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A lot of great opinions and a lot of places I look forward to trying! Y'all have had some amazing experiences! I never thought of a cooking class but I will look into it.
Someone mentioned calamari, when I was in Naples I tried calamari for the first time. It was friend and looked like onion rings. I thought I was getting the wrong thing, but it was rings of calamari. I sprinkled some lemon on it and it was so good!
The ball of mozzarella I got I don't think can be had here. I bought one at the grocery store and it looked the same as in Naples, floating in a milky liquid, but did not taste the same at all. I had it with cherry tomatoes and it was nothing like over there. I definitely need to go to Naples again!
My parents are (Mom passed) Italian immigrants. Since they were poverty stricken as children, food was the most important thing in their life. Even when we lived in the boroughs of NYC, they had small gardens. My father went on to open a restaurant in the Bronx and began what has since been widely imitated - that is "family style" Italian. Anyway, ingredients ARE the most important factor. We never ate canned or pre-packaged foods...it was a sin in my house. My father makes mozzarella, sausage, etc. My mother jarred her own tomato sauce. Seasonings were picked from the garden, as were zucchini,eggplant, string beans, all kinds of lettuce, heirloom tomatoes, figs,etc. Here is the interesting thing, though. They felt strongly that Italian food, at least the way they made it, is way better in NY than in Italy. Their opinion. The Italian chef who most resembles my family's style of cooking is Lidia.
I am a tough critic but not nearly as tough as them. I will try some of the suggestions mentioned but just so you know, Olive Garden does NOT count.
The first thing I noticed on the drive from the airport to downtown Milan was that it seemed like every apartment in the highrises that were visible had gardens crammed into their tiny balconies. Tomatoes and herbs galore. When I got to my hotel room I could look down into these gardens and see how creative they were to maximize their garden space. So, yeah, to your point...fresh ingredients are the key for proper Italiano food.
This is one reason why the search for 'authentic' foods is always a bit misguided in my opinion. So much of it depends on the availability of ingredients.
It becomes a bit ridiculous, with people claiming that corned beef and bacon is 'authentic' Irish food for example.
I've enjoyed my meals at Il Palio in Chapel Hill. Not a spaghetti and meatballs Italian kind of place. They have creative dishes with fresh local ingredients. $$$ and business dress at a minimum. GREAT wine selection and knowledgeable staff.
This discussion begins and ends with Bella Monica on Edwards Mill Rd. If you want more conversation, their restaurant that's owned in partnership with Empire Eats, Gravy is also pretty good.
I couldn't agree more. I have tried plenty but Bella Monica always blows the others away.
My parents are (Mom passed) Italian immigrants. Since they were poverty stricken as children, food was the most important thing in their life. Even when we lived in the boroughs of NYC, they had small gardens. My father went on to open a restaurant in the Bronx and began what has since been widely imitated - that is "family style" Italian. Anyway, ingredients ARE the most important factor. We never ate canned or pre-packaged foods...it was a sin in my house. My father makes mozzarella, sausage, etc. My mother jarred her own tomato sauce. Seasonings were picked from the garden, as were zucchini,eggplant, string beans, all kinds of lettuce, heirloom tomatoes, figs,etc. Here is the interesting thing, though. They felt strongly that Italian food, at least the way they made it, is way better in NY than in Italy. Their opinion. The Italian chef who most resembles my family's style of cooking is Lidia.
I am a tough critic but not nearly as tough as them. I will try some of the suggestions mentioned but just so you know, Olive Garden does NOT count.
Love hearing stories like that. My grandparents were southern Italian immigrants who came to "Merica" penniless.
My grandfathers entire property was garden. He grew just about everything, including figs, peaches(for the wine) and tomatoes, lots of tomatoes. My grandmother would jar the sauce which would last until next growing season. She made her own pasta and dried it on every flat surface in the house. The only thing they bought from the store was meat, coffee and cheap soda that they used to cut the homemade wine.
It is tough to walk into an Italian restaurant and be impressed after eating my grandmother's cooking. Which is why i rarely go out to eat Italian. What passes for Italian in some places is not what Italian cooking is really about.
I will second the idea about attending a cooking class at Capri Flavors. Titina reminds me of my grandmother.
It is tough to walk into an Italian restaurant and be impressed after eating my grandmother's cooking. Which is why i rarely go out to eat Italian. What passes for Italian in some places is not what Italian cooking is really about.
100% this. I *never* order anything with tomato sauce at Italian restaurants. None of them come close to Grandma's sauce (or gravy depending on where you;re from). I enjoyed Vespa's in Cary when they were open. European portions and an attempt at traditional plates.
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