Posted on 02/07/2015 9:01:27 AM PST by SunkenCiv
Ever been to Lorenzo’s? Had a run-in with the Vitellio Boys there. They were named after the eighth emperor.
Where’s the gabagool?
https://m.youtube.com/watch?v=w08YyikFm-8
Si, é vero! Sono andata a Napoli tre volte. A me piace molto. Ti ricordi il ristorante Dante é Beatrice, nel Piazza Dante?
Hilarious! Dead on!
Didn’t the wealthy often eat, vomit and eat some more?
mmmmmm....lamp chops.
The Amber-Lamps? Bring dem?
Because all Romans lived in the city and wood is the only available fire source.
Finding that hard to believe, too. A stick over an open fire and there's your bbq. Bury that pig in a hole and you've got yourself another type of bbq. Last I heard a hole in the ground and a stick don't cost a thing.
It wouldn't have been easy to pit barbecue, since Italian soil is rocky and Italian cities tend to be heavily paved over. The houses of the rich were square compounds with a paved courtyard in the center tufa (lava stone) for the poor, and marble, travertine and terrazzo for the rich. Even the streets and sidewalks came right up to the foundations of the houses. Trees, in the cities where the wealthy Roman senators and elites lived, were planted in little open squares in the pavement, or in huge pots. The rich would not have wanted to live out in the countryside, but rather to congregate in cities, since they had servants to do all their busywork.
And the olive wood is oily and doesn't burn well like hardwoods, of which they had very few.
I remember walking through the ruins of Pompeii and seeing a corner store -- it had a long counter of wood with round holes in it, into which huge terra cotta pots would be suspended, full of soups or stews for sale for the day.
Also, even to today, women in the countryside bake or buy bread that has been cooked in the village brick oven on Monday to last the week. It is the origin of the crusty Italian loaf, since the crust helped preserve a soft interior.
Probably lava lamps. Get it? Huh? Huh?
My Italian is exhausted. I don’t recall specific ristoranti, but one called Dante e Beatrice sounds classic.
Mom & Dad both liked to cook Italian. The local pomodori were so good the bolognese needed little seasoning. And the sweet lemons of Sorrento! But our local favorite was spaghetti carbonara - one of Dad’s WWII buddies married a Napoli girl & retired there so local pasta & formaggio originally was combined with G.I. bacon & eggs & that became their signature dish.
Restaurant names in Naples: a place called “Il Buffone” with a Pagliacci theme. But the food there was so awful Americans called it “Il Fullabaloney”.
So many years ago.
Did their food have MSG or high fructose corn syrup?
Then they did not dine like we gods of Olympus.
lol!
I had to cut that part, but they say, yes, it did happen. :’)
They also enjoyed dormice.
That is hilarious!
The food in Italy was soooooo good. I still dream about how good the prosciutto, salami, mortadella and bocconcini were.
The best pizza I ever had was from Pizza Al Metro and the best ponzerotti from Pizzaria D’Angelo.
That’s hilarious! It reminded me of a sound wav I heard back when I started using the internet called Understanding Italian. I wish I could find it!
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