alla carbonara

When in Rome...

Basic greetings

  • Buongiorno, buon pomeriggio, buona sera, buona notte – Good morning, good afternoon, good evening, good night
  • Ciao. Io mi chiamo […], tu come ti chiami? – Hello. My name is […], what’s your name?
  • Salve – Hello / Goodbye (more formal)
  • Arrivederci – Goodbye
  • Piacere di conoscerti – Nice to meet you
  • Grazie – Thanks
  • Prego – You’re welcome
  • Per favore / per piacere – Please
  • Scusi / Mi scusi (formal), Scusa / Scusami (informal) – Excuse me / Sorry
  • A presto, a domani – See you soon, see you tomorrow

Asking for information

  • Dov’è il museo? – Where is the museum?
  • … la chiesa? - … the church?
  • … la piazza? - … the square?
  • … la fermata dell’autobus / della metro? - … the bus stop / the metro station
  • … il Colosseo? - … the Colosseum?
  • … un ristorante / un bar / una pizzeria / una trattoria? - … a restaurant / a bar / a pizzeria / a trattoria (a sort of casual restaurant)?
  • … il bagno? - … the toilet?
  • Come posso arrivare a…? – How can I get to…?
  • È a destra / a sinistra – It’s to the right / to the left
  • È in fondo alla strada – It’s at the end of the road
  • Quanto costa questo / quello? – How much does this / that cost?
  • Quanto costa il biglietto? – How much is the ticket?
  • Qual è il prezzo? – What’s the price?
  • Mi dispiace, non capisco. – I’m sorry, I don’t understand
  • Parli inglese? (informal) / Parla inglese? (formal) – Do you speak English

At the restaurant

  • Vorrei un tavolo per due/tre/quattro/cinque persone – I would like a table for two/three/four/five
  • Posso vedere il menu? – May I see the menu?
  • Vorrei ordinare… - I would like to order…
  • Prendo… - I’ll have…
  • … un po’ di pasta – some pasta
  • … pasta alla carbonara
  • … pollo, carne, bistecca, vitello – chicken, meat, steak, veal
  • … pesce – fish
  • … insalata – salad
  • … un antipasto – an appetizer
  • … una bottiglia di acqua / di vino – a bottle of water / of wine
  • Sono vegetariano / vegano – I am vegetarian / vegan
  • Sono celiaco – I suffer from celiac desease
  • Sono allergico a… - I’m allergic to…
  • Sono intollerante a… - I’m intolerant to…
  • Il conto, per favore – Check, please
  • Buon appetito! – Enjoy your meal
Another 3 Things you shouldn't do in Italy

DON’T take a tourist gondola ride in Venice unless you’re prepared to pay EURO 80-100 per gondola for a 40 min ride. These are official rates so don’t get taken for a ride by shady gondoliers who charge random prices. On a budget, try hopping a Traghetto, one of the water taxis used by locals to cross the Canale Grande. The ride will be shorter, but the boats are similar except that tickets will cost around 5 EURO. 

DON’T expect the “Italian” food served in other countries to actually be served in Italy. Italian food is VERY regional. It’s also seasonal. Try local specialties, e.g. Genoa for pesto; Naples for pizza; Bologna for Bolognese sauce and filled pastas like ravioli, tortellini, lasagna; Milan for risotto and Ossobucco alla Milanese; Rome for Spaghetti alla Carbonara, Spaghetti all'amatriciana, and lamb. Gnocchi, bresaola, polenta dishes, and Tiramisù are found all over the country, but they’re native to North Italian regions like Lombardy and the Veneto. Prosciutto/Parma ham is most commonly associated with central and northern Italy. Oh and Americans, NO PEPPERONI PIZZA (lol).

DON’T tip, no matter what they tell you abroad. Tipping is not obligatory or common in Italy and can be an insult. However, tourist-savvy service people may have heard that other nationalities (especially Americans!) are genetically programmed to tip everything from waiters to performing rabbits, so the cheekier ones might try to work you for some spare change. Unless they gave you the best service in the history of the planet, resist. People earn a living wage so there’s absolutely no need to tip.

DON’T ask your waiter for Parmesan to put on your seafood pasta unless you want to see a grown man cry. One of the holiest commandments of traditional Italian culinary etiquette is that cheese and seafood never, ever mix. Only very recently have certain cheese/seafood pairings cropped up - i.e. ricotta with sea bass, gorgonzola with clams - but this is considered very avantgarde;a purist won’t touch such dishes. Also, for the love of Saint Peter, don’t let an Italian see you cutting spaghetti with a fork and knife or roll it on a spoon.

22/06/17 13.20 pm

OK.
Ora basta.
Da domani si mangia sano e normale, niente più vomito, ne abbuffate.
Il massimo di calorie da raggiungere sarà 1000,nelle quali ne consumerò minimo 700.
Mi farò una lista di cibi da evitare ovvero partendo con :gelato, patatine, caramelle,cioccolata di qualsiasi tipo, biscotti grassi( gocciole, pan di stelle,bucaneve ecc), pasta con condimento super calorico tipo pasta alla carbonara ecc, torte,banane,tramezzini,piadine, panini,cornetti,salame,wurstel,formaggi grassi,pizza,pane, cotolette, sofficini, patatine fritte, salsa barbecue e tutte le altre salse.(ovviamente si espanderà la lista)
Farò molto più esercizio fisico e mangerò solo questi cibi, ovvero:prosciutto cotto/crudo, carne magra ovvero petto di pollo o di tacchino, uova, fiocchi di latte, Philadelphia, verdura,tanta verdura, frutta,fette biscottate,marmellata di ciliegie, latte scremato, caffè, tisane,tonno, simmenthal, legumi vari, pasta solo quando sarà strettamente necessario, spaghetti di soia,hamburger vegetariani,yogurt magri,cereali, succhi di frutta(pesca o pera), thè alla pesca,pesce,crackers di soia o di riso.
Si ricomincia tutto da capo.
Rivoglio indietro il controllo del mio corpo.
Rivoglio indietro la mia vita.
Voglio ricominciare a vivere.

jogn-laurens  asked:

Yo. What is the best Authentic italian food? I'm going to italy in a few months and I'm making a list of foods to try and places to go to

Pasta
Every type of pasta
It’s different from region to region.
There are lasagne,anolini,cannelloni,ravioli,tortelli ripieni di zucca,tortelli ripieni d'erbetta,tortelli ripieni di ricotta.
Pasta alla carbonara,pasta alla matriciana,pasta alla bolognese.

There are so many damn types and they are all different.
And belive me,they are not what americans think that they are.

Traditional ROMAN Food

* Bruschetta - popular antipasto, coming from the Romanesco word bread which is lightly burnt, typically rubbed with garlic and topped with oil and tomatoes.

* Supplì - fried rice croquettes stuffed with beef ragout and Mozzarella.

* Fettuccine Alfredo - pasta dish with butter and Parmesan.

* Bucatini alla Matriciana - pasta with a sauce of tomato, guanciale, and grated Pecorino Romano.

* Spaghetti alla Carbonara - pasta with a sauce made with whipped eggs, and topped with bacon, pepper, and grated Pecorino Romano.

* Rigatoni con la Pajata - pasta with a sauce made with ringed intestines of a milk-fed veal and Pecorino.

* Saltimbocca alla Romana - Roman-style veal with prosciutto and sage. Saltimbocca literally means jump in the mouth. 

* Scaloppine alla Romana - Veal sautéed with fresh baby artichokes.

* Coda alla Vaccinara - Oxtail stew, cooked with tomato sauce, celery, clove, and bitter chocolate.

* Carciofi alla Romana - Whole artichokes filled with minced garlic and parsley, cooked in olive oil.

* Carciofi alla Giudia - whole artichokes filled with chili peppers, deep fried.

* Trippa - Tripe cooked with tomato sauce and wild mint, topped with Pecorino is an ancient Roman tradition.

* Fiori di Zucca - zucchini flowers filled with mozzarella and anchovies, battered and deep fried.

* Abbacchio alla Cacciatora - floured lamb chops cooked in oil and vinegar, spiced with garlic, sage, anchovies, and rosemary. 

* Crostata di Ricotta - richly baked cheesecake, made with ricotta, and flavored with lemons (or oranges) and Marsala wine.

“…bruschetta al pomodoro, crocchette di riso e bufala, melanzane e zucchine gratinate, vignarola. Per primo, tre assaggi della tradizione romana: pasta alla amatriciana, carbonara, cacio e pepe. Secondi di pesce: crudi di scampi e mazzancolle, spigola al forno. Per finire, tiramisù, sorbetto alla frutta e “sampietrini di Sant'Ignazio”, i tipici biscotti alla ricotta e cioccolato…”


sbocconcellare tanta roba, non soffermarsi su nulla, fare foto, dire ciao.

l’italia è una photo-op con buffet.

@not-the-face tagged me in this little game, so here I am:

mintgep  asked:

Hey Mirko, sometimes i've got troubles when to use essere/avere in participio passato and futuro anteriore. The basic rules in Hungarian are not so clear (my teacher is not a native speaker) when auxiliaries also are in the picture. When i'm not sure which should i use (ess./av.) not to change the whole meaning of a sentence? Or no alibi, it has to be learned well? Thanks

Hey there! The use of the auxiliaries essere and avere depends on whether the verbs you’re using are either transitive or intransitive. The auxiliary verbs always precede the participio and the futuro anteriore forms.

  • Intransitive verbs take Essere

What are intransitive verbs? An intransitive verb is a verb that takes NO direct object, like nascere (to be born) and morire (to die). Most verbs of movement are intransitive. Consider these:

  1. nascono più di tre bambini al giorno (each day, more than three babies are born)
  2. vado a Roma col treno (I’m going to Rome by train)

None of the two sentences above have a direct object because nascere and andare are intransitive verbs.

  1. oggi sono nati più di tre bambini (more than three babies were born today)
  2. ieri sono andato a Roma col treno (I went to Rome by train yesterday)
  • Transitive verbs take Avere

What are transitive verbs? A transitive verb is a verb that takes both a direct object and/or an indirect object and answers the question “che cosa?” and “a chi?”. Consider these:

  1. ho mangiato (che cosa?) un piatto di pasta alla carbonara (I ate spaghetti carbonara)
  2. Caterina (a chi?) mi ha comprato (che cosa?) un libro (Caterina bought me a book)

what’s with this ‘one pan’ obsession? every time i see one of those hellish buzzfeed-style ‘how to cook pasta alla carbonara with only one pan’ videos i die a little bit inside. god is dead and you killed him.

The Art of Cooking

This was supposed to just be a cute little fic about grocery shopping (because that’s literally the only kind of shopping that matters to me) and then somehow turned into…well, this, so, um, yeah.

Modern AU. Developing E/R.

From the moment he set foot in the grocery store, Enjolras felt like a cat who had its fur pet the wrong way. It wasn’t that he had anything against the grocery store, specifically, other than the fact that there always seemed to be unaccompanied minors running around and getting in the way, and he somehow always wound up in line behind the slowest old lady with an oxygen tank who had eighty tins of cat food that she unloaded from her cart one at a time, and really, if Enjolras could subsist on something besides food, he probably would.

Because the problem with food was that it took time, both to shop for and to cook, and one thing that was at a premium for Enjolras was time. He traveled all the time, and normally ate at least one meal at work, and that meant whatever few minutes he actually spared in his apartment were better spent doing things other than cooking.

Unfortunately, not eating wasn’t an option, and Enjolras had already eaten all the stale packages of ramen he had stashed in his panty (and Combeferre had physically barred him from his apartment, saying he was tired of Enjolras eating all of his food, and the Chinese takeout place down the street had started to get that fake sympathetic tone whenever he called to order food for one), so he sucked it up and headed to the closest grocery store.

Keep reading