ITALIANS TRY ITALIAN AMERICAN FOOD FOR THE FIRST TIME

[SardiniaAtlantis]

A selected few of gourmet connoisseurs are brave enough for it, comparable to Swedes who like surströmming, which makes many people puke from the smell alone. Some people who put a bit of it on their bread said it's surprisingly tasty despite the penetrant smell when opening the can.

As for the casu marzu you brought up, has been banned by the Italian government due to EU Food Health regulations, but can still be easily acquired in Sardinia, I would guess. I don't know whether fines are given as Wiki says, because it fails to be complete about it.

Reminds me a bit of this, Sardinians probably being culturally similar to Corsicans.

The Corsican guy in the comment seems to be wearing a "mastruca" which is typical of Sardinian shepherds and a costume that stenda to ancient times to the pelliti barbaricini.

[SardiniaAtlantis]

Why was it banned in the first place?

If you don't chew correctly then you can imagine a maggot may cause a hole inside you.

[Kamal900]

If you don't chew correctly then you can imagine a maggot may cause a hole inside you.

It's a kind of cheese that Clint Eastwood and Chuck Norris eat every day.

[Mens-Sarda]

If you don't chew correctly then you can imagine a maggot may cause a hole inside you.

I was banned because of the usual EU laws that try to regulate everything. You can actually find it if you know some sheperds that produce it for personal use.


BTW, that kind of cheese known in Sardinia as Casu Marzu (rotten cheese) or Casu Jampagadu (jumped about cheese) or Casu Frazigu (rotten cheese) is a really good cheese if you don't think to the maggots (that die because of the stomach acids), the taste is spicy and salty together. The same sheep cheese can be found identical in Corsica, known as "Casgiu Merzu or also Casgiu Marzu"

In many areas of Italy there are various kind of cheese with maggots

Abruzzo : Marcetto or Cace Fraceche (rotten cheese)
Liguria : Gorgonzola co-i grilli (gorgonzola with crickets; because the maggots jump like crickets)
Friuli : Salterello
Emilia : Furmai Nis
Bari (Apulia) : Frmag Punt (stung cheese)
Calabria : Casu du Quagghiu
Molise : Caciè Punt (stung cheese)
Piemonte : Bross ch'a Marcia (walking cheese)
Salento (Apulia) : Casu Puntu (stung cheese)


p.s.
The maggot are usually not so big like in the picture, that in the picture must be a very old cheese were the maggots almost reached their maximum size, or it was infested by another kind of insect (different from the usual Piophila Casei). The cheese is usually consumed when the maggots are very little, maximum 4mm. When the maggots grow too much the cheese is considered no more good to eat.

Funny trivia :

If you don't consume it all in few days, and you don't put the cheese into a well closed plastic bag, your house could be invaded by little mini-flyes roaming everywhere!

[Dandelion]

It's a common urban legend that maggots can survive inside your stomach, but a false one indeed. So one can just eat them without the slightest worry if one is so open minded.

I myself am not disgusted at the thought of eating adult insects and I can imagine their larvae shouldn't be too bad neither. However, I'm not exactly a cheese lover.

[SardiniaAtlantis]

I was banned because of the usual EU laws that try to regulate everything. You can actually find it if you know some sheperds that produce it for personal use.


BTW, that kind of cheese known in Sardinia as Casu Marzu (rotten cheese) or Casu Jampagadu (jumped about cheese) or Casu Frazigu (rotten cheese) is a really good cheese if you don't think to the maggots (that die because of the stomach acids), the taste is spicy and salty together. The same sheep cheese can be found identical in Corsica, known as "Casgiu Merzu or also Casgiu Marzu"

In many areas of Italy there are various kind of cheese with maggots

Abruzzo : Marcetto or Cace Fraceche (rotten cheese)
Liguria : Gorgonzola co-i grilli (gorgonzola with crickets; because the maggots jump like crickets)
Friuli : Salterello
Emilia : Furmai Nis
Bari (Apulia) : Frmag Punt (stung cheese)
Calabria : Casu du Quagghiu
Molise : Caciè Punt (stung cheese)
Piemonte : Bross ch'a Marcia (walking cheese)
Salento (Apulia) : Casu Puntu (stung cheese)

Spiegato a me hai? Ma a chi lo dici! Lo sapevo già che in altre zone esistevano dei formaggi simili, ma a base di pecorino fuori dalla Sardegna non lo sapevo che esistesse.

[SardiniaAtlantis]

It's a common urban legend that maggots can survive inside your stomach, but a false one indeed. So one just can eat them without the slightest worry if one is so open minded.

I myself am not disgusted at the thought of eating adult insects and I can imagine their larvae shouldn't be too bad neither. However, I'm not exactly cheese lover.

Yes I always thought about that because I figured out stomach acids should be enough to kill them.

[Profileid]

The lowest quality versions of these foods is anything typical of Italian american garbage. It has lost all the quality, and balance of true Italian food. The only good American pizza is NY / Connecticut style otherwise it too is garbage.

It's not typical.
My Germanic mother can make better pasta/pizza than that. The meat lover's pizza looks like it was bought from the frozen section of dollar general and probs was.

[Norse]

This the reason why italian food is so popular in israel you can find easily italian restaurants some of them are not kosher.

Israel doesn't have its own food only Humus and Kebab which they stole from muslims.

[ariel]

Israel doesn't have its own food only Humus and Kebab which they stole from muslims.

Kebab came from the aramaic word kababa-roasted meat .its pre islamic food.