Angela
Elite member
- Messages
- 21,823
- Reaction score
- 12,329
- Points
- 113
- Ethnic group
- Italian
I had no idea he was Genovese until very recently. He certainly knows his way around a kitchen, and he seems very good-hearted and charming, but while celebrating your roots by buying and renovating an ancestral farm house is great, I hope he's learned Italian by now.
I also have to say it's a beautiful spot, as is most of the hinterland in Liguria.
http://static.panoramio.com/photos/large/45687701.jpg
Emigrants from the town:
http://riforma.it/sites/default/fil..._malvaro-fotografia_xix_secolo_cereghino.jpeg
Brian Boitano's house:
On his Olympic Gold performance in 1988:
https://www.youtube.com/watch?v=foLLVCxlCdo
What would Brian Boitano Do? from Southpark...
https://www.bing.com/videos/search?...8813442B78CCD902E83A8813442B78CCD&FORM=VRDGAR
See the video of him with his family and cooking local foods:
https://www.youtube.com/watch?v=yRVpKPcnXrc
Ed. It's coppa, not prosciutto, Brian, and always add the pasta to the sauce pan. Also, mi dispiace, but I'm not a fan of putting chunks of tomatoes with gnocchi. He does do a great job explaining gnocchi are supposed to be soft, pillowy, and light. No one in America seems to know how to make them commercially, so I never order them.
I also have to say it's a beautiful spot, as is most of the hinterland in Liguria.
http://static.panoramio.com/photos/large/45687701.jpg
Emigrants from the town:
http://riforma.it/sites/default/fil..._malvaro-fotografia_xix_secolo_cereghino.jpeg
Brian Boitano's house:
On his Olympic Gold performance in 1988:
https://www.youtube.com/watch?v=foLLVCxlCdo
What would Brian Boitano Do? from Southpark...
https://www.bing.com/videos/search?...8813442B78CCD902E83A8813442B78CCD&FORM=VRDGAR
See the video of him with his family and cooking local foods:
https://www.youtube.com/watch?v=yRVpKPcnXrc
Ed. It's coppa, not prosciutto, Brian, and always add the pasta to the sauce pan. Also, mi dispiace, but I'm not a fan of putting chunks of tomatoes with gnocchi. He does do a great job explaining gnocchi are supposed to be soft, pillowy, and light. No one in America seems to know how to make them commercially, so I never order them.