"Nathalie Chiva" > wrote in
message ...
> On Sat, 25 Sep 2004 08:16:03 +0200, "Luca Pinotti"
> > wrote:
>
>
>>Italian: many, too many... Risotto alla milanese, soup of shellfish,
>>bucatini all'amatriciana, rigatoni con la pajata...
>
> Pagliata, pagliata? I'd sell my soul for some pagliata in umido....
> Rome is beckoning!
> So, you're Roman? (Well, I've never seen pagliata anywhere else)

No, I'm not roman. But I well know rigatoni con la pajata.
Unfortunately, du to the crazy cow, pajata in not allowed at this moment.
Just remember the taste... :-(

"Nathalie Chiva" > wrote in
message ...
> On Sat, 25 Sep 2004 08:16:03 +0200, "Luca Pinotti"
> > wrote:
>
>
>>Italian: many, too many... Risotto alla milanese, soup of shellfish,
>>bucatini all'amatriciana, rigatoni con la pajata...
>
> Pagliata, pagliata? I'd sell my soul for some pagliata in umido....
> Rome is beckoning!
> So, you're Roman? (Well, I've never seen pagliata anywhere else)

No, I'm not roman. But I well know rigatoni con la pajata.
Unfortunately, du to the crazy cow, pajata in not allowed at this moment.
Just remember the taste... :-(

"Ken Davey" > wrote in message
...
> >
> Luca;
> I have a question that you ( or others on this group) may be able to
answer.
> In creating the perfect meat based pasta sauce I have always tried to keep
> to the principle that the base must/should consist of three different
meats

That is nice but not necessary.

> and three different types of chilies.

That would be very unusual. Peppers are not necessary or particullarly
desirable (unless you really like them).

Charlie

"Ken Davey" > wrote in message
...
> >
> Luca;
> I have a question that you ( or others on this group) may be able to
answer.
> In creating the perfect meat based pasta sauce I have always tried to keep
> to the principle that the base must/should consist of three different
meats

That is nice but not necessary.

> and three different types of chilies.

That would be very unusual. Peppers are not necessary or particullarly
desirable (unless you really like them).

Charlie

On Sun, 26 Sep 2004 00:17:05 +0200, "Luca Pinotti"
> wrote:

>"Nathalie Chiva" > wrote in
>message ...
>> On Sat, 25 Sep 2004 08:16:03 +0200, "Luca Pinotti"
>> > wrote:
>>
>>
>>>Italian: many, too many... Risotto alla milanese, soup of shellfish,
>>>bucatini all'amatriciana, rigatoni con la pajata...
>>
>> Pagliata, pagliata? I'd sell my soul for some pagliata in umido....
>> Rome is beckoning!
>> So, you're Roman? (Well, I've never seen pagliata anywhere else)
>
>No, I'm not roman. But I well know rigatoni con la pajata.
>Unfortunately, du to the crazy cow, pajata in not allowed at this moment.
>Just remember the taste... :-(
>

Oh, too bad :-(. In France they lifted most restrictions due to Mad
Cow Disease, and I heard that in Italy the Fiorentina is allowed again
though.

Nathalie in Switzerland
>

On Sun, 26 Sep 2004 00:17:05 +0200, "Luca Pinotti"
> wrote:

>"Nathalie Chiva" > wrote in
>message ...
>> On Sat, 25 Sep 2004 08:16:03 +0200, "Luca Pinotti"
>> > wrote:
>>
>>
>>>Italian: many, too many... Risotto alla milanese, soup of shellfish,
>>>bucatini all'amatriciana, rigatoni con la pajata...
>>
>> Pagliata, pagliata? I'd sell my soul for some pagliata in umido....
>> Rome is beckoning!
>> So, you're Roman? (Well, I've never seen pagliata anywhere else)
>
>No, I'm not roman. But I well know rigatoni con la pajata.
>Unfortunately, du to the crazy cow, pajata in not allowed at this moment.
>Just remember the taste... :-(
>

Oh, too bad :-(. In France they lifted most restrictions due to Mad
Cow Disease, and I heard that in Italy the Fiorentina is allowed again
though.

Nathalie in Switzerland
>

Nathalie Chiva wrote:
> On Sun, 26 Sep 2004 00:17:05 +0200, "Luca Pinotti"
> > wrote:
>
>> "Nathalie Chiva" >
>> wrote in message ...
>>> On Sat, 25 Sep 2004 08:16:03 +0200, "Luca Pinotti"
>>> > wrote:
>>>
>>>
>>>> Italian: many, too many... Risotto alla milanese, soup of
>>>> shellfish, bucatini all'amatriciana, rigatoni con la pajata...
>>>
>>> Pagliata, pagliata? I'd sell my soul for some pagliata in umido....
>>> Rome is beckoning!
>>> So, you're Roman? (Well, I've never seen pagliata anywhere else)
>>
>> No, I'm not roman. But I well know rigatoni con la pajata.
>> Unfortunately, du to the crazy cow, pajata in not allowed at this
>> moment. Just remember the taste... :-(
>>
>
> Oh, too bad :-(. In France they lifted most restrictions due to Mad
> Cow Disease, and I heard that in Italy the Fiorentina is allowed again
> though.

Yes fiorentina is allowed because the meat comes from a particular strain of
cow that has never been infected by the disease.
I do not know why pajata was banned. I hope that is allowed again, but I
haven't been in Rome for two years.
I'll check.

Luca

Nathalie Chiva wrote:
> On Sun, 26 Sep 2004 00:17:05 +0200, "Luca Pinotti"
> > wrote:
>
>> "Nathalie Chiva" >
>> wrote in message ...
>>> On Sat, 25 Sep 2004 08:16:03 +0200, "Luca Pinotti"
>>> > wrote:
>>>
>>>
>>>> Italian: many, too many... Risotto alla milanese, soup of
>>>> shellfish, bucatini all'amatriciana, rigatoni con la pajata...
>>>
>>> Pagliata, pagliata? I'd sell my soul for some pagliata in umido....
>>> Rome is beckoning!
>>> So, you're Roman? (Well, I've never seen pagliata anywhere else)
>>
>> No, I'm not roman. But I well know rigatoni con la pajata.
>> Unfortunately, du to the crazy cow, pajata in not allowed at this
>> moment. Just remember the taste... :-(
>>
>
> Oh, too bad :-(. In France they lifted most restrictions due to Mad
> Cow Disease, and I heard that in Italy the Fiorentina is allowed again
> though.

Yes fiorentina is allowed because the meat comes from a particular strain of
cow that has never been infected by the disease.
I do not know why pajata was banned. I hope that is allowed again, but I
haven't been in Rome for two years.
I'll check.

Luca