JimMorrison

DeRank ™: 3,31

DeAge™ : 7551 days • Here since 10 october 2005

Take That Nobody Else

11 sep 06

Voto:

Voiello is considered the best pasta along with Granoro, but it costs twice as much, so why pay more? Switch to tele2. Although, I prefer teletutto at tele2; there are dirty pictures, and dirty pictures boost my testosterone. So imagine if I take a stroll through the fields with teletutto in hand: the wheat turns to stone. Granoduro stone.

Take That Nobody Else

11 sep 06

Voto:

In our area, we put porn magazines in the wheat fields that get harder than anywhere else on the globe, not to mention Trigo Canadiense. Granoro, Riscossa: we have the tradition of pasta, no doubt about it. Check out the specialized magazines: Granoro is the best Italian pasta.

Take That Nobody Else

11 sep 06

Voto:

The burrata, how delicious!

Take That Nobody Else

11 sep 06

Voto:

In Salento, bad? In the northern Bari area, the food is better; consider that in some parts of Lecce, they eat roasted cat, which is not exactly great. Come to Corato: we have fiche s'ccate and lambasciune and nan r'mane meeeee disciune, nisciune! @Qzé: and then, what exactly did she invent? Granoro (the Corato pasta factory, of course) has been producing small pasta for 35 years, just like 100% of all pasta factories in the country. But what the hell did she really invent? - You need the onion!

Take That Nobody Else

11 sep 06

Voto:

You, in my opinion, eat tradition, ideas, and cookbooks. Mom, pass me a pinch of "Saper mangiare" with a hint of "Wilma De Angelis." This dish of ideas and nonsense is absolutely delicious. Theology? A blasphemy in the form of a plate? At home, I eat healthy and return to nature, and if I tell you that onion is a fine thing, you can bet it comes with a list of signatures that even Tanzi couldn't compete with...

Take That Nobody Else

11 sep 06

Voto:

Ecchiseneincula of how the charcoal makers prepared it, those were difficult times and the onion was a surplus we couldn't afford... But do you eat tradition?

Take That Nobody Else

11 sep 06

Voto:

Bastardizing can also mean "to make better"! I'm sorry, dear minchia, but doing exactly what's in a cookbook means you lack imagination. At this point, just buy "Quattro salti in padella" and you'll be all set. PRO onion in carbonara. We make our wine at home.

Pink Floyd Pulse

11 sep 06

Voto:

Ouh, who touched my ass?

Take That Nobody Else

11 sep 06

Voto:

Pietro, haven't you thought that probably the carbonara we make in Puglia (northern Bari area) is the best? Yes, we are children of the land, but we know how to cook and, even better, to eat. The orange juice and granita are good, but what about strascinati, ragù, and peperonata? The onion fits in like a kick in the ass to Bertinotti, no matter what the cookbooks say. Am I adding a seat at the table?