When the season ends in europe come here , Argentina is the only place outside Italy where the pasta is al dente everywhere.
Everybody knows the difference between ravioli,agnolotti,canelloni, capelletti or fucili, scarpara, putanesca , formaggi.
And we produce our own parmesano , ricotta and mozzarella cheese.
Just bring the chianti ( and your skis , of course)as ours is not that good , but you can replace it with a great cabernet , merlot or malbec. [img]graemlins/thumbsup.gif[/img]
Io sono 3/4 italiano , parte romano e parte napolitano.
My other 1/4 is southern spanish , so working as I do 14 hours a day ,is almost a genetic impossibility!!
:[ March 21, 2003, 12:06 PM: Message edited by: extreme veteran ]