今から約10年くらい前にローマに行ったんだけど、そこで本当にびっくりしたのが、四角いピザが多かったこと。
テイクアウトで四角いピザが売られてるのかと思ったら、店内で食べてる人にも四角いピザを出してるお店がたくさんあるのも気づいた。
ローマじゃこういうのってかなり普通なのですか？それとも、私がたまたま特定のスタイルのピザばっかり目についただけだったのかな…？
Are there any great wine shops or wine-focused restaurants in the Tohoku region of Japan that you’d recommend?
I’m especially interested in places with a good selection of Italian, French, or German wines, or somewhere with knowledgeable staff who can recommend good everyday bottles.
Wine shops and restaurants are both welcome!
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About 10 years ago, I went to Rome on a student trip and had a saffron risotto at a ristorante that I still can’t forget.
It was creamy, rich, and I’m pretty sure it had cheese in it as well. I’ve always wanted to know what kind of recipe it might have been, or how I could recreate something similar at home.
I’m Japanese, and one thing that really amazed me in Italy was how flavorful the local ingredients were. The tomatoes, zucchini, and other summer vegetables had such a deep, concentrated taste. Whenever I try to cook Italian food in Japan, it’s hard to find ingredients with that same intensity so easily.
Honestly, I’m jealous of people in Italy for having access to such incredible ingredients!
Does anyone have any idea what kind of saffron risotto this might have been, or any tips for making a rich, creamy version at home?
Hi everyone!
I’m from Japan, and I’ve recently become interested in Spaghetti del Poverello.
In Japan, there are quite a few recipes and videos introducing it as a simple, everyday Italian pasta dish, and many people seem to make it at home. I also tried making it myself.
However, I realized that I haven’t really seen many videos or photos that show Italians making it in a very everyday, lived-in way — the kind of thing that feels like real home cooking rather than a recipe made for an audience.
So I wanted to ask, respectfully: is Spaghetti del Poverello actually something people in Italy commonly make at home? Or is it maybe so ordinary and simple that people don’t really post about it online very much?
I’m not trying to judge whether it is “authentic” or not. I’m just curious about how this dish is actually perceived and cooked in Italy.
Hi! I hope this is okay to ask here.I’m Japanese. but I’ve been trying to learn more about regional home cooking beyond the dishes that are famous abroad.
I’ve been trying to learn more about everyday home cooking in Southern Italy and Sicily, especially dishes that aren’t pasta.
When people talk about Italian food abroad, pasta gets mentioned a lot, but I’m curious about ordinary meat dishes people might cook at home — not restaurant food, and not necessarily special holiday dishes.
For example, what kinds of stews, braised meat dishes, sausages, rabbit, beef, pork, or chicken dishes would feel normal in a family kitchen?
Were there any dishes that were common in older households, or that feel more traditional/local to Sicily or Southern Italy?
I’d also love to know the difference between “everyday food” and “Sunday/family gathering food,” if that distinction exists.
Thank you! I’m mainly looking for cultural context and personal experiences, not exact recipes.
Hi! I hope this is okay to ask here. I’m not Italian,Japanese. but I’ve been trying to learn more about regional home cooking beyond the dishes that are famous abroad.
I’ve been trying to learn more about everyday home cooking in Southern Italy and Sicily, especially dishes that aren’t pasta.
When people talk about Italian food abroad, pasta gets mentioned a lot, but I’m curious about ordinary meat dishes people might cook at home — not restaurant food, and not necessarily special holiday dishes.
For example, what kinds of stews, braised meat dishes, sausages, rabbit, beef, pork, or chicken dishes would feel normal in a family kitchen?
Were there any dishes that were common in older households, or that feel more traditional/local to Sicily or Southern Italy?
I’d also love to know the difference between “everyday food” and “Sunday/family gathering food,” if that distinction exists.
Thank you! I’m mainly looking for cultural context and personal experiences, not exact recipes.
Bourbon barrel wine！👀
The orange wine next to it also has a rather intriguing flavor.