Americans trying Haggis for the first time :-)

[alfstone]

I'm so lucky I live in one of the main *street food* cities in the world...

 

https://www.youtube.com/watch?v=3uV33fuaJ18

Alfredo

[bruno]

Mystery meat just about sums it up. Although I had Haggis for breakfast in the poshest of posh hotels that I ever stayed at (company were paying - even had someone to carry your luggage, which I refused to do, as the tip would be way more that I could cope with), even has a separate lounge in the room, and slippers for the bed..... and Haggis for breakfast!!!!! Strange!

Alfredo - Italy has some wonderful food, but is also home to maggot cheese ... just sayin 

B

[Groundy]

Alfredo - Italy has some wonderful food, but is also home to maggot cheese ... just sayin 

B

Love Italian Cheese, Dolcelatte being my favourite Then Gorgonzola  Boo-tee=ful.......

Alex

[bruno]

Other way around for me, love Gorgonzola - the stronger the better, fresh Parmigianno and then Dolcelatte and Provolone Picante. Off to Maidenhead this morning, wholesale supplier of all goodness Italian - which a supermarket size shop full of amazing food.

NB when I was very young, my grandfather took me up the mountain where they produced Formaggio Marzo (I think that's how its spelt, Alfredo correct me if I'm wrong) - to try the turbo charged cheese with live maggots in it. I'm pretty sure that I couldn't eat it now, but when you are a kid, you are used to eating worms. That's the way that cheese is designed. Seriously, nothing is as strong as that cheese, but its pretty gross with adult's eyes. Anyway, nobody would believe me about this mythical cheese when I returned back from my holiday - not until YouTube!!!!


https://www.youtube.com/watch?v=LymNQnKxpdQ

[alfstone]

Alfredo - Italy has some wonderful food, but is also home to maggot cheese ... just sayin  

B

Love Italian Cheese, Dolcelatte being my favourite Then Gorgonzola  Boo-tee=ful.......

Alex

Dear Alex, since I had never heard about "dolcelatte" as an Italian cheese, googling it I discovered that it's just an export Galbani brand of a light gorgonzola. It's funny that abroad the same products have different names!  

Anyway, the king of Italian cheese, IMHO, is the ORIGINAL Parmisan.

But every region has its own specialties, and even inside a single region there are different cheeses, few miles and everything changes.

More in general, I think that our general philosophy here is:

"I don't eat to live, I live to eat!!"  

Alfredo

[alfstone]

NB when I was very young, my grandfather took me up the mountain where they produced Formaggio Marzo (I think that's how its spelt, Alfredo correct me if I'm wrong) -

It's a Sardinian cheese, it's called "Casu Marzu", it means "rotten cheese". But there are, of course, other regional variations.

http://en.wikipedia.org/wiki/Casu_marzu

I would avoid to eat it, it's not so safe...anyway never tasted it.

Alfredo

[danieldesete]

Someone mentioned cheese ?

[Geir]

Lungemos!