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Bread is more popular in the south. My mother is from Sicily and sometimes she prepairs the "pane cunzato". It is hot bread just taken from the oven, with salt, pepper, oil (extra virgin oliva oil, of course). You can add dry pomatos, olives.

There will be a day when also Italy will accept gay marriage. In the meantime, I'm happy for Virginia's people.

My real name is Lucia, that means "who is born in the light". Fos is the ancient greek word for "light" (I don't know what is the word in modern greek) and '87 is my born's year. I choose it several years ago, when I had just began studing ancient greek.

I would prefer lump. I would buy a big house for me and my boyfriend, I would marry him and I would organize a great party. I would buy an house for my brother. I would restructure the library of my city (Carate Brianza, an hole in the foggy Pianura Padana), that is awfull and little. I would...

My Brother told me to be softer, to not be a food nazi. If you want use pasta as a side dish, use the sauce of the main plate: another sauce in the pasta would ruin both. I hope to not have been too huge, but pasta is my first love.

You can call it in the way you prefer, but eating pasta as a side dish you ruin both pasta and the other dish. Listen a suggestion by someone who eats pasta every day since was a child :chef: My spaghetti are really better than my english :lol:

First rule: pasta isn't a side dish. You first eat pasta, then if you want what you call the main dish. There is some recipe where pasta is both the first dish and the the main dish ("piatto unico"), very rich, but real italian pasta is itself a main dish. Said this, you could try a good...

I close with politic, it's better :rofl: Thank you everyone. We have a better food, but I love your wurst and sauerkraut. And also the beer. It's really stereotypical, I know, but it's true. How are you now?

The funny thing is that my Brother talk a perfect english, almost at native level. His only problem is the italian inflection. About my country, I know there is no magic place called "abroad" where everything is perfect, but sometime I would will only go away. Other countries seem a lot more...

I don't know if you have it, but salty ricotta is better than parmesan in this sauce. Don't forget the fresh red pepper, sautéed with the garlic and the anchovies.

I was writing that here it's cold, but I changed my mind.

I don't know what will happen to my country. Pervert stupid politicians, illiteracy, catholic fanaticism, homophobia. There is no job and our parlament is focusen on Berlusconi and his stupid problems: a normal country would have him fired years ago. And after 15 years I can't write yet in a...

We use the sage a lot, as someone said, even if not in tomato sauce. Sage is really good in the saltimbocca. It's good with the butter to season gnocchi, casoncelli and other filled pastas. It's good alone, fried and eaten like an appetizer. It's good to make some spirit. You should trust a...

What program was it? We usually use no sage in tomato sauce: we use basil, or oregano. I found some exception for the gnocchi sauce, but it's not really common. At least, I never found someone who use sage in this way. Sage is really good sauté in butter, to season casoncelli or other filled...

Thank you, I hadn't understood.

Cat, this people are everywhere. Here there are people who have problems with people of the South of THEIR country. Dante said: "Non ragioniam di loro, ma guarda e passa" (Not care about them, but look and go on).

Do you pay Barilla and other italian brands $1 for 450 gr? It's not much, considering that $1 is € 0,7 . Bread crumbs aren't a little too much in a plate of pasta? In my family we usually use them for the soups, in place of pasta. My mother sometimes does "4 cheese pasta", good but a little...

We usually use Barilla, that is nice tasting and doesn't cost so much, but it cracks and I don't like it. The De Cecco it's really better, but it is more expensive. It should be the only way to cook it :p

I usually don't ask for a fork, but I can't use chopsticks well. Maybe I hope to learn it, but after so many years...

It sounds just a little strange here, but everyone can eat as he wants. I have a very normal pot and I leave the spaghetti in whole, I wait some second then I lower them with the carving fork.

I like you husband! Mac and Cheese should be a sort of timbal of pasta and cheese, isn't it?

I freeze lasagna but not pasta, because becames overcooked when you reheat it. I thought to try to do it, but with pasta undercooked, so when it is reheated it finishes the cooking.

They are the most famous. Do you pay 0,75 euro cent 450 gr of pasta? I thought worst. Here we pay 1000 gr of Barilla from 1,49 to 1,69. De Cecco is more expensive. Another question: for how much time do you cook pasta? Here there is the firm belif that, outside Italy, everyone cooks it too much.

Ah, the lira. We miss it. What brand do you have? Are there also italian ones, like Barilla, De Cecco, Buitoni?

Do you want kill me? Better: "Vuoi che io muoro?" as says an italian comician who mimics Joe Bastianich:rofl: If I can ask, how much do you pay pasta?