cross-posted from: https://lemmy.ca/post/19875697
this post was submitted on 23 Apr 2024
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Why would you make a carb side dish for a carb loaded main course? Must be american “cuisine".
Hey, bread is served with meals in most western cuisine. The American part was adding loads of salt and fat on top of those carbs!
Fair enough, though I would argue that the side/appetizer bread doesn't count because restaurants mostly serve it so the customers gorge themselves on something cheap instead of complaining about tiny main course portions.
The only time you need bread with pasta is at the end, to perform "scarpetta", cleaning the leftover sauce with the bread.
At which point the garlic kind of defeats the purpose.
After a couple of years in Tuscany I even started buying into the idea that salted bread is also a bit overkill.
I freaking hate Tuscan bread lol
I only know it for things like stews and soups, maybe some fried veggies, not for literal noodles.
Garlic bread is not a thing in Italy at all. Italians eat white bread with olive oil and balsamic vinegar.
Garlic bread is an American dish, popular among Italian Americans as a substitute as they couldn't get olive oil in the US.
Ok, but to address the jerk's "point", a carb based side for a carb based entree is not some uniquely American thing.
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Pane al'aglio and bruschetta disagree with you.
Bruschetta is a completely different thing. I can't remember ever having it with butter at all.
Pane all'aglio is just Italian for "bread with garlic". Italian cook books will market it as an American dish.
You said this. It's wrong. Even if it's marketed as "American" it still is a thing in Italy.
And apparently it's good enough to import, even if they'll publicly scoff at it.
Sure, it's as Italian as a big mac and sauerkraut.
Again, that's what you said.
And you're wrong. It does exist in Italy. You're just arguing for the sake of it now.