Talk:Italian cuisine/Catalogs: Difference between revisions
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The only dishes I know of that are found throughout most of the peninsula are minestrone, pasta fagioli, and potato gnocchi. All others are regional specialties. And then there are the abominations the Brits and Americans have done to it (or should I say Italian immigrants trying to make money by catering to the atrocious tastes of their clientele) such as soggy garlic bread served with pasta. There is no such thing as spaghetti bolognese in Italy (I can hear both my grandmothers -- one from Molise and the other from Modena -- turning in their grave): spaghetti are from Naples and bolognese is, well, from Bologna. Spag bog is one of the aforementioned British abominations. Ragù bolognese is served with tagliatelle verdi or in lasagne verdi!!!! And there are no leeks in it!!! :-) [[User:Luigi Zanasi|Luigi Zanasi]] 23:14, 30 July 2007 (CDT) | The only dishes I know of that are found throughout most of the peninsula are minestrone, pasta fagioli, and potato gnocchi. All others are regional specialties. And then there are the abominations the Brits and Americans have done to it (or should I say Italian immigrants trying to make money by catering to the atrocious tastes of their clientele) such as soggy garlic bread served with pasta. There is no such thing as spaghetti bolognese in Italy (I can hear both my grandmothers -- one from Molise and the other from Modena -- turning in their grave): spaghetti are from Naples and bolognese is, well, from Bologna. Spag bog is one of the aforementioned British abominations. Ragù bolognese is served with tagliatelle verdi or in lasagne verdi!!!! And there are no leeks in it!!! :-) [[User:Luigi Zanasi|Luigi Zanasi]] 23:14, 30 July 2007 (CDT) | ||
== structure of article == | |||
What do we want to do with this article? Should it only be a list of dishes, we have also started adding ingredients & methods. Maybe we should divide into two, the first part having ingredients and methods (Bolognese sauce, parmigiano, pizza, spaghetti, risotto, polenta, prosciutto, etc.) and the second part has actual dishes (e.g. risotto ai funghi, spaghetti marinara, etc.)? Or should we | |||
What are outr criteria for inclusion in this article: well known in Italy or in the rest of the world? Also, what do we want to include? Only dishes found in the Italian peninsula or do we include things such as garlic bread and spag bol which may be thought to be Italian dishes by potential readers? | |||
Also, do we use Italian names (e.g. lasagne) or the common English variation (e.g.lasagna)? | |||
Do we turn it into a table with colums for name(s), ingredients, region of origin, course (antipasto, first, second, dessert), notes (and possibly others) | |||
What do we think would be most useful to eventual readers? | |||
BTW, I have been unable to find a single Italian language web site that mentions "Spaghetti milanese". Most of them were from eastern Europe (Hungary, Austria, etc.). A light tomato & garlic sauce sounds like marinara to me. | |||
[[User:Luigi Zanasi|Luigi Zanasi]] 11:35, 3 August 2007 (CDT) | |||
Revision as of 10:35, 3 August 2007
The only dishes I know of that are found throughout most of the peninsula are minestrone, pasta fagioli, and potato gnocchi. All others are regional specialties. And then there are the abominations the Brits and Americans have done to it (or should I say Italian immigrants trying to make money by catering to the atrocious tastes of their clientele) such as soggy garlic bread served with pasta. There is no such thing as spaghetti bolognese in Italy (I can hear both my grandmothers -- one from Molise and the other from Modena -- turning in their grave): spaghetti are from Naples and bolognese is, well, from Bologna. Spag bog is one of the aforementioned British abominations. Ragù bolognese is served with tagliatelle verdi or in lasagne verdi!!!! And there are no leeks in it!!! :-) Luigi Zanasi 23:14, 30 July 2007 (CDT)
structure of article
What do we want to do with this article? Should it only be a list of dishes, we have also started adding ingredients & methods. Maybe we should divide into two, the first part having ingredients and methods (Bolognese sauce, parmigiano, pizza, spaghetti, risotto, polenta, prosciutto, etc.) and the second part has actual dishes (e.g. risotto ai funghi, spaghetti marinara, etc.)? Or should we
What are outr criteria for inclusion in this article: well known in Italy or in the rest of the world? Also, what do we want to include? Only dishes found in the Italian peninsula or do we include things such as garlic bread and spag bol which may be thought to be Italian dishes by potential readers?
Also, do we use Italian names (e.g. lasagne) or the common English variation (e.g.lasagna)?
Do we turn it into a table with colums for name(s), ingredients, region of origin, course (antipasto, first, second, dessert), notes (and possibly others)
What do we think would be most useful to eventual readers?
BTW, I have been unable to find a single Italian language web site that mentions "Spaghetti milanese". Most of them were from eastern Europe (Hungary, Austria, etc.). A light tomato & garlic sauce sounds like marinara to me.
Luigi Zanasi 11:35, 3 August 2007 (CDT)