Italy vs. Greece

>ywn eat nonna's tagliatelle
why even live?

There is also white wine in ours

>meat sauce
Sorry, but for me, it's pasta alla gricia.

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Both sound pretty good to me, why does anyone have to be wrong about it?

What do italians think of greek lasagne aka pastitsio? I've made it once or twice but I substitute the beef for lamb mince to make it more 'Greek' to differentiate it

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Pastitsio is just moussaka for fat people.

Never ate it but looks good and definitely would eat it

Isn't moussaka basically just white sauce with some aubergines meat and potato in it? At least pastitsio has air gaps from the pasta

>aka pastitsio
In Italy we have "pasticcio"

I use lentils instead of meat in my meat sauce. It's tastier, healthier, more economical, and better for the environment.

Canadians are a gay version of americans

>pastitsio
*makaronia tou fournou

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greeks have the best med food not gonna lie mm mmm MMMM fuck you!

Many people are saying this!

damn you hit all the WRONG marks

both are wrong
onions, garlic and carrots is the best combination

Most signature Greek dishes are taken from Turks, Italians, and the French. The only uniquely Greek dishes are mediocre (I’m not talking about cheeses and breads, but full dishes).

Based calabrese bro

>pasta alla gricia.
Holy based

>dozens of angry Italians ITT
>zero Greeks
I think we know who has to compensate for something

But Greece literally invented Turkish, Italian, and French cultures.

Cope

I am Greek.

>shitalian or grease 'food'
Yeah no, I'm not some 5 ft 7 tall bald Mediterranean manlet
I do need real food, not some tomato with cheese and olives served with oregano and garlic

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>Italian meat sauce:
Gotta love American ignorance...
There's no such thing as "Italian meat sauce". Or rather, there are a bazillion of them, practically one per region, city, or sometimes family. Your description loosely fits the Bolognese sauce but compare it with e.g. the one made in Naples, where the base is onion, garlic, and red wine - even if they're both "ragù" they resemble nothing each other.

>Gotta love American ignorance...
>There's no such thing as "Italian meat sauce". Or rather, there are a bazillion of them, practically one per region, city, or sometimes family. Your description loosely fits the Bolognese sauce but compare it with e.g. the one made in Naples, where the base is onion, garlic, and red wine - even if they're both "ragù" they resemble nothing each other.

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Look at the flag.
I'm not Italian. I'm only calling out the idiocy in the original post.
But I guess asking Americans to not be complete morons is like asking a fish to not swim.

Also, it's most likely the same deal in Greece, although I'm not quite sure.

Not so much into ethnic food.

you don't serve pasta sauce on top of the fucking pasta

fucking hate retards that do this

>Spätzle
>pasta
It's an high test Germanic variation of Mediterranean ((((food)))) which has around 5000 cals per serving, we need it because most of us are 6'5 tall warriors with shredded 300 lbs

>you don't serve pasta sauce on top of the fucking pasta
You put it on top of it so you can mix it afterwards, it's not going to stay there forever.

>Kasespätzle
Blergh.
Taste aside it's more like dumplings than actual pasta.

>Brazilian education

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No you don't you pseudo-italian, you mix the sauce with the pasta in the pot/pan

This is cooking 101 and if you don't know this your grandma must be from balkan

>Wikipedia
Try those instead:
ricette.giallozafferano.it/Ragu-alla-napoletana.html
cookaround.com/ricetta/Ragu-alla-napoletana.html
lucianopignataro.it/a/il-vero-ragu-napoletano-secondo-la-tradizione/5668/
Good luck finding carrots or celery.

>Brazilian education
Even in my banana republic I've been educated enough to look for information before vomiting nonsense, unlike a certain stupid monolingual from another banana republic who thinks Wikipedia is a good source of information.

>cinnamon

That's a fucking crime, it's a very exotic spice that should be reserved for special recipes, not something you make five days a week.

>German has an opinion about food
Discarded.

Reminds me of pasticcio alla ferrarese. It's not that good desu.

Germans be like cinnamon is too spicy 4 me!

A bit of cinnamon and one of these go great in a ragù (only a small amount, so it doesn't overpower the other tastes).

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>you mix the sauce with the pasta in the pot/pan
Well, I guess that's the optimal way.

Greeks are better than other humans.

I am Greek.

>special
Cinnamon taste like shit, try better spice. Literally more than hundreds spice yet you choose cinnamon.

Bad post

Absolutely based.

It's garlic, onions, and tomatoes.
Everything else is plain wrong.

Fun fact: Italian food (nothing except flour, some tomato and maybe cheese, zero variety those negroes) has coronavirus. So don't eat it.

I believe in Italy when it comes to Italian cuisine.