Giusi wrote:

> My dear friend, do not even let the words "Cheez Whiz" into your
> virgin Italian mind.

I know ;)

> From my recollection, there was not really a sauce on the cheese
> steak, and certainly not a HOT one.

Hey, I made those sandwiches plain without sauces. *Then*, at the table,
there were the usual sauces, and I used hot sauce on some mouthful of my
sandwich.

> There were darkly fried onions, and a not very notable cheese--
> I would probably pick Provolone. The vitello for carpaccio is perfect.

Same as here, 'til now.

> OTH, the bread I have had in the US was not crusty and wonderful, but
> softer. You may need to look in the bins at the Coop to find something
> like it.

Hey, here you can help me much, since you're in Italy!

> With the possible exception of a really great old-fashioned
> hoagie/Italian sandwich and the potentially fabulous lobster roll, Italy
> doesn't really have to apologize to the US for what sandwiches
> there are here. My favorite tiny bar goes to 5 different bakeries to
> collect the various breads they use for exceptional panini. Just
> when I think they've put something awful onto my favorite bread, one
> taste makes me say, "I would never have believed how good this could
> be."

So, what's the most adpat bread you have seen in Italy? Not ciabatta, which
is crusty, but then?
--
Vilco
Think pink, drink rose'