Thanks. Very interesting, I would think that is a nightmare for phishing and similar threats, but maybe they have good monitoring or oversight.

I am actually surprised they got that on the first place. That’s a very major domain name to have…

Would lemm.ee count for Estonia?

The other user already shared some article with lots of historical data, both words and actions, that should give a better picture. Anyway, since you decided to ignore all that, then there is also to say that the tweet was a speculation made months ago on a topic where nothing happened yet (or at least, I haven’t read any news about antitrust in the last month). I don’t think anything will happen, but anyway that makes it at most naive.

It is absolutely dependent on what I am making.

In general my preference is tortiglioni/elicoidali, but that doesn’t work with everything. As long pasta I prefer thick spaghetti-like shapes, like vermicelli, spaghetti alla chitarra or tonnarelli (with egg). Obviously if we are talking about fresh pasta there is also much to choose from, but I would say one of my favorite type is quadrucci, very good in soups. Also good gnocchi are amazing (do they count as pasta?), bad gnocchi are terrible.

Pasta that I don’t like the most, probably farfalle and bucatini. Fun fact, bucatini are called “abbotta straccioni” in Rome, which roughly translates to “peasants stuffers”, because more uneducated people who wouldn’t know how to eat long pasta would “suck” and ingest lots of air (due to the hole) and get filled more, so restaurants could serve smaller portions. To this day, I will take tonnarelli/gnocchi/rigatoni with amatriciana to bucatini any day.

Most of Italian recipes are very simple. The focus usually is on quality on the ingredients and if they are good, a pizza with just mozzarella and tomatoes is already delicious. That said, even in Italy there are plenty of types of pizzas, but most of them don’t have 20 ingredients, I suppose the point is that you actually want to taste what you eat, which is not the case when you mix many different things. There is a very messy and rich pizza (capricciosa) with a lot of toppings though (more than one obviously, but this is the most common).

Personally I am a margherita person, simple and boring is perfect, as long as it tastes great.

P.s. Giuseppe :)

For what is worth, that’s not how (most?) Italians think about pizza. It’s not a “container” in which you put a bunch of things, but each pizza type is basically a separate dish.

I personally don’t care what people put on their pizza, I simply avoid places that make “pizzas” in a non-italian fashion, like the american (supposedly NY style) ones where you get crust, 2 fingers of industrial cheese and a whole plant of oregano.

It’s very similar for pasta, which many people think as a bread replacement.