My wife and I have in the last few years become friends with a few Italian
restaurant owners. We live in a growing, changing area…doesn’t know whether
to be urban or rural in tastes.
But it is a place ignorant of pasta, whether it be Italian or Chinese.
Frankly, I am ignorant of pasta and what texture, sauces, etc. works together best.
The chefs or owners, (I consider them chefs because they are local owners who LOVE
creating food) are frustrated because they would like to make so many different
dishes, but the locals choose what is more familiar to what Americans consider Italian food.
I must admit I am timid on trying new dishes, but it is usually a joy when the owners
offer my wife and I a new dish they are thinking about trying.
Unfortunately, the new dishes are usually based on a bias that Americans only accept certain
pastas, and they like to include vegetables that are cheap and plentiful. I am sick of
zucchini and eggplant dishes. I love meat.
Also, as an afterthought, I enjoy many pasta dishes when they are leftovers. I must be a
sick soul, but there is something richer to my tastebuds when the pasta, (thick, thin, or
wide) has absorbed the sauce, meat, and spices after a day or so.