Alberts

Back from Kihei. Appreciated the group's advice. We would have been hopelessly lost in a morass of hotel food otherwise. I will admit though our one hotel meal (sponsored by the company) at Spago, was a treat. The grilled Mongpong (great name) was excellent although I don't know how much I would have appreciated paying the $50 for the entree if I were footing the bill. Cafe O'Lei fit the bill much more nicely. The fish was good quality (Mahi) and simply prepared. When we walked in we thought "uh oh this looks like a cheap steakhouse", but the food made up for it and the service was excellent. They, like other places (see Three's below) are doing this lettuce wrap thing. Not sure if this has been going on for awhile. It definitely works. Roll your own lettuce wrap with marinated ground turkey, tomatoes, a fresh herb and a sauce (usually barbecue). Great meal for around $40 total/per person with a glass of wine. Maui tacos didn't disappoint, particularly with the kids. I thought the fish was definitely of high quality for essentially a fast food place. Our surprise discovery of the trip was a relatively new (a year maybe) place in a parking lot just off S. Kihei called Three's Bar and Grill. It was solid if not spectacular, and they definitely get points for effort. www.threesbarandgrill.com . It is a nice locally owned place with a pleasant patio at night although no ocean view. The starters were home fried Molokai purple potato chips with Salsa. At happy hour (and on the regular menu for three dollars more) they do a "nachos" with Pulled pork on top of these chips. They also did a wrap, using fresh basil as the herb instead of mint. Very simple and a lot of flavor. Our entrees were the grilled Mahi (I know, not real creative) that was served with a pretty sweet Lilikoi Beurre blanc. We also ordered the recommended "Hawaiian Jambalaya" which was a combination of Kahlua pork, portugese sausage and marinated chicken in a nice rice dish. I hadn't anticipated that the whole thing would be covered in cheese. Jambalaya covered in cheese? Anyway, once I pulled the cheese blanket off the dish was good. You might give the place a try next time in Maui. I could sense that it was on the way up.

Thanks all. Heading out tomorrow.

Great start. Thank you. Also heard there are some food trucks near Makena. Anyone know anything about them?

Maybe a tough topic but could anyone help me with suggestions for South Maui local-ish places to eat? We really want to get away from the hotel food and the chains (unless they are really worth it). Can't find much on this part of Maui. Thanks.

I'm guessing you are thinking of either La Meridiana or La Favorita, both just a walk up the hill from Alba, both with amazing views of the city and the Valley. They are just out of town on the hill road to Neive, Barbaresco, Tre Stelle, Treiso, etc. You will have incredible hospitality at both, have a great breakfast, dunk in the pool during the hot part of the day, and have a wonderful meal in Alba at night when you return from exploring the area. It's a pretty good life.

My brother is stationed here flying cargo. Anyone been? Any suggestions for where to eat?

Another thought for pizza is Pizza Accademia, at the foot of the Accademia bridge on the side across the Grand Canal from San Marco. This pizza is fine (nothing great, but adequate for Venice). The seating is outdoors in a spectacular setting with a phenomenal view of the Chiesa della Salute.

We've eaten at Osteria Da Alberto (Calle Giacinto Gallina, Phone: 041.5238153.) with kids. Good unpretentious food. It was no problem with kids and if they are old enough they can play in the piazza outside while you finish up.

Thanks. That should get me started. I'll let you know if I discover anything.

Anything?

I need some help from the Hawaii crew. I will be on Oahu for three days at the end of this month and I would like to find some local food sites along the west side of the island (Nanakuli, Maili, Waianae, Makaha). In particular, farmers markets, small local restaurants/food stands or food shops. I don't know this area at all. Any thoughts? thanks

Apicius in Paris, two Michelin stars, 10th wedding anniversary, 550 Euro for two with wine. Worth every cent. When my wife was not interested in some of the items on the tasting menu, the chef created an entirely new fish-based tasting menu for her. The most amazing meal of our lives.

One item not mentioned as of yet (or at least I didn't see it) was caponadda, a specialty of the coast near Comogli. This is not to be confused with the Sicilian dish of stewed peppers, caponata. It is a Ligurian bread salad in the style of panzanella, with chunks of bread, vinegar, tomatoes, tuna, fresh anchovies, capers and oregano. We found it at an evening festa in a town called Sori on the coast, east of Genoa. We were assured that it was very local. I only regret that it was too dark outside to get a decent picture. I haven't been able to find a real discussion of it on the web, other than that Comogli has a Sagra della caponadda in mid August.

Visiting Eataly was a highlight particularly for its showcase of Italian products all in one place. The best part however, was the gelateria inside, which, like more and more places is serving Slow Food Presidia flavors. The Pistacchio from Bronte was unbelievable!

Yes, indeed, quite the honor, particularly given that my only credentials are that I am a bonafide Italophile and I like to eat! On our last trip to the Veneto, we didn't make it north of Trento, but the Valpolicella zone was spectacular with the relatively wild rolling hills and a feeling of an emerging wine region. We never had hot dogs, particularly of suino, but we did see a lot of ways to serve a horse (as the main course, not the guest). Accolades about the Veneto aside, don't worry Bill, Piemonte is still it for us. (Although the food in Sicily.......)

We ate at Alda Rosa as well. Beautiful setting after a dramatic drive, and wonderful typical local food. The owner will be happy to show you the Saveur magazine article featuring his restaurant. We had an outstanding meal there.

Okay, so obviously I have been living under a rock having never even heard of this place! Does anyone know about the educational events? Chef's demonstrations or classes? I'll be in Torino at the end of next week.

Is that at the end of Via Roma, the porticoed street? ← I think it is on via San Martino or close by, at the east end of town. There is a small car park in front of it.

Ah Canale, great little town. If you get a chance, try the gelateria Crema e Cicolatta at the opposite end of the town from the enoteca. Everything there is made in house and they have some unusual flavors.

Sorry if this is a basic question...but I'd rather not buy an overpriced, too small pizza stone from a kitchen store. Could someone tell me which material, stone, porcelain tile etc. would make the best stone. I'm hoping to buy something to fit my oven more accurately. Thanks

I'm glad this thread has morphed into a general tajarin-making discussion. The fresh tajarin, ordered at many, if not most of the decent trattorie in the Langhe is so rich, it stands on its own. It really can be (and often is) eating with virtually no sauce, or just a touch of butter and sage. However, I was suprised at how good the dried version was, particularly given that this pasta has such high egg content, I wouldn't think it would dry that well. The dry stuff is excellent. With regard to making it fresh, I have been using only yolks as the liquid, which was my first mistake. Although the color is good, you really need a few whole eggs as Bill mentioned. Also, the "00" flour (which is easier to find then it used to be) is probably essential. I'm not sure. Here is a picture of about 25 pounds of tajarin waiting to go into the pot handful by handful at the Festa di San Donato in Barbaresco, made by Antica Torre. I can't even do the math on how many eggs that must have been.

The real thing:

Thanks for the responses. Bill, the whole reason I need it stems from a failed attempt at re-creating it with my pasta machine here at home. Our local eggs are good here, but not like the ones in Piemonte. It ends up looking somewhat anemic. Also, Matt Kramer says they can get 40 yolks into a kilo of flour at Boccondivino. 40 yolks?! I don't possess that kind of magic. Best to let the pros do it. As for withdrawal...let the tajarin be my methadone.

Would anyone know an importer or store in the U.S. from which one could buy dry tajarin (specialty egg pasta from Piemonte)? I have searched the net and come up dry. Surely it must be available from someone here. Thanks for the help.

Sorry, I meant dessert, not desert. But even those are amazing there.