great introduction for a great argument when talking about Italy, the food, the Italian food! Wow I feel again hungry after dinner reading the post and looking at those wonderful pictures .
Pizza, ok @ErmesT … 1 month only? Hahaha yes actually pizza is the most simple Italian plate because it has born by a simple mix of flour and water, tomato sauce, mozzarella and basil (Margherita). Of course we do have many variants but always with simple and (not many) ingredients… then not Italian pizza ok feel free to use whatever you want .
Oh my God! This post looks so delicious dear @ErmesT !
I love italian food. In Argentina we have a very strong italian herittage that arrived here through inmigration and we have a lot of dishes in common with yours. I am italian descendant, so you can imagine that a lot of your dishes cannot miss in my family’s table.
I love pasta with estofado (a sauce made with tomato sauce, onions, pepers and meat in a long time cook). I also love Pesto Genoves! My mother has a very old marble mortar in her kitcken, that belonged to my italian ancestors and she use to prepare pesto with that.
I am so hungry now!! I think today I am going to prepare pasta for dinner.
Hola @Cecilita , I am glad that you like my introduction post to the Italian food.
Buenos Aires is a town where an Italian feels at home, for several reasons. Food is probably the first one. I loved the fresh made pasta in Campo dei fiori, and several other restaurants where I had my dinner.
I suppose you will write about the real, traditional one.
Actually my feeling is that in many places they put too much attention about what they put over the pizza, but mostly forget that the most important part is how you make the base, do you agree?
Wow @ErmesT , you had the famous Pizza a portafoglio from Naples, “portafoglio” as you know means wallet and it is used to indicate exactly that the pizza is folded on itself and you eat it like that. That’s the best taste of Pizza and only served on the street.
Yes you are absolutely right, besides the top ingredients which may vary, and although we prefer to be kept always simple and well mixed (aka not everything you have in your hands ), the base is very important. It is just flour and water but the type of flour, even the type of water, and the correct doses and mix of it is a very important factor which will result in a soft, hard, humid, dry, elastic base for the pizza … mandatory then to be “finalized” in a wood oven .
All of this is incredible, @ErmesT ! In the beginning stages of learning Italian cooking. We have decent places in the U.S., although we have a love affair with sauces being the feature. I look forward to even more from #teamitaily
A few years ago, @LuigiZ , I have been invited at HOST - Fieramilano, one of the biggest event in the world about HoReCa (Hotellerie-Restaurant-Café).
They had a whole pavilion about pizza preparation, divided in: Ingredients / Ovens / Serving. Dozens of pizzaiolijugglers.
Something like this
Have you ever seen this way of making pizza @KarenVChin ?
Seems to be funny, but this is all about a correct pizza dough. @Cecilita , in some restaurant in Buenos Aires I have the Pizzaiolo preparing pizza in this way
Super glad you liked cinghiale. Next to where I am leaving they usually do a feast in November called “Sagra del Cinghiale”, more precisely in Chianni.
Sagre are really popular in the Region, and they are usually have a main protagonist, in this case the cinghiale, but can be from strawberries to polenta, and they are another great occasion to gather people together and eat delicious dishes at a reasonable price.
Have you been to the “Sagra del cinghiale” @LuigiZ ?
Sagra del peperone in my village is … this week @Sorbe , and moves a lot of people from the provinces of Treviso, Venice and Padova.
Next we will have (in winter) the Sagra del Radicchio rosso di Treviso, then Asparago … and more.
All about food
What I have always found amazing is the long series of Sagra del Tortello that you can find, in July and August, on the Mugello area, from Ronta to Marradi,
Thank you for your reply. Sagra del Tordello ( in some areas named Tordello) it’s very popular in different areas of Tuscany.
My favourite one, just for the name, is the “Sagra delle pallette coi funghi” ( pallette are bom bons of polenta) and “Sagra degli stiaffoni” ( sounds like a competition for slapping people, but in reality Stiaffoni are a specific type of pasta).
U.S. is a quite big and heterogeneous country, and I am sure there are a lot of great places for Italian Food.
I had various experiences of Italian food on the South - East of U.S., and some of them was authentic Italian, even if usually, when travelling, I prefer to eat “Local”
Oh @ErmesT , this is just fabulous, that’s the way how pizza has to be made … few claps to the dough base and the pizza is ready to be topped, then few mins on the oven and enjoy it: just for the real “pizzaioli” .
@Sorbe thank you for tagging me, I love the cinghiale but haven’t been to Chianni. I need to apology as this is the first time I hear about this town but I see its sagra is a very famous one, even a dedicated website … to be noted!
True we have many “sagre” in Italy, all small towns have them with all the most special items possible. I don’t know why but I remember always the Sagra della Castagna in Montella (Avellino) which I used to always join with my parents, perhaps because I like them and in winter with a very nice glass of red wine they are a great “package” .
If I have to be honest some of them are quite heavy. Polenta in August is a dangerous combination in my opinion. But the one in Chianni is worth to be visited, especially for the location.
My advice, if you want to go there, is to move by time otherwise is pretty difficult to find a parking spot.
Polenta is a perfect solution if you are on Dolomite, @Sorbe - Polenta e Funghi, spezzatino con Polenta, Grigliata mista con Polenta arrostita, and more
BTW, thank you for mentioning Polenta, because polenta deserve a special section of the Italian northern food.
This is an incredibly wonderful post @ErmesT . Starting from the drink to the dessert, every single ‘element’ is a thing to talk about. All these days I knew very little about Italian food, not to mention, I knew nothing about the drinks or the pasta. It looks like I have to eat more Italian food now, to improve my knowledge. And I am super hungry right now.
Thank you @ErmesT . As I was away from Connect for quite a long time, I was not aware of this Team trend. I see a lot of activities from different countries here. And I know I am glued to my laptop for next few days for sure. There’s a lot of posts to catch up.
Who wants to go and browse internet to know about food and culture when Connect has everything to offer.
We have actually 12 national team at work, and more coming. It is my little game, and I am having a lot of fun with it.
You should start from the very beginning, to find all the search link (yes, we have new post every day, so I had to build, and to keep updated, the search keywords)
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yes actually pizza is the most simple Italian plate because it has born by a simple mix of flour and water, tomato sauce, mozzarella and basil (Margherita). Of course we do have many variants but always with simple and (not many) ingredients… then not Italian pizza ok feel free to use whatever you want 
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