/ck/ - Food & Cooking

[Anonymous No.6742661]

Is there anything more bland and uninspired than italian "cuisine"?

[Anonymous No.6742668]

>cuisine

found the hipster

[Anonymous No.6742679]

>>6742661
British takes the cake, I'd say

[Anonymous No.6742680]

Most authentic cuisine is shit and in no way resembles "authentic".

[Anonymous No.6742697]

>>6742661
NIP food

[Anonymous No.6742781]

Japanese have mastered the art of making everything they eat taste like some variation of cured meat. Even their fish.

[Anonymous No.6742830]

>>6742661
Yes.
>american "cuisine"

[Anonymous No.6742832]

>>6742661
Mexican food

[Anonymous No.6742857]

>>6742661
Italian food tends to center around showing off good ingredients simply. If it's lacking in flavor you're not using good enough quality ingredients.
>>6742679
British food can be very delicious just not when made with supermarket level ingredients. American food has the same issue. Industrialized food production gives you cheap food, but it tends to be flavorless, so at the lowest level you're either deep frying everything or smearing it with condiments (or both) to give it some flavor.

The Italians have side stepped this to some degree because they are a little fussier about ingredient quality. But if you make Italian recipes with ingredients from a British or American supermarket they won't turn out very good, because the ingredient quality simply isn't there.

[Anonymous No.6742870]

That's because Italy uses the freshest, ripest Mediterranean ingredients while ameriboys get watery GMO tomatos, hence you compensate with a buttload of cheese and butter.

[Anonymous No.6742877]

>>6742857
>Italian food tends to center around showing off good ingredients simply. If it's lacking in flavor you're not using good enough quality ingredients.
This, as an Italian who lives in Italy, i can safely vouch for the fact that local Italian food is 1000x better than the shitty american rip offs of Italian food that you see.

Italian food combines naturally flavorful ingredients, and very little in the form of spices or sauces, etc. unlike asian food which without the spices, etc. would taste like sewage water with low quality meat in it.

I'd honestly say that Italian food followed closely by mexican food is the best food out there.

[Anonymous No.6742882]

People who usually say
"X cuisine is so bland and is just all terrible"
usually have never actually eaten that type of food or have only been exposed to frozen/fast food versions of it.

Go get yourself Chicken cutlet parm with a side of potato croquettes and pasta from a real Italian restaurant and tell me its bland and uninspired

[Anonymous No.6742888]

>>6742882
Chicken parm is not even a real Italian recipe

[Anonymous No.6742892]

>>6742870
>muh gmos

Doesnt even apply to most pizza places

Are you an anti-vaxxer too?

[Anonymous No.6742921]

>>6742877
When I was there I'd always hit the market at Campo di Fiore. The quality of the ingredients is through the roof.

Batali put it like this:

"Italy became cool in the gastronomic world in the 70's because people went there and the what-the-fuck moments or the holy-shit moments were never based on truffles or super intense technique. It was more like, "God, this is spaghetti and zucchini and it's good?" It was because there was no noise in it. It was spaghetti and garlic and zucchini in season."

That's a big part of why their food is so good: they're fixated on eating what's in season. A dish like pasta Primavera would never have been created in Italy, because it relies on a selection of supermarket vegetables that would never be in season together.

[Anonymous No.6742925]

>>6742661
yes.


you.

[Anonymous No.6742927]

>>6742888
Its literally Eggplant parm but with chicken cutlet instead of Eggplant

so I'd say its real Italian.

But fine to appease you OP should go out and get Eggplant parm for the Authentic Italiano experience

[Anonymous No.6742934]

>>6742668
Found the dropout

[Anonymous No.6742936]

>>6742927
Someone doesn't know the difference between Italian and Italian American food.

[Anonymous No.6742948]

>>6742921
mhm, I live in Naples, so we get absolutely gorgeous mozzarella and roma tomatoes, because it's all grown on volcanic soil and usually picked the same day that I buy it, (depends where you buy it form, of course), I rarely have to go into a supermarket to buy food, as there is such a large selection at the market, for less $$ too.

And the fact that there are so many cheap Italian chains or pizza restaurants, etc. out there, especially in the west, is a testament to how good Italian cooking is.

[Anonymous No.6742951]

>>6742892
I was exaggerating, anon-kun

but for you, just replace gmo with tasteless

[Anonymous No.6742952]

>>6742936
you clearly do so enlighten me bro

what makes Chicken parm some kind of non authentic bastardization when its basically the same thing as Eggplant parm which is an authentic Italian dish?

[Anonymous No.6742956]

Italian food all taste like tomatoes and cheese.

[Anonymous No.6742962]

Reminder not to buy imported olive oil from Italy. It's actually just green soybean oil.

[Anonymous No.6742965]

>>6742956
You've never had Italian food, you wouldn't fucking know.

[Anonymous No.6742972]

>>6742962
nigga what? If you buy extra-virgin, which is the only olive oil you should be buying, then It's obviously legit, the thickness couldn't be matched by soyabean oils...

[Anonymous No.6742976]

>>6742962
You're a fucking idiot, son.

[Anonymous No.6742982]

>>6742972
Hes absolutely correct. Only 4% of exported olive oil is actually olive oil, most of it is 80-90% canola/vegetable oil with some olive oil cut in for flavouring.

Olive Oil is a mafia racket more lucrative than drugs and prostitution for them, and totally legal.

[Anonymous No.6742983]

>>6742972
>>6742976
He's right, it sounds like a bad fiction movie but the mafia corrupted the fuck out of the industry

[Anonymous No.6742994]

>if it's not slathered with grease and smothered by 10 different toppings it's shit

[Anonymous No.6742998]

>>6742983
i actually have this imgur album saved for something exactly like this.

http://imgur.com/account/favorites/nu2ax

I know that it does happen, but it's more about just not buying cheapo brands, get the right stuff and you're fine.

[Anonymous No.6742999]

>>6742982
sauce

[Anonymous No.6743001]

>>6742998
ah okay, link doesn't work cause took it from favorites. http://imgur.com/gallery/nu2ax

[Anonymous No.6743005]

>>6742998
bad link.
yeah i thought that was bullshit. lol murcans

[Anonymous No.6743014]

>>6742999
I know you're just a coward who won't research it and discount whatever I post but:

http://www.newyorker.com/magazine/2007/08/13/slippery-business?currentPage=all

http://www.telegraph.co.uk/news/uknews/1550794/Murky-Italian-olive-oil-to-be-pored-over.html

[Anonymous No.6743016]

>>6743005
see >>6743001, that one works.

[Anonymous No.6743017]

>>6742882
I went to italy and all the pizza was bland like OP's picture. It wasn't what I was expecting at all.
I know that Italian pizza will obviously be different than American pizza, but I will take Domino's or Papa John's over pizza from Italy 100/100 times, just because I'm used to huge amounts of cheese and meats being on it. I know that what I'm saying is borderline "heresy" for some of you here in /ck/, but that's what happens when you grow up eating Americanized pizza and then go to Italy expecting to find a "perfected" version of that

[Anonymous No.6743030]

>>6743017
>but that's what happens when you grow up eating Americanized pizza

Yes; your palette and concepts of what is "food" are ruined beyond all recognition, to the point where if it doesn't have a quart of oil, a pound of "cheese", three tablespoons of salt and five tablespoons of sugar, you think it's "bland".

The tragic part is you don't even realise it.

[Anonymous No.6743036]

>>6743017
That is because this culture of loading up a pizza with shit like fucking sausage and pineapple and stuff is a sin to any Italian.

The original pizza was created with what we had fresh, locally, which was buffalo mozzarella and roma tomatoes, topped with some basil.

Italians eat their pizzas very plain, maybe with some rucola (rocket to you americans) or some prosciutto.

[Anonymous No.6743044]

>>6742952
I would not call Italian American a non authentic bastardization. It's fucking delicious American food based on Southern Italian. It differs from Southern Italian in that many of the Italian vegetables and olive oil were hard to get in America a century ago, but milk, meat and tomato paste were all cheap. So that kind of dictated how the cuisine evolved. The seasonality of the food went out the window because these things were available all year long.You wouldn't eat fava beans in late spring because you couldn't get fresh fava beans. So you'd enjoy the bounty of your new home by having a meatball sandwich instead.

In Italy the food varies starkly by region, and it's seasonal as fuck. The dishes they're eating in any part of Italy right now are not the same as what they'll be eating two months from now.

Taking a chicken breast, smothering it with red sauce and then melting cow's milk cheese on top is not very Italian. Covering eggplant with cheese makes sense to give the dish some protein. The overkill of covering chicken or veal with cheese is more of an American thing.

[Anonymous No.6743051]

>>6743044
This

[Anonymous No.6743082]

>>6743044
Thats fair

I assumed that OP is American and its hard to find good examples of authentic Italian food.

Also my Grandma is Italian and often makes dishes with season ingredients and uses real water buffalo mozzarella or would bring me to eat at Italian restaurants that have a semi-changing menu based on the season so my experience is a little adulterated

[Anonymous No.6743089]

>>6743017
>I know that what I'm saying is borderline "heresy" for some of you here in /ck/, but that's what happens when you grow up eating Americanized pizza and then go to Italy expecting to find a "perfected" version of that
This is not heresy. Your point is completely legit. Redneck pizza loaded with cheese and greasy meat in the Pizza Hut/Papa John's/Domino's vein is popular in America because it caters to our love of salty greasy food. Look at how Chinese food adapted to compete with a cheeseburger and fries. Same thing happened to pizza in this country.

The kind of restraint most Italian food displays can be shocking to an American who goes to Italy looking for a more extreme version of Italian American food. What restraint our food might have once had was pretty much lost in the 20th Century. The same it true of our wine. Restraint is not an American value.

[Anonymous No.6743126]

>>6742661
>5 ingredients, 100 different ways

Just like Taco Bell

[Anonymous No.6743128]

>>6742661
Words cannot express how much I want that pizza right now. Look at that motherfucker. That's borderline perfection.

[Anonymous No.6743137]

>>6742661

[Chad Piffington No.6743147]

>>6742661
>get meat
>smother it in sauce and cheese
May be bland, but it werks

[Anonymous No.6743162]

guys stop posting cp

[Anonymous No.6743168]

>>6743137
Nice autism, wop

[Anonymous No.6743173]

>>6743168
I'm not a wop, anon.
Just someone who has travelled.......

[Anonymous No.6743183]

>>6742877
I'd honestly say that Italian food followed closely by mexican food is the best food out there.

Low quality bait

[Anonymous No.6743187]

>>6743183
forgot img

[Anonymous No.6743194]

>>6743173
And has become an autistic wop in the process

[Anonymous No.6743197]

>>6743194
weak my friend, very weak.

[Anonymous No.6743199]

>>6743173
>just someone who has travelled

To St. Louis? Only a flyover seriously thinks Italy makes better pizza than New York

[Anonymous No.6743219]

>>6743199
Or any non-American. Neutral Briton here; I've been to both New York and Italy, and while New York pizza isn't bad, it isn't a patch on the real deal.

[Anonymous No.6743234]

>>6743197
Like your tastebuds

[Anonymous No.6743238]

>>6743219
Whatever you say, just know that no one that actually knows what they're talking about agrees with you

Next you're going to say American beer isn't the best in the world

[Anonymous No.6743401]

>>6743183
what's your top pick then?

[Anonymous No.6743412]

>>6742661
American cuisine

[Anonymous No.6743495]

>>6743219
New Yorker here, and I'll agree that a proper Neapolitan pizza is the best there is. New York pizza kinda breaks into several different styles, the best of which are very similar to Neapolitan. But even NYC pizza is better than Roman.

But that's neither here nor there. The kind of American pizza some folks are claiming to like better than Italian is redneck pizza like you'd find from a Midwest-based chain. Pic related. This is not New York pizza. This is the kind of pizza than can clock in a 300 calories a slice.

If that's what you're used to the subtlety of a Neapolitan pizza, even a good one will be lost on you. It's like a string quartet playing for people who are used to listening to really loud pop music through a system with a cranked subwoofer - they're not going to get it.

CAPTCHA: choose all the pizza

[Anonymous No.6743583]

>>6743495
The thing about midwest pizza is (like most midwest things) it's not about the quality of the ingredients or the way in which they're combined, it's a competition to see how much shit you can heap onto the greasy, sponge-cake-like dough

I actually love deep dish chicago pizza, the kind "real chicagoans" trip over each other to denounce and say is just for tourists (>implying I'd go to chicago if I wasn't forced to for work), but the kind in your picture is an abomination

Anyway I agree with everything else you said, although I have no idea what "roman pizza" is.

[Anonymous No.6743605]

>>6743583
>>6743495
oh nevermind I looked it up, yeah I remember a bunch of those popping up in the village in the 00s but I dunno what happened to them

[Anonymous No.6743609]

>>6742661
People who say things like this have never had real Italian food. Please, take a moment and realize how ignorant and backwards you sound.

[Anonymous No.6743673]

>>6743583
>it's a competition to see how much shit you can heap onto the greasy, sponge-cake-like dough
Right. More is better. The pizza is just an excuse to eat greasy meats on greasy bread glued together with as much low quality cheese as possible. And somewhere in there is a little sugary tomato sauce. It's not even Italian American anymore; it's gone full blown redneck.

For many Americans this is the baseline for what pizza is. Give them anything less than that and they'll balk. Because in the end your expectations are based on what you're familiar with. If your concept of pizza is a really trashy fast food overindulgence a more restrained example made from quality ingredients will seem like it's missing the point or the dish entirely.

I don't go in for overkill. But I understand for many Americans overkill just means more deliciousness. That's why Guy Fieri has a career.

[Anonymous No.6743692]

>>6743673
ya but greasy meats on greasy bread glued together with cheese and sauce taste good. dont care what the label is. But it's funny seeing you guys rage and get all buttfrustrated about it.

[Anonymous No.6743744]

>>6743692
>it's funny
Said the redneck as he choked back tears of impotent rage between fistfuls of almost expired deep fried twinkies he got at Pubilx or Piggly Wiggly or Wal*Mart for 75% off

[Anonymous No.6743774]

>>6743692
>ya but greasy meats on greasy bread glued together with cheese and sauce taste good.
If that kind of food is what you're used to eating. Someone who doesn't rat that kind of food could very easily find it disgusting. It might be incomprehensible to you, but there are plenty of people who don't really like low quality meat and cheese, and the idea of that much of each in a single serving would gross them out.

I'm somewhere in the middle. I understand why this kind of pizza is popular, especially in the South and the Midwest, where portion size is more important than food quality. But it isn't for me.

[Anonymous No.6743787]

I'd say its OK, and I also enjoy the American versions too. You could say that about most food though, like Polish or German.

[Anonymous No.6744075]

>>6742661
pretty much every pure european dining style is absolute shit.
the worst cultures would probably be arab or african.
english is pretty shitty, but for breakfast they reign supreme.
french is good for sauces, desserts/pastries are for faggots so im not inclined to comment about them.

id go for a garbage plate over pizza margherita any day of the week.

im also down for a sawdust steakhouse where the waitresses wear cowboy hats over some michelin star shitshow where they have to hire a guy to prove its worth it to choose a bottle of alcohol infused grape juice for 7x the actualy price.

[Anonymous No.6744093]

>>6743082
>real water buffalo mozzarella
I love that this is always baby's first "authentic" italian food moment

[Anonymous No.6744096]

>>6743199
lmao cheap ass ingredients on a street corner served up by mexicans and inbred "italians" aka jews named mario making pizza is the best!

[Anonymous No.6744183]

>>6742661
shitty /int/ threads

[Anonymous No.6744216]

>>6743787
>American versions
I believe you mean the improved versions.

[Anonymous No.6744228]

>>6744216
>improved
sure as fuck not pic related

[Anonymous No.6744235]

>>6742661
oh my god I would eat the shit out of that pizza.

[Anonymous No.6744245]

>>6744075
>I'd go for a garbage plate over pizza Margherita any day of the week

Aaaaannnnd THAT'S why you're gutter trash.

[Anonymous No.6744253]

>>6743030
Fucking this. People can't even tell the difference between the flavor of one vegetable and another because all they can register is salt and sugar. Even then they are surprised to find that their sauces include sugar because their senses and brains are so numb that they can't even tell they're eating sweets.

[Anonymous No.6744277]

>>6744075
Spanish food is really good, even if you're only looking at the recipes are weren't influenced by middle eastern cooking. They have a wonderful cooking culture, it's better than the food of Italy and France but without any of the aggressively pretentious attitude.

[Anonymous No.6744288]

Italians are pretty cool, at least ones that I've met, and the chicks tend not to wear bras. All around breddy good. Oh yeah most of the food is good but overrated.

[Anonymous No.6744316]

>>6744277
This. Spanish food trumps both French and Italian. It's just not as well known in the states.

[Anonymous No.6744317]

>>6742661
ur mum's cunt u lil whallop

[Anonymous No.6744342]

>>6744316
I recently discovered Spanish cuisine. It's the bomb. It's like the great parts of Mexican, Italian, French, and other Mediterranean foods plus so much more.

[Anonymous No.6744351]

>>6744342
I feel like a tard for asking this, but why are Italians and French considered "Mediterranean"? When I think of Meds I picture like Muslims or other Arabs, not Fabio or Julia Child.

[Anonymous No.6744359]

>>6744342
What? Mexican food has almost nothing in common with Spanish food. The Mexican versions of Spanish food are so greatly deviated that they basically have nothing to do with one another.

[Anonymous No.6744380]

>>6744351
Geography wasn't your strong subject, was it?

>>6744359
Boy, are you super wrong. Let me list the things Mexican cuisine wouldn't have without the Spanish:

1. Frying anything, oils, fats

2. Pork, Beef, Chicken

3. Onions, garlic, cilantro, oregano, cumin, coriander, wheat

4. Milk, crema, cheese

5. Mole, sauces that aren't part of a stew

That's just the surface. Nearly every technique in mexican cuisine comes from its introduction by the Spanish. A lot of things people associate with Mexican food were actually Spanish inventions.

Also, it's likely if you're American that you've never ever had real Mexican food outside of tacos in the American southwest or certain smaller restaurants. It's quite a bit different than what most people think.

Read up on book related for more information.

[Anonymous No.6744412]

>>6744245
Your tastes are about as refined as the sack of shit I'm willing to sell you for 100 bucks cause you are paying top dollar for pizza only half covered in cheese.

Are you too poor to cover the whole pizza?

[Anonymous No.6745723]

>>6744412
Hurr durr moar cheez maeks it beddur!

[Anonymous No.6745730]

>>6744412
You sound like a drunk three year old.
More cheese doesnt make something better, in fact, it can and will cover other more important flavors when over-used. You have no subtlety or taste, grow up.

[Anonymous No.6745739]

>>6745730
did someone say drunk slurring dwarves?

https://www.youtube.com/watch?v=woi_2Ay0Y-U

[Anonymous No.6745752]

>>6744412
Is this enough cheese, you disgusting blubbery land whale?

[Anonymous No.6745907]

>>6745752
i'll have some more please

[Anonymous No.6745916]

>>6745752

moar plox.

[Anonymous No.6745917]

>>6745752
Delicious

[Anonymous No.6745930]

Just like very other ethnic cuisine, it only gets good when it comes to the US.

[Anonymous No.6745946]

I'm American with an Italian heritage. This thread makes me sad.

[Anonymous No.6745979]

>>6745730
>it can and will cover other more important flavors when over-used.

>over used
>covering the whole pizza
do you hate anything but roman or italian pizza?
what the fuck is wrong with you?

[Anonymous No.6746036]

>>6742972
>>6742976

The market with counterfeit olive oil rakes in almost as much as their cocaine business. My family in Italy never buys olive oil in the super market because of that, you always get self made olive oil from friends and extended family.

[Anonymous No.6746044]

>>6743036
>is a sin to any Italian.

Maybe in Naples and further down south, it wasn't uncommon for me to see tasty abominations like pizza con wurstel or pizza con patatine on menus in the north and in Sardegna when i was visiting. They definitly had more absurd toppings than i can get here in Germany and we do truly terrible things to pizza.

[Anonymous No.6746062]

>>6745979
No, but each pizza style should be appreciated for what it is, instead of these huge faglords thinking only one style of pizza is the best.
And, I'm right about cheese and it's abilities.

[Anonymous No.6746064]

>>6745946
the worst type of person

[Anonymous No.6746066]

>>6742661
Yup. Your shitty thread, for one.

[Anonymous No.6746088]

>>6746062
>cheese and it's abilities.
>pic related
>>6746062
>only one style of pizza is the best.
never said that dumbass, i said margherita was shit

[Anonymous No.6746092]

>>6742661
Italian cuisine is the 2nd most overrated food in the world. First is French.

[Anonymous No.6746113]

>pizza nduja drenched in chili-olive oil

perfection

[Anonymous No.6746131]

>>6746092
I'm guessing you've not spent much time in either country. As far as Europe goes the only place I can think of where food is given the level of attention it gets in Italy and France would be Spain.

I'm guessing your opinion of either being overrated is based on expensive but mediocre French and Italian restaurants near wherever you live, and not experiences in either country.

[Anonymous No.6746142]

>>6742661
You have internet at the immigration camp?

[Anonymous No.6746145]

>>6746092
and you have eaten neither you passportless fuck.

[Anonymous No.6746411]

>>6746088
You're opinion is shit. How about them apples, short bus? Apparently you only like pizza when it's so gooped up with cheese you can't taste anything else. You're a gaylord.

[Anonymous No.6746423]

>>6743199
nice bait

[Anonymous No.6746471]

>>6743014
>new yorker
>telegraph
Trashman.png

[Anonymous No.6746740]

>>6742661
That pizza is burnt.

[Anonymous No.6746992]

>>6746411

[Anonymous No.6747136]

>>6746992
Really? That's all you have? How pathetic. Go back to stuffing your face with shitty chain pizza, and let the adults talk.

[Anonymous No.6747139]

>>6747136

[Anonymous No.6747160]

>>6743036

>rocket

no that's british people, we americans call it arugula

[Anonymous No.6747166]

>>6747139
>look at how cool i am, posting old as shit images.
Fucking sad and pathetic. Cant stand it that you got called out for having shit taste, but are too stupid to come up with anything of interest to say.

[Anonymous No.6747175]

>>6747166

[Anonymous No.6747178]

>implying you don't want a pizza smothered in Wisconsin plastic goop and canned pineapple

Next you'll be telling the Germans Oscar Meyer hotdogs are the best franks on the planet.

[Anonymous No.6747184]

>>6742882
>tfw sicilian restaurant in Brooklyn by the F train
>been going there my whole life and the same people have been working there for years
>Saturday Pasta of the Day
>It's just farfalle in a garlic tomato sauce
holy fuck that sauce is so fucking good

[Anonymous No.6747198]

>>6747184

nice, what place if you don't mind me asking? I live by the F and I'm always down to patronize a good italian place

[Anonymous No.6747434]

California has terrible pizza

[Anonymous No.6747507]

>>6747434
As does the South and most of the Midwest. Unless that's the pizza you grew up on. Then the terrible pizza is everywhere else.

[Anonymous No.6747537]

>>6747434
That's simply untrue. As a matter of fact, the best pizza I've ever had was from a hole in the wall in a suburb of Sacramento (can't remember the name).
It was a NY style pizza, but had linguica, mushrooms, onions, crispy fried eggplant, roasted garlic, olives, and feta. Best pizza ever. And the crust was fucking killer, perfectly chewy and crispy.

[Anonymous No.6747572]

>>6742877
>unlike asian food which without the spices, etc. would taste like sewage water with low quality meat in it.
You do know that Indian food focuses heavily on seasonal vegetables and meat dishes are few and far between in most regional cuisines. The single most common dish is dal chawal. Simply lentils with salt and turmeric, tempered with ghee and cumin seeds over rice(or roti which is unleavened wholewheat flatbread). The most common side dish is potatoes and fenugreek fired with salt and turmeric and maybe a little red pepper. Vegetables dishes are highly seasonal and prepared with only salt, red pepper and turmeric.

Indians do like their heat which is why a green chilli or onion is often eaten raw with these simple meals. But judging Indian food based on eating a chicken tikka masala in Italy is like judging Italian food based on eating a spaghetti and meatballs in Kentucky.

[Anonymous No.6747671]

>>6742882
Potato and pasta? Two starches fatass.

[Anonymous No.6747818]

>>6742781
Yeah, it's like the Japanese were on the verge of a food revolution and then they decided to shit on their food and serve their own shit.

[Anonymous No.6747832]

>>6747507
I went to college in St Louis. St Louis style pizza is like a cracker, cut into squares, has horrible cheese, and sauce heavy on the sugar and oregano. However in Omaha, where I grew up, there was both an excellent New York and Italian style place.

[Anonymous No.6747847]

>>6747537
>It was a NY style pizza, but had linguica

Brazilian style pizza I'd assume.

[Anonymous No.6747862]

>>6744093
very true

[Anonymous No.6747925]

>>6745752
I ordered EXTRA cheese you fuckwit

[Anonymous No.6747976]

>>6746044

Sardegna has some great pasta

[Anonymous No.6748592]

>>6742892
GMOs do make a difference in terms of taste you dingus.

A genetically modified tomato in the supermarket was created to have the best profit margin. So what they do is breed the tomatos that grow the easiest and can survive the longest while looking good on the outside. What you end up with is a nice red lacross ball devoid of flavor. So yeah GMO produce usually sucks ass unless its modified for the best taste rather than the best profit.

[Anonymous No.6748603]

>>6748592
>So what they do is breed the tomatos that grow the easiest and can survive the longest while looking good on the outside.

What's that got to do with GMO? Selective breeding isn't GMO.

[Anonymous No.6748608]

>>6748592
I've seen good eats too. Those bullet proof tomatoes do suck for making sauce, but the hard crisp kind are the best on sandwiches. They have different uses.

[Anonymous No.6748614]

>>6748603

Breed would be the wrong term but its essentially the same. Instead of cross-breading until you get the result you just inject the DNA for the mutation you want. Different method but same result, just quicker. Nothing special about it being GMO makes it bad, its the way they modify them without regard to flavor that makes it bad.

[Anonymous No.6748996]

>>6743036

nigger italians put all kinds of shit on pizza you don't know what you're talking about.

[Anonymous No.6749015]

>>6746044
funniest i had was a "pizza pokemon" from a local joint in treviso, it was a simple margherita with some fries on top.

[Anonymous No.6749276]

Costco pizza, little ceasers, real italian pizza dude I don't fucking care they all taste good

[Anonymous No.6749379]

>DUDE CARBS LMAO

italian cuisine in nutshell

[Anonymous No.6749390]

[Anonymous No.6749396]

>>6743036
>The original pizza was created with what we had fresh, locally
>tomatoes
kek

[Anonymous No.6749412]

Reading this thread has me curious, what exactly constituents an authentic Italian pizza. What are the major differences?

[Anonymous No.6749418]

>>6749412
bread tomatoes n leafy greens

[Anonymous No.6749420]

>>6742781
yu mami doe

[Anonymous No.6749421]

>>6749418
See I'm new to cooking, so these questions may sound dumb.
What kind of dough? How is that dough typically prepared?
What is the sauce comprised of?
How about the leafy greens? Spinach and kale? Or?

[Anonymous No.6749444]

>>6744093

Italian buffalo mozzarella is actually illegal in the US.

[Anonymous No.6749679]

>>6749444
Not fucking true at all.

[Anonymous No.6749699]

>>6749421

>The consistency of the " Verace Pizza Napoletana " - (Vera Pizza Napoletana) should be soft, elastic, easy to manipulate and fold. The centre should be particularly soft to the touch and taste, where the red of the tomato is evident, and to which the oil or for the ‘Pizza Marinara', the green of the oregano and the white of the garlic has perfectly amalgamated; In the case of the Pizza Margherita, the white of the mozzarella should appear in evenly spread patches, with the green of the basil leaves, slightly darkened by
the cooking process.

>The crust should deliver the flavour of well prepared, baked bread. This mixed with the slightly acidic flavour of the densely enriched tomatoes, and the respective aroma of oregano and garlic or basil and the cooked mozzarella ensures that the pizza, as it emerges from the oven, delivers its characteristic aroma -- perfumed and fragrant.

[Anonymous No.6749704]

>>6742934
Found the yuppie

[Anonymous No.6749705]

>>6749699

>The products that provide the base for " Verace Pizza Napoletana "- (Vera Pizza Napoletana) include:

>a. wheat flour type "00": highly refined flour which has been milled to standard “00” (doppio zero). The flour has an almost talcum-powder like appearance, white, fine and is completely free of bran or germ. A small amount of wheat flour type "0" (Manitoba) is allowed to be added providing the percentage ranges from 5 to 20%. This variation is dependent on the external temperature and is used to enforce the ‘00’ flour and not replace it.

>b. Water: must be clean and free of gas. It must also be free micro organisms, parasites or chemical substances that represent a health risk. Water must be fit for human consumption.
> pH = 6-7
> Recommended temperature for production: 20 – 22°C
> Moderately hard: 60 - 80 mg/L as calcium

>c. Salt: sea salt must be used

>d. Yeast: Compressed yeast, biologically produced, solid, soft and beige in colour ,with quite an insipid taste and a low degree of acidity must be used. Yeast must be purchased in packages ranging from 25-500 grams. (Saccharomices cerevisiae) (See Italian Decreto Ministeriale. 21/03/1973 e 18/06/1996). The use of Natural yeast is also permitted (see appendices).

All types of fat must be excluded from the dough

[Anonymous No.6749707]

>>6749705

>The preparation of " Verace Pizza Napoletana” - (Vera Pizza Napoletana) exclusively follows the below method of production used in a continuous cycle.

>Blend flour, water, salt and yeast. Pour a litre of water into a mixer, dissolve between the 50 and the 55g of salt, add 10% of the total amount of flour, and then add 3g of yeast. Start the mixer, and then gradually add 1800 g of flour (w220-380) until of the desired dough consistency is achieved. Combining the ingredients should take 10 minutes.

>Mix the dough at low speed for 20 minutes, until the dough forms a single ball. To obtain the optimal dough consistency, it is very important to control the quantity of water, so that the flour is able to absorb it all. The mixture should be sticky, soft and elastic to touch.

>The distinguishing product factor and characteristic of the recommended flour used for "Verace Pizza Napoletana” - (Vera Pizza Napoletana) allows it to absorb between 50 to 55% of its weight in water to reach the “optimal point”.

>The preparation of the dough in the mixer should be done without causing the dough to become warm.

[Anonymous No.6749710]

>>6749707

>2.1.5 Fermentation/Dough Rising:

>First phase: remove the dough from the mixer, and place it on a surface in the pizzeria where it can be left to rest for 2 hours, covered by a damp cloth. In this manner the dough's surface cannot harden, nor can it form a crust caused by the evaporation of the moisture released from the dough. The dough is left, intact, to rise for 2 hours.

>With the aid of a spatula, the mixture is cut into strips from which pieces are broken off and then shaped into balls. The formation of the balls must be done exclusively by hand. This technique, known as ‘staglio a mano’ whereby the dough is made into small balls, ‘panetti’, is reminiscent of the technique used in the preparation of mozzarella – ‘mozzatura’ also done by hand. For "Verace Pizza Napoletana” - (Vera Pizza Napoletana) the dough balls (‘panetti’) must weigh between 180 and 250 g.

>Second phase: Once the individual dough balls (‘panetti’) are formed, they are left in ‘rising boxes’ known as “mattarelle” (alimentary cases – see appendices for further details) for the second rising stage, which lasts between 4 to 6 hours. By controlling storage temperature (keeping at room temperature), these dough balls can then be used at any time for the following 6 hours.

[Anonymous No.6749716]

>>6749710

>Following the second rising, the dough ball ‘panetti’ can be removed from the rising box using a spatula and placed on the preparation bench in the pizzeria on a light layer of flour to keep the dough from sticking to the work area. With a motion from the centre outwards, and with the pressure of the fingers of both hands on the dough ball, the base is turned over and around many times. In doing this the ‘‘pizzaiolo” (pizza maker)’ forms a disk of dough (disco di pasta).

>From the centre the thickness is no more than 0.4cm (variance ±10% tolerated), and the border that is no greater than 1-2 cm, forming a frame or crust. The crust known as ‘cornicione’ is one of the identifying features of the product.

>The base must be prepared by hand. The ‘‘pizzaiolo’s’ (pizza maker’s)’ skill enables him or her to determine the movement of air in the base ensuring it moves from the centre towards the periphery, thus forming the frame or crust known as ‘cornicione’.

>No other type of preparation is acceptable for the "Verace Pizza Napoletana” – (Vera Pizza Napoletana) Specifically excluded is the use of a rolling pin and mechanical presses.

[Anonymous No.6749721]

>>6749716

>2.3 Condiments – garnishing the pizza base (‘disco di pasta’):

>Fresh tomatoes – the following variations of fresh tomatoes can be used:
>“S.Marzano dell’Agro Sarnese-nocerino D.O.P”.,
>“Pomodorini di Corbara(Corbarino)”,
>“Pomodorino del piennolo del Vesuvio” D.O.P.”

>Canned Peeled tomatoes – the recommended tomato is the “pomodoro pelato S.Marzano dell’Agro Sarnese-Nocerino D.O.P.”. If peeled tomatoes are used they should be strained, broken up and homogenised by hand.

>All peeled tomatoes that are genetically modified or altered to increase desired traits, resistance to herbicides or increased crop render are not accepted.

>The use of fresh or industrially prepared “Roma” tomatoes (“pomodoro lungo tipo Roma”) is allowed.

[Phil Ossiferz Stone !!esSirF6LRYN No.6749722]

>>6742877
> local Italian food is 1000x better than the shitty american rip offs of Italian food that you see
As a rural American who grew up on homegrown food -- including the onions and peppers on the pizza I'm eating RIGHT FUCKING NOW -- I suggest you go fu --

>wait I'm not on /k/

...check your privilege

>I'd honestly say that Italian food followed closely by mexican food is the best food out there.
I agree with you there. Hell, when I was a kid I thought the Mexicans and Italians were related somehow. They're philosophically very similar.

[Anonymous No.6749726]

>>6749721

>Mozzarella – Certified mozzarella di bufala campana D.O.P, mozzarella S.T.G.

>Fior di latte - “Fior di latte dell’appennino meridionale D.O.P” or other certified ‘fiordilatte’.

>Oil – The choice of oil used must be made carefully to ensure the oil is resistant to high temperatures. Providing the conditions for cooking are optimal (i.e. oven temperature is not too high and cooking time brief) the choice of oil must be made to ensure stability and prevent oxidation.
>Cold pressed olive oil that has not been refined, that is, extra-virgin or virgin olive oil, contains natural, biological antioxidants such as toceferol (Vitamin E). It has been found that olive oil, in particular extra-virgin olive oil, remains unaltered when used and has demonstrated an absence of defects.

>Origano – “Origanum vulgare” from the “Labiatae” family.

>Basil – Fresh Basil must be used.

>Cheese – Grated Hard cheese must be used

[Anonymous No.6749728]

>>6749412
>what exactly constituents an authentic Italian pizza
For most of Italy, being authentic Italian pizza just means that they made it in Italy. It's not that much better than a decent one from anywhere else.

The exception is in Naples. Those guys are fucking serious about producing much better pizza. It's simple as anything: a basic unleavened dough, a simple tomato sauce and mozzarella on top. And that's it. Oh, and cooked perfectly, taking advantage of being in a wood-fired oven; the smokiness from the wood is important. But it's more marked by what they don't do. They don't make a thick base. They don't murder it with sauce. They don't mess about with masses of cheese. They don't over- or under-cook it. They don't mess it up. And they don't charge a lot for it: it's poor-fags' food.

Other pizzas from elsewhere can be pretty good, but that pizza from Naples is the total definition of what God Tier is really talking about. It realigns your whole ideas about what it should be. It also makes fancy chefs jealous as fuck; they'd give their right arm to be as good at pizzas as the Neapolitans. Damn, I'm hungry now and missing those pizzas...

[Anonymous No.6749735]

>>6749726
>>6749722
>>6749721
>>6749716
>>6749710
>>6749707
>>6749705
>>6749699
Italian is truly the most autistic food

[Anonymous No.6749737]

>Italian pizza just means that they made it in Italy.
Not really.

[Anonymous No.6749744]

>>6749737

it is pretty fucking varied though.

[Anonymous No.6749755]

>>6747166
kek, wasnt even me posting the other butthurt pic

[Anonymous No.6749877]

>>6749735
To be fair those are the specs for a D.O.C. designation, so that is pretty much a government set of standards. The French are the same way with wine and many regionally produced specialty foods (such as cheese). I guarantee that if our government decided to certify what constituted "real" chili, Texas/Carolina BBQ or jambalaya the specs would be similar. But all our government cares about is keeping food cheap. Certifying quality isn't relevant. Which is a big part of why the French and Italians have better food than we do.

[Anonymous No.6749949]

>>6749704
found the drop out, fuck off back to portland