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Cope harder pasta eaters/s (lemmy.ml)

submitted 11 months ago by [email protected] to c/[email protected]

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Italians have great raw ingredients, if only somebody would teach them how to use them.

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[–] [email protected] 3 points 11 months ago (2 children)

When I was in Venice I only tried a Diavolo at a local restaurant. It certainly could be my American expectations but nothing amazed me about it; definitely feel like a bit more could be done to mesh the ingredients. Or, maybe my American brain just craved sweeter, cheesier stuff.

Then again, I went to Germany and the bread there was fantastic compared to America, so unless they boarded the sugar train it feels like there must be something that can be done right with good ingredients.

[–] [email protected] 3 points 11 months ago

Venice is a hard place. Pretty much every restaurant is a tourist trap. For good food it is better to have different appetizer sized things in bars and trattorias. Didn't find a single sit down classical restaurant with good food for reasonable price.