On the way to the restaurant we reviewed the info and were ready to be well
informed Americans - then we saw the typical Italian Trattoria (sp?)
Have you been to the American chain restaurant Buca di Bepo? It's like
that! Huge tables where you sit with whoever is there that night, and
everyone orders family style.
There's 7 or 8 or 9 or 20 courses. I don't even know what we ordered, but
we got plates of pasta, cheese, grilled meats, fruit, weird olive dishes,
seafood, etc.
All of this was passed non-stop around the table and I don't think anyone
was paying any attention to how we were eating spaghetti! I was just trying
to eat enough or you would incur the wrath of all of the Italian mothers
including the waitresses.
And it was loud! You'd get all kinds of questions and then nobody really
listened to the answers because everyone was laughing and passing plates.
Of course the meal included plenty of house red wine and a fantastic
dessert. Every time we ate at a Tratorria we left full, half drunk, with
ringing ears. They are an experience!
We also ate at some fancy restaurants in Venice, but we didn't have pasta
there. I've heard pasta really isn't a northern Italy thing and I can
confirm that there wasn't an overwhelming amount. The sauces were more
white than red, and grilled meats and seafood seemed king in Tuscany and
Venice.
My spaghetti technique is to just hold my fork perpendicular to the plate
and twirl that way. When you're ready to eat you lean your fork down using
the line where the fork and plate meet as the axis. As the fork nears the
plate you just lift up the fork in a scooping fashion and enjoy.
> From: Paul Ihrig <[EMAIL PROTECTED]>
> Reply-To: [EMAIL PROTECTED]
> Date: Wed, 11 Aug 2004 10:37:36 -0400
> To: CF-Community <[EMAIL PROTECTED]>
> Subject: Re: OT- Spaghetti and a spoon?
>
> i cut mine always.
> with a knoife & fork.
> wife thinks im nutty, but it works for me.
>
>
[Todays Threads] [This Message] [Subscription] [Fast Unsubscribe] [User Settings] [Donations and Support]
