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Old 10.02.2015, 07:39
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why the fascination of North-of-the-Alps Europeans with Pizza instead of Spaghetti

I find it fascinating that north-of-the-Alps Europeans give so much about Pizza, the meal for poor folks in Italy instead of the many sorts of Spaghetti, the Italian Rabbit Stew, all the various other Pasta from Italy, all the other meat specialities from Italy, the many fish specialities (Liguria - Toscana -- EmigliaRomagna)
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Old 10.02.2015, 07:46
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Re: why the fascination of North-of-the-Alps Europeans with Pizza instead of Spaghett

Blandness.
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Old 10.02.2015, 07:47
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Re: why the fascination of North-of-the-Alps Europeans with Pizza instead of Spaghett

Most pasta dishes served in Restaurants is tourist food and are not very authentic recipes. I also find a lot of the dishes here in Switzerland are Northern Italian, heavy and creamy.

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Old 10.02.2015, 07:53
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Re: why the fascination of North-of-the-Alps Europeans with Pizza instead of Spaghett

Get a very good cook book (by Marcella Hazan for example) and make your own. Italian restaurants the world over use an identikit menu selection.
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Old 10.02.2015, 07:56
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Re: why the fascination of North-of-the-Alps Europeans with Pizza instead of Spaghett

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I find it fascinating that north-of-the-Alps Europeans give so much about Pizza, the meal for poor folks in Italy instead of the many sorts of Spaghetti, the Italian Rabbit Stew, all the various other Pasta from Italy, all the other meat specialities from Italy, the many fish specialities (Liguria - Toscana -- EmigliaRomagna)
Umm, even in Italy, most pasta dishes are cheaper than pizze.

(tagliatelle al tartufo being an exception)

The real questions is 'why do northern Europeans insist on eating pasta as a main course'?

Tom
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Old 10.02.2015, 08:14
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Re: why the fascination of North-of-the-Alps Europeans with Pizza instead of Spaghett

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Umm, even in Italy, most pasta dishes are cheaper than pizze.

(tagliatelle al tartufo being an exception)

The real questions is 'why do northern Europeans insist on eating pasta as a main course'?

Tom
They see it as the "starch" IE rice, potatoes, pasta, polenta, bread, dumplings.

For me, I can't make a really really good pizza at home. I can cook (non-homemade) really good pasta, so I am less keen to go out and eat something I cook as good as (or not better) at home - especially at Zurich prices.

I don't cook Cordon Bleu at home, so that gets added to the list, nor do I fanny about with foams of this and reductions of that - so fine dining is something else I go out for.

Back to the pizza, it is comforting, indulgent (if you don't share), exactly what you feel like (choice of toppings), lazy, finger licking food.
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Old 10.02.2015, 08:30
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Re: why the fascination of North-of-the-Alps Europeans with Pizza instead of Spaghett

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They see it as the "starch" IE rice, potatoes, pasta, polenta, bread, dumplings.

For me, I can't make a really really good pizza at home. I can cook (non-homemade) really good pasta, so I am less keen to go out and eat something I cook as good as (or not better) at home - especially at Zurich prices.

I don't cook Cordon Bleu at home, so that gets added to the list, nor do I fanny about with foams of this and reductions of that - so fine dining is something else I go out for.

Back to the pizza, it is comforting, indulgent (if you don't share), exactly what you feel like (choice of toppings), lazy, finger licking food.
In my opinion the problem with making Pizza at home is the temperature of the stove. A normal stove at home probably reaches around 300 °C max, while the ones in the restaurant reach 400 to 500 °C. I usually use a chamotte/grog stone, but still to me the result doesn't taste the same...
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Old 10.02.2015, 09:17
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Re: why the fascination of North-of-the-Alps Europeans with Pizza instead of Spaghett

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I find it fascinating that north-of-the-Alps Europeans give so much about Pizza...
As a Gringo I can't speak for north-of-the-Alps Europeans, but I just think pizza tastes good.

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...The real questions is 'why do northern Europeans insist on eating pasta as a main course'?
I love pasta as a main course, particularly in winter. It's yummy, it's warm, and it's filling. The combinations of types of pasta and sauces are endless. I should say though I prefer it more as a main course for lunch, and as a side with dinner.

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...Back to the pizza, it is comforting, indulgent (if you don't share), exactly what you feel like (choice of toppings), lazy, finger licking food.
Pretty much all of what you said, but especially that part. Besides, cold pizza makes a great breakfast. Ah, college memories...
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Old 10.02.2015, 09:33
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Re: why the fascination of North-of-the-Alps Europeans with Pizza instead of Spaghett

Convenience and inability to cook it properly at home (as others had mentioned) comes to mind. When I was living in NYC with an Italian roommate, we would have a quick sliced of pizza at a pizza place nearby. However, I do not remember having pasta outside the home though. She will cook pasta at home.
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Old 10.02.2015, 09:49
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Re: why the fascination of North-of-the-Alps Europeans with Pizza instead of Spaghett

If I go out, and pay for a meal, I want something that's going to stimulate my tastebuds and offer a variety of textures.

I would never pay good money, for something that is likely not to be a great deal better than what I can make at home ...... my day old chopped-up and fried (re-heated in a fry pan) spaghetti bolognese is to die for - better than when fresh.

Ricotta and spinach tortellini, with a cream sauce - how much blandness can you have on a plate (outside of a Swiss restaurant).
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Old 10.02.2015, 09:59
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Re: why the fascination of North-of-the-Alps Europeans with Pizza instead of Spaghett

I want me some of this in a Restaurant, and I dont care if it has garlic or not.


http://www.theguardian.com/lifeandst...redient-garlic
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Old 10.02.2015, 10:11
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Re: why the fascination of North-of-the-Alps Europeans with Pizza instead of Spaghett

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Umm, even in Italy, most pasta dishes are cheaper than pizze.
Not sure that's really true. Maybe with a basic tomato sauce or aglio, olio e peperoncino, but when you think about it, the economics of cooking pasta (boiling a large amount of water, that cannot really be reused because of the starch, plus the sauce on the side), versus a pizza (an already heated oven, where you throw the pizza in with just some toppings), it's not difficult to imagine that it costs more to produce pasta than pizza gram for gram; do you ever get as much pasta, as you do pizza when you order? Indeed, pizza rustica or al taglio (the original fast food, Italian style) is way cheaper than pasta.

And it's probably these economics and how they in turn made pizza 'restaurants' became more numerous abroad than full restaurants, than caused non-Italians to become more familiar with pizza and in turn it became more popular.
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Old 10.02.2015, 10:14
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Re: why the fascination of North-of-the-Alps Europeans with Pizza instead of Spaghett

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I want me some of this in a Restaurant, and I dont care if it has garlic or not.


http://www.theguardian.com/lifeandst...redient-garlic
This article reminds me of my Italian roommate. Every time I would cook something that would resemble some Italian dish, she would tell me: to add that ingredient in that dish in Italy is not allowed!!!

Last edited by murphy70; 10.02.2015 at 11:31.
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Old 10.02.2015, 10:17
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Re: why the fascination of North-of-the-Alps Europeans with Pizza instead of Spaghett

Pasta in Italy is a serious business, dont mess with traditions.


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This article reminds me of my Italian roommate. Every time I would cook something that would resemble some Italian dish, she would tell me: to add that ingredient in that dish in Italy is not allow!!!
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Old 10.02.2015, 10:32
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Re: why the fascination of North-of-the-Alps Europeans with Pizza instead of Spaghett

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This article reminds me of my Italian roommate. Every time I would cook something that would resemble some Italian dish, she would tell me: to add that ingredient in that dish in Italy is not allow!!!

That would just encourage me to do it deliberately.
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Old 10.02.2015, 10:45
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Re: why the fascination of North-of-the-Alps Europeans with Pizza instead of Spaghett

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That would just encourage me to do it deliberately.
I once had an Italian GF and she would go ballistic when I cut the spaghetti with a knife. So I learnt to do so when she wasn't looking. It was playing with fire though.
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Old 10.02.2015, 10:59
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Re: why the fascination of North-of-the-Alps Europeans with Pizza instead of Spaghett

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I once had an Italian GF and she would go ballistic when I cut the spaghetti with a knife.
Italian children learn how to eat spaghetti, without it being cut up, when still under six or seven years of age. Your ex would go ballistic because, in her eyes, you were doing something akin to eating with your hands or wiping your mouth with your sleeve.
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Old 10.02.2015, 11:25
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Re: why the fascination of North-of-the-Alps Europeans with Pizza instead of Spaghett

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Italian children learn how to eat spaghetti, without it being cut up, when still under six or seven years of age. Your ex would go ballistic because, in her eyes, you were doing something akin to eating with your hands or wiping your mouth with your sleeve.
Just one of the reasons for our fascination with Pizza!
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Old 10.02.2015, 11:34
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Re: why the fascination of North-of-the-Alps Europeans with Pizza instead of Spaghett

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Just one of the reasons for our fascination with Pizza!
Pizza in Italy is not eaten with the hands except by mannerless foreigners.

Tom
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Old 10.02.2015, 11:37
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Re: why the fascination of North-of-the-Alps Europeans with Pizza instead of Spaghett

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Pizza in Italy is not eaten with the hands except by mannerless foreigners.

Tom
but you're not required to magically wrap it around your fork without recourse to any other instruments.
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