Francesco, from Italy (Sardinia). You caught the spirit right. It's clear that you love and respect Italian culture. All tourists should be like you. Thanks.
YES! I opened the video expecting to find a lot of misconceptions, instead I approve every suggestion and even most of the explanation behind! Well done
Ed said a very important thing about the fact that you must feel at ease. And let me add: unlike what you see in many videos about foreign cultural shocks, no one (and I repeat: NO ONE) will ever refuse to serve you a cappuccino after lunch or to bring you cheese for your pasta with fish. With the obvious exceptions, we Italians have a strong culture of hospitality and usually never deny tourists what they ask for. We love tourists, we’re very curious about everything that's new and different, and generally, we do everything we can to make foreigners feel comfortable. (We’re not French, LOL.)
Agree on all of this. Especially the Italian hospitality - and the comparison with its neighbor, at least in Paris. I’ve found the French people out in the country to be more welcoming.
Agree on all of this. Especially the Italian hospitality - and the comparison with its neighbor, at least in Paris. I’ve found the French people out in the country to be more welcoming.
Agree on all of this. Especially the Italian hospitality - and the comparison with its neighbor, at least in Paris. I’ve found the French people out in the country to be more welcoming.
Yeah, Italians are pretty forgiving about food etiquette issues that will come up (something always does). But, try not to be a dick with insisting something be done *your* way; you're in Italy, not fucking Texas or Florida.
I'm Italian (living in Italy) and I'm impressed. You were very accurate, and you are so right: be respectful but do as you like! Just a few notes: - cutting spaghetti is acceptable ONLY if you give them to a toddler or a very small child to eat - sometimes you will find cheese with fish or seafood: usually is pecorino, often with swordfish, mussels or sardines, or mozzarella or burrata with something more delicate; they usually are special recipes, though - at the end of a meal, in a restaurant, you can order a coffee. It's usually the last thing you order and it's always an espresso, but you can have some variations : "lungo" (long = they use a little more water), "ristretto" (short = they use a little less water), "macchiato" ("stained" with a splash of, usually foamed, milk), "corretto" ("corrected" with a splash of liquor, usually grappa, but it can be Sambuca, rhum or another thing: just ask what they have or if they have what you like). You can have all these variations decaf, if you prefer. Please: don't order a cappuccino after a meal (but if you insist, I'm sure they'll make you one). We consider it, mostly, a breakfast thing, but you can have it in any other moment (despite what a lot of people think or say; I often have one in the afternoon and nobody beats an eye, at least where I live). After a meal we consider it just too much (it's like having a snack as soon as you finish your lunch). Most of all: enjoy yourself and try some new, amazing food!
I'm italian, living in Italy too, and I sometimes order a cappuccino as a snack, in the afternoon and, unlike what I have seen in many videos, NO waiter or bartender will ever refuse to serve one. Just one anecdote: I was at the seaside in October, and there were several Swiss-German tourists. I had taken a swim and ordered a cappuccino. A lady addressed me in German, probably thinking that I was a tourist too. LOL
Alfredo di Lelio owned and operated a trattoria in Rome. In 1908, during his wife's first pregnancy and after the birth of their first child, she found most food to be intolerable. Alfredo created a dish of pasta, cheese, and butter to help her to eat and maintain her health and the baby's. It was practically the one thing she could eat and she liked the dish so much that she thought Alfredo should put it on his menu at the trattoria. In 1920, Douglas Fairbanks and his newlywed wife, Mary Pickford, honeymooned in Europe. The couple dined at di Lelio's trattoria and loved the dish so much that they brought the recipe back to America and introduced it at their estate called Pickfair. That is how Fettuccine Alfredo came to America-it is an authentic Italian creation. Boun appetito!
I’m quite sure that, at least in my area, fettuccine Alfredo were a thing long before 1908. We used to serve it to ill people as a “light” version of pasta (no ragù).
The couple ate at Alfredo’s often on that honeymoon and gave him a large gold serving spoon and fork with engraving noting the presentation. I, as a 12Year old Canadian kid with my parents in 1955, watched Alfredo himself prepare the dish for me tableside, and let me use, for brief moment, those serving pieces. It was the best pasta I ever ate. Yes, butter and Parmesan only, and very wet fettuccine.
vedi poi cosa sono diventate. come la pizza in america, il mio trauma infantile peggiore, peggio dei finocchi cotti infilati a forza in bocca dalla maestra all'asilo
Thank you so much for all your videos! Trying to watch them all as I’m going in two weeks. It’s been my life long dream to visit Italy and at 68 my dream is coming to pass. So excited! Again thank you!
A detail you've forgotten to mention is that usually the deserts are ordered after the main meal. So the servers will take orders only for antipasto, primo and secondo on their first round, and then come back later to offer dessert. Some restaurant even have a completely separate menu for desserts, or the servers themselves will list the sweet treats available after clearing the table, so don't be worried if you can't find any dessert in your menu.
That's common in America too, so it wouldn't stand out to an American. When I lived in Italy, I would usually have fruit for desert, but only sometimes an Italian desert. I spent a lot of time in Sicily and had a lot of seafood and Middle East dishes, but also traditional Italian dishes.
American here! Happy to have your videos! We are returning for our second trip soon and I would definitely say we learned some of these during our first trip. Every Italian we encountered was very kind even if we made a few mistakes. I love that so many Italians agree with what you are saying. We LOVE Italy and can't wait to visit again ❤
@LiLaLeller Thanks! We appreciate it. We’re surprised so many Italians watch, but it’s gratifying to hear their support. I hope you’ll be able to return soon.
I have to add something to my previous comment about pasta and chicken. In Italy, particularly in some regions (Umbria, Lazio, Toscana, Marche etc.) it's not unusual ragù with duck and/or pigeon. Today I was in Serravalle (province of Pesaro Urbino, region Marche) and I enjoyed a magnificent enormous portion of tagliatelle with duck AND pigeon. Delicious. So, we don't usually have chicken with pasta, but that doesn't mean we don't use other birds in our ragù. I hope you understand my broken English😂
Hanno detto pizza con pollo non pasta con carne. La pasta con il ragu' alla bolognese la conoscono in tutto il mondo. As a side note your English is quite good.😊
I have binge watched every video!!! My love of Italy came through in every single episode I watched! Thank you!!! I can’t wait for your next adventure. In high school, I took 4 years of intensive Italian classes which were taught by a fiery Firenze!!! She instilled in me a love of the region, il Duomo (to the extent that the first time I saw it I burst into tears!!), and basically everything Italian!! Something so totally different for a Cuban born young girl who thought she’d never be able to walk the streets of Firenze, touch the marble of the Duomo and most importantly, eat gelato to my heart’s content!!! I finally fulfilled my dream in 2018 - over 40 years later!!! I’ve returned a couple of times, and maybe that’s why I resonated so strongly with your videos. I want to keep going back as long as I’m strong enough. Thank you for sharing your adventures and lives. Bravo! 👏🏻
Thanks so much for your kind words! It’s a great feeling when our videos make others feel like they’re truly there with us. I can only imagine a young Cuban girl in those days being transported to Italy.
I can't figure out yet why UA-cam suddenly began suggesting me your videos but I got deeply addicted since the very first one I've watched! The love and respect for our country and culture literally oozes out from every single frame. Thank you for these amazing videos! Greetings from an Italian living in Japan😊
A few other items include…you won’t find salt and pepper on the table, you may have to ask for them if you need them (the only exception is when you order a salad). Also regarding salads, you will only have olive oil and a good balsamic for dressing (there are no such thing as premade salad dressings in Italy). Last item…water is not free, you will need to order a bottle for the table (still/naturale or sparkling/frizzante). Keep up the good work with these videos, I’m enjoying your explanations and experiences!
Hello Dear Friends! I wish you a rewarding New Year full of happiness! I love your videos, your calm tone of voice which enhances your excellent narrative!
I just started watching your videos and they are a great in helping tourists understand the culture. (And I'm happy because I recognized a restaurant from my town: Lucca!) Hope you had a good time. 😊
It’s a pleasure for me, as an Italian, to watch your videos. Partly because I might never again see tourists drinking cappuccinos while eating a plate of pasta-just kidding! But mainly because you guide them to enjoy authentic Italian cuisine in the right places, rather than falling into tourist traps where dishes are adapted. You show them how to truly savor food the way we Italians do: slowly and with appreciation
no, che scherzare? non è che la gente può venire e rovinarci il profumo di uno spaghetto agli scampi perchè loro seduti di fianco devono chiudere con un cacchio di cappuccino, abbia pazienza
Concerning alcohol, it's true that we don't usually get drunk in public, with some exceptions such as weddings, new years eve, the company Christmas dinner... And also younger people tend to drink too much on their nights out. Speaking of alcohol, It would be interesting to see a video about the different approach towards it in Italy vs the US. For what I can see, in the US cocktails and beer are deeply linked to the idea of "time off" or "vacation", and at the same time I see a controversial approach towards alcohol consumption (i.e. minimum age for drinking, consumption in open areas). We have none of that - I remember my grandfather letting me drink some countryside red wine diluted with water when I was 7 or 8.
Great job!!! Even though it's all about pleasure trips, You people of "Our big Italian Adventure" treat the matter in a very professional and trustful way. A big hand clapping to You!!!
In Abruzzo, especially around Teramo where my family is from, which is not (yet) a big tourist area… They do made a regional specialty pasta with meatballs, but not like meatballs we expect- they are tiny meatballs called polpettini, less than 1/2” big and are served at home or in very local restaurants and always served on spaghetti alla chitarra (hand rolled spaghetti cut on a chitarra, guitar, a wooden box with strings) It is a wonderful, local specialty, but not typical around Italy
I am not Italian but I do love Italian culture. With that said I knew about all of your suggestions long ago, since most of them are common sense. The one about spaghetti being served separate from a meat ball is well known since I have visited many excellent Italian restaurants in the US, but rarely order spaghetti. I have found that if you are polite and not obtuse to the local culture you will do just fine. Not just in Italy, but traveling anywhere. Thanks for the video.
I am impressed! You explained the Do's and Dont's very well. I don't think you missed anything. Cheese on fish is something that drives me nuts. I have to show my wife this video for our next trip to Italy (she is not Italian)
in Italian cuisine, pasta is usually considered a "primo piatto" (first course) and is meant to be paired with lighter sauces, while meat like chicken is typically served as a separate "secondo piatto" (main course), often with its own distinct preparation; this means large chunks of chicken in a pasta dish are seen as an unbalanced combination and not a classic Italian approach to cooking. Italian food culture prioritizes distinct courses, with pasta as the first course and meat as the second. We often prefer pasta sauces made with richer, more flavorful meats like beef or pork that can stand up to the pasta without overpowering it. While not common, some regional Italian recipes may incorporate chicken in a pasta sauce, but usually in smaller pieces or as part of a complex ragu.
@@ridilu - Per quel che ne so, per i ragù si sono sempre usate le parti meno nobili dell'animale, sia di manzo che di maiale; parti grasse, gustose, che tengono bene la cottura. E questo spiegherebbe il perchè non siano mai stati usati nè cosce, nè petti di pollo per condire la pasta. Però il ragù con le rigaglie di pollo è un piatto che appartiene alla nostra tradizione e ancora si usa...
I am a career Navy veteran (22 years). In every port I ever pulled into, I ALWAYS ate the local cuisine. I was never disappointed. But it made me picky about ethnic cuisine in the United States. When I first pulled into Naples. I was astounded by all the places trying to sell me New York style pizza. I eventually ended up at the Naples United Seamen's Service Center (now closed) Where I ate carbonara for the first time. I loved it! Here, in America, a lot of places use half-and-half instead of egg yolk. It's just not the same. Fortunately, I have an Italian friend who owns a restaurant. When he cooks for me, he cooks like he was back in Naples.
My parents came from Calabria and so I'm first generation American. You two hit the nail on the head in all you said. DO NOT EAT AT TOURIST TRAP RESTURANTS!. In most cases the food is not the higher quality that you'd find in a Mom& Pop resturant. Picj a spot out of the way and enjoy. Also for those of you who do nno speak Italian, if you try your best to communicate they will bend over backwards tto try and make your eating experience a high light of your trup. BUON APPETITO!
I'm Italian. Speaking of pasta and chicken, it's true that we don't mix chicken meat with beef or pork meat in our ragù, but in some regions (for example in "my" region Marche) sometimes we put in ragù small parts of chicken liver or kidneys or, believe me or not, even chicken testicles. Surely this doesn't happen in everyday meals, but I swear that it's not unusual. I love it!
In Toscana si fa il sugo con le creste (di gallo). Il sugo con carni e parti meno nobili, anche di pollo, penso sia diffuso in molte cucine regionali italiane...
Esatto. Diciamo che quando faccio il ragù "normale" non metto creste di gallo o fegatini o rognoni, ma in certe occasioni (sempre che riesca a trovarli, non è che sia facile...)danno quel non so che in più @@giorgiosantonastaso8954
N.10 is a NO NO NO. Usually they refuse to add cheese on a fish dish because it spoils the taste of the dish and it will translate in a possibly bad reputation for the quality of dishes in that restaurant. As for chicken and pasta, it is like spaghetti and meatballs: one is primo and the other is secondo. Don't mix them.
Italian here. About chicken. Chicken meat alone is not very tasty, so it doesn't add taste to pasta, the result would be quite tasteless. About pizza. I always joke with my American colleagues that if I order a pizza, is MY pizza 🙂There are very few restaurants that offer pizza to share, but is not common habit because we order the pizza we like. For us pizza is just like any other dish. What you have may be missed: * doggy bag. The availability of a doggy bag is becoming more common, ask for it. Also pizzerias can give you a pizza box to take a pizza with you. * house wine (except in hi-end restaurants). So called "house wine" is often available and is sold by litre, half and quarter. Good if you want some wine but don't want to spend much * what to drink with pizza. Even many people drink beer, consider that is fermented beverage with fermented dough. If you want to avoid the sense of being fill like a balloon, try white wine, maybe "house" white wine. * "scarpetta" is often a sign of appreciation (except hi-end restaurant, as you said): the waiter will be happy if you return an empty plate * as you said, go "local", ask to the waiter, ask what is local
Some pizzeria do "giropizza" in particular days, pizza slices dish arrive on table, one After One. Tò be put in the middle of the tablet. every dish that came Is different, in a sort of "all you can eat"
My Sicilian friend said that restaurants seldom serve chicken at all. She said chicken is only served at home. We were starving for chicken and a few times bought it barbecued at a market or at the prepared food in a supermarket.
Using a spoon to twirl spaghetti with a spoon can be regional or family based. My Italian born/raised great grandparents insisted using a spoon. I mastered this by 3yrs old. Spaghetti with meatballs can be found in some regions, but the meatballs are very small. Meat is usually served separately from pasta which includes chicken
spghetti never heard. in south they do pasta with meatballs but they are not tiny, and the pasta is short, meatballs are usually eaten as secondo and the polpette sauce used to dress the pasta
I always enjoy your videos, and I watch them regularly to get the cultural differences between Italy and US (the one about the hands on the table is amusing). About pasta and chicken: in the cooking art, they are both considered "Excipients", meaning they don't have much taste of their own, but they can boost the taste of what you put in the dish with them. In the italian cooking tradition, though, the chicken innards are largely used as ingredients for sauces
I’m Italian and as I have already commented under another video of yours you’re very accurate. I would just like to add a couple of curiosities … 1. That’s very true: you won’t ever find spaghetti and meatballs on any decent restaurant’s menu … but my grandmother used to cook the best ever made meatballs fried and then cooked again with tomato sauce. We ate them with our spaghetti and it was delicious (Sicilian recipe). So spaghetti and meatballs are actually a very niche regional specialty… but only in house cooking never in a restaurant. On the other hand Pineapple Pizza is indeed an American creation and I would never ever consider asking for it in Italy 😂. 2. Helping yourself with a spoon for your spaghetti is indeed unpopular… but that’s acceptable. What’s really unacceptable is murdering your spaghetti with a knife if you can’t just us your fork. So my advice is: if you aren’t used to just use your fork help yourself with a spoon. That’s ok and locals won’t blame you for that but they indeed will if you’re using your knife 😅
"Hands always on the table" is burned into italian kids' mind, both at home and in the primary school. You can recognize a table of Italian diners by this detail alone...
And, least but not last, remember that meanwhile Italians are enjoying their lunch or dinner, they talk about the next meai❗😂😂😂🥂🍾 Have a nice New Year to everybody. From Italy with love❗🇮🇹🇺🇸
Complimenti!! Siete veramente bravi, i vostri consigli sono equilibrati ed esaustivi. Per dare consigli cosi veri dovete essere una coppia molto intelligente. Grazie
@@OurBigItalianAdventure Mi sono iscritto al Vostro canale perche siete veramente eccezionali. ho una visione degli States un poco particolare e voi ( forse giudico male) siete diversi. Sicuri di essere Americani? 😁😁
Most habits are related to local availability and price. My late father remembered the first time he had chicken in his life, when he had lunch at a family's (rich) friend's. All types of meat were luxury, except for entrails (which now, in a typical historical 180°, are the new luxury - my parents ate a lot of liver because it was dirt cheap, in addition to liking it (I hate it)). Also: don't be self-aware about twirling long pasta... Italians in the south are known to use a spoon to help, and to use a spoon to eat risotto: regrettable, but not a crime. Also: you really do not (have to) use the plate's side (normal dishes here do not have sides!), you just have to practice as everything else. Hands below the table is really rude, elbows on the table are incredibly boorish, scarpetta is done at home, acceptable in informal settings, but otherwise regarded as non-polite (a tad less than impolite or outright rude) Some comments below link to some Galateo refs fyi Final note: food and dinner table manners are very touchy topics for some people, but most people will accommodate you without major worries or judgement (otherwise: just drop them, most Italians are really laid back)
the spoon to eat risotto is a crime, one of the best way to do a crappy figure. first of all risotto sholnd' t be ordered in the south since is not a traditioal dish and many times they don't know how to cook it, wehenever happened that i order a risotto because they recommend me it and the give me the spoon for eating it i stand up and go away ( and tear them to pieces on tripadvisor and google)
In Italy being drunk showily in public is punished by art. 688 of the Penal Code, now with a fine (from 51 to 309 euros), but until 1999 was considered a criminal offence punished up to six months in jail!
About cheese on seafood dishes, true, we do not put it , but if you like to do it feel free to ask for cheese because anyhow you as a customer must be treated as better as possible and have your request fullfilled.May be someone will make you notice that is not customary in Italy, may be joking also a little bit about it but he will not refuse to give you the cheese.
Bravissimi. Best advice, valid for every trip outside your own country, is to enjoy local culture respecting it and trying to understand it. It is clear you did it that way when you spent your days in Italia. Important to remember: Italians are happy to help every tourist, and we love US citizens especially the ones respectful and ready to know local culture. So take it easy, if you are in Italia just play like if you are in Italia and not in USA and everything will be fUntastic!
@@OurBigItalianAdventure At the origins Pizza was a street food, to eat only with the hands, standing.. When the pizzerie with tables were established, remained the use of eating pizza with the hands, cutting it directly with fork and knife. Today many italians don´t do it anymore but mostly in the south this "ritual" is still living.
Fettuccini Alfredou with cream chicken eccetera are American, but fettuccine all'Alfredo onliy with pecorino chease, butter and a tiny bit of pasta water are from Roma. (fettuccinE not fettuccini) Ragù alla bolognese never goes with spaghetti, so the famous spagbol are American
Well, I have eaten very tasty pizza frango (chicken)& catupiri (a kind of fresh creamy cheese) in Brasil. Their pizza is of course much heavier and different than our italian pizza, but is tasty!
You can eat everywhere in Italy at your US time. Many "for tourists" restaurants prepare the dinner at 6:00 pm but normally they have very few italian customers.
If you are an American Tourist in Italy, or anywhere else really, speak at half the volume you normally do. The only people who need to hear what you say is the person at the same table or the waiter standing next to it. Not the people in the restaurant next door.
Thanks! We appreciate it. You should really try to make at least one visit. If you like good food, you can go most anywhere, but Bologna is considered by many the food capital of Italy, and it’s not over-touristy.
Una cosa che anche gli italiani spesso non sanno, si può ordinare anche solo un bicchiere di buon vino che dovrebbe essere servito in un bicchiere detto "calice" . Il calice deve essere tenuto appoggiando la mano sullo stelo così non si scalda il vino e si può vedere meglio il suo colore e la sua trasparenza . Solo alcuni rari casi di vini rossi fermi si tengono per la coppa e allora si dice che vengono "umanizzati". Consiglio a chi resta in Italia per un po' di tempo di fare un corso di pre-sommelier, sono molto divertenti e vi si possono degustare tanti ottimi vini.
Grazie per l’informazione utile. Sfortunatamente, ho scoperto che non ho il naso né il gusto per descrivere i vini. Una volta, a un vigneto in Umbria, abbiamo incontrato un uomo che poteva descrivere ogni vino, non in un metodo presuntuoso ma solo basato sui fatti. Gli ho chiesto come ha imparato fare questo. Mi ha detto, semplicemente, che la abilità è stata naturale, dai genitori. Non è stata la risposta che volessi!
Infatti ho scritto che i corsi sui vini sono divertenti perché, tra le altre cose, poi si può anche fare la caricatura del sommelier snob che tiene la lezione. E nella remota eventualità di andare al ristorante di uno chef stellato, quando arriva il sommelier il divertimento di usare dei termini tecnici che non si aspetta, soprattutto da parte delle donne. Quando i miei nonni si facevano il loro vino pigiando l'uva con i piedi nel tino, non potevano immaginare quanto i produttori sarebbero stati capaci di sviluppare una "scienza" del vino.
Hai ragione. Mi sembra un’attività interessante, dí assaggiare i vini, imparare la terminologia, e vedere lo spettacolo degli esperti. In luglio, abbiamo visitato 7 vigneti in Umbria. È stato piacevole.
Excellent video as always. If I may add a tip to your spaghetti twisting tecnique I suggest to gauge the right amount before twisting by picking and lifting the right amount, in this way you'll be able to disentagle the spaghetti you want to twist with precision. Ciao from Bologna
As an italian I honestly don't know why we don't eat pasta with chicken. Maybe just because the chicken meat has a bland taste that will not exhalt the dish. If I think of pasta with chicken it sounds like an hospital dish to me. We have a regional dish in my region (Piemonte) called tajerin alla langarola and the sauce is made with sausage and chicken liver, but the liver is very tasty. Anyway in general is not so frequent to find chicken in our restaurant menus as a "secondo" too, we prefere other and tastier meats and we don't usually eat fried chicken like americans often do.
Concordo. Anche io Piemonte. Il pollo sa di nulla, è un "piatto d'emergenza " oppure per bambini o qualche mensa Perché proporlo allora nei ristoranti se ci sono non decine, ma centinaia di pietanze favolose?
Questo ha senso, ma mi chiedo perché nei regioni poveri non ci siano i primi con pollo, dato che pollo è meno costoso, generalmente. Almeno per una festa.
@@OurBigItalianAdventure Perchè ci sono tantissimi altri piatti poco costosi ma molto buoni, ogni regione in Italia ha deliziosi piatti poveri tradizionali. E comunque il pollo è poco costoso se compri al supermercato quello degli allevamenti intensivi, ma non sa di niente.
@@gobbidimerda1 In piu', in passato, prima degli allevamenti, le galline si mangiavano quando smettevano di fare uova, per il brodo, e la carne non era il massimo neanche allora.
You are really good with your explanations!!! I only know two pasta dishes with birds: tagliatelle with duck ragou and duck bigoli. They are two very different recipes, but both use duck which has a more "red" meat than chicken
Is there olive oil served with the bread? Do Italians sprinkle the olive oil on the bread, or dip the bread in olive oil poured on a plate? Thank you for the very informative video!!
@ Thank you! I just watched it! 😍 I asked mostly because of the „Godfather” scene in Sicily, where the two mob bosses, one local and one from US visiting eat bread with olive oil, and one Italian friend whom I met in Czech did that too. 😊
Now, it could be a Sicilian thing. I don’t recall seeing it there or other places, but my Sicily sample size is small. My guess is that it was popularized by Macaroni Grill in the 90s.
Italian here. Feel free to roll up your spaghetti with a spoon! My (Italian) father taught me to, and there's no problem with that outside of some hardcore traditional areas(naples, Rome). As you said, it's your trip, enjoy it.
Great advice. I retired to Calabria, from the US, seven years ago. I laughed about your comment regarding the formaggio on a seafood dish. Talk about receiving a quizzical l’ok from the server! I had prima, pasta with vongole, but requested formaggio. once the dishes we served. The server looked at me, rolling her eyes, not knowing I intended to add it to my contorno. It was insalata which we in the US, frequently add a hint of formaggio. I recognized her sense of distain and just enjoyed the moment.
Pollo alla cacciatora was regularly served in our Calabrian home, but I never saw meat placed on top of pasta as served in American restaurants. Also all pasta was served in bowls- not flat plates. It’s much easier to use the sides of a bowl to assist in twirling pasta strands. A bowl is just much more convenient for holding sauce.
@@Tulummj unless you are eating large ravioli or agnolotti, in which case a flat plate makes more sense since it’s easier to cut them in half with the side of your fork because you can avoid stacking them as would naturally occur in a bowl.
Si vede che oltre a viaggiare siete informati sulla cultura italiana e non solo culinaria. Siete dei turisti a 360 gradi e questo vi fa onore e rispetto .... e un pò di invidia 😂😂😂
I love you. You know a lot of kind of our culture or habits and is a pleasure for me listen by you. A great huge frome Milan, my hometown even i live in Rome. Fedeico
Perfect explanation of Italian custom when eating out. The chicken on pizza is not done in Italy, I believe it’s not considered a food that would be compatible with pizza, in Italian familial culture Nonas have kept this rule in place for many years, they have quite strong views about toppings for pizza.
Thanks, as always, for your suggestions. Use the spoon to roll up spaghetti it's the worst thing anyone could do! We hate when italo-american do that in the movies (Moonstruck, Sleepers, Brooklyn) as if it were normal 😅
Out of every point brought in this video (it amazes me how accurate they are) the fork and spoon Is the least important Italians don't use spoons that way but It you feel comfortable or it's easier just go for it, any decent person won't mind
The real shock to me was an American young boy eating a steak by hands...no fork and knife...a young graduate monkey manager. Generally speaking, do what you like buy please, use fork knife and spoon
In Italy, people usually don’t order cappuccino after 12 p.m., as it’s considered a breakfast drink. Milk is seen as heavy to digest after meals, and instead, an espresso is preferred in the afternoon or evening to round off a meal.
Hello Anne and Ed. Thanks for the video. The reason Italians do not have chicken with pasta is the same reason they do have pasta with meatballs. Meats and fish are considered a secondo, while pasta and rice are a primo piatto, with the exception of spaghetti con frutti di mare (with shellfish) which basically combines a primo with secondo, with the basic purpose of making a sauce from it. Also, two products Italians are less prone to eat/drink, compared to Americans, are chicken and milk. It is more probable that chicken is purchased at a girarrosto (place that sells pollo, patate, porchetta) instead of restaurants, especially in regions such as Abruzzi and Lazio. The two big secondo in Italy are chiefly carne (red meat) and pesce. Even veal is not common and regretfully different as it tends more to be red meat instead of white meat. Thanks and cheerios.
Europe in general and Italy in particular has local/regional cultures and traditions so yes, when in Rome do as the Romans but when in Venice do as the Venetians.
I agree wholeheartedly in your comment about the French countryside. In fact, we were treated very well while we were in France, even Paris, except at places where the employees had to deal frequently with rude tourists from especially a few countries which I will keep unnamed. I expect that is very similar in most large cities around the world. Wherever you go, you will find most people to be good people. The bad people seem more numerous than they really are because they draw attention. Be careful, but give people as much trust as you can reasonably give to someone you don't know, and you will find it to be returned with interest. Yes, interest, because people are interested in people from other parts of the world.
Very accurate and well explained. 👍 Just two things: I've noticed a slice of bread in the same plate of pasta, which is a no-no in Italy. Despite not really an healthy choice, the bread may be still eaten, but never together with pasta. Only after. Also, I must confess that, although I'm Italian, I wasn't aware of the costume of having the hands on the table instead of on the womb. I usually put my hands wherever I feel comfortable. 😅
@OurBigItalianAdventure I'm sorry, what do you mean by "push the food"? Anyway, beside the pasta, you can use the bread to push the food in the plate and leave it in the same plate. The only no-no is eating pasta and bread at the same time. But, again, it's a personal choice and none is going to die. 😊
@@OurBigItalianAdventure Usually you eat it the moment you don't need it for that any more, you'll take another little piece later if you'll need it again It is also common to use the knife instead (except in more formal dinner, where you're not suppose to use anything but the fork to eat your pasta, afaik)
Non ho letto tutti i commenti, probabilmente è stato già puntualizzato ma effettivamente è possibile aggiungere la mancia al conto da pagare con la carta di credito, anche se non c’è una sezione dedicata basta chiedere di aggiungere la cifra desiderata per la mancia al conto totale. Soprattutto se non si aspetta che portino il conto al tavolo. Si può andare alla cassa del ristorante e prima ancora dell’emissione dello scontrino chiedere di aggiungere ad esempio 5 euro che risulterà come conto totale. Vi faccio i miei complimenti per lo studio e l’attenzione dedicata alla nostra cultura culinaria che come sapete per noi è molto importante! Bravissimi.
Ti ringraziamo per il complimento. Sì, ci sono stati altri commenti sulla possibilità di aggiungere la mancia. Non lo sapevamo. Preferiamo lasciare la mancia in contanti. Almeno in qualche ristorante è possibile che il cameriere non riceva la mancia sulla carta.
I actually use a spoon with spaghetti all the time. Maybe it's more common in the south, I don't know, but at home we've always used it. Sometimes, I even ask for one at the restaurant (expecially when the sauce is red and my shirt is white 😀) and that's no big deal. Nothing to be ashamed of 🙂
Like you, we live half the year in Abruzzo, half in the US, and we have dual US/Italian citizenships. You did an excellent and very respectful presentation of the Italian dining etiquette. We have friends visiting from the US all the time and many have difficulties adjusting to the Italian eating schedule and style when they first arrive. When they do finally switch and give in, they end up having a wonderful time and greater appreciation for Italian culture and food/wine. Several comments on your comments....spaghetti and meatballs is definitely a US thing, but it does exist in Abruzzo in the pasta alla chitarra con le pallottine or tiny meatballs the size of your pinky fingernail. The meatballs are dense and flavorful. They are cooked in the sauce and served with the pasta but because they are tiny they don't overwhelm or take over the dish. I think in Italian American cuisine, the larger fluffier Pugliese/Napolitano meat balls from those immigrant families got melded with the Abruzzese style and were served together as the primo/secondo tradition disappeared in US Italian households. Also, in general, you don't find parmigiano with seafood, but along the Adriatic coast you will find pecorino with certain shellfish like mussels. And in Sicilia/Napoli you will find soft fresh cheese like ricotta with anchovies and smoked tuna or salmon, usually in antipasti. It's becoming very trendy now in Abruzzo/southern Le Marche coastal towns to have a bowl of pan sauteed mussels served with a big dusting of sharp salty finely grated pecorino, with or without pasta underneath. It's a fabulous combo of flavors. Especially in the restaurants doing business worker/truck driver lunches, where the food is excellent, cheap, and you can get a 2-3 course sit down meal with 1/4 liter wine/bread/water and no tax/tip for 8-15E complete. Those office workers and truck drivers are VERY picky about their food, and we've eaten in them from Puglia up to Friuli/Venezia! And finally, for what it's worth, the same cultural confusion sometimes happens when Italian tourists from the north come to Abruzzo and try to eat arrosticini like corn on the cob or go to Napoli and eat pizza with knife and fork.
@@OurBigItalianAdventure HAHA! Yeah, sometimes I see them trying to eat it with pinkies out, nibbling the little cubes of lamb off the skewer. But a worse crime is pulling the lamb off the skewer onto a plate with a fork or knife, sort of at the same level as cutting your spaghetti LOL. Abruzzo, and specifically Teramo province where we are, has traditionally been the summer/winter playground of Milano and Bologna families, many have summer/winter homes here, so a lot of northerners come, as well as Germans. Very few Americans, we can go 2 months without hearing a word of English at the beaches. We've not gotten a lot of Romans, which is odd because they are only a hop and skip across the Apennine on A24. But during and after the pandemic and lot of Romans discovered the great hiking, beaches, and food/wine of Abruzzo and started coming over. We're sort of the new Puglia/Toscana as those regions became too popular and expensive, ex-pats and Italians are starting to discover Abruzzo. And the international wine community voted it Italian wine region of the year in the big San Fran convention in 2023. The new young vintners taking over their family's estates are doing spectacular things raising the quality and they are sticking with the traditional local varietals, which is great.
@@tarvisponsdebeaumont794 Exactly! It's like that in Italy, also....usually in back streets, factory areas, industrial zones with warehouses, or working neighborhoods in the big cities where tourists won't go. There are even several a block away from Piazza Navona in Rome where you can eat better for a fraction of the price the tourists are getting charged in the piazza LOL. If they only knew!
Francesco, from Italy (Sardinia). You caught the spirit right. It's clear that you love and respect Italian culture. All tourists should be like you. Thanks.
Thanks! We appreciate it.
FINALLY!!! Someone understood and explained properly the italian food culture!
Thanks! We appreciate the confirmation.
it's true. Very accurate video (i'm Italian)
Thanks!
Very well made video! Congratulations from Parma, Italy. You perfectly understood the meaning of Italian dining
YES! I opened the video expecting to find a lot of misconceptions, instead I approve every suggestion and even most of the explanation behind! Well done
Ed said a very important thing about the fact that you must feel at ease. And let me add: unlike what you see in many videos about foreign cultural shocks, no one (and I repeat: NO ONE) will ever refuse to serve you a cappuccino after lunch or to bring you cheese for your pasta with fish. With the obvious exceptions, we Italians have a strong culture of hospitality and usually never deny tourists what they ask for. We love tourists, we’re very curious about everything that's new and different, and generally, we do everything we can to make foreigners feel comfortable. (We’re not French, LOL.)
Agree on all of this. Especially the Italian hospitality - and the comparison with its neighbor, at least in Paris. I’ve found the French people out in the country to be more welcoming.
Agree on all of this. Especially the Italian hospitality - and the comparison with its neighbor, at least in Paris. I’ve found the French people out in the country to be more welcoming.
Agree on all of this. Especially the Italian hospitality - and the comparison with its neighbor, at least in Paris. I’ve found the French people out in the country to be more welcoming.
Yeah, Italians are pretty forgiving about food etiquette issues that will come up (something always does). But, try not to be a dick with insisting something be done *your* way; you're in Italy, not fucking Texas or Florida.
My server in Firenze, when I asked for cheese on my shrimp pasta… “I could bring you cheese, but I would lose my job!”
I'm Italian (living in Italy) and I'm impressed. You were very accurate, and you are so right: be respectful but do as you like!
Just a few notes:
- cutting spaghetti is acceptable ONLY if you give them to a toddler or a very small child to eat
- sometimes you will find cheese with fish or seafood: usually is pecorino, often with swordfish, mussels or sardines, or mozzarella or burrata with something more delicate; they usually are special recipes, though
- at the end of a meal, in a restaurant, you can order a coffee. It's usually the last thing you order and it's always an espresso, but you can have some variations : "lungo" (long = they use a little more water), "ristretto" (short = they use a little less water), "macchiato" ("stained" with a splash of, usually foamed, milk), "corretto" ("corrected" with a splash of liquor, usually grappa, but it can be Sambuca, rhum or another thing: just ask what they have or if they have what you like). You can have all these variations decaf, if you prefer. Please: don't order a cappuccino after a meal (but if you insist, I'm sure they'll make you one). We consider it, mostly, a breakfast thing, but you can have it in any other moment (despite what a lot of people think or say; I often have one in the afternoon and nobody beats an eye, at least where I live). After a meal we consider it just too much (it's like having a snack as soon as you finish your lunch).
Most of all: enjoy yourself and try some new, amazing food!
Thanks for the compliment and the great additional info!
I'm italian, living in Italy too, and I sometimes order a cappuccino as a snack, in the afternoon and, unlike what I have seen in many videos, NO waiter or bartender will ever refuse to serve one. Just one anecdote: I was at the seaside in October, and there were several Swiss-German tourists. I had taken a swim and ordered a cappuccino. A lady addressed me in German, probably thinking that I was a tourist too. LOL
Watching small children eat uncut spaghetti can be entertaining.
Thanks for your comment. Very helpful. I knew only about a third of this.
👍
Alfredo di Lelio owned and operated a trattoria in Rome. In 1908, during his wife's first pregnancy and after the birth of their first child, she found most food to be intolerable. Alfredo created a dish of pasta, cheese, and butter to help her to eat and maintain her health and the baby's. It was practically the one thing she could eat and she liked the dish so much that she thought Alfredo should put it on his menu at the trattoria. In 1920, Douglas Fairbanks and his newlywed wife, Mary Pickford, honeymooned in Europe. The couple dined at di Lelio's trattoria and loved the dish so much that they brought the recipe back to America and introduced it at their estate called Pickfair. That is how Fettuccine Alfredo came to America-it is an authentic Italian creation. Boun appetito!
That’s such an interesting story! Thank you. Its odd that you don’t find it on menus in Italy (at least I haven’t seen it).
I’m quite sure that, at least in my area, fettuccine Alfredo were a thing long before 1908. We used to serve it to ill people as a “light” version of pasta (no ragù).
Basically they were an home hospital dish 😂😂😂 (and my family day before Christmas tradition).
The couple ate at Alfredo’s often on that honeymoon and gave him a large gold serving spoon and fork with engraving noting the presentation. I, as a 12Year old Canadian kid with my parents in 1955, watched Alfredo himself prepare the dish for me tableside, and let me use, for brief moment, those serving pieces. It was the best pasta I ever ate. Yes, butter and Parmesan only, and very wet fettuccine.
vedi poi cosa sono diventate. come la pizza in america, il mio trauma infantile peggiore, peggio dei finocchi cotti infilati a forza in bocca dalla maestra all'asilo
Thank you so much for all your videos! Trying to watch them all as I’m going in two weeks. It’s been my life long dream to visit Italy and at 68 my dream is coming to pass. So excited! Again thank you!
Thanks! We appreciate it. Enjoy the trip.
A detail you've forgotten to mention is that usually the deserts are ordered after the main meal. So the servers will take orders only for antipasto, primo and secondo on their first round, and then come back later to offer dessert. Some restaurant even have a completely separate menu for desserts, or the servers themselves will list the sweet treats available after clearing the table, so don't be worried if you can't find any dessert in your menu.
@@sirmioneb9947 good to know. Thanks.
Same as UK
@@annmcevoy5686And Australia.
And in the US, too.
That's common in America too, so it wouldn't stand out to an American. When I lived in Italy, I would usually have fruit for desert, but only sometimes an Italian desert. I spent a lot of time in Sicily and had a lot of seafood and Middle East dishes, but also traditional Italian dishes.
American here! Happy to have your videos! We are returning for our second trip soon and I would definitely say we learned some of these during our first trip. Every Italian we encountered was very kind even if we made a few mistakes. I love that so many Italians agree with what you are saying.
We LOVE Italy and can't wait to visit again ❤
@LiLaLeller Thanks! We appreciate it. We’re surprised so many Italians watch, but it’s gratifying to hear their support. I hope you’ll be able to return soon.
I have to add something to my previous comment about pasta and chicken. In Italy, particularly in some regions (Umbria, Lazio, Toscana, Marche etc.) it's not unusual ragù with duck and/or pigeon. Today I was in Serravalle (province of Pesaro Urbino, region Marche) and I enjoyed a magnificent enormous portion of tagliatelle with duck AND pigeon. Delicious. So, we don't usually have chicken with pasta, but that doesn't mean we don't use other birds in our ragù. I hope you understand my broken English😂
Your English is perfect! Yes, we’ve had duck ragù near our house in Marche. Certainly, duck has more flavor than chicken.
Hanno detto pizza con pollo non pasta con carne. La pasta con il ragu' alla bolognese la conoscono in tutto il mondo. As a side note your English is quite good.😊
I have binge watched every video!!! My love of Italy came through in every single episode I watched! Thank you!!! I can’t wait for your next adventure.
In high school, I took 4 years of intensive Italian classes which were taught by a fiery Firenze!!! She instilled in me a love of the region, il Duomo (to the extent that the first time I saw it I burst into tears!!), and basically everything Italian!! Something so totally different for a Cuban born young girl who thought she’d never be able to walk the streets of Firenze, touch the marble of the Duomo and most importantly, eat gelato to my heart’s content!!! I finally fulfilled my dream in 2018 - over 40 years later!!! I’ve returned a couple of times, and maybe that’s why I resonated so strongly with your videos. I want to keep going back as long as I’m strong enough. Thank you for sharing your adventures and lives. Bravo! 👏🏻
Thanks so much for your kind words! It’s a great feeling when our videos make others feel like they’re truly there with us. I can only imagine a young Cuban girl in those days being transported to Italy.
I can't figure out yet why UA-cam suddenly began suggesting me your videos but I got deeply addicted since the very first one I've watched! The love and respect for our country and culture literally oozes out from every single frame. Thank you for these amazing videos!
Greetings from an Italian living in Japan😊
We don’t know either why YT suggests it to Italians. But it’s great to see the comments. Cheers!
You guys are fantastic! You really "get" Italy -- and anyone going to Italy will find this vid the most rewarding 12-min prep ihey could hope for ! !
Thanks! We appreciate it.
A few other items include…you won’t find salt and pepper on the table, you may have to ask for them if you need them (the only exception is when you order a salad). Also regarding salads, you will only have olive oil and a good balsamic for dressing (there are no such thing as premade salad dressings in Italy). Last item…water is not free, you will need to order a bottle for the table (still/naturale or sparkling/frizzante). Keep up the good work with these videos, I’m enjoying your explanations and experiences!
Good points. We covered them in a previous video about How to Order Food in an Italian Restaurant.
-and could add that never seen a bottle of ketchup in any restaurant.;-)
Thank you for a very interesting video that gave us information about food culture of both countries!😊
Thanks! We appreciate it.
Hello Dear Friends! I wish you a rewarding New Year full of happiness! I love your videos, your calm tone of voice which enhances your excellent narrative!
I just started watching your videos and they are a great in helping tourists understand the culture. (And I'm happy because I recognized a restaurant from my town: Lucca!)
Hope you had a good time. 😊
Thanks! We appreciate it.
Yes, we did. We like Lucca very much.
It’s a pleasure for me, as an Italian, to watch your videos. Partly because I might never again see tourists drinking cappuccinos while eating a plate of pasta-just kidding! But mainly because you guide them to enjoy authentic Italian cuisine in the right places, rather than falling into tourist traps where dishes are adapted. You show them how to truly savor food the way we Italians do: slowly and with appreciation
Grazie mille! Molto apprezzato!
no, che scherzare? non è che la gente può venire e rovinarci il profumo di uno spaghetto agli scampi perchè loro seduti di fianco devono chiudere con un cacchio di cappuccino, abbia pazienza
Concerning alcohol, it's true that we don't usually get drunk in public, with some exceptions such as weddings, new years eve, the company Christmas dinner... And also younger people tend to drink too much on their nights out.
Speaking of alcohol, It would be interesting to see a video about the different approach towards it in Italy vs the US. For what I can see, in the US cocktails and beer are deeply linked to the idea of "time off" or "vacation", and at the same time I see a controversial approach towards alcohol consumption (i.e. minimum age for drinking, consumption in open areas). We have none of that - I remember my grandfather letting me drink some countryside red wine diluted with water when I was 7 or 8.
vieni in veneto all'ora dell'happy hour.....🤭
@@artisceniche😂 prosecco e spritz a cascata.
Con la nuova legge Salvini ... purtroppo è finita la festa
😎😎
@@paulodacosta82 Meno male che e' finita quella che chiami festa con una marea di itoidi ubriachi al volante.
Great job!!! Even though it's all about pleasure trips, You people of "Our big Italian Adventure" treat the matter in a very professional and trustful way. A big hand clapping to You!!!
Thanks! We appreciate it.
Very much accurate reporting of the Italian eating culture.
Thank you for your work.
Thank you!
In Abruzzo, especially around Teramo where my family is from, which is not (yet) a big tourist area… They do made a regional specialty pasta with meatballs, but not like meatballs we expect- they are tiny meatballs called polpettini, less than 1/2” big and are served at home or in very local restaurants and always served on spaghetti alla chitarra (hand rolled spaghetti cut on a chitarra, guitar, a wooden box with strings)
It is a wonderful, local specialty, but not typical around Italy
un boccone perfetto
That dish sounds wonderful...I'd like to try it next time I am in Abruzzo!
I am not Italian but I do love Italian culture. With that said I knew about all of your suggestions long ago, since most of them are common sense. The one about spaghetti being served separate from a meat ball is well known since I have visited many excellent Italian restaurants in the US, but rarely order spaghetti. I have found that if you are polite and not obtuse to the local culture you will do just fine. Not just in Italy, but traveling anywhere. Thanks for the video.
Excellent points. I agree with all. Thanks for the comment!
What to add? You explained everything perfectly!!! Very good...bravissimi!!!!👍😉
Thanks! We appreciate it.
You are both very sweet! I am a Greek myself, but many tips apply to us as well. I am so happy you enjoy our Mediterranean culture
Thanks! We appreciate it. Good to know about Greece.
I am impressed! You explained the Do's and Dont's very well. I don't think you missed anything. Cheese on fish is something that drives me nuts. I have to show my wife this video for our next trip to Italy (she is not Italian)
I LOVE your channel! Visting Italy in early March - am learning so much from you and love your style!! Thank you!
Thanks! We appreciate it. Enjoy your trip.
in Italian cuisine, pasta is usually considered a "primo piatto" (first course) and is meant to be paired with lighter sauces, while meat like chicken is typically served as a separate "secondo piatto" (main course), often with its own distinct preparation; this means large chunks of chicken in a pasta dish are seen as an unbalanced combination and not a classic Italian approach to cooking.
Italian food culture prioritizes distinct courses, with pasta as the first course and meat as the second.
We often prefer pasta sauces made with richer, more flavorful meats like beef or pork that can stand up to the pasta without overpowering it.
While not common, some regional Italian recipes may incorporate chicken in a pasta sauce, but usually in smaller pieces or as part of a complex ragu.
Mai sentito il pollo nel ragù
@@ridilu - Per quel che ne so, per i ragù si sono sempre usate le parti meno nobili dell'animale, sia di manzo che di maiale; parti grasse, gustose, che tengono bene la cottura. E questo spiegherebbe il perchè non siano mai stati usati nè cosce, nè petti di pollo per condire la pasta. Però il ragù con le rigaglie di pollo è un piatto che appartiene alla nostra tradizione e ancora si usa...
Interesting. Thanks for sharing!
o il brodo di pollo con la pastina sì
👍
Thank you very much for this video! Wish you the best!!!
Thanks! We appreciate it.
And to you, as well.
I am a career Navy veteran (22 years). In every port I ever pulled into, I ALWAYS ate the local cuisine. I was never disappointed. But it made me picky about ethnic cuisine in the United States. When I first pulled into Naples. I was astounded by all the places trying to sell me New York style pizza. I eventually ended up at the Naples United Seamen's Service Center (now closed) Where I ate carbonara for the first time. I loved it! Here, in America, a lot of places use half-and-half instead of egg yolk. It's just not the same. Fortunately, I have an Italian friend who owns a restaurant. When he cooks for me, he cooks like he was back in Naples.
Good information! Thanks for sharing it.
My parents came from Calabria and so I'm first generation American. You two hit the nail on the head in all you said. DO NOT EAT AT TOURIST TRAP RESTURANTS!.
In most cases the food is not the higher quality that you'd find in a Mom& Pop resturant. Picj a spot out of the way and enjoy. Also for those of you who do nno speak Italian, if you try your best to communicate they will bend over backwards tto try and make your eating experience a high light of your trup. BUON APPETITO!
All that you say is very true. Thanks for the comment!
I'm Italian. Speaking of pasta and chicken, it's true that we don't mix chicken meat with beef or pork meat in our ragù, but in some regions (for example in "my" region Marche) sometimes we put in ragù small parts of chicken liver or kidneys or, believe me or not, even chicken testicles. Surely this doesn't happen in everyday meals, but I swear that it's not unusual. I love it!
Yes, it’s Vincigrassi.
@Campitellio vedo che sai di cosa parlo😁
In Toscana si fa il sugo con le creste (di gallo). Il sugo con carni e parti meno nobili, anche di pollo, penso sia diffuso in molte cucine regionali italiane...
Esatto. Diciamo che quando faccio il ragù "normale" non metto creste di gallo o fegatini o rognoni, ma in certe occasioni (sempre che riesca a trovarli, non è che sia facile...)danno quel non so che in più @@giorgiosantonastaso8954
However, nothing to do with pasta and chicken served mainly in the US
THE BEST video on the subject ever. Simple, to the point, absolutely accurate. Greetings from Italy!
Wow! We appreciate the support..
N.10 is a NO NO NO. Usually they refuse to add cheese on a fish dish because it spoils the taste of the dish and it will translate in a possibly bad reputation for the quality of dishes in that restaurant.
As for chicken and pasta, it is like spaghetti and meatballs: one is primo and the other is secondo. Don't mix them.
Good information! Thanks for sharing it.
That’s a wonderfully explained video. 😊😊
Thanks! We appreciate it.
Era ora che qualcuno spiegasse certe cose.
Spero che le avessimo spiegate abbastanza bene.
I live in Italy...
I didn't know some of these tips.
Excellent video...
Thanks! We appreciate it.
Italian here.
About chicken. Chicken meat alone is not very tasty, so it doesn't add taste to pasta, the result would be quite tasteless.
About pizza. I always joke with my American colleagues that if I order a pizza, is MY pizza 🙂There are very few restaurants that offer pizza to share, but is not common habit because we order the pizza we like. For us pizza is just like any other dish.
What you have may be missed:
* doggy bag. The availability of a doggy bag is becoming more common, ask for it. Also pizzerias can give you a pizza box to take a pizza with you.
* house wine (except in hi-end restaurants). So called "house wine" is often available and is sold by litre, half and quarter. Good if you want some wine but don't want to spend much
* what to drink with pizza. Even many people drink beer, consider that is fermented beverage with fermented dough. If you want to avoid the sense of being fill like a balloon, try white wine, maybe "house" white wine.
* "scarpetta" is often a sign of appreciation (except hi-end restaurant, as you said): the waiter will be happy if you return an empty plate
* as you said, go "local", ask to the waiter, ask what is local
Some pizzeria do "giropizza" in particular days, pizza slices dish arrive on table, one After One. Tò be put in the middle of the tablet. every dish that came Is different, in a sort of "all you can eat"
Back in the 50s, maybe once a year, my mother would add some chicken to the sauce for me, because it tastes delicious.
My Sicilian friend said that restaurants seldom serve chicken at all. She said chicken is only served at home. We were starving for chicken and a few times bought it barbecued at a market or at the prepared food in a supermarket.
Totally agree on the doggy bag. I always ask for it and everyone settles it with no objection
@@shirleymancino6809that’s not true. It depends on the restaurant
Very accurate! Good job 🤗
Twa
I'm Italian, I'm 64 and I've never heard that keeping your hand under the table while eating is considered rude.
Everyday you learn something new!
As an italian, I've always known that keeping hands under the table during a meal is definitely impolite!
Le mani SEMPRE in vista e ovviamente NO gomiti sul tavolo
@@rosarrossiTo me, more than impolite, seems awkward, uncomfortable, contained...
Obviously, Galateo states 'no ELBOWS on the table'.😊
Dipende dal tuo livello culturale. It depends on your cultural level.
Hands in sight also in France
Using a spoon to twirl spaghetti with a spoon can be regional or family based. My Italian born/raised great grandparents insisted using a spoon. I mastered this by 3yrs old. Spaghetti with meatballs can be found in some regions, but the meatballs are very small. Meat is usually served separately from pasta which includes chicken
Thanks...there are so many regional dishes...it's hard to keep track!
spghetti never heard. in south they do pasta with meatballs but they are not tiny, and the pasta is short, meatballs are usually eaten as secondo and the polpette sauce used to dress the pasta
I always enjoy your videos, and I watch them regularly to get the cultural differences between Italy and US (the one about the hands on the table is amusing).
About pasta and chicken: in the cooking art, they are both considered "Excipients", meaning they don't have much taste of their own, but they can boost the taste of what you put in the dish with them. In the italian cooking tradition, though, the chicken innards are largely used as ingredients for sauces
Good information! Thanks for sharing it. I didn’t know there was a culinary term for it.
I’m Italian and as I have already commented under another video of yours you’re very accurate. I would just like to add a couple of curiosities …
1. That’s very true: you won’t ever find spaghetti and meatballs on any decent restaurant’s menu … but my grandmother used to cook the best ever made meatballs fried and then cooked again with tomato sauce. We ate them with our spaghetti and it was delicious (Sicilian recipe). So spaghetti and meatballs are actually a very niche regional specialty… but only in house cooking never in a restaurant. On the other hand Pineapple Pizza is indeed an American creation and I would never ever consider asking for it in Italy 😂.
2. Helping yourself with a spoon for your spaghetti is indeed unpopular… but that’s acceptable. What’s really unacceptable is murdering your spaghetti with a knife if you can’t just us your fork. So my advice is: if you aren’t used to just use your fork help yourself with a spoon. That’s ok and locals won’t blame you for that but they indeed will if you’re using your knife 😅
Why is cutting spaghetti noodles such a terrible thing? No one ever says why.
I think because the small pieces of long pasta are harder to eat.
Pineapple on Pizza is a Canadian creation. Please don't blame America for that!
@@OurBigItalianAdventureHow are small pieces of pasta harder to eat?
@@junewilliams4752 because you destroy the structure of the pasta
"Hands always on the table" is burned into italian kids' mind, both at home and in the primary school. You can recognize a table of Italian diners by this detail alone...
That's so everyone knows you aren't hiding a piece!
@@jimdellavecchia4594 we ain’t talking about the Lower East Side Jimbo.
👍
Isn't that "European" rather than "Italian" custom? You certainly don't leave your hands under the table in France either, at least.
@@olivierdastein2604In Europe only britains take their hands under the table..
Very nice balanced presentation. Now I know really how to eat spaghetti! Cheers thanks
Thanks! We appreciate it.
And, least but not last, remember that meanwhile Italians are enjoying their lunch or dinner, they talk about the next meai❗😂😂😂🥂🍾 Have a nice New Year to everybody. From Italy with love❗🇮🇹🇺🇸
Ha! I can imagine the conversation.
And best wishes to you, as well.
Complimenti!! Siete veramente bravi, i vostri consigli sono equilibrati ed esaustivi. Per dare consigli cosi veri dovete essere una coppia molto intelligente. Grazie
Grazie! Molto apprezzato.
@@OurBigItalianAdventure
Mi sono iscritto al Vostro canale perche siete veramente eccezionali. ho una visione degli States un poco particolare e voi ( forse giudico male) siete diversi.
Sicuri di essere Americani? 😁😁
Most habits are related to local availability and price.
My late father remembered the first time he had chicken in his life, when he had lunch at a family's (rich) friend's.
All types of meat were luxury, except for entrails (which now, in a typical historical 180°, are the new luxury - my parents ate a lot of liver because it was dirt cheap, in addition to liking it (I hate it)).
Also: don't be self-aware about twirling long pasta... Italians in the south are known to use a spoon to help, and to use a spoon to eat risotto: regrettable, but not a crime.
Also: you really do not (have to) use the plate's side (normal dishes here do not have sides!), you just have to practice as everything else.
Hands below the table is really rude, elbows on the table are incredibly boorish, scarpetta is done at home, acceptable in informal settings, but otherwise regarded as non-polite (a tad less than impolite or outright rude)
Some comments below link to some Galateo refs fyi
Final note: food and dinner table manners are very touchy topics for some people, but most people will accommodate you without major worries or judgement (otherwise: just drop them, most Italians are really laid back)
That is true...we have found Italians to be very tolerant of us tourists.
the spoon to eat risotto is a crime, one of the best way to do a crappy figure. first of all risotto sholnd' t be ordered in the south since is not a traditioal dish and many times they don't know how to cook it, wehenever happened that i order a risotto because they recommend me it and the give me the spoon for eating it i stand up and go away ( and tear them to pieces on tripadvisor and google)
Very informative! Thank you!
Thanks! We appreciate it.
In Italy being drunk showily in public is punished by art. 688 of the Penal Code, now with a fine (from 51 to 309 euros), but until 1999 was considered a criminal offence punished up to six months in jail!
Good information! Thanks for sharing it.
Even kissing in public was police affair in older days. Just seen that in movie from 50s.
Good information! Thanks for sharing it.
You covered everything quite well. Thanks for the video!
Thanks! We appreciate it.
About cheese on seafood dishes, true, we do not put it , but if you like to do it feel free to ask for cheese because anyhow you as a customer must be treated as better as possible and have your request fullfilled.May be someone will make you notice that is not customary in Italy, may be joking also a little bit about it but he will not refuse to give you the cheese.
if it's a place where locals go the owner of the restaurant has all the interests to not disgust the usual customers
Bravissimi.
Best advice, valid for every trip outside your own country, is to enjoy local culture respecting it and trying to understand it. It is clear you did it that way when you spent your days in Italia. Important to remember: Italians are happy to help every tourist, and we love US citizens especially the ones respectful and ready to know local culture. So take it easy, if you are in Italia just play like if you are in Italia and not in USA and everything will be fUntastic!
Thanks! We agree entirely.
It is absolutely appropriate to ask the pizzaiolo to use the cutting wheel and divide up the pizza
Good information! Thanks for sharing it.
@@OurBigItalianAdventure however it is a real italian ritual to cut your own pizza and eat it with the hands!
@francescodiciaula3774 I’ve only seen that in Naples. Is it done elsewhere?
@@OurBigItalianAdventure At the origins Pizza was a street food, to eat only with the hands, standing.. When the pizzerie with tables were established, remained the use of eating pizza with the hands, cutting it directly with fork and knife. Today many italians don´t do it anymore but mostly in the south this "ritual" is still living.
Interesting! Thanks for sharing.
I love you guys. This is perfetto 😂 cheers from Italy.
Grazie! Molto apprezzato.
Fettuccini Alfredou with cream chicken eccetera are American, but fettuccine all'Alfredo onliy with pecorino chease, butter and a tiny bit of pasta water are from Roma. (fettuccinE not fettuccini)
Ragù alla bolognese never goes with spaghetti, so the famous spagbol are American
I believe it is the Brits, rather than the Americans, that use the term "spagbol".
la famosa pasta al burro alfredo...
@bobbyvialli esatto 👍🏻
Yes. Not Americans.
I'm American, never heard of spagbol.
Muchas gracias por tantos consejos, me preparan para mi viaje familiar, saludos desde Mx.
De nada.
Chicken on pizza is a no no, wherever you are!
Well, I have eaten very tasty pizza frango (chicken)& catupiri (a kind of fresh creamy cheese) in Brasil. Their pizza is of course much heavier and different than our italian pizza, but is tasty!
And I dance samba using valzer music
Thanks for the valuable information!
Thanks! We appreciate it.
In the North you can hv dinner at 7 pm
You can eat everywhere in Italy at your US time. Many "for tourists" restaurants prepare the dinner at 6:00 pm but normally they have very few italian customers.
Yes. Before 7:30-8:00, no Italians.
@@OurBigItalianAdventure in the South no Italians before 9pm... Where I live, North East, I often have dinner before 7pm
Thanks, great advice as always
If you are an American Tourist in Italy, or anywhere else really, speak at half the volume you normally do. The only people who need to hear what you say is the person at the same table or the waiter standing next to it. Not the people in the restaurant next door.
Good advice. Americans do tend to be louder than most, for some reason.
I'll probably never get to Italy, but this was really interesting! Thanks!
Thanks! We appreciate it. You should really try to make at least one visit. If you like good food, you can go most anywhere, but Bologna is considered by many the food capital of Italy, and it’s not over-touristy.
Una cosa che anche gli italiani spesso non sanno, si può ordinare anche solo un bicchiere di buon vino che dovrebbe essere servito in un bicchiere detto "calice" . Il calice deve essere tenuto appoggiando la mano sullo stelo così non si scalda il vino e si può vedere meglio il suo colore e la sua trasparenza . Solo alcuni rari casi di vini rossi fermi si tengono per la coppa e allora si dice che vengono "umanizzati". Consiglio a chi resta in Italia per un po' di tempo di fare un corso di pre-sommelier, sono molto divertenti e vi si possono degustare tanti ottimi vini.
Grazie per l’informazione utile. Sfortunatamente, ho scoperto che non ho il naso né il gusto per descrivere i vini. Una volta, a un vigneto in Umbria, abbiamo incontrato un uomo che poteva descrivere ogni vino, non in un metodo presuntuoso ma solo basato sui fatti. Gli ho chiesto come ha imparato fare questo. Mi ha detto, semplicemente, che la abilità è stata naturale, dai genitori. Non è stata la risposta che volessi!
Infatti ho scritto che i corsi sui vini sono divertenti perché, tra le altre cose, poi si può anche fare la caricatura del sommelier snob che tiene la lezione.
E nella remota eventualità di andare al ristorante di uno chef stellato, quando arriva il sommelier il divertimento di usare dei termini tecnici che non si aspetta, soprattutto da parte delle donne.
Quando i miei nonni si facevano il loro vino pigiando l'uva con i piedi nel tino, non potevano immaginare quanto i produttori sarebbero stati capaci di sviluppare una "scienza" del vino.
Hai ragione. Mi sembra un’attività interessante, dí assaggiare i vini, imparare la terminologia, e vedere lo spettacolo degli esperti.
In luglio, abbiamo visitato 7 vigneti in Umbria. È stato piacevole.
Excellent video as always. If I may add a tip to your spaghetti twisting tecnique I suggest to gauge the right amount before twisting by picking and lifting the right amount, in this way you'll be able to disentagle the spaghetti you want to twist with precision. Ciao from Bologna
Agree- I've found that it's best to grab just a few strands
As an italian I honestly don't know why we don't eat pasta with chicken. Maybe just because the chicken meat has a bland taste that will not exhalt the dish. If I think of pasta with chicken it sounds like an hospital dish to me. We have a regional dish in my region (Piemonte) called tajerin alla langarola and the sauce is made with sausage and chicken liver, but the liver is very tasty. Anyway in general is not so frequent to find chicken in our restaurant menus as a "secondo" too, we prefere other and tastier meats and we don't usually eat fried chicken like americans often do.
Concordo. Anche io Piemonte. Il pollo sa di nulla, è un "piatto d'emergenza " oppure per bambini o qualche mensa Perché proporlo allora nei ristoranti se ci sono non decine, ma centinaia di pietanze favolose?
Questo ha senso, ma mi chiedo perché nei regioni poveri non ci siano i primi con pollo, dato che pollo è meno costoso, generalmente. Almeno per una festa.
@@OurBigItalianAdventure Perchè ci sono tantissimi altri piatti poco costosi ma molto buoni, ogni regione in Italia ha deliziosi piatti poveri tradizionali. E comunque il pollo è poco costoso se compri al supermercato quello degli allevamenti intensivi, ma non sa di niente.
@@gobbidimerda1 In piu', in passato, prima degli allevamenti, le galline si mangiavano quando smettevano di fare uova, per il brodo, e la carne non era il massimo neanche allora.
Well my Italian mum did pasta meals with chicken …
These tips are valid for a very large chunk of Europe.
Good to know. Thanks!
Many of them also apply to Germany, like tipping and table manners, refills, and so on. Greetings from Bavaria :-)
@henrychinaski846 Thanks! We appreciate it.
You forgot to say that american nirmaly order cappuccino for lunch and dinner instead of cappuccino is created by italian only for breakfast
Good point...I think we mentioned this in another video but forgot for this one.
Great suggestions on do’s and don’t. Happy New Years!
Thanks! We appreciate it.
And to you, as well.
Maybe you missed the habit of not ordering Cappuccino after 12
Never!
It isn't actually true. We just would never order it at the end of a meal.
We talked about cappuccino in an earlier video, so we left it out here due to time constraints.
Very accurate👍🏻
Cheers from Vicenza 🎉
Thanks! 👍
You are really good with your explanations!!! I only know two pasta dishes with birds: tagliatelle with duck ragou and duck bigoli. They are two very different recipes, but both use duck which has a more "red" meat than chicken
GREAT VIDEO!!!! THANK YOU!
Thanks! We appreciate it.
Is there olive oil served with the bread? Do Italians sprinkle the olive oil on the bread, or dip the bread in olive oil poured on a plate? Thank you for the very informative video!!
No. That’s not done. It’s an American thing. Check out our video about ordering food. We talk about it there.
Thanks for the comment!
@ Thank you! I just watched it! 😍 I asked mostly because of the „Godfather” scene in Sicily, where the two mob bosses, one local and one from US visiting eat bread with olive oil, and one Italian friend whom I met in Czech did that too. 😊
Now, it could be a Sicilian thing. I don’t recall seeing it there or other places, but my Sicily sample size is small. My guess is that it was popularized by Macaroni Grill in the 90s.
Italian here. Feel free to roll up your spaghetti with a spoon! My (Italian) father taught me to, and there's no problem with that outside of some hardcore traditional areas(naples, Rome). As you said, it's your trip, enjoy it.
👍
Great advice. I retired to Calabria, from the US, seven years ago. I laughed about your comment regarding the formaggio on a seafood dish. Talk about receiving a quizzical l’ok from the server! I had prima, pasta with vongole, but requested formaggio. once the dishes we served. The server looked at me, rolling her eyes, not knowing I intended to add it to my contorno. It was insalata which we in the US, frequently add a hint of formaggio. I recognized her sense of distain and just enjoyed the moment.
Great story! Thanks for sharing it.
Pollo alla cacciatora was regularly served in our Calabrian home, but I never saw meat placed on top of pasta as served in American restaurants. Also all pasta was served in bowls- not flat plates. It’s much easier to use the sides of a bowl to assist in twirling pasta
strands. A bowl is just much more convenient for holding sauce.
That’s interesting! And I agree about the bowls. Thanks!
@@Tulummj unless you are eating large ravioli or agnolotti, in which case a flat plate makes more sense since it’s easier to cut them in half with the side of your fork because you can avoid stacking them as would naturally occur in a bowl.
Great useful information, well presented.
Thanks! We appreciate it.
Si vede che oltre a viaggiare siete informati sulla cultura italiana e non solo culinaria.
Siete dei turisti a 360 gradi e questo vi fa onore e rispetto .... e un pò di invidia 😂😂😂
Grazie! Molto apprezzato. Ci piace imparare le tradizioni e abitudini degli italiani.
I love you. You know a lot of kind of our culture or habits and is a pleasure for me listen by you. A great huge frome Milan, my hometown even i live in Rome. Fedeico
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Perfect explanation of Italian custom when eating out. The chicken on pizza is not done in Italy, I believe it’s not considered a food that would be compatible with pizza, in Italian familial culture Nonas have kept this rule in place for many years, they have quite strong views about toppings for pizza.
Let’s do what nonna says if we know what’s good for us.
Great info. Thanks.
Thanks! We appreciate it.
I really like your videos!🎉
Glad you like them!
Thanks, as always, for your suggestions. Use the spoon to roll up spaghetti it's the worst thing anyone could do! We hate when italo-american do that in the movies (Moonstruck, Sleepers, Brooklyn) as if it were normal 😅
Out of every point brought in this video (it amazes me how accurate they are) the fork and spoon Is the least important
Italians don't use spoons that way but It you feel comfortable or it's easier just go for it, any decent person won't mind
The real shock to me was an American young boy eating a steak by hands...no fork and knife...a young graduate monkey manager. Generally speaking, do what you like buy please, use fork knife and spoon
I order all of my soft drinks without ice here so I will feel right at home when I return to Rome in March.
Great comment! Thanks.
In Italy, people usually don’t order cappuccino after 12 p.m., as it’s considered a breakfast drink. Milk is seen as heavy to digest after meals, and instead, an espresso is preferred in the afternoon or evening to round off a meal.
Hello Anne and Ed. Thanks for the video.
The reason Italians do not have chicken with pasta is the same reason they do have pasta with meatballs. Meats and fish are considered a secondo, while pasta and rice are a primo piatto, with the exception of spaghetti con frutti di mare (with shellfish) which basically combines a primo with secondo, with the basic purpose of making a sauce from it. Also, two products Italians are less prone to eat/drink, compared to Americans, are chicken and milk. It is more probable that chicken is purchased at a girarrosto (place that sells pollo, patate, porchetta) instead of restaurants, especially in regions such as Abruzzi and Lazio. The two big secondo in Italy are chiefly carne (red meat) and pesce. Even veal is not common and regretfully different as it tends more to be red meat instead of white meat. Thanks and cheerios.
Good information! Thanks for sharing it.
Davvero bravi, tutto assolutamente perfetto, si vede che siete rimasti a lungo in Italia.
Grazie! Molto apprezzato.
Indeed on the Spaghetti...😊 had for dinner last eve after the Vatican 🇻🇦
👍
Europe in general and Italy in particular has local/regional cultures and traditions so yes, when in Rome do as the Romans but when in Venice do as the Venetians.
Excellently put. Thanks!
Haha siete molto preparati !! bravi!
Grazie! Molto apprezzato.
It is really easy: you are great.
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Good job👌😊
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I agree wholeheartedly in your comment about the French countryside. In fact, we were treated very well while we were in France, even Paris, except at places where the employees had to deal frequently with rude tourists from especially a few countries which I will keep unnamed. I expect that is very similar in most large cities around the world. Wherever you go, you will find most people to be good people. The bad people seem more numerous than they really are because they draw attention. Be careful, but give people as much trust as you can reasonably give to someone you don't know, and you will find it to be returned with interest. Yes, interest, because people are interested in people from other parts of the world.
Yes, well put. Good behavior is generally repaid with kindness, and that’s true nearly everywhere. Thanks for the comment!
Great video you two!
Thanks! We appreciate it.
Very accurate and well explained. 👍 Just two things: I've noticed a slice of bread in the same plate of pasta, which is a no-no in Italy. Despite not really an healthy choice, the bread may be still eaten, but never together with pasta. Only after. Also, I must confess that, although I'm Italian, I wasn't aware of the costume of having the hands on the table instead of on the womb. I usually put my hands wherever I feel comfortable. 😅
Thanks!
Interesting about the bread. What if I’ve used the bread to push the food. Do I still put it back on the table?
@OurBigItalianAdventure I'm sorry, what do you mean by "push the food"? Anyway, beside the pasta, you can use the bread to push the food in the plate and leave it in the same plate. The only no-no is eating pasta and bread at the same time. But, again, it's a personal choice and none is going to die. 😊
👍
@@OurBigItalianAdventure
Usually you eat it the moment you don't need it for that any more, you'll take another little piece later if you'll need it again
It is also common to use the knife instead (except in more formal dinner, where you're not suppose to use anything but the fork to eat your pasta, afaik)
Makes sense. Thanks.
Non ho letto tutti i commenti, probabilmente è stato già puntualizzato ma effettivamente è possibile aggiungere la mancia al conto da pagare con la carta di credito, anche se non c’è una sezione dedicata basta chiedere di aggiungere la cifra desiderata per la mancia al conto totale. Soprattutto se non si aspetta che portino il conto al tavolo. Si può andare alla cassa del ristorante e prima ancora dell’emissione dello scontrino chiedere di aggiungere ad esempio 5 euro che risulterà come conto totale. Vi faccio i miei complimenti per lo studio e l’attenzione dedicata alla nostra cultura culinaria che come sapete per noi è molto importante! Bravissimi.
Ti ringraziamo per il complimento.
Sì, ci sono stati altri commenti sulla possibilità di aggiungere la mancia. Non lo sapevamo.
Preferiamo lasciare la mancia in contanti. Almeno in qualche ristorante è possibile che il cameriere non riceva la mancia sulla carta.
altra Cosa. mai MAI dare la carta al cameriere, MAI
@@artisceniche vabbè dipende molto dal tipo di ristorante, nei ristoranti pettinati, non ho mai avuto problemi.
@@leom3573 no. Veramente. se poi clonano la carta o si perde? Per la carità
I actually use a spoon with spaghetti all the time. Maybe it's more common in the south, I don't know, but at home we've always used it. Sometimes, I even ask for one at the restaurant (expecially when the sauce is red and my shirt is white 😀) and that's no big deal. Nothing to be ashamed of 🙂
Good information! Thanks for sharing it. I think it is more common in the south.
@@OurBigItalianAdventure Fun fact: I'm a Northern Italian 😀
You are very special, then. 😉😉
Like you, we live half the year in Abruzzo, half in the US, and we have dual US/Italian citizenships. You did an excellent and very respectful presentation of the Italian dining etiquette. We have friends visiting from the US all the time and many have difficulties adjusting to the Italian eating schedule and style when they first arrive. When they do finally switch and give in, they end up having a wonderful time and greater appreciation for Italian culture and food/wine. Several comments on your comments....spaghetti and meatballs is definitely a US thing, but it does exist in Abruzzo in the pasta alla chitarra con le pallottine or tiny meatballs the size of your pinky fingernail. The meatballs are dense and flavorful. They are cooked in the sauce and served with the pasta but because they are tiny they don't overwhelm or take over the dish. I think in Italian American cuisine, the larger fluffier Pugliese/Napolitano meat balls from those immigrant families got melded with the Abruzzese style and were served together as the primo/secondo tradition disappeared in US Italian households. Also, in general, you don't find parmigiano with seafood, but along the Adriatic coast you will find pecorino with certain shellfish like mussels. And in Sicilia/Napoli you will find soft fresh cheese like ricotta with anchovies and smoked tuna or salmon, usually in antipasti. It's becoming very trendy now in Abruzzo/southern Le Marche coastal towns to have a bowl of pan sauteed mussels served with a big dusting of sharp salty finely grated pecorino, with or without pasta underneath. It's a fabulous combo of flavors. Especially in the restaurants doing business worker/truck driver lunches, where the food is excellent, cheap, and you can get a 2-3 course sit down meal with 1/4 liter wine/bread/water and no tax/tip for 8-15E complete. Those office workers and truck drivers are VERY picky about their food, and we've eaten in them from Puglia up to Friuli/Venezia! And finally, for what it's worth, the same cultural confusion sometimes happens when Italian tourists from the north come to Abruzzo and try to eat arrosticini like corn on the cob or go to Napoli and eat pizza with knife and fork.
Good information! Thanks for sharing it. I love “arrosticini like corn on the cob.” I might pay to see that. Or to film it for a video. 😉
@@OurBigItalianAdventure HAHA! Yeah, sometimes I see them trying to eat it with pinkies out, nibbling the little cubes of lamb off the skewer. But a worse crime is pulling the lamb off the skewer onto a plate with a fork or knife, sort of at the same level as cutting your spaghetti LOL. Abruzzo, and specifically Teramo province where we are, has traditionally been the summer/winter playground of Milano and Bologna families, many have summer/winter homes here, so a lot of northerners come, as well as Germans. Very few Americans, we can go 2 months without hearing a word of English at the beaches. We've not gotten a lot of Romans, which is odd because they are only a hop and skip across the Apennine on A24. But during and after the pandemic and lot of Romans discovered the great hiking, beaches, and food/wine of Abruzzo and started coming over. We're sort of the new Puglia/Toscana as those regions became too popular and expensive, ex-pats and Italians are starting to discover Abruzzo. And the international wine community voted it Italian wine region of the year in the big San Fran convention in 2023. The new young vintners taking over their family's estates are doing spectacular things raising the quality and they are sticking with the traditional local varietals, which is great.
In France is exactly the same as per lorry drivers and office workers restaurants. They are excellent and economic even in the middle of nowhere.
@@tarvisponsdebeaumont794 Exactly! It's like that in Italy, also....usually in back streets, factory areas, industrial zones with warehouses, or working neighborhoods in the big cities where tourists won't go. There are even several a block away from Piazza Navona in Rome where you can eat better for a fraction of the price the tourists are getting charged in the piazza LOL. If they only knew!
Marche is similar in many ways.
I have enjoyed your informational post very much.❤ But you made me hungry!🥲
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Very accurate, as usual
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