaway of a non-authentic
restaurant. I've just made a very cursory search for Italian
restaurants in San Diego and it appears that there are likely to be few
authentic ones, if there are any at all. Of course, a lot of
restaurants cannot be found on the Internet. Trattoria La Strada's menu
<http://www.trattorialastrada.com/menu.cfm> appears to have been written
by a real Italian, even if there are obvious allowances for the American
clientele (for example, "Divina Cesare $4.25 Classic Caesar salad in a
light dressing, sprinkled with Parmesan cheese. Add chicken $3 or shrimp
$5"). Also I have no idea of how they prepare their dishes, even if
they are named correctly.

Victor

kilikini wrote:
> Sheldon wrote:
>> Koko wrote:
>>> We tried a new, to us, Italian restaurant on Mother's Day.
>>>
>>> Stan (DH) had the meat ravioli.
>> Had I seen "meat" ravioli on the menu I would have quickly departed.
>>
>> Sheldon
>
> May I ask why? Is a meat ravioli non-traditional? I'm not Italian, so I
> don't know.
>
> kili
>
No, there are many meat filled pastas of all sizes and shapes.

--
Posted via a free Usenet account from http://www.teranews.com

On Fri, 18 May 2007 23:58:57 +0200, (Victor Sack)
wrote:

><Koko> wrote:
>
>> O.K. Now you started something. ;-) I'm going to try and find a
>> restaurant that serves Italian as in Italian-Italian food.
>>
>> What do I need to look for, although I don't mind one bit the trial
>> and error approach. I am thinking perhaps how they describe the dish
>> on the menu, call and ask, What? Give me some key words and phrases.
>
>Ah, that would be hard to say, if the names of the dishes are identical
>to those used in Italy, which is often the case. If I were looking at a
>menu, I'd be still be generally able to say if it *looks* authentic, but
>I would have no idea if the food really is. "Spaghetti bolognese" or
>"spaghetti with meatballs" are a dead giveaway of a non-authentic
>restaurant. I've just made a very cursory search for Italian
>restaurants in San Diego and it appears that there are likely to be few
>authentic ones, if there are any at all. Of course, a lot of
>restaurants cannot be found on the Internet. Trattoria La Strada's menu
><http://www.trattorialastrada.com/menu.cfm> appears to have been written
>by a real Italian, even if there are obvious allowances for the American
>clientele (for example, "Divina Cesare $4.25 Classic Caesar salad in a
>light dressing, sprinkled with Parmesan cheese. Add chicken $3 or shrimp
>$5"). Also I have no idea of how they prepare their dishes, even if
>they are named correctly.
>
>Victor

Thank you Victor,
I walked past this restaurant yesterday, darn. Hopefully I'll get back
there next weekend. It's in the Gaslamp District, which is a popular
tourist area loaded with restaurants. It will be interesting to see
what they are all about.
I appreciate you taking the time to help me.

Koko
---
http://kokoscorner.blogspot.com

"There is no love more sincere than the love of food"
George Bernard Shaw

On Fri, 18 May 2007 23:58:57 +0200, (Victor Sack)
wrote:

><Koko> wrote:
>
>> O.K. Now you started something. ;-) I'm going to try and find a
>> restaurant that serves Italian as in Italian-Italian food.
>>
>> What do I need to look for, although I don't mind one bit the trial
>> and error approach. I am thinking perhaps how they describe the dish
>> on the menu, call and ask, What? Give me some key words and phrases.
>
>Ah, that would be hard to say, if the names of the dishes are identical
>to those used in Italy, which is often the case.

One indication could be a menu divided in 5 sections: Antipasti, Primi
(risotto, soups and pasta), Secondi (entrée, without a side usually),
Contorni (side dishes), and Dolci (desserts).
But I agree, its not simple.

Nathalie in Switzerland - just back from a divine weekend with divine
food in Milano!!!

<Koko> wrote:

> (Victor Sack) wrote:
>
> > Trattoria La Strada's menu
> > <http://www.trattorialastrada.com/menu.cfm> appears to have been written
> > by a real Italian, even if there are obvious allowances for the American
> > clientele (for example, "Divina Cesare $4.25 Classic Caesar salad in a
> > light dressing, sprinkled with Parmesan cheese. Add chicken $3 or shrimp
> > $5"). Also I have no idea of how they prepare their dishes, even if
> > they are named correctly.
>
> I walked past this restaurant yesterday, darn. Hopefully I'll get back
> there next weekend. It's in the Gaslamp District, which is a popular
> tourist area loaded with restaurants. It will be interesting to see
> what they are all about.

I've just noticed they serve "Polpettine di Filetto e Spaghetti". This
is a bad sign, but let us hope it is just another token allowance to the
American clientele. Also, their offerings are seriously overpriced,
unless the price level is par for the course in the Gaslamp District.

Victor

Victor Sack wrote:
> <Koko> wrote:
>
>> O.K. Now you started something. ;-) I'm going to try and find a
>> restaurant that serves Italian as in Italian-Italian food.
>>
>> What do I need to look for, although I don't mind one bit the trial
>> and error approach. I am thinking perhaps how they describe the dish
>> on the menu, call and ask, What? Give me some key words and phrases.
>
> Ah, that would be hard to say, if the names of the dishes are identical
> to those used in Italy, which is often the case. If I were looking at a
> menu, I'd be still be generally able to say if it *looks* authentic, but
> I would have no idea if the food really is. "Spaghetti bolognese" or
> "spaghetti with meatballs" are a dead giveaway of a non-authentic
> restaurant. I've just made a very cursory search for Italian
> restaurants in San Diego and it appears that there are likely to be few
> authentic ones, if there are any at all. Of course, a lot of
> restaurants cannot be found on the Internet. Trattoria La Strada's menu
> <http://www.trattorialastrada.com/menu.cfm> appears to have been written
> by a real Italian, even if there are obvious allowances for the American
> clientele (for example, "Divina Cesare $4.25 Classic Caesar salad in a
> light dressing, sprinkled with Parmesan cheese. Add chicken $3 or shrimp
> $5"). Also I have no idea of how they prepare their dishes, even if
> they are named correctly.
>
> Victor

If I bring one thing TO Italy, having taken so much from her, it shall
be a variety of insalatone, or salad meals. I missed them so much until
I started making some up and feeding them to my friends here.

--
Posted via a free Usenet account from http://www.teranews.com

"Giusi" > wrote

> If I bring one thing TO Italy, having taken so much from her, it shall be
> a variety of insalatone, or salad meals. I missed them so much until I
> started making some up and feeding them to my friends here.

Can you describe them?

nancy

Nancy Young wrote:
> "Giusi" > wrote
>
>> If I bring one thing TO Italy, having taken so much from her, it shall be
>> a variety of insalatone, or salad meals. I missed them so much until I
>> started making some up and feeding them to my friends here.
>
> Can you describe them?
>
> nancy
>
>
Sure! My favorite is greens with a citrus/honey/cayenne dressing and
pitted fresh black cherries and is served with slices of cold pollo al
diavolo.

I'm pretty happy with the possible in Italy version of Cobb salad, too.
The real thing just can't be done here where so many of the
ingredients are unavailable.

I'm working on one with shrimps and kiwi, but haven't decided whether
the shrimps are better hot and crisp fried or steamed with beer and spices.

--
Posted via a free Usenet account from http://www.teranews.com

Giusi > wrote:

> If I bring one thing TO Italy, having taken so much from her, it shall
> be a variety of insalatone, or salad meals. I missed them so much until
> I started making some up and feeding them to my friends here.

Do you mean some kind of salad, with something like meat added, to make
it more substantial and filling?

Victor