Holy Cow! Tutto Italia prices!

[Momto8]

Sorry to tell you this, but what you described IS real Italian lasagna. I might not be Italian, but I eat plenty of non-Americanized Italian food to know the difference.

DH's grandfather immigrated here (Chicago) from Italy back in the early part of the 20th century. He lived in a two-flat with his grandfather growing up and that is how they always had their lasagna. They used ground Italian sausage (they made their own sausage) in their sauce which is ground pork with Italian spices. I believe they added ground veal and beef but can't say for sure. Also I do know that the food in Sicily is cooked differently from what his family was used to, because his grandfather remarried a Sicilian woman after their grandmother passed away, and her cooking was totally different from what they were used to.

All I can say is the lasagna there did not have much taste to it. It had very little meat and filling, and the pasta was very soft and mushy, not al dente. I was just trying to share our experience.

 

[Mr. & Mrs. Smith]

Descriptions like Lasagna Al Forno. "Al forno" means "in the oven" therefore, not sure how else one would make this dish. "Penne Caprese" is Penne Sorrentino here. It simply means penne with tomato sauce (basil is already in the sauce) and melted mozzarella (the basil on top soimply makes the dish look pretty). If you ordered "caprese" you would get what the restaurant calls "Mozzarella" and I certainly hope it would be nothing but the freshest of water buffalo mozzarella if they (as mentioned on the menu page) take after the Naples region. Otherwise that $12 is WAAAAAAY overpriced. I especially like the description of the "Tagliatelle Egg Pasta - Made with meat ragu bolognese.". If a restaurant is trying to be impressive, at least call it what it is and not keep repeating words. There IS meat in ragu. Bolognese is the word used to describe a dish asking for ragu (meat sauce).

Actually, they aren't just trying to sound sophisticated, not really knowing what they are talking about, as suggested.

1. They are correct in calling it lasagna al forno. Saying just "lasagna" actually just refers to the noodles by themselves. "Lasagna al forno" means the actual dish. Shortening the dish to just "lasagna" is a North American thing.

2. Caprese in the penne Caprese dish refers to the region where the dish is from - Capri. It seems to me that Penne Sorrentino is a different dish or a different take on the dish.

3. I'll give you "meat ragu bolognese". There they are just saying it's served with a meat meat meat sauce. But this isn't all that odd or non-authentic. It's actually common place to give repetitive titles to certain food items.

 

[barbeml]

DH's grandfather immigrated here (Chicago) from Italy back in the early part of the 20th century. He lived in a two-flat with his grandfather growing up and that is how they always had their lasagna. They used ground Italian sausage (they made their own sausage) in their sauce which is ground pork with Italian spices. I believe they added ground veal and beef but can't say for sure. Also I do know that the food in Sicily is cooked differently from what his family was used to, because his grandfather remarried a Sicilian woman after their grandmother passed away, and her cooking was totally different from what they were used to.

All I can say is the lasagna there did not have much taste to it. It had very little meat and filling, and the pasta was very soft and mushy, not al dente. I was just trying to share our experience.

Thanks for sharing! My in-laws are off the boat Italians and my DMIL would never make a lasagne WITHOUT Italian sausage (and every other kind of meat she can fit in the dish, too!)

 

[doubletrouble_vb]

Eh...looks like I'll be passing on this restaurant too unless someone else is paying for it. Except for the fish dish its too pricey for what you are getting. The $39.99 family plan actually isn't too bad if you break it down into its parts and you are only feeding people with robust appetites you'd normally take to a nice restaurant...or if you are single and want to try more than one entree. But for that price I'd rather find a nice Italian restaurant here in Atlanta or one anywhere in suburban north jersey. Authentic and hard to find is the only way to get me into a restaurant in EPCOT.

 

[Momto8]

Thanks for sharing! My in-laws are off the boat Italians and my DMIL would never make a lasagne WITHOUT Italian sausage (and every other kind of meat she can fit in the dish, too!)

I'm glad someone else on the DIS has heard of using Italian sausage for lasagna and other meat sauces. I was beginning to think our family (and that is a lot of aunts, uncles and cousins in the Chicago area) were the only ones that uses it.

 

[english rose 47]

i'M FROM eNGLAND ,BUT i USE iTALIAN SAUSAGE TO MAKE lASAGNA. iT IS SO MUCH TASTIER THAN GROUND BEEF!!

 

[Momto8]

i'M FROM eNGLAND ,BUT i USE iTALIAN SAUSAGE TO MAKE lASAGNA. iT IS SO MUCH TASTIER THAN GROUND BEEF!!

ITA!