Pietro Minchiadura

Yes, yes, but please, Punny, when you do this you're being a total jerk. It's not so much the content of your reply, which is at least respectable, but the systematic way you write comments aimed at provoking annoyance. It's like a routine: on Sfascia's review, on Easy's, and here and there, without any interest in the music itself, since you're almost always judging the review, not the album; so you know how and when to strike. The formula is simple: there's a line of 5s and ovations, and then you come in and drop your 4 along with some criticism, passing it off as a good omen. Come on, you know it's true: you want to hit the circle of your debaser friends with your lowbrow judgment. You're a jerk, I repeat, it's a show-off operation that only attracts hostility towards you. And be lighter, as a couple of delicatessen merchants here on debaser used to say, "liberate yourself." Float. Because we know you're doing all this for a sterile argument. Who would take you to Trellheim, otherwise? Old issues of disputes with her and the smell of a pig ready for slaughter when seeing so many smug little comments. No way, you did it even with me, like I don't care, but just to say. But come on. Float, as the ancients used to say.

In some cellar here you can still find the real Nero di Pachino. But we're not talking about what is good or what is less good, but about culinary traditions. And the onion has nothing to do with it. Maybe it turns out well this way, but the onion does not respect the tradition of the carbonari. Progressive.

Ah, then you can bastardize whatever you want, but that is the story! Oh, yes, just a sip of wine... Malloy, are you also a good cook? I need a lady to cook for me... I pay well.

...the onion, but robadamatti

...basically, if Barilla says it, it's gospel: Ricette di cucina, pasta e sughi pronti - Barilla

Wow, even on Wikipedia... Cookbook:Spaghetti alla Carbonara - Wikibooks, open books for an open world

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