Misconceptions we believe to be Italian

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Some great examples of misconceptions we believe to be Italian which really are more American:

1. Fettuccine Alfredo

When I first arrived in Italy, I looked long and hard for my beloved fettuccine Alfredo only to realize that no Italian has ever heard of this dish. The closest dish to it would be spaghetti ai quattro formaggi (spaghetti with 4 cheeses) which is very delightful but is not what we think of when we ask for fettuccine Alfredo. There is however a restaurant in Rome, Alfredo’s, that the recipe is believed to originate from but it is more of a cheese and butter sauce and not the creamy, highly caloric one we know of here in the U.S.

2. Pasta with chicken!  NO NO NO NO NO. Please NO!!! You cannot and will not find a recipe for Italian pasta dishes in Italy that have chicken. It is not something they combine together. A chicken parmigiana YES, but sauces where you can add different proteins like Chicken, Shrimp, or whatever seems like Asian/Italian. Don’t get me wrong, the dishes can be very good but they are adaptations to Italian dishes to accommodate American palates.

3. Spaghetti with Meatballs

Spaghetti SI, Meatballs SI…Spaghetti with Meatballs? Only if you’re watching Lady & the Tramp. There are some dishes that incorporate small meatballs into the recipe: lasagna, timballo etc. but they never strategically place the meatballs on top of the pasta sauce. I don’t know exactly why, but it is definitely something you will not find in Italy.

4. Cappuccino Time All the Time? No! Normally a cappuccino can be ordered anytime before noon or maybe as your first coffee of the day. Italian’s generally do not order cappuccino’s throughout the day and especially not during or after a meal. The most typical drink is an espresso or an espresso macchiato (touch of milk) and the serving sizes are a tenth of what you can find at Starbucks. Milk after 12noon is a nono.

5. Cheese with Fish Dishes – Combining cheese with your dish is a very interesting and unique experience in Italy. Certain plates call for certain cheeses but all fish pasta dishes shun any type of cheese. NO NO NO! You just don’t do that. You could offend your host or have a waitress giggle at you and even question your tastes. I am just saying… leave the cheese for the other pasta sauces, the fish dish can go without.

 6. Oil & Balsamic or vinaigrette with bread before a meal

Italians generally do not give bread to the table until you have your meal and they will only bring the bread if they feel it goes with your dish: normally plates like salads and meats. In most Italian restaurants in California you will be served a selection of breads with some type of oil vinaigrette or balsamic to accompany it. This unfortunately, or fortunately just doesn’t happen in Italy so please don’t expect it when you go there. If you ask for bread and butter, beware the butter might be a hard, un-spreadable butter that isn’t tasty at all. Believe you me, I have experienced it.

7. Pasta or Risotto as a side?

You must see the film BIG NIGHT which we will review in one of our future posts which elaborates on why you cannot eat a starch with a starch. The film is great and the part where the two Italian chefs discuss this when a customer orders a side of potatoes to accompany her pasta is hilarious. A reminder: starches together don’t go down well with Italians.

8. Pepperoni Pizza

They don’t have pepperoni pizza in Italy. They have salami that is spicy that you can order but our idea of a pepperoni pizza is quite different. It is also typical that your bites might not include all of the toppings that you ordered. One might have nothing on one bite and another might have a couple different toppings. They do not do pizzas that have the perfect bite of every topping in each bite. Try pizzas in any region, they are delicious and each have a uniqueness about them. OH, and you get the entire round of pizza to eat. not just a slice to be aware of that, unless you order a pizza by the slice (pizza al taglio) GNAM!

These are just a few of the misconceptions and  any others or comments would be greatly appreciated. A good laugh now and again is good for the soul.



Oh My Goodness, Dragon Chili!!! Pairing Time.

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Normally in May in Southern California you don’t have the overcast, chilly days but lately the weather here has been so crazy you never know what to expect. This morning, before our long hike, I decided to make my Yummy Dragon Chili and put it the crock pot before leaving. The hike was great but I came home and had no idea what wine to pair with my chili. After a 10 mile hike, I knew I deserved something yummy and delicious that had just a little spice and structure to hit me exactly where I wanted it to. So, what to do? Google It? Go with my gut? Open the cooler, close my eyes, and pick? So there I was in the middle of what could only be defined as a genuine wine dilemma….GSM, Cabernet Sauvignon, Rose or a Pinot Grigio.

Now I love wine and have been learning a great deal but I am nowhere near a sommelier standing and find myself having to research to avoid doing what every wine and food lover hates…..POOR PAIRING!!! Yes, I said it! So while I thought a structured, tannic red would be great (I think that’s just because I love structured, bold flavors) I learned that I need to lean toward the lighter reds: Syrah, GSM, Zin or possibly even a nice Rose or white. Its chilly out so a white or Rose is less appealing. I know a beer is the best option but it doesn’t say relaxation and doesn’t comfort me like a nice red so I am leaning toward a GSM from Paso.

We finally decided between a Pinot Noir 2013 from Adelaida in Paso Robles, Tres Violet 2012 from Calcareous, or a Syrah Clone#1 from Beckman Vineyards. All stand up wine but we went with the Pinot Noir from Adelaida. Happy Saturday!

Wine Pairing for Chili

Calcareous Vineyards, Paso Robles CA

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Recently we began our journey to the centrally located, beautiful town of Paso Robles, California. On our first visit ever we were recommended by the Marriott hotel to visit the Calcareous vineyard in the heart of Paso Robles. 

After two very disappointing tastings, one at a renowned vineyard and another one at a very small vineyard, we decided to follow our local recommendations. Driving through the windy, picturesque roads of the countryside was peaceful and comforting and we finally made it to our destination. 

The views are amazing and the tasting room has huge windows opening to its vineyard overlooking the Paso countryside. Outdoor tables are available for drinking and picnicking for all visitors. 

After going through the tasting menu we immediately decided to become club members. Some of our favorite picks are: 

  1. 2012 Tres Violets – GSM (an acronym you will soon get very familiar with in Paso which means Grenache Syrah Mourvèdre) this one with Syrah leading in percentage.
  2. 2013 Grenache and 2013 Grenache Blanc
  3. York Mountain 2011 Cabernet Sauvignon
  4. Twisted Paso – Main squeeze & Matriarch Red Blend (found locally at total wine but a great find if you can’t get to Paso)

We are waiting to try the Moose and the Lloyd but we are confident this vineyard won’t let us down. The Pinot Noir’s are tasty as well. Obviously we lean toward our reds but the whites are impressive as well. 

We’ve been back already 3 times in the last year and never miss this stop on our trips. 

Great staff, great story, great vineyard! 


YukinoYa Raman

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Yukino Ya in City of Industry (I like to say Rowland Heights). Obviously family owned–sticking to the roots of how ramen should taste. This is a hole in the wall, cash only, mamma and pops place  that has off the charts Tonkotsu Ramen. Not too watery and just creamy enough with the best broth we’ve had so far , a tamago marinated egg which is warm and cooked perfectly has your mouth watering and making you want to come back for more. It’s no accident that we can’t pass up a monthly visit to this So Cal ramen eatery.

We’ve tried some other notable ramen houses but they have failed to deliver on completely satisfying our palates like Yukino Ya. Yes, even Costa Mesa who is known for great ramen left us kicking ourselves that we didn’t just go back to our faithful Yukino Ya.

Let us know suggestions on other top spots for ramen and your feedback Yukino Ya.


The exploration of life….by a couple of foodie enofiles

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Experiencing life through food, wine and travel.

Documenting life through pictures and words.

Celebrating life with the people you love and cherish.