81–90 of 166 posts
Earlier quoted context omitted.
>I am glad that this continues to be done by hand, and expect, based on Italian attitudes towards food and tradition, that it will continue being done by hand for another hundred years. It has been fun watching Starbucks' various attempts at cracking into the Italian market.
As an American, I was never a coffee snob but going to Italy changed that. My god they have it completely mastered.
Probably I'm biased because I'm Italian and I grew up eating them, but Parmigiano Reggiano and Grana Padano are hands down the best cheeses there can be. Many people know and consume them only grated on pasta dishes, but they are especially delicious on their own with some good bread or grilled polenta. Also, the crust can be chopped up and added to risotto (as you're cooking it) and they turn into wonderful little c…
Appenzeller medium, young Asiago, sake trappist cheese, blue brie, extra sharp English cheddar, and of course mozzarella and halloumi.
I think both the Grana and the Parmiggiano are great in some places but not everywhere, so I couldn't pick them as sole winners.
Probably I'm biased because I'm Italian and I grew up eating them, but Parmigiano Reggiano and Grana Padano are hands down the best cheeses there can be. Many people know and consume them only grated on pasta dishes, but they are especially delicious on their own with some good bread or grilled polenta. Also, the crust can be chopped up and added to risotto (as you're cooking it) and they turn into wonderful little c…
My 100% favourite part of this write up is the mention of "piano piano". In 2018 i was renovating my house in Little Italy Toronto (Canada). There was this 91 year old Italian woman, Assunta, living alone in the house next to mine. She was always curious (or nosey?), but only spoke Italian, so we struggled to communicate. She would always say in broken English encouraging statements like "You make it nice", "lot of w…
I am glad that this continues to be done by hand, and expect, based on Italian attitudes towards food and tradition, that it will continue being done by hand for another hundred years. It is interesting how important it seems to us that jobs like this remain done in the traditional way. For all their expertise, I am sure a technical solution would also easily be able to detect what they are looking for: voids within…
>I am glad that this continues to be done by hand, and expect, based on Italian attitudes towards food and tradition, that it will continue being done by hand for another hundred years. It has been fun watching Starbucks' various attempts at cracking into the Italian market.
Earlier quoted context omitted.
>I am glad that this continues to be done by hand, and expect, based on Italian attitudes towards food and tradition, that it will continue being done by hand for another hundred years. It has been fun watching Starbucks' various attempts at cracking into the Italian market.
lmao, they don't stand a chance. We're talking about a country where the police has a special olive oil tasting department to test if local producers aren't secretly mixing their extra virgin oil with chemically treated oil from last year. Nobody food snobs like the Italians (and I love them for it).
The US government operates several special tasting departments.
Earlier quoted context omitted.
lmao, they don't stand a chance. We're talking about a country where the police has a special olive oil tasting department to test if local producers aren't secretly mixing their extra virgin oil with chemically treated oil from last year. Nobody food snobs like the Italians (and I love them for it).
> We're talking about a country where the police has a special olive oil tasting department The US government operates several special tasting departments.
Earlier quoted context omitted.
I can’t really rate cheeses on a scale; A 36-months comté or emmental has very different flavours from a 36-months Parmigiano and I wouldn’t rate one "better" than the other. Like any good cheese, I agree that Parmigiano Reggiano is best eaten on its own. I’m French and something that surprise me is that both Italy and France have very good cheeses, but only in France we eat cheese on its own as part of the meal: the…
Why do you think this happens? In America eating cheese by itself is usually seen as a very fancy activity. I can’t think of the last time I had a spread of just cheese in the US, and it was probably a fancy place.
[1]: https://ericbirlouez.fr/index.php/activites/articles/42-une-... (fr)