Talk:Italian cuisine/Catalogs

Article Checklist for "Italian cuisine/Catalogs"

Workgroup category or categories	Food Science Workgroup [Editors asked to check categories]
Article status	Developing article: beyond a stub, but incomplete
Underlinked article?	Yes
Basic cleanup done?	No
Checklist last edited by	User:Luigi Zanasi

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initial rant :-)

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)

All of the above are interesting and pertinent questions. I suggest that for the moment we leave the structure as it is and see how it develops. It may get a few more additions; it may get dozens more, some of them controversial or questionable; it may get some that *clearly* demand we restructure the whole thing. Seems to me that for the moment it is doing a adequate job. But you might check out Catalog of Chinese cuisine to see a different structure that someone has originated. That too seems satisfactory to me. Maybe it can be used here also. If so, it should be done *immediately*, so that all of the present entries can be redone. Otherwise, if this list gets longer, it is going to be a *lot* of work -- which I, for one, will beg out of, hehe.... Hayford Peirce 11:49, 3 August 2007 (CDT)