Italian Cuisine

[Anonymous No.15310355]

Discuss actual food here. There's too much fast food thread and shitposting ITT.
>your favourite cheese
>sweet
>dish
>drink
>best region?

Don't post here just because you're butthurt about Italy for some reason as can be seen in several threads here on daily basis.

[Anonymous No.15310465]

>i haven't eaten many italian cheeses on their own, but i love the strong flavour of pecorino romano
>nothing beats tiramisu when you made the mascarpone yourself and it has the light lemon flavour. cantucci are fun too
>that's too hard, but recently i am thinking about spaghetti alla san gennaro
>there are 99 billion cocktails, amari, wines. that's also too hard. recently i am drinking averna over ice
>i like all of them for what they are. emilia-romagna in winter (and i like ducati). i also love calabrian food, considering the first cuisines i got into were korean and sichuan

[Anonymous No.15310470]

I've been eating almost nothing except aglio e olio lately. I don't know what is happening to me

[Anonymous No.15310472]

>>15310470
i went through that phase about a year ago. it's so delicious

[Anonymous No.15310491]

>>15310355
>discuss actual food
>makes a fucking poll thread

[Anonymous No.15310498]

>>15310465
>tiramisu
It's so easy to make, it's crazy. One of my favourite desserts too anon.
Visit Piemonte if you're a cheese or a wine man.
>>15310470
I eat aglio olio e peperoncino almost every week.
>>15310491
No one's forcing you to answer, just discuss food in general. Guess I should've made it European food thread because it gets more replies that aren't just butthurt idiots shouting at imaginary slights against them by Italy.

[Anonymous No.15310509]

Name something more soulful that ordering a good coffee for breakfast with a perfectly baked brioche with pistacchio filling.

[Anonymous No.15310512]

>>15310498
i live in australia and we have plenty of beautiful natural wine here, but i really would love to get to italy one day. is there anywhere in italy where orange wine is a bit of a thing? i've been enjoying it a lot lately

[Anonymous No.15310519]

>>15310512
>orange wine
Not so sure about that, Wiki tells me Friuli does it. I've had some good wines from Australia, great price when I visited UK for good wine too. Overall Langhe is a good place to visit for wine, autumn scenery and good truffles if you ever come by. Think it was Yellow Tail something brand, Frnech grape, but good and light drinking btw.

[Anonymous No.15310523]

>>15310355
OP, when this world pandemic ends, you'll have to go region to region to taste things for yourself, but just know farm to table is why there is great regional foods. Mario Batali was pretty good about educating you by region but I bet all his old content has been yanked offlline.

I enjoy the drinks. Is there a best one? Ehh, not really. I like Tuaca and Montenegro for versatility, some of the bitters like Campari, and of course prosecco is very affordable and good at brunch w/ fresh orange juice. I cook with vermouth, luxardo, marsala, sambuca, lazarrano amaretto (and their cookies). I sometimes buy a Barbera for low tannins, but not too much into Italian wine just for price reasons alone.
I will have happily have a tia maria or frangelico after dinner or on an airline trip when offered, but never bought them.
I wouldn't give you 10 cents for grappa.

[Anonymous No.15310524]

>>15310512
https://en.wikipedia.org/wiki/Friuli-Venezia_Giulia_wine
It says they do this stuff here. That region makes god tier prosciutto (San Daniele) and Frico is an underrated food from Italy.

[Anonymous No.15310546]

>>15310523
>I wouldn't give you 10 cents for grappa.
What about cafe corretto?

[Anonymous No.15310549]

>>15310546
>cafe
caffe*

[Anonymous No.15310554]

>>15310523
great opinions mate. what do you like to cook with vermouth and sambuca? i have a bottle of rosso that's getting a bit old because i haven't been as much on the negroni train as usual. sambuca is fantastic in coffee, but i'd just like other ideas for it

[Anonymous No.15310586]

>>15310554
Vermouth is my day to day choice spirit for deglazing a pan. It is fortified so lasts opened and sitting next to the stove for ages, but you can also use a rubber wine saver vacuum system. Julia Child introduced vermouth to me. Brown anything, from chicken to fish to pork chops, and it the wine base of vermouth just works for the pan sauce. Poaching chicken, splash some into the water. Making a bechamel or mornay sauce, since it has onion, there's a good splash wine to make it yummy before you add the cream.

Anywhere you'd want to use fennel, the sambuca is nice, roasted veggies and pan sauces. But, most of these sipping aperrtifs are excellent in little sponge cake desserts and tortes. Soak sponge or torte cakes or flavor your whipped cream with them. An ordinary pound cake topped with liquer scented whipped cream is great. I use my bullet blender to make fast whipped cream. Tsp of powdered sugar and a few Tbsps of liquer. Black licorice and vanilla ice cream is great (ask scandinavians). Drizzling any Italian liqueur over ice cream (or gelato) is heavenly.

[Anonymous No.15310618]

lol this crying assblasted bitch writing a fucking blog on 4chan

[Anonymous No.15310627]

>>15310618
Huh?

[Anonymous No.15311068]

>>15310627
Guess somebody skipped their medicine.

[Anonymous No.15311093]

>your favourite cheese
Robiola
>sweet
Panna cotta
>dish
Olin ravioli with sage and butter
>drink
Barbaresco or true Marsala
>best region?
Sicily......though it's basically not Italy.

[Anonymous No.15311118]

Gorgonzola
Panforte
Dunno
Barolo, barbaresca, fiano
Genova

[Anonymous No.15311259]

>>15311118
Liguria is the region, Genova is the region's capital.

Source: I'm in Liguria right now

[Anonymous No.15311485]

>>15310355
Went to Olive Garden a few times. Their ravioli was alright. Think the main selling point is the unlimited foods though. Better than expensive "authentic" shitalian I've had. Home cooked is best. I can't figure out why shitalians refuse to use cream in their version of pasta. Is it because black people tend to be more likely to have lactose intolerance?

[Anonymous No.15311514]

>>15311259
I know, i just was in Genova three times and like it grealy. Was from Venezia to Naples too for comparing.

[Anonymous No.15311544]

>>15311259
>Source: I'm in Liguria right now

[Anonymous No.15311557]

>>15311118
>>15311093
Good to see you like based Piemontese wines.

[Anonymous No.15311575]

>>15311093
>best region?
>Sicily.
I disagree. Every dish and recipe I've seen from there uses far too many Moorish spices to my taste. I'll take any region of the mainland over it any time, although my favorites are probably Genoa and Bologna. Apulia seems like they try hard, but it's all really poverty tier food.

[Anonymous No.15311655]

>>15311093
>Sicily......though it's basically not Italy.
wrong. Calabria is basically not Italy.. lol

[Anonymous No.15311758]

>>15311655
The name of italy comes from calabria

[Anonymous No.15311769]

>>15310355
Favorite cheese? American.
Favorite sweet? Twinkies.
Favorite dish? Big mac.
Favorite drink? Coca Cola.
Best region? The South.

[Anonymous No.15312511]

>>15311769
Freedoms :-DD

[Anonymous No.15313855]

>>15310355
Gather around. I has a story.
Many years ago
In my travel of central Europe
I was in Austria
Which has no crocodiles
and I ate at a restaurant where I was served real Italian Gorgonzola.
I took one taste and it was like a shot of vodka.
I was energized
My dick got rock hard
I could fuck any woman for hours
But no takers
I returned home to my beloved USA
She didn't look the same
Nor did her cheese
Someone said they hated Gorgonzola
I almost slapped them
But instead I insisted I loved Gorgonzola
I went to the supermarket
The best around
Also the only one around
I bought some Gorgonzola
Murphy's I think.
It tasted like shit
Pure liquid socks
I then searched for miles and miles
I bought every Gorgonzola I could find
All of it was shit
And that's how I learned I only like real Italian Gorgonzola.
And that only real Italian Gorgonzola is
Gorgonzola.

[Anonymous No.15313913]

Why are boring foods like pasta and its 500 subtypes popular thread topics but actually interesting italian foods like casu marzu and stuff like sanguinaccio barely discussed? I blame americans and their pleb palates for making popular boring, shitty dishes.

[Anonymous No.15313942]

>>15310355
>>your favourite cheese
Burrata, gorgonzola

>>sweet
Babbà, any sweets ricotta based

>>dish
Pasta alla genovese

>>drink
Finocchietto

>>best region?
Tuscany seemed cool but it would be hard to choose one

[Anonymous No.15313961]

>>15313913
>like casu marzu and stuff like sanguinaccio
Why are you larping so much?

Casu marzu is a illegal ancient cheese from sardinia that not even most of the sradinian eat anymore and sanguinaccio Is even worse (and also illegal), putting pigs/cow blood in your chocolate is just bug chasing at this point

[Anonymous No.15313976]

>>15313942
where are you from?

[Anonymous No.15314014]

>>15310355
>cheese
taleggio, but I like every kind
>sweet
ricciarelli or gelato
>dish
cotoletta milanese or pasta alla vongole
>drink
Barolo
>region
I'm partial to Trentino and Piedmont but all are beautiful.

[Anonymous No.15314037]

>>15313976
Legnano

[Anonymous No.15315185]

>>15310586
Licorice and ice cream? Podcast whore much.

[Anonymous No.15315214]

>>15310470
I've never really understood aglio e olio.
Are you supposed to make it with a finishing oil quality despite that you need to cook garlic in it?
I've made it with cheap evoo and a lot of fresh parsely like I see most people do and it just felt like slightly better butter noodles.

[Anonymous No.15315221]

Is there any point to trying to make Italian food if you don't live somewhere with all their autistically specific ingredients?

[Anonymous No.15315249]

>>15310470
This is me
I add anchovies though, it's a toptier addition if you ask me
Saute them with the garlic and they melt and break apart right into the oil

Adds a delicious savoriness to it
Also try anchovy paste instead of fillets if you want, adds that umami to it

[Anonymous No.15315419]

>>15315214
>I've never really understood aglio e olio
It's spaghetti + garlic + evoo, it's not some kind of some deep philosophical theory.

I never understood what do you except from a dish, pasta is not a therapist, it taste good and you eat it.

[Anonymous No.15315491]

>>15315221
Evoo and parmigiano are pretty much available everywhere, unless you are asian

[Anonymous No.15315508]

>>15315491
>parmigiano
The only 'parmesan' I can get is pre grated or this weird soft stuff with too high of a moisture content.

[Anonymous No.15315522]

>>15315508
I don't believe you, where are you from?

[Anonymous No.15315528]

>>15315522
Aberdeen, South Dakota.

[Anonymous No.15315537]

>>15315419
No you don't understand. What I don't understand is why italian niggers get autistic and start yelling about something as stupid simple as noddles in garlic oil and how no one else can make it right.

[Anonymous No.15315549]

>>15315419
So are you supposed to use high end evoo?

[Anonymous No.15315568]

>>15315537
>how no one else can make it right.
You tell me. It's astounding for me too, i mean how can you fuck up something this simple is beyond me

>>15315549
Yes. You have 3 ingredients, if you don't at least choose them good make another dish

[Anonymous No.15315588]

>>15310355
Pasta
>Pasta with tomato
>Pasta with egg
>Pasta with cream
>Pasta with cheese
Pizza
>Pizza with tomato
>Pizza with egg
>Pizza with cheese

[Anonymous No.15315600]

>>15315537
oh you mean this absolute nigger

https://www.youtube.com/watch?v=mzS1XFQpCUE

[Anonymous No.15315615]

>>15315549
Let me expand a little bit.

I don't know what the market state for evoo, by high end i mean a medium-high quality evoo. The super fine stuff is eaten raw.

[Anonymous No.15315648]

>>15315600
He's fun, a little cringe sometimes, but I enjoy his videos, even as an italian.

He's also surprisingly right most of the time

[Anonymous No.15315658]

>>15315568
right, so you're just gonna admit you're a dumb nigger

[Anonymous No.15315662]

>>15315648
I like not another cooking show for italian shit.
He's a jewboy looking fuck from new york but his recipes are pretty decent and he speaks english native.

[Anonymous No.15315665]

>>15315600
this cringey shit is for self-hating white-american middle-class faggots

[Anonymous No.15315693]

>>15315658
> Can't follow a recipe with 3 ingredients
> His country has 20% of native black people
> Calls "dumb nigger" someone else

You post is the equivalent of you spotting in air

[Anonymous No.15315698]

>>15315693
are you talking about italy?

[Anonymous No.15315706]

>>15315693
*Spitting

>>15315698
Italy has barely 2%. The difference is that we call it immigrats, you call black people "Americans"

>>15315662
I would follow an italian guy for italian recipes, you know.

[Anonymous No.15315709]

>>15315706
>Italy has barely 2%
LOL

[Anonymous No.15315748]

>>15315709
Yes, jamal

[Anonymous No.15315788]

>>15315748
lol no faggot italians are even more nigger than irish

[Anonymous No.15316342]

>mozzarella di bufala campana
>tiramisù
>ziti alla genovese
>negroni
>calabria
Which one should I cook tonight?

[Anonymous No.15316447]

>>15313913
>Americans
When I look out of my window I can see Alps from the Piemontese side, specifically looking from Lago Maggiore towards north. You're the only one larping by insisting a meme cheese that is barely eaten in Sardinia is somehow relevant to discussion when 99% of Italians haven't ever seen or tried it.

[Anonymous No.15316496]

>>15315537
>fucks up a simple dish
>HURR DURR IT'S ITALIAN FAULT HURRR
You're on of those /ck/ tards that are eternally butthurt about Italians, aren't you? It's a simple dish, either you don't like it or you fucked it up if you are not enjoying it.
>>15315600
>react videos of any kind
What do people expect, he is going to do retarded reactions for stupid normalfaggots. The target audience is not Italian here.
>>15315706
Just ignore that retard, he has been posting ITT non-stop due to being butthurt about a country half-way across the world where he has never been to LOL. Don't give autistic schizos any time of your day.
>>15316342
>>mozzarella di bufala campana
I'd say this. Not the same thing, but burrata with tartare is godly.

[Anonymous No.15317056]

[Anonymous No.15317131]

>>15310549
caffè *

[Anonymous No.15317136]

>>15317131
2lazy4accents

[Anonymous No.15317137]

>>15311758
ik man, Originally the name calabria was the name of a region in Puglia

[Anonymous No.15317949]

>>15311758

Italy means land of calves in Greek, Calabria didn't even exist as a term until the middle ages wtf are you talking about

[Anonymous No.15319483]

Personally, I think Italy is a based, redpilled, and uncucked country. They've got people like Matteo "Your boat is sinking? Call Malta instead" Salvini and Silvio "Immigrants not welcome, but the pretty girls can stay" Berlusconi and Luigi "Anyone who says 'allahu akbar' in St. Mark's Square will be shot" Brugnaro in the high halls of the government, absolute chads, and other important Italian public figures like based Guido "Our pasta is not for fags" Barilla.


If you ask me, Italy's probably going to be one of only a small handful of countries that will be recognizably white by 2100. The others being Hungary, Russia, Serbia, Latvia, Lithuania, and Belarus.


Actually, I'm moving to Italy right now while I have the chance. By this time in April or maybe mid-May, I'll be in sunny Italy.


Favorite Italian dish? Personally, I'm a big fan of cannoli.

[Anonymous No.15319666]

>your favorite cheese
pizza cheese

>sweet
ice cream

>dish
spaghetti

>drink
frappuccino

>best region?
what?

[Anonymous No.15319900]

>>15319483
I hope you the best anon but i have to earn you it's not all good here.

I really love italy (not as a n american loves USA, not that kind of pathetic nationalism), i love the food, the universal free healthcare (although with some inconvenient regarding waiting too long sometimes) the culture, the people, the women and the land (being a small country with seas and mountains you can choose what you prefer)

But there's a but.

The two biggest issues here are
> It's difficult to get a job and the salary is low, even with high degree.
> Opening business is really a nightmare, a lot of burocracy and taxation is oppressing for business

I don't want to discourage you, but do your your homework carefully before coming here.

Personally I have a master in computer engineering from the best school in italy and I'm choosing between
> Stay here, and accept 800€ of 6month contract after getting a (undetermined in time) contract for around 1400€ while in most other countries in europe you start with more money.

Plan b is living near Switzerland (but still in italy ) and working in Switzerland, earning 3k EUR from the starting
This is how bad job situation in italy is

[Anonymous No.15319944]

>>15310355
>Casa marzu
>Tiramisu
>Spaghetti & Meatballs
>Bloodwine
>Liguria

[Anonymous No.15320331]

[Anonymous No.15320410]

>>15310355
obligatory:
https://www.youtube.com/watch?v=Jsh4SvPdfl8

[Anonymous No.15320854]

>>15319900

i'll give you three guesses why you as an italian can't get a decent paying job kid

[Anonymous No.15320862]

>>15320854
can we just talk about food and not be racist for like one thread