north italy: carefully refined delicaciessouth italy: goyslop (adopted by americans for a reason)
Is that braised meat with a marrow bone? I’ve never seen such a delicacy
>rye/barley/corn LITERAL slop immersed in milk and butter>carefully refined delicacy
>>225541031I think that's rice risotto
>>225541155Nah that's polenta, it's so insipid it feels like you are eating solidified air
>>225540845>(adopted by americans for a reason)Gee, I wonder why that could be...>>225541240Polenta is more finely ground than that, it's clearly some too-thick risotto.
>>225541240op is risotto e ossobuco
>>225541240è l'ossobuco alla milanese, il riso è allo zafferano dai, lo vedi anche tu che è risoniente di speciale a parte il prezzo di alcuni ingredientimeglio della polenta senza condimento presumo, senza formaggio e carni e sughi o non fritta e zuccherata fa schifopolenta slop is the closest thing italy has with india's slop culture and shit looking food
italians enjoing nonna's dog turds on a slop
>>225540845I'd rather have pizza than that polentjeet slop
>>225542887>>225540845That's just couscous
padanians will tell you these are zainichi terronis dalits eating sharts to damage the northern italy brahmin sacred reputation
>>225543053cous cous is grainy, polenta is just made of flour boiled in water, it's sticky and becomes like a jelly kind of solid ince it gets cold so you can grill or fry its leftovers usually or soak it in milkthe maizena one is the most common but then you also have chesnut and anither one is a mix with ryeadding cheese and autumnal ingredients makes it much more bearable as it blends well like a risotto, cous cous is more of a pasta salad or borderline pasta risotto and in general different texture
polenta e osei with small birds
una delizia
