Nonna’s, Micro-Gastronomy and Parmesan Cheese

8 thoughts on “Nonna’s, Micro-Gastronomy and Parmesan Cheese”

  1. Gino — I thoroughly enjoyed your post, being of Italian descent (my parents came to the U.S. as children). My childhood memories are of driving into Brooklyn where my grandparents held court while all their children and grandchildren cooked a traditional Italian meal of spaghetti and meatballs — prior to the roast beef, vegetables, and potatoes. I don’t know we managed to eat all of it. And I couldn’t live without Parmesan cheese. As far as I’m concerned, you can use it on any food!

    1. Thanks Jeannette, I really appreciate that you have commented on my post. It was struggle to bring about how the tradition of food in Italy is so engrained into everything else and your comment shows that. I’m in Brooklyn in October time and the food culture in that area of New York is just amazing; certainly influenced by people like your grandparents.

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