Quote:
Originally Posted by Greedy,Greedy,Greedy
Put me on Team Hank. Pasta is life.
One thing I don't understand is why more people don't make their own pasta. If you haven't done it, watch a few episodes of pasta grannies and get out your eggs, water, and flour, because homemade pasta is much better than the dried stuff, which can be pretty good itself. And it's really easy.
I will say, though, pasta gets better the farther north you go in Italy. In the south, the fish is the main show, the pasta a (very good) side event. But one taste of pasta with walnut sauce in Northern Italy and every other dish plays second fiddle.
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When I ate pasta, I recall the fresh made stuff was next level, not even comparable to store bought.
Was supposed to go to Italy just as Covid hit (kinda glad I missed that variant, which wiped out whole towns there). So haven't experienced the fish there, but everyone who has says the same thing as you. I think I could live on Branzino and sauteed (not breaded) calamari alone. It's almost sinful the way American cuisine assumes calamari (and sometimes even octopus... though I feel guilty eating those since we're learning how smart they are) require breading. Or that shrimp is a delicacy which must be on menus, while calamari is an also-ran than only sometimes qualifies. Calamari sauteed in fresh garlic, extra virgin olive oil, bit of salt and pepper, and lemon, is one of the best foods in the world.
