awesome to see a show on 04 barolo! tis the season

QOT: so much stuff. veal osso buco with lemon and sage. real pizza from napoli. homemade pasta from anyones grandmother. panacota. risotto. there is a dish in rome, just rome that is the intestines of a baby calf that is still milk fed. they kill the calf a few minutes after he drank and quickly take the intestines out. they are filled with milk and they tie it into sections, cook it until the milk turns into a yogurt type consistency. crazy! good tripe is good too. oh yeah, barolo too.
favorite italian quote from a friend who lives in rome.. i ask for some water and she replies ” jason, pregnant woman drink water!”
brava

QOTD: Veal Piccata

Welcome back G.V.

Living here in N.C. for the past nine years I really miss ALL the Italian food from where I grew up in upstate N.Y. Each small town had at least three family owned pizza/Italian joints that would all rock the socks off of what they put an “Italian” label on down here. I remember some sort of sausage bread that was my favorite growing up. Can’t find it to save my life here.

~grant

this was such a great episode. i’m a big old world fan and really loved the way you did the show!!

as fav itlian: pizza at L’asso in nyc, anything from lupa or the Gnhocci with Rabbit at Peasant.

on the west coast i’m a sucker for the veal parm. at Dan Tanna’s in LA.

again- thanks for the great show.

qotd:
Best italian food- Frico from Friuli.
Big ups to Lydia and Joe Bastianich
Recipe in Joe’s Book Vino Italiano. Seriously try it.
Fried MELTY Montasio cheese and potatoes on arugula with freshly sqeezed Lemon, olice oil and ground pepper – how much better can you get than FRIED MELTY CHEESE? Man am I hungry now!

Go Raptors!
From your Northern fan base in the TDOT (Toronto)

QOTD: The saffron pasta with crab at Quince in San Francisco. Otherwise veal parm and gnocchi if it’s house made.

eggplant parmesan, great show love those barolo’s

Hey Gary,
Come down to Brazil and we will take you out to the best steak house in the universe. That’s a promise

Spagetti carbonara from Prune in the NYC.

PS – Were you taking still photos during the beginning of the show? Maybe a little dust cover action for the book?!?

I do not have a favorite Italian food, I just like so many things. After reading the last issue of Saveur, I did buy some butter from Parma, and dang it it DOES taste like Parmesan cheese. Yum yum. I like tomatoes, olive oil, cheese, I am thinking I like italian food that is simple, fresh, uncomplicated.

Dave.

Great show, always glad to learn more.

QOTD – Anything with Italian sausage.

GV: Check out the Grimaldi Le Coste 2001, it will grow up to be a better wine than the 2004.

QOTD: Carpaccio – It’s like beef sushi

Wonderful, inspiring show!! Can you do a show on new Virginia or Maryland wines? A new one just opening by the John Kent Cook Family….BOXWOOD WINERY. I’d love to know what you think of it.

Great Great show

as italian i am really flattered abt all this love for Italian food (and wine)
– my answer: all; the simplest, the better.
Ciao ragazzi

Great show. Very enjoyable episode on Barolos. How about doing a vertical on Barolo or Bordeaux?

BRAVO BAROLO . Its just hard to lay them suckers down for 5 years.

QOTD: MAMAS OWN SPAGHETTI & SAUCE

QOTD: Chicken w/ potatoes and vinegar peppers.

Liked the show – gave me some more insights into Barolo. Bought some last year and I felt it defiitely needed a 3-5 more years. Barolo needs time…

QOTD: Osso Bucco.

QOTD: It’s the individual ingredients that make great food, isn’t it? Basil-what an herb! The Italians sure learned how to use it. Love fresh pesto. Also love a perfectly ripe, home-grown tomato sprinkled with fresh basil. Ok. I also love pizza, especially (I’m being very un-humble here) my own. And, of course, the Italians also know how to use garlic. Love the garlic. All must be consumed with a good red wine, naturally.

QOTD: sophia loren, or prosciutto

incredible red sauce /w/ bocatinni and a rib eye and a gatinarra and a little parmesian reggiano grateed every where /w/ panna cotta for dessert or a cannoli!!!!

Seppie ripiene

QOTD: Bruschetta layered with a slice of sauteed eggplant topped with sauteed and simmered bell peppers, sausage and tomatoes… then topped and crusted with mozzarella and Parmesan cheeses.

I’m a bit late on watching this episode…sorry Gary!

QOTD: I’m very simple when it comes to Italian foods. If it is prepared properly (lots of cheese), then I would have to say Lasagna. Otherwise, I’m a huge fettuccine alfredo kinda guy.