Tag Archives: Just A Little Different

Things Are Just a Little Different… Part IV

If you’ve been a loyal reader of this blog or have spent a little time playing around on the pages, you’ll see that I’ve started a “series” that highlights some of the differences between Italy and our native America.  Some of the differences are strange to us, many of them make perfect sense and others are just plain silly.  If you’d like to see where the series began, take a look back here:

Part I
Part II
Part III

Just like the previous editions, I will group these differences by category.  Without further adieu, Parte Quattro (Part Four)…

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All Thing Are Just a Little Different… Part II

When we first moved here, we noticed that while many things are very much the same as the States… there are also many, many subtle (and not so subtle) differences.  Early on, I did a quick post about things being different HERE but I didn’t go into many of the specifics.

Now that we’ve been here a while, it makes sense to go a bit deeper.  You know, the kind of “hard-hitting journalism” you’ve come to expect here at Sipping Espresso.  For this post we’ve focused on some of the differences that we find particularly charming, beneficial or just plain better.  So here we go…

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RESTAURANTS

Let’s start with the food.  If you’ve been a follower of this blog for a while (or read more than one post), you’ll notice that many things here are cuisine related.  This in itself is something amazing, but not an entry.  Regarding food/eating, I’m referring to:

Get it while it’s hot!  In the States, it is polite to eat only when all the food has arrived at the table.  This means most of your dishes have been baking under a heat lamp anywhere from 5 – 10 minutes while your buddy-with-no-taste-bud’s extra well-done steak continues to char.  Here, the food arrives at the table just after it’s been cooked – and it’s meant to be enjoyed that way.  You can eat when the food arrives – in fact, people might think your pazzo (crazy) if you sit and let your food get cold.  Admittedly, this takes some getting used to – but it makes all the sense in the world.

Gnocci Castelmagno and Papparadelle Cinghiale
This dish would lose texture/flavor quickly if allowed to get cold

Continue reading All Thing Are Just a Little Different… Part II