Three Months In Italy And All I Found Was.

[Renato1]

........ Cella soap (which I already owned), I Coloniali brushless cream, Bioetyc Uomo brushless cream, Prep soap, Palmolive Classic cream, and the ubiquitous Proraso cream and soap (which I already owned).

While I thought Prep soap was better than Proraso soap, I didn't think Coloniali or Bioetyc were standouts in the brushless cream stakes - better tham many American ones I've tried, but not as good as the superb Australian ones.

But what struck me was how few of the Italian creams and soaps that are often discussed here, were actually to be found in shops across northern Italy, where I did a lot of driving around - the few being Cella and Proraso.

Regards,
Renato

 

[djh]

How was the food?

 

[T.Orso]

Outside of Italy, where there are significant Italian communities, it seems you can find almost anything from any part of Italy. So it comes as a surprise when you go to Italy and find how very regional it is. You get the stuff from that region, and not the rest.

Can't fault the regional food and drink though.

 

[Eeyore]

Italy is a large country. If you look at Belgium, Luxemburg, Netherlands, Niedersachsen, and Nordrhein-Westfalen (together not even close to the size of Italy) you will see considerable differences between what's offered in the shops as well. Of course that is partly due to different importers, but probably also to regional differences.

In fact, Belgium, Luxemburg, Netherlands, Niedersachsen, and Nordrhein-Westfalen together are no bigger than Florida (in square meters).

 

[Renato1]

How was the food?

Food was great -in particular because not one, but two local supermarkets have started selling salted butter. Furthermore, my favourite drink, Pepsi Light was available in all supermarkets. I very much enjoy food more with soft drink than with wine or water.

This time round, I even found places that cooked a steak well done for me when I asked for it done that way, instead of insisting I don't know what I'm talking about and that it should be eaten with blood running out of it.

On the fish side - still no joy. I ate fish in Veneto, Liguria and in Croatia, and our tastes must be very different - I much prefer the fried fish in the British tradition that is sold in Australia (where it is cooked by Greeks, Italians and Vietnamese in the fabulous style I've become accustomed to).

And much to my surprise, they've started making Cappuccinos with milk (as opposed to only with milk froth), copying the style that is prevalent in Australia. Eight years ago, I only found two places in my travels that made decent cappucinos. When I congratulated one cafe owner, he commented that everyone else was just trying to skimp on milk by giving lots of froth.
Cheers,
Renato

 

[Renato1]

Outside of Italy, where there are significant Italian communities, it seems you can find almost anything from any part of Italy. So it comes as a surprise when you go to Italy and find how very regional it is. You get the stuff from that region, and not the rest.

Can't fault the regional food and drink though.

Your not wrong. My greatest surprise was when, in the liquor section of the supermarket I tried to find the liqueur called Galliano. This liqueur has been around in Australia ever since I remember (often mixed with orange juice and vodka in a drink called a Harvey Wallbanger). It is ubiquitous - you cannot go into an Australian liquor store and not find it. Much to my astonishment, I couldn't find it anywhere in northern Italy, and nearly no one had ever heard of it. The only person who had heard of iy was my cousin who runs a bar - he said it was around in perhaps one in ten bars many years ago, but has now disappeared.

It transpires that liqueur comes from southern Italy.
Regards,
Renato

 

[Useless shaver]

I even found places that cooked a steak well done for me ...

I much prefer the fried fish in the British tradition

Sir, please, don't, oh please, never....










Just kidding! YMMV!

 

[Renato1]

Italy is a large country. If you look at Belgium, Luxemburg, Netherlands, Niedersachsen, and Nordrhein-Westfalen (together not even close to the size of Italy) you will see considerable differences between what's offered in the shops as well. Of course that is partly due to different importers, but probably also to regional differences.

In fact, Belgium, Luxemburg, Netherlands, Niedersachsen, and Nordrhein-Westfalen together are no bigger than Florida (in square meters).

I actually drove through Belgium, Netherlands and Luxembourg. While I didn't have time to look through their stores extensively, the perfume/skin care shops I visited didn't have anything that stood out in the shaving cream or soap departments. Designer fragrance stores are very similar in most western European countries. Food is very different though, we ate French in Belgium, Russian in Luxembourg and Argentinian in Amsterdam.
Cheers,
Renato

 

[Eeyore]

I should have stated it differently, maybe: despite the short distances, the differences between drugstores in Belgium and The Netherlands on the one hand, and Germany on the other hand, are huge.

 

[Renato1]

Sir, please, don't, oh please, never....


Just kidding! YMMV!

They had well cooked decent hamburgers and steaks and tapas for me when I stayed in Madrid for a week back in 2009!
Cheers,
Renato

 

[Useless shaver]

They had well cooked decent hamburgers and steaks and tapas for me when I stayed in Madrid for a week back in 2009!
Cheers,
Renato

Glad you enjoyed!

Best!

 

[Renato1]

I should have stated it differently, maybe: despite the short distances, the differences between drugstores in Belgium and The Netherlands on the one hand, and Germany on the other hand, are huge.

I'll take your word for it, since I can't comment. When I was in Berlin six years ago, I shaved electric, and all these soaps and creams were of no interest to me (how times change after joining Badger and Blade).
Cheers,
Renato

 

[Guest111]

This time round, I even found places that cooked a steak well done for me when I asked for it done that way, instead of insisting I don't know what I'm talking about and that it should be eaten with blood running out of it.

Not that it matters, but there's no blood in a rare steak. The blood comes out of the meat during slaughter. The red juices are simply water mixed with the protein myoglobin.

 

[Kev Kev]

The red juices are simply water mixed with the protein myoglobin.

now THAT sounds tasty!

 

[Renato1]

Not that it matters, but there's no blood in a rare steak. The blood comes out of the meat during slaughter. The red juices are simply water mixed with the protein myoglobin.

EEEk - but thanks for the information.
Regards,
Renato

 

[Useless shaver]

EEEk - but thanks for the information.
Regards,
Renato

BTW I like myoglobin, just I didn't know what its name was...

 

[Guest111]

BTW I like myoglobin, just I didn't know what its name was...

Me too. I only eat my steaks rare. Beyond that, you're cooking the flavor and tenderness right out of it. I also eat my oysters raw, and a goodly amount of sushi.

 

[MegaBullfrog09]

I love rare steak. I can eat it medium rare, but anything above that is too tough or doesn't have the right flavor.

Whenever I'm overseas, I avoid Mc Donald's (I don't eat that here,) and other fast food chains. I want to eat food authentic to the area.

If I would have been interested in wet shaving when I was in Europe, I would have brought back a whole bunch of good stuff.

 

[djh]

Food was great -in particular because not one, but two local supermarkets have started selling salted butter. Furthermore, my favourite drink, Pepsi Light was available in all supermarkets. I very much enjoy food more with soft drink than with wine or water.

This time round, I even found places that cooked a steak well done for me when I asked for it done that way, instead of insisting I don't know what I'm talking about and that it should be eaten with blood running out of it.

On the fish side - still no joy. I ate fish in Veneto, Liguria and in Croatia, and our tastes must be very different - I much prefer the fried fish in the British tradition that is sold in Australia (where it is cooked by Greeks, Italians and Vietnamese in the fabulous style I've become accustomed to).

And much to my surprise, they've started making Cappuccinos with milk (as opposed to only with milk froth), copying the style that is prevalent in Australia. Eight years ago, I only found two places in my travels that made decent cappucinos. When I congratulated one cafe owner, he commented that everyone else was just trying to skimp on milk by giving lots of froth.
Cheers,
Renato

A shame about the Pepsi Light but the rest of it sounds positive. I was in Piemont in October and we had a fantastic time- the area has a reputation for a food and wine culture which is enviable to say the least. At least I knew better than to waste my time scanning supermarket shelves for shaving gear- it was grab the food and get home to the kitchen as quickly as possible.

 

[Eeyore]

Whenever I'm overseas, I avoid Mc Donald's (I don't eat that here,) and other fast food chains. I want to eat food authentic to the area.

Now it sounds like all you Americans have are Mc Donalds restaurants ... I am sure that there are plenty of better restaurants over there.

I avoid McD everywhere ... there usually are much better options.