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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]I find the food options here to be pretty good, overall.  You can get almost any ethnicity of food you could possibly want without having to drive very far, and there are plenty of solid American places for taking less adventurous diners.

I have heard from friends that we don't have good Chinese here.  I couldn't care less because i don't find it Chinese food that appealing anyway.  (I'm more into Thai and Indian.)  Though I can say that Peter Chang's in Arlington is probably the best I've had, and friends agree.[/quote]

Sorry, there is no good Italian (and I know because I am Italian).  [/quote]

+1 I just cook all my Italian food at home. What really sucks is the lack of good Italian salumi or bakeries in this area! I have to order online or go to Philly or Pittsburgh to get ingredients sometimes.[/quote]

I am the PP.  I cook mine at home too, but, as you say, it is hard to find quality ingredients.  Where do you order from?  I get some stuff when I go home, but not everything travels well.  [/quote]

I go to old neighborhood butchers and grocers in both cities, because I have relatives in both places and can go visit for Easter or Christmas and stock my freezer, especially with my beloved basket cheese for Easter pie! I sometimes order from http://www.varallobrothersbakery.com/ if I'm craving pastries and don't want to spend 6 days making sfogliatelle! I'll check if any of the little places I go for meat and cheese deliver and post if they do.[/quote]

Oh, I should add that I have found some good stuff at Let's Meat on the Ave in Del Rey. But for actual Italian sausage? Nothing as good as what's in Philly, NYC, or Pittsburgh anywhere near DC, sadly.[/quote]

Preach sister.  Been trying to figure out how to fly good Italian sausage, speidini and braciolone meat out of my hometown for years now.  [/quote]

Is braciolone like braciole? If so, YUM. Seems like every Italian family has slightly different takes on traditional food based on when and where they came over.

One year I did an Easter pie potluck with a few Italian friends in DC and literally every pie was completely different (but insanely delicious). [/quote]

Yes, braciolone is like braciole, maybe a touch smaller.  It is a piece of thin beef rolled up with tomato paste, breadcrumbs, onion, Romano, salami, cheese, and hard-boiled eggs, like a larger version of the speidini. It is braised and then cooked in tomato sauce or baked.  Mmm!   [/quote]

STAHP you're killing me here, PP! :)

I do my braciole similarly but with the addition of pine nuts and basil and without eggs or salami. Never tried the version with eggs in it, but hey, I'm game...I think I have to go buy a brisket and lots of ingredients for dinner tonight...[/quote]

Mmm!  Pine nuts and basil in it sound good.  Have you ever tried the braciole concept as a smaller appetizer size (speidinis)?  Just use smaller pieces of meat.  So awesome!  Best appetizer ever!  I am of Sicilian heritage and speidinis are one of our specialties.  Now I'm getting hungry, but where to find the meat?     [/quote]

That sounds crazy good. My grandparents are all from Caserta/Naples and I don't think I've ever had speidinis before, but obviously I'm going to have to try now! And yes, getting the right cuts for Italian food is about as hard as getting the right cuts for most Asian food (DH is Asian). We need more "ethnic" butchers, people![/quote]

So true, paesana!  Happy cooking!  [/quote]

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