Stoopid

Magnificent. You’ve said it well, the zenith of Abatantuono. As for the latter, we don't know what to do with it. But, dear Il Paolo, clear up a doubt for me: is this where Diego delivers the epic line "Mmmmh, what an ENT! What did you cook, medda meatballs??"

I mean precisely their meeting in the narrative, without revealing plots to those who will watch it one day.

I knew the comedy was worth it; otherwise, I would have abstained. Yes, it’s fun. It takes a "different" perspective to frustrate the audience through the outcome of the Pitt-Clooney meeting. 3.5 for the film, with that point five that really makes it worth it.

4 euros and 50 well spent. Nothing more, but certainly well spent.

Great Ajeje, you reminded me that sooner or later I want to watch a movie with Nico. I’m diving right in to get it.

Yes, definitely. Unfortunately, after about twenty lines, my eyes on the monitor start begging for rest, but this is worth printing out. The references to other artistic languages and the German spirit are spot on. In the '70s rock scene, there were important ideas, more than those that circulated before and after.

Ah, it's not the one by Annaud! I haven't seen that anyway, nor do I know the director, but I'll let you know, encouraged by the review.

Highly praised are the malloreddus; if I find them at the supermarket, I won’t hesitate to try my hand at making them. I would like to post, directly from my homeland, the recipe for what I just tasted, in order to share its delight with you. I am talking about "Paccheri alla genovese." It’s important to clarify that "alla genovese" does not refer to the city of Genoa but perhaps to the name of the Neapolitan chef who created this sauce. Ingredients: 320/400g of "paccheri," 700g of onions, 1kg of meat, 2 carrots, 1 celery stalk, 4 small tomatoes, 1 deciliter of extra virgin olive oil, 50g of lard, 1 deciliter of white wine, 40g of Parmesan or pecorino cheese, salt, and pepper.
Procedure:
Tie the meat; slice the onions, carrots, and celery thinly. Put everything in a pot with oil, lard, and diced tomatoes, a pinch of salt, and pepper. Cover and cook on low heat for at least an hour, stirring occasionally to dissolve the vegetables. Uncover the pot and gradually pour in the white wine until you obtain a thick, dark, and shiny cream. Boil the pasta and toss it with the sauce; serve with Parmesan. The meat can be served as a main dish.
It is said "Death MagnAtic," bonne appetit.

When will we have a Fantozzi?

I'll get them right away, thanks for the tip and please let me know when you watch the movie.