I‘m wasting my time in one of the most beautiful places in Europe

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#125
diyiggy said:
I do not know how you can travel in Japan and miss Seven Eleven shops or Hakihabara ! But I hated to see starbucks coffee there...

Yeah, liked that in Tokyo or Osaka (the entires stories with hifi and tech
The guys at the customs always looked at me as an extrateristrian as I putted the cables in my cabin bag, litteraly ten meters of the excelent Explorer cable and some Oyaide Across 700, lol !
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ghitus said:
@myleftear
Is your trip over? Did you came back home? Or are you still in Piedmont? Let us know!!

Gaetano
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Hi gaetano!
Unfortunately already back home! Arrived 1 hr ago.
We left Piedmont Wednesday, and went to the next madhouse, Milano, where the fiera (furniture fair) took place all over the city. The centre, Brera, was so full I think the difference to the carnaval of rio was just marginal… crazy-crazy!
BTW, is it really spelled pieDmont?
 
#127
myleftear said:
Hi gaetano!
Unfortunately already back home!
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I'm very sorry for you!
myleftear said:
BTW, is it really spelled pieDmont?
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I believe yes, but I can be wrong anyway.

jackinnj said:
-- this is Alba Longa from the first text you get when studying latin in high school: "Civus Romanus". I always wondered in what part of Eatily they were located!
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No, they are completely distinct places: Alba is a small town in Piedmont, a Northwestern region of Italy. Alba Longa was an ancient town located in the current Lazio, near Rome, which was destroyed by one of the seven kings of Rome, I think...

Anyway, this was what I had for dinner this evening, another traditional meal from Bari: PANZEROTTI!
 

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#130
ghitus said:
To be honest, there are many kinds of mozzarella, everyone with its own peculiarity and it depends greatly on the production zone (which is mostly situated in the southern Italy). In particular the best bufala ones come from Campania (capital Naples), the zone of Benevento for instance, while the best cow milk ones come from Apulia. They really differ in many organoleptic aspects, but I both love them (should decide to check my LDL levels one day…) with tomato (e.g. Caprese style), with olive oil (that’s another long story) and pepper or even (perhaps the best) plain. But NOT with sugar!

Gaetano.
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I was in Apulia once (10 yrs ago)…
We met with the landlords uncle & aunt for coffee and bakery and had this friendly conversation about just anything (me barely speaking italian, them speaking mainly pigliese dialect 😀 ), and the we came to the cheese-theme. We went like how unbelievable italiam cheese are (true) and them: „been in switzerland once, such a beautiful country with so much green and beautiful cows—but they don’t know how to make cheese! 🤣🤣🥰
 
#133
myleftear said:
I was in Apulia once (10 yrs ago)…
We met with the landlords uncle & aunt for coffee and bakery and had this friendly conversation about just anything (me barely speaking italian, them speaking mainly pigliese dialect 😀 ), and the we came to the cheese-theme. We went like how unbelievable italiam cheese are (true) and them: „been in switzerland once, such a beautiful country with so much green and beautiful cows—but they don’t know how to make cheese! 🤣🤣🥰
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Probably they didn't like Emmental! 😀

Do you remember exactly where did you meet? Apulia is a rather big region, about 340km long and there are many differences in people and landscapes!
 
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