Comments on: Cioppino http://almostitalian.com/cioppino/ Recipes and Stories from the \'Little Italy\' Communities Across America: An Online Book-in-Progress Wed, 25 Jan 2012 01:09:48 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Laura Schenone http://almostitalian.com/cioppino/comment-page-1/#comment-698 Laura Schenone Tue, 24 Nov 2009 04:37:40 +0000 http://almostitalian.com/cioppino/#comment-698 Thanks Skip and Holly for the great post. So little is known about the Genoese in America, I appreciate your effort and homage to this wonderful dish. You're right, the Bay Area was similar to the Ligurian coast. And I agree with Nick, Italian American food deserves its own place and respect and appreciation. Thanks for giving it. Laura Thanks Skip and Holly for the great post. So little is known about the Genoese in America, I appreciate your effort and homage to this wonderful dish. You’re right, the Bay Area was similar to the Ligurian coast. And I agree with Nick, Italian American food deserves its own place and respect and appreciation. Thanks for giving it.

Laura

]]> By: NICK http://almostitalian.com/cioppino/comment-page-1/#comment-693 NICK Tue, 27 Oct 2009 17:25:08 +0000 http://almostitalian.com/cioppino/#comment-693 Hi FANTASTIC webpage!! My god, its about time that some serious ink was given to ITALIAN AMERICAN food. I get so sick and tired of it being pointed at as what is wrong with italian food. Fingers always point to it by food snobs as not REALLY italian. Granted, a lot of it has been abused and HAS become hideous. But, when prepared by skilled hands, its every bit as delicious as classic Italian dishes. Looking forward to going over your whole site. I will be commenting ofter. Thanks!! nick Hi
FANTASTIC webpage!! My god, its about time that some serious ink was given to ITALIAN AMERICAN food. I get so sick and tired of it being pointed at as what is wrong with italian food. Fingers always point to it by food snobs as not REALLY italian.

Granted, a lot of it has been abused and HAS become hideous. But, when prepared by skilled hands, its every bit as delicious as classic Italian dishes.

Looking forward to going over your whole site.
I will be commenting ofter. Thanks!!

nick

]]> By: Skip http://almostitalian.com/cioppino/comment-page-1/#comment-689 Skip Wed, 14 Oct 2009 13:03:49 +0000 http://almostitalian.com/cioppino/#comment-689 Many thanks for your comments. While seafood stews are popular throughout Italy, certainly the most notable are the Genovese <em>Ciupin,</em> Tuscan <em>Cacciucco,</em> and <em>Brodetto</em> from Le Marche. And I agree that--for me at least--cioppino more closely resembles cacciucco than the original Genovese <em>Zuppa di Pesce.</em> I was a little surprised to hear that it was popular in Lucca, but of course, no part of Italy is more than 70 miles from an ocean. And the best seafood pizza I've ever had was at a little trattoria in landlocked Assisi in Umbria. So I guess I shouldn't have been surprised at all. Best regards, Skip Lombardi Many thanks for your comments. While seafood stews are popular throughout Italy, certainly the most notable are the Genovese Ciupin, Tuscan Cacciucco, and Brodetto from Le Marche. And I agree that–for me at least–cioppino more closely resembles cacciucco than the original Genovese Zuppa di Pesce.

I was a little surprised to hear that it was popular in Lucca, but of course, no part of Italy is more than 70 miles from an ocean. And the best seafood pizza I’ve ever had was at a little trattoria in landlocked Assisi in Umbria. So I guess I shouldn’t have been surprised at all.

Best regards,
Skip Lombardi

]]> By: D. Andreini http://almostitalian.com/cioppino/comment-page-1/#comment-688 D. Andreini Mon, 12 Oct 2009 22:40:34 +0000 http://almostitalian.com/cioppino/#comment-688 Born in San Francisco of a mother from Liguria, I came by cioppino naturally. Yet it is through my father, from Lucca, that I have clearest memories of a very similar dish from the Tuscan seaside communities. When, as an adult, I visited my father's sister in Lucca, she served what she called cacciucco. I can tell you its flavors were identical with what we called cioppino back home in San Francisco. So whether I actually grew up with cioppino, cacciucco, or some amalgam of the two, I cannot say. It may be most accurate to say that this marvelous fish soup, with all the variations you may find in the restaurants of San Francisco--which has a large Lucchese as well as Genoese community--is a product of the Italian Riviera. Born in San Francisco of a mother from Liguria, I came by cioppino naturally. Yet it is through my father, from Lucca, that I have clearest memories of a very similar dish from the Tuscan seaside communities. When, as an adult, I visited my father’s sister in Lucca, she served what she called cacciucco. I can tell you its flavors were identical with what we called cioppino back home in San Francisco. So whether I actually grew up with cioppino, cacciucco, or some amalgam of the two, I cannot say. It may be most accurate to say that this marvelous fish soup, with all the variations you may find in the restaurants of San Francisco–which has a large Lucchese as well as Genoese community–is a product of the Italian Riviera.

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