Comments on: You’ve come a long way, baby. http://dobianchi.com/2008/03/03/youve-come-a-long-way-baby/ Negotiating the Epistemologic Implications of Oenophilia Mon, 13 Feb 2012 23:07:24 +0000 hourly 1 http://wordpress.com/ By: Terry Hughes http://dobianchi.com/2008/03/03/youve-come-a-long-way-baby/#comment-1055 Tue, 04 Mar 2008 00:03:27 +0000 http://dobianchi.wordpress.com/?p=347#comment-1055 BTW, Jeremy, I have similar reservations about Zagat. My partner, however, has arrived at the point where he won’t go someplace unless it has a certain Zagat score on food.

Hurry back to NY, will ya.

]]> By: Terry Hughes http://dobianchi.com/2008/03/03/youve-come-a-long-way-baby/#comment-1052 Mon, 03 Mar 2008 22:10:56 +0000 http://dobianchi.wordpress.com/?p=347#comment-1052 Yes, Marco, you see the same provincial-level nuances all over the country. It’s very exciting to discover them while there, even more gratifying to see such cooking popping up in America. The beauty of it is that we now have the “education” and desire for more and more specific, subregional Italian cuisine in this country. It bodes well for the long term appetite for “Italian” food over here — and for the country’s wine. I’d just like to see the public’s awareness of the wine catch up with their savvy about the grub!

]]> By: Marco http://dobianchi.com/2008/03/03/youve-come-a-long-way-baby/#comment-1051 Mon, 03 Mar 2008 21:27:10 +0000 http://dobianchi.wordpress.com/?p=347#comment-1051 Zagat is unreliable shorthand. I avoid restaurants that emphasize Northern Italian, i.e. French-Italian, smaller portions, larger tab. Neither do I like nondescript tomato sauce on everything. Even on Sicily there are regional variations. There no one Sicilian cuisine. The southern and west coasts have more North African influences. The Aeolian Islands have their own twist too. http://www.lacucinaeoliana.com/ The east coast has more Greek touches.

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