Quote:
Originally Posted by sebastian_dangerfield
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) requires 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.
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The best place I've been in the US for calamari is Rhode Island. If you ever are in the neighborhood, find the most Italian or Portuguese looking dive you can, head out of Providence or Newport, where most people go, to places like Warwick or North Providence, go in, and order any dish with Calamari other than the Rhode Island Calamari (breaded, greasy, spicy - it's good, but it's not what you are looking for). Or check out the poofy, upscale places in Providence that do coconut calamari or eastern calamari. But really, the whole state is calamari crazy.
