LIWeddings.com
Post New Topic

You know your Italian When.....

Original post by Mizzdimple

You have many relatives named either Joe or Mary, and you have at least one brother named Joe

You grew up in a small house, but you still had two kitchens. (One was in the basement)

When you were growing up, you had five cousins all living on the same street

When you were growing up, you thought that all wine was red and that it only came in gallon jugs

If someone in your family grows beyond 6’ 2”, it’s presumed that the mother had an affair

There were more than 28 people in your wedding party

Your grandfather had a fig tree

You've always wanted a red Ferrari

When you were growing up, you ate Sunday dinner at 2:00 p.m., and on Thanksgiving, your family’s first course was Ravioli

Your big family gatherings were held in your garage

Your favorite movie is the “Godfather”, your favorite television show is “The Sopranos”, and your favorite singers are (in order) Frank Sinatra, Dean Martin, Jerry Vale, and Louis Prima

You own a Nat Nast shirt, just like the one Tony Soprano wears

Connie Francis songs makes you cry

At least five of your cousins are named after your grandfather

A high school diploma and one year of community college has earned you the title of 'professor' among your aunts

At least one person in your family does a great impression of Don Corleone

You have at least one sister or sister-in-law who went to Beauty School

You’ve been hit with a spoon and/or you’ve been hit by a nun

You feel strangely comfortable when you sit on plastic-covered furniture

You know all the words to “That’s Amore”

When you were growing up your father had a plastic statue of Jesus (the one with him pointing to his heart) on the dashboard of his car

You’re wife or husband wears a tee shirt that says “Pray for me, I married an Italian.”

You’ve been to the Vatican at least once
For a short time while you were growing up, you wanted to be a priest or a nun

When you were growing up, you thought Jesus was an Italian who lived in Israel

You fight over whether it's called 'sauce' or 'gravy'

Your mom's meatballs are the best
lucite Posted:

Re: You know your Italian When.....

Posted by Espo22

Posted by lucite

not to confuse you more but my girlfriends grandma from Calabria used to call it Ragu


fh is from calabria and his family says sauce



His family is correct it is SAUCE.

Sugo is juice..............
snwb08 Posted:

Re: You know your Italian When.....

Posted by lucite

Posted by Espo22

Posted by lucite

not to confuse you more but my girlfriends grandma from Calabria used to call it Ragu


fh is from calabria and his family says sauce



His family is correct it is SAUCE.

Sugo is juice..............


i thought so too, I looked it up and it can be used for gravy too
PEPE10 Posted:

Re: You know your Italian When.....

Posted by lucite

Posted by Espo22

Posted by lucite

not to confuse you more but my girlfriends grandma from Calabria used to call it Ragu


fh is from calabria and his family says sauce



His family is correct it is SAUCE.

Sugo is juice..............


It's also (gravy) (sauce) whatever for pasta
Espo22 Posted:

Re: You know your Italian When.....

Posted by lucite

Posted by Espo22

Posted by lucite

not to confuse you more but my girlfriends grandma from Calabria used to call it Ragu


fh is from calabria and his family says sauce



His family is correct it is SAUCE.

Sugo is juice..............


wait what does sugo have to do with it lol, are we talking about juice now hahahaha sorry im confused
Espo22 Posted:

Re: You know your Italian When.....

OK seems like Lisa was right...Sauce is more of tomato based and gravy is when they use meat in there, fat and so on...here is what i found

have never been able to completely understand the difference between a sauce and gravy. I use them in the same context, but someone told me there is a difference. Can you set me straight and explain the differences?

This is a great question. It is easy to see where the confusion comes from given the fact that both a sauce and a gravy is used to enhance the flavour of the food they are accompanying. However the big difference is in their preparation.

Sauce is a French word taken from the Latin Salus, meaning salt. No surprise given that salt is used to enhance the flavour of food. There are hundreds of sauces that fall under five main categories. They are béchamel (milk based) example Alfredo sauce, espagnole (brown stock based) example Mushroom sauce, veloute (white stock based) example Lyonnaise sauce, tomato (tomato based) example Marinara sauce and emulsified (hollandaise and mayonnaise) example Béarnaise sauce, tartar sauce. As you can see each of these sauce categories begin with a fundamental base. An all inclusive quality cook book will provide you with the ingredients and methods for which to prepare these sauces.

Gravy on the other hand takes its characteristic flavour from the fat and juices (drippings) of a roasted piece of meat. Once the roast is done and removed from the pan, skim off the majority of the fat. Place the roasting pan on the stove on medium heat. Sprinkle or dust with all-purpose flour and mix well to create what is known as roux. Add hot vegetable water or broth and simmer until gravy is smooth in texture and there is no longer an uncooked flour taste. Season with salt and pepper and you have the perfect gravy.

snwb08 Posted:

Re: You know your Italian When.....

Posted by Espo22

Posted by lucite

Posted by Espo22

Posted by lucite

not to confuse you more but my girlfriends grandma from Calabria used to call it Ragu


fh is from calabria and his family says sauce



His family is correct it is SAUCE.

Sugo is juice..............


wait what does sugo have to do with it lol, are we talking about juice now hahahaha sorry im confused


i said there was no italian word for gravy, pepe said it's sugo, then i said that's juice, lucite said that means juice also but i looked it up and it can be gravy.

just another debate to add to gravy vs. sauce
lucite Posted:

Re: You know your Italian When.....

Posted by Espo22

Posted by lucite

Posted by Espo22

Posted by lucite

not to confuse you more but my girlfriends grandma from Calabria used to call it Ragu


fh is from calabria and his family says sauce



His family is correct it is SAUCE.

Sugo is juice..............


wait what does sugo have to do with it lol, are we talking about juice now hahahaha sorry im confused

someone in the above post asked about sauce being called SUGO. She entered another word into the equation.
Mici n KC Posted:

Re: You know your Italian When.....

So true to many of this!
snwb08 Posted:

Re: You know your Italian When.....

Posted by Espo22

OK seems like Lisa was right...Sauce is more of tomato based and gravy is when they use meat in there, fat and so on...here is what i found

have never been able to completely understand the difference between a sauce and gravy. I use them in the same context, but someone told me there is a difference. Can you set me straight and explain the differences?

This is a great question. It is easy to see where the confusion comes from given the fact that both a sauce and a gravy is used to enhance the flavour of the food they are accompanying. However the big difference is in their preparation.

Sauce is a French word taken from the Latin Salus, meaning salt. No surprise given that salt is used to enhance the flavour of food. There are hundreds of sauces that fall under five main categories. They are béchamel (milk based) example Alfredo sauce, espagnole (brown stock based) example Mushroom sauce, veloute (white stock based) example Lyonnaise sauce, tomato (tomato based) example Marinara sauce and emulsified (hollandaise and mayonnaise) example Béarnaise sauce, tartar sauce. As you can see each of these sauce categories begin with a fundamental base. An all inclusive quality cook book will provide you with the ingredients and methods for which to prepare these sauces.

Gravy on the other hand takes its characteristic flavour from the fat and juices (drippings) of a roasted piece of meat. Once the roast is done and removed from the pan, skim off the majority of the fat. Place the roasting pan on the stove on medium heat. Sprinkle or dust with all-purpose flour and mix well to create what is known as roux. Add hot vegetable water or broth and simmer until gravy is smooth in texture and there is no longer an uncooked flour taste. Season with salt and pepper and you have the perfect gravy.



Hooray! I like this explanation. Thanks!
Mici n KC Posted:

Re: You know your Italian When.....

Posted by Espo22

Posted by Mizzdimple

So my take on it..is that Sauce is from Tomato...

Gravy is from meat.



Maybe, sounds like a good explanation


It's called sugo in Italian which means sauce. My dad and his family are off the boat and no one has ever called it gravy!
Espo22 Posted:

Re: You know your Italian When.....

Posted by Espo22

OK seems like Lisa was right...Sauce is more of tomato based and gravy is when they use meat in there, fat and so on...here is what i found

have never been able to completely understand the difference between a sauce and gravy. I use them in the same context, but someone told me there is a difference. Can you set me straight and explain the differences?

This is a great question. It is easy to see where the confusion comes from given the fact that both a sauce and a gravy is used to enhance the flavour of the food they are accompanying. However the big difference is in their preparation.

Sauce is a French word taken from the Latin Salus, meaning salt. No surprise given that salt is used to enhance the flavour of food. There are hundreds of sauces that fall under five main categories. They are béchamel (milk based) example Alfredo sauce, espagnole (brown stock based) example Mushroom sauce, veloute (white stock based) example Lyonnaise sauce, tomato (tomato based) example Marinara sauce and emulsified (hollandaise and mayonnaise) example Béarnaise sauce, tartar sauce. As you can see each of these sauce categories begin with a fundamental base. An all inclusive quality cook book will provide you with the ingredients and methods for which to prepare these sauces.

Gravy on the other hand takes its characteristic flavour from the fat and juices (drippings) of a roasted piece of meat. Once the roast is done and removed from the pan, skim off the majority of the fat. Place the roasting pan on the stove on medium heat. Sprinkle or dust with all-purpose flour and mix well to create what is known as roux. Add hot vegetable water or broth and simmer until gravy is smooth in texture and there is no longer an uncooked flour taste. Season with salt and pepper and you have the perfect gravy.



although by gravy theyre talking more about gravy you use with turkey, but im guessing the gravy used for pasta has something to do with that
Espo22 Posted:

Re: You know your Italian When.....

Posted by lucite

Posted by Espo22

Posted by lucite

Posted by Espo22

Posted by lucite

not to confuse you more but my girlfriends grandma from Calabria used to call it Ragu


fh is from calabria and his family says sauce



His family is correct it is SAUCE.

Sugo is juice..............


wait what does sugo have to do with it lol, are we talking about juice now hahahaha sorry im confused

someone in the above post asked about sauce being called SUGO. She entered another word into the equation.


OHHHHH i missed that part hahahahaha
Mici n KC Posted:

Re: You know your Italian When.....

Posted by Espo22

OK seems like Lisa was right...Sauce is more of tomato based and gravy is when they use meat in there, fat and so on...here is what i found

have never been able to completely understand the difference between a sauce and gravy. I use them in the same context, but someone told me there is a difference. Can you set me straight and explain the differences?

This is a great question. It is easy to see where the confusion comes from given the fact that both a sauce and a gravy is used to enhance the flavour of the food they are accompanying. However the big difference is in their preparation.

Sauce is a French word taken from the Latin Salus, meaning salt. No surprise given that salt is used to enhance the flavour of food. There are hundreds of sauces that fall under five main categories. They are béchamel (milk based) example Alfredo sauce, espagnole (brown stock based) example Mushroom sauce, veloute (white stock based) example Lyonnaise sauce, tomato (tomato based) example Marinara sauce and emulsified (hollandaise and mayonnaise) example Béarnaise sauce, tartar sauce. As you can see each of these sauce categories begin with a fundamental base. An all inclusive quality cook book will provide you with the ingredients and methods for which to prepare these sauces.

Gravy on the other hand takes its characteristic flavour from the fat and juices (drippings) of a roasted piece of meat. Once the roast is done and removed from the pan, skim off the majority of the fat. Place the roasting pan on the stove on medium heat. Sprinkle or dust with all-purpose flour and mix well to create what is known as roux. Add hot vegetable water or broth and simmer until gravy is smooth in texture and there is no longer an uncooked flour taste. Season with salt and pepper and you have the perfect gravy.



I'm printing this out to show people who argue with me!!!!!
Espo22 Posted:

Re: You know your Italian When.....

Posted by snwb08

Posted by Espo22

OK seems like Lisa was right...Sauce is more of tomato based and gravy is when they use meat in there, fat and so on...here is what i found

have never been able to completely understand the difference between a sauce and gravy. I use them in the same context, but someone told me there is a difference. Can you set me straight and explain the differences?

This is a great question. It is easy to see where the confusion comes from given the fact that both a sauce and a gravy is used to enhance the flavour of the food they are accompanying. However the big difference is in their preparation.

Sauce is a French word taken from the Latin Salus, meaning salt. No surprise given that salt is used to enhance the flavour of food. There are hundreds of sauces that fall under five main categories. They are béchamel (milk based) example Alfredo sauce, espagnole (brown stock based) example Mushroom sauce, veloute (white stock based) example Lyonnaise sauce, tomato (tomato based) example Marinara sauce and emulsified (hollandaise and mayonnaise) example Béarnaise sauce, tartar sauce. As you can see each of these sauce categories begin with a fundamental base. An all inclusive quality cook book will provide you with the ingredients and methods for which to prepare these sauces.

Gravy on the other hand takes its characteristic flavour from the fat and juices (drippings) of a roasted piece of meat. Once the roast is done and removed from the pan, skim off the majority of the fat. Place the roasting pan on the stove on medium heat. Sprinkle or dust with all-purpose flour and mix well to create what is known as roux. Add hot vegetable water or broth and simmer until gravy is smooth in texture and there is no longer an uncooked flour taste. Season with salt and pepper and you have the perfect gravy.



Hooray! I like this explanation. Thanks!


and i like sauce made with meat or when its cooked with sausage or anything like that so Ill stick with my gravy answer
Espo22 Posted:

Re: You know your Italian When.....

Posted by MiciB115

Posted by Espo22

OK seems like Lisa was right...Sauce is more of tomato based and gravy is when they use meat in there, fat and so on...here is what i found

have never been able to completely understand the difference between a sauce and gravy. I use them in the same context, but someone told me there is a difference. Can you set me straight and explain the differences?

This is a great question. It is easy to see where the confusion comes from given the fact that both a sauce and a gravy is used to enhance the flavour of the food they are accompanying. However the big difference is in their preparation.

Sauce is a French word taken from the Latin Salus, meaning salt. No surprise given that salt is used to enhance the flavour of food. There are hundreds of sauces that fall under five main categories. They are béchamel (milk based) example Alfredo sauce, espagnole (brown stock based) example Mushroom sauce, veloute (white stock based) example Lyonnaise sauce, tomato (tomato based) example Marinara sauce and emulsified (hollandaise and mayonnaise) example Béarnaise sauce, tartar sauce. As you can see each of these sauce categories begin with a fundamental base. An all inclusive quality cook book will provide you with the ingredients and methods for which to prepare these sauces.

Gravy on the other hand takes its characteristic flavour from the fat and juices (drippings) of a roasted piece of meat. Once the roast is done and removed from the pan, skim off the majority of the fat. Place the roasting pan on the stove on medium heat. Sprinkle or dust with all-purpose flour and mix well to create what is known as roux. Add hot vegetable water or broth and simmer until gravy is smooth in texture and there is no longer an uncooked flour taste. Season with salt and pepper and you have the perfect gravy.



I'm printing this out to show people who argue with me!!!!!



yeah keep it in your purse at all times
Dougs Girl Posted:

Re: You know your Italian When.....

Posted by blurgirlny

I have never ONCE heard the term gravy (other than on my mashed potatoes) - until I moved to New Jersey. I thought it was just a Jersey thing. We always said SAUCE.


We always called it sauce also.
snwb08 Posted:

Re: You know your Italian When.....

Posted by Espo22

Posted by snwb08

Posted by Espo22

OK seems like Lisa was right...Sauce is more of tomato based and gravy is when they use meat in there, fat and so on...here is what i found

have never been able to completely understand the difference between a sauce and gravy. I use them in the same context, but someone told me there is a difference. Can you set me straight and explain the differences?

This is a great question. It is easy to see where the confusion comes from given the fact that both a sauce and a gravy is used to enhance the flavour of the food they are accompanying. However the big difference is in their preparation.

Sauce is a French word taken from the Latin Salus, meaning salt. No surprise given that salt is used to enhance the flavour of food. There are hundreds of sauces that fall under five main categories. They are béchamel (milk based) example Alfredo sauce, espagnole (brown stock based) example Mushroom sauce, veloute (white stock based) example Lyonnaise sauce, tomato (tomato based) example Marinara sauce and emulsified (hollandaise and mayonnaise) example Béarnaise sauce, tartar sauce. As you can see each of these sauce categories begin with a fundamental base. An all inclusive quality cook book will provide you with the ingredients and methods for which to prepare these sauces.

Gravy on the other hand takes its characteristic flavour from the fat and juices (drippings) of a roasted piece of meat. Once the roast is done and removed from the pan, skim off the majority of the fat. Place the roasting pan on the stove on medium heat. Sprinkle or dust with all-purpose flour and mix well to create what is known as roux. Add hot vegetable water or broth and simmer until gravy is smooth in texture and there is no longer an uncooked flour taste. Season with salt and pepper and you have the perfect gravy.



Hooray! I like this explanation. Thanks!


and i like sauce made with meat or when its cooked with sausage or anything like that so Ill stick with my gravy answer


reading this I think either answer is right anyway - gravy could be right for a nice hearty meatsauce!
lucite Posted:

Re: You know your Italian When.....

personally I don't care what it's called. I just love pasta with Sauce/Gravy/Sugo..bring it on...
by the way have you ever order Linguine with clam gravy?
Dougs Girl Posted:

Re: You know your Italian When.....

Being 100% Italian, I can relate to just about everything on the list
Espo22 Posted:

Re: You know your Italian When.....

Posted by snwb08

Posted by Espo22

Posted by snwb08

Posted by Espo22

OK seems like Lisa was right...Sauce is more of tomato based and gravy is when they use meat in there, fat and so on...here is what i found

have never been able to completely understand the difference between a sauce and gravy. I use them in the same context, but someone told me there is a difference. Can you set me straight and explain the differences?

This is a great question. It is easy to see where the confusion comes from given the fact that both a sauce and a gravy is used to enhance the flavour of the food they are accompanying. However the big difference is in their preparation.

Sauce is a French word taken from the Latin Salus, meaning salt. No surprise given that salt is used to enhance the flavour of food. There are hundreds of sauces that fall under five main categories. They are béchamel (milk based) example Alfredo sauce, espagnole (brown stock based) example Mushroom sauce, veloute (white stock based) example Lyonnaise sauce, tomato (tomato based) example Marinara sauce and emulsified (hollandaise and mayonnaise) example Béarnaise sauce, tartar sauce. As you can see each of these sauce categories begin with a fundamental base. An all inclusive quality cook book will provide you with the ingredients and methods for which to prepare these sauces.

Gravy on the other hand takes its characteristic flavour from the fat and juices (drippings) of a roasted piece of meat. Once the roast is done and removed from the pan, skim off the majority of the fat. Place the roasting pan on the stove on medium heat. Sprinkle or dust with all-purpose flour and mix well to create what is known as roux. Add hot vegetable water or broth and simmer until gravy is smooth in texture and there is no longer an uncooked flour taste. Season with salt and pepper and you have the perfect gravy.



Hooray! I like this explanation. Thanks!


and i like sauce made with meat or when its cooked with sausage or anything like that so Ill stick with my gravy answer


reading this I think either answer is right anyway - gravy could be right for a nice hearty meatsauce!


YAY see what a happy ending we were all right WOW that never happens

Reply to this topic

Log in to reply or quote a post.