Onion Soup and Chicken Caesar Salad: A familiar meal "praguified"

I was getting a bit worn down by all the pizza and pasta Italy has to offer on a regular basis, so Prague was a great break. The majority of meals I had there were red meats; however, the best one bar none had to be at Nebozizek, a restaurant located on the side of Petrin Hill overlooking the whole city. Since it seemed to be out of tourist season, not many patrons were there. It was a fancy place, and the food certainly lived up to how we believed it would taste. The onion soup, although plain, was absolutely rich in flavor, and with a floating cheese in the middle it proved to be one of the better soups I had ever tried.

The caesar salad was adorned decadently with pieces of chicken and prosciutto in it with a tiny spinach-filled croissant ont he side, and was easily one of the best salads I had ever consumed. The chicken was cooked beyond perfection, and made me wish I could never stop eating it. Alas, the meal ended and I was sad, yet pleased that I had experienced such a fantastic platter.

Ravioli con Bolognese: Getting adjusted to Italy

For one of our first meals in Rome, the guys decided to put together a meal for just us, Italian style. We made ricotta and spinach Ravioli in a meat sauce with sauteed vegetables mixed in. On the side we served ourselves makeshift bruschetta, that is, crostini with tomatoes on top. Although it was a fairly simple meal, I had hoped it would give us a taste of what we would have in store for the next 4 months. It turned out to be very good. The sauce was not too strong and the bruschetta beforehand went well along with the pasta. In the end it probably could've been better, but for our first attempt at traditional Italian cuisine we could've done a lot worse.

Introduction

Welcome to Piu Piu Piu! In Italian, Piu translates to the word "More". Now you may be wondering, "Why would somebody name their food blog "More More More"? Well, I'm sure your second thought is grasping that idea; that is, in another cultural situation one cannot get enough of the novelties it has to offer, wishing to absorb it more...and more...and more for that matter. This will be a place for me to reflect in-depth on my culinary experiences, both within the confines of the city I will call home for the next 3 1/2 months (Rome) and in others I travel to across Europe and beyond. I hope to break down preconceptions I may have as well as touch on some key differences I find between the food I'm used to at home and the food I eat while abroad. Stick around and read on as I expand my horizons of taste and other elements of gastronomy through the consumption of delicious delicacies and less nutritious noshes (Yiddish for "snack")...that was for alliteration purposes.