Le nostre gustose carni sono cotte direttamente sulla nostra griglia artigianale a carbone. Hmmm... I bet they grill the meat till it's all carbonized. I'll stay with the fish.
Hmm... If you say so. My experience with Italian cuisine comes mainly from some stoopid cafeteria next to a famous Piazza. Nice surroundings, but the food absolutely sucked.
Generally speaking, I found that the Italians make a big deal about their food; sometimes it lives to all the hoopla, bust more often than not, it doesn't. I mean, I've eaten better pizzas at the corner mall than some of the high-fallutin joints in Tuscany.
So color me skeptical, Mr Rot. You either put up (and show us the beef, well cooked), or shut up. How's that for a plan?
6 comments:
Two morans in one from Mr T?
Pay up, Tecs.
You didn't feed the story to Mr T (duhh), so it's fair game. AA & I will send you the tab for the bacalhau.
I'll pay what it was worth in comparison to the grub at Lo Sciatore...
Le nostre gustose carni sono cotte direttamente sulla nostra griglia artigianale a carbone. Hmmm... I bet they grill the meat till it's all carbonized.
I'll stay with the fish.
Carbonized?
Al sangue is the preferred mode here, Tecs.
Hmm... If you say so. My experience with Italian cuisine comes mainly from some stoopid cafeteria next to a famous Piazza. Nice surroundings, but the food absolutely sucked.
Generally speaking, I found that the Italians make a big deal about their food; sometimes it lives to all the hoopla, bust more often than not, it doesn't. I mean, I've eaten better pizzas at the corner mall than some of the high-fallutin joints in Tuscany.
So color me skeptical, Mr Rot. You either put up (and show us the beef, well cooked), or shut up. How's that for a plan?
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