Buenos Aires Foods Of Italian Origin

[Matt84]

Back on topic, has anybody tried the carnaroli from Gallo (Molinos) that has popped up in supermarkets recently? It's a hell of a lot cheaper than the DeCecco stuff, I'm skeptical that it will be comprable in quality but if it is, I foresee a lot of risotto in my future.

I don't know, is it bleached like all other Gallo rices?

 

[Hybrid Ambassador]

Love the Proscciuto con melons.

 

[Hybrid Ambassador]

I don't know, is it bleached like all other Gallo rices?

Don't know about the Gallo rices but the Gallo cheapo wines, Si!

 

[London2Baires]

Don't know about the Gallo rices but the Gallo cheapo wines, Si!

Hybrid-Sama; the only rice worth thinking about is Koshihikari harvested in the Uonuma area of Niigata Prefecture.

 

[Hybrid Ambassador]

Hybrid-Sama; the only rice worth thinking about is Koshihikari harvested in the Uonuma area of Niigata Prefecture.

The Japonica rice variety, sparkling as if they were Pearls!

 

[ajoknoblauch]

Last night, we had dinner at http://www.caferusti...ca/outmenu.html

We chose the Potesto.

 

[Hybrid Ambassador]

When visited a friend in the northern island of Hokkaido, Japan, he makes these soft Italian cheese.!

 

[Rich One]

I don't know, is it bleached like all other Gallo rices?

is Paraboiled rice available?

 

[Rich One]

For those interested in the Why? and Where? of the Success of the Italian cucina! read the book Delizia by John Dickie....!

http://www.theguardi...garden.features

Quote· "-----First, the problem of the meaning of 'Italian'. The evidence of American immigrants even in the 20th century was that those from the north of Italy did not even recognise many of the dishes of the south. And vice versa - Neapolitan pizza was thought by the Piedmontese to be dirty, though they only learnt to eat pasta al dente when the practice spread there 'from Naples in the early 1800s'. With the exceptions of Romans and Tuscans, the Italian tongue was, for the minority of late-19th-century inhabitants of the peninsula who knew it, 'a second language, a written language, a language of public affairs and literature'."

 

[Dublin2BuenosAires]

For those interested in the Why? and Where? of the Success of the Italian cucina! read the book Delizia by John Dickie....!

http://www.theguardi...garden.features

First, the problem of the meaning of 'Italian'. The evidence of American immigrants even in the 20th century was that those from the north of Italy did not even recognise many of the dishes of the south. And vice versa - Neapolitan pizza was thought by the Piedmontese to be dirty, though they only learnt to eat pasta al dente when the practice spread there 'from Naples in the early 1800s'. With the exceptions of Romans and Tuscans, the Italian tongue was, for the minority of late-19th-century inhabitants of the peninsula who knew it, 'a second language, a written language, a language of public affairs and literature'.

I read it and gave it to someone years ago. If i remember Argentina gets a mention, famine starved immigrants leaving southern italy staring wide eyed at cattle. I tried to tell my wife that polenta was something that people had to eat because they had nothing nicer, wasnt impressed. Horrible stuff.