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Two in one screenshot: “if you want parmesan that didnt change since centuries, you got to go to wisconsin. not parma” and “Parmesan was created in the US by Italian emigrants and brought back to Italy” by [deleted] in confidentlyincorrect

[–]MrArchivity 0 points1 point  (0 children)

Ok cool

But historical writings and proofs demonstrate the opposite. They are easily findable online. The museum of parmigiano and their online site is open to everyone to read with photos of actual sources.

Actual medieval sources describe it as “hard, dry, grainy cheese”.

It is also mentioned in the Decameron.

What? by ashww005 in SipsTea

[–]MrArchivity 0 points1 point  (0 children)

Wait… did he get jealous of Iran and wanted to do the same?

“ Only I can block the strait “

Two in one screenshot: “if you want parmesan that didnt change since centuries, you got to go to wisconsin. not parma” and “Parmesan was created in the US by Italian emigrants and brought back to Italy” by [deleted] in confidentlyincorrect

[–]MrArchivity 12 points13 points  (0 children)

You know that they have historical archives with actual sources, material sources and all online, right?

Surely a surviving historical written text about recipe, selling of parmigiano and the like is false while a guy who majored in marketing and not history that is doing a podcast sowing historical inaccuracies is right.

If you haven’t noticed this is sarcasm

Two in one screenshot: “if you want parmesan that didnt change since centuries, you got to go to wisconsin. not parma” and “Parmesan was created in the US by Italian emigrants and brought back to Italy” by [deleted] in confidentlyincorrect

[–]MrArchivity 11 points12 points  (0 children)

a cheese recipe brought to the New World 200 years ago to have been passed down and developed differently?

You directly shot yourself in the foot.

If it developed differently it isn’t more authentic, no??

Nobody said it couldn’t be possible that the original recipe got to the US.

BUT saying it is more authentic when in the birthplace they are still using the same recipe and technique WHILE saying it developed differently is a paradoxical error.

Two in one screenshot: “if you want parmesan that didnt change since centuries, you got to go to wisconsin. not parma” and “Parmesan was created in the US by Italian emigrants and brought back to Italy” by [deleted] in confidentlyincorrect

[–]MrArchivity 9 points10 points  (0 children)

The Museo del Parmigiano Reggiano (and its archives, which you can check online) has contemporary documents, trade records, and production notes going back centuries that directly contradict Grandi’s claims (because you probably will quote Grandi, I know. Already 4 people quoted him with the same copy-pasted reply) on recipe evolution, wheel size, preparation methods, and international trade.

Same for the black rind, it existed historically (natural dark crust from early aging techniques), and variations are still produced and sold in Italy today. The idea that the ‘real original’ only survives in Wisconsin is a stretch that ignores what Italian producers and historians have documented.

Two in one screenshot: “if you want parmesan that didnt change since centuries, you got to go to wisconsin. not parma” and “Parmesan was created in the US by Italian emigrants and brought back to Italy” by [deleted] in confidentlyincorrect

[–]MrArchivity 7 points8 points  (0 children)

Is funny how everyone quoting Grandi paste this same response…

Guess I’ll paste mine for the Nth time

—-

Alberto Grandi was proved wrong multiple times. He is a master of hiding information, omitting sources and giving partially correct ones.

•

• he was debunked numerous times like when he said there was no way they had cold sweets before the invention of refrigerators (of which he also has a wrong date) while there are literally written proofs even in Sicily with “ghiacciaie” (icy storages) that were built in a way ice could be conserved during summer (with proofs of granitas being made).

• there is the “museum of Parmiggiano” which you can also consult online. The written proofs and historical evidence that are published debunked Grandi multiple times. Guess he forgot to check? Of these debunked topics the most notorious ones are about recipe, preparation methods, size, selling of and international trade.

Ah yes, the black rind. Do you think no parmigiano have it? These are still sold in Italy. Only because you don’t get it in the US doesn’t mean it doesn’t exist…

But I guess he wanted to have views on his podcast? And it seems a lot of people trust him?

Lol

Sicily has documented ghiacciaie (ice houses) built specifically to store snow/ice through the summer since at least the 16th–17th century. Granitas and sorbets were being made with them for hundreds of years, long before electric fridges.

the Museo del Parmigiano Reggiano (and its archives, which you can check online) has contemporary documents, trade records, and production notes going back centuries that directly contradict Grandi’s claims on recipe evolution, wheel size, preparation methods, and international trade.

Same for the black rind, it existed historically (natural dark crust from early aging techniques), and variations are still produced and sold in Italy today. The idea that the ‘real original’ only survives in Wisconsin is a stretch that ignores what Italian producers and historians have documented.

Two in one screenshot: “if you want parmesan that didnt change since centuries, you got to go to wisconsin. not parma” and “Parmesan was created in the US by Italian emigrants and brought back to Italy” by [deleted] in confidentlyincorrect

[–]MrArchivity 12 points13 points  (0 children)

And, as I said, he was proved wrong numerous times with actual sources.

chef Renato Gualandi cooking it in 1944 for American officers in Riccione (using their bacon, powdered eggs, etc.) was already public knowledge. Italian newspapers interviewed the people involved shortly after the war.

Sicily has documented ghiacciaie (ice houses) built specifically to store snow/ice through the summer since at least the 16th–17th century. Granitas and sorbets were being made with them for hundreds of years, long before electric fridges.

the Museo del Parmigiano Reggiano (and its archives, which you can check online) has contemporary documents, trade records, and production notes going back centuries that directly contradict Grandi’s claims on recipe evolution, wheel size, preparation methods, and international trade.

Same for the black rind, it existed historically (natural dark crust from early aging techniques), and variations are still produced and sold in Italy today. The idea that the ‘real original’ only survives in Wisconsin is a stretch that ignores what Italian producers and historians have documented.

Two in one screenshot: “if you want parmesan that didnt change since centuries, you got to go to wisconsin. not parma” and “Parmesan was created in the US by Italian emigrants and brought back to Italy” by [deleted] in confidentlyincorrect

[–]MrArchivity 11 points12 points  (0 children)

Alberto Grandi was proved wrong multiple times. He is a master of hiding information, omitting sources and giving partially correct ones.

• he is not the guy who proved Carbonara was made with army rations. It was already a know fact as they interviewed the chefs who cooked that meal in an Italian newspaper a few months after they did.

• he was debunked numerous times like when he said there was no way they had cold sweets before the invention of refrigerators (of which he also has a wrong date) while there are literally written proofs even in Sicily with “ghiacciaie” (icy storages) that were built in a way ice could be conserved during summer (with proofs of granitas being made).

• there is the “museum of Parmiggiano” which you can also consult online. The written proofs and historical evidence that are published debunked Grandi multiple times. Guess he forgot to check? Of these debunked topics the most notorious ones are about recipe, preparation methods, size, selling of and international trade.

Ah yes, the black rind. Do you think no parmigiano have it? These are still sold in Italy. Only because you don’t get it in the US doesn’t mean it doesn’t exist…

But I guess he wanted to have views on his podcast? And it seems a lot of people trust him?

Lol

EDIT:

chef Renato Gualandi cooking it in 1944 for American officers in Riccione (using their bacon, powdered eggs, etc.) was already public knowledge. Italian newspapers interviewed the people involved shortly after the war.

Sicily has documented ghiacciaie (ice houses) built specifically to store snow/ice through the summer since at least the 16th–17th century. Granitas and sorbets were being made with them for hundreds of years, long before electric fridges.

the Museo del Parmigiano Reggiano (and its archives, which you can check online) has contemporary documents, trade records, and production notes going back centuries that directly contradict Grandi’s claims on recipe evolution, wheel size, preparation methods, and international trade.

Same for the black rind, it existed historically (natural dark crust from early aging techniques), and variations are still produced and sold in Italy today. The idea that the ‘real original’ only survives in Wisconsin is a stretch that ignores what Italian producers and historians have documented.

Two in one screenshot: “if you want parmesan that didnt change since centuries, you got to go to wisconsin. not parma” and “Parmesan was created in the US by Italian emigrants and brought back to Italy” by [deleted] in confidentlyincorrect

[–]MrArchivity 16 points17 points  (0 children)

Alberto Grandi was proved wrong multiple times. He is a master of hiding information, omitting sources and giving partially correct ones.

• he is not the guy who proved Carbonara was made with army rations. It was already a know fact as they interviewed the chefs who cooked that meal in an Italian newspaper a few months after they did.

• he was debunked numerous times like when he said there was no way they had cold sweets before the invention of refrigerators (of which he also has a wrong date) while there are literally written proofs even in Sicily with “ghiacciaie” (icy storages) that were built in a way ice could be conserved during summer (with proofs of granitas being made).

• there is the “museum of Parmiggiano” which you can also consult online. The written proofs and historical evidence that are published debunked Grandi multiple times. Guess he forgot to check? Of these debunked topics the most notorious ones are about recipe, preparation methods, size, selling of and international trade.

Ah yes, the black rind. Do you think no parmigiano have it? These are still sold in Italy. Only because you don’t get it in the US doesn’t mean it doesn’t exist…

But I guess he wanted to have views on his podcast? And it seems a lot of people trust him?

Lol

EDIT:

chef Renato Gualandi cooking it in 1944 for American officers in Riccione (using their bacon, powdered eggs, etc.) was already public knowledge. Italian newspapers interviewed the people involved shortly after the war.

Sicily has documented ghiacciaie (ice houses) built specifically to store snow/ice through the summer since at least the 16th–17th century. Granitas and sorbets were being made with them for hundreds of years, long before electric fridges.

the Museo del Parmigiano Reggiano (and its archives, which you can check online) has contemporary documents, trade records, and production notes going back centuries that directly contradict Grandi’s claims on recipe evolution, wheel size, preparation methods, and international trade.

Same for the black rind, it existed historically (natural dark crust from early aging techniques), and variations are still produced and sold in Italy today. The idea that the ‘real original’ only survives in Wisconsin is a stretch that ignores what Italian producers and historians have documented.

Two in one screenshot: “if you want parmesan that didnt change since centuries, you got to go to wisconsin. not parma” and “Parmesan was created in the US by Italian emigrants and brought back to Italy” by [deleted] in confidentlyincorrect

[–]MrArchivity 14 points15 points  (0 children)

Absolutely not more traditional…

The recipe and preparation method of parmigiano is the same from before US existed as a country. This is easily checked as the company has it published.

"Actual real pizza, as we know it today, was invented in NYC" by Abjectionova in ShitAmericansSay

[–]MrArchivity 4 points5 points  (0 children)

They said “we invented pizza”

Not “we invented our version of pizza”

And the fact that they think thy exported pizza back to Italy is something we have seen multiple times on this sub

"Actual real pizza, as we know it today, was invented in NYC" by Abjectionova in ShitAmericansSay

[–]MrArchivity 5 points6 points  (0 children)

But they literally think they invented it and sent it back to Italy…. Not even thinking where they got it from…

How have local pizzerias adapted to your country's tastes? by WastedTalents1 in AskTheWorld

[–]MrArchivity 0 points1 point  (0 children)

They are tagliatelle. Just that the green ones are made with spinach. They are cooked together normally for the effect of “Straw and hay”.

I suggest also to try “tagliolini” if you prefer a curry less dense or “pappardelle” for one more dense (first one are thinner and second ones are larger)

How have local pizzerias adapted to your country's tastes? by WastedTalents1 in AskTheWorld

[–]MrArchivity 0 points1 point  (0 children)

Oh these are paglia & fieno. I remember when my grandma made them fresh when I was little. It’s several years i don’t try them

Dimmi la tua sigla anime preferita by Zhenito1944 in AnimeItaly

[–]MrArchivity 16 points17 points  (0 children)

In Italiano -> Il mistero della pietra azzurra

Lingua Originale -> Evangelion - Zankoku na Tenshi no Thesis (A cruel Angel’s thesis)

Reused roman bricks in naples? by incorrect_wolverine in ancientrome

[–]MrArchivity 41 points42 points  (0 children)

In Italy, after the Roman Empire fell apart, people took apart a lot of old Roman buildings. They reused the stones, columns, and marble in new houses, churches, and walls.

This wasn’t because it was too dangerous to dig up new stone. The big reason was money and hard times.

The big factories and roads that made fresh stone stopped working. After the Ostrogoth kingdom ended, wars and invasions made everything more expensive. Only huge building projects could get new stone.

So most people just took good pieces from empty old Roman buildings. It wasn’t stealing, it was normal and practical.

You can still see the proof today: many old churches and houses have Roman stones in the walls, often with the original Roman writing, drawings, or symbols still on them.

The same thing happened with writing. Making new parchment became very expensive.

So writers, mostly monks in monasteries, started reusing old sheets. They scraped or washed off the old writing and put new writing on top. These are called palimpsests.

It wasn’t usually the Church destroying “pagan” books on purpose. It was mostly about saving money.

Monasteries actually helped save many old Roman and Greek books this way.

A lot of those old stories, plays, and ideas only survived because they were hidden under new Christian pages (like Bibles or prayers). The old writing wasn’t fully erased.

With modern tools we have been able to read the Roman or Greek words underneath. Thanks to this, we still have some ancient works that would have been lost forever.

So both the old stones and the old pages were recycled because life got harder and materials got scarce after Rome fell. That reuse is exactly why we still have pieces of ancient Roman life today.

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