This.
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How could salt that tastes like pork be anything but good??
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As a declared lover of pork with a fairly solid reputation as a salt fiend, I was surprised myself.
I guess there is such a thing as âtoo much.â I kinda feel the same about unadorned hot dogs. The salt level in those is eye-watering, like you can barely taste anything else⌠I couldnât get a whole one down without accoutrements.
Salt-flavored pork, now that I can get behind.
sharing is caringâŚ
I went out for carbonara on carbonara day last year. I realized I prefer bastardized carbonara with cream to proper carbonara.
I also realized I much prefer cacio e pepe and amatriciana to eggy carbonara.
Iâm consistent lol
Pineapple on pizza is fine.
I think we have talked about pineapple on pizza elsewhere on HO before.
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I also prefer cacio e pepe.
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And now for something completely different
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how to offend the entire Italian diaspora with just three wordsâŚ
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Itâs funny. The Italian Diaspora in Canada is split 50/50 on Hawaiian pizza.
When I would arrange pizza for a 450 person party at my ski club each year, with several dozen pizzas being bright out one after another, and served on a long table where people could choose what they wanted, the Hawaiian was typically chosen over the pepperoni pizza or plain cheese pizza.
People would be ignoring the plain cheese pizzas, waiting for the next Hawaiian pizza to be brought out.
Now Iâm not Italian, and I admit I avoided Hawaiian pizza until I was 40. But that wasnât because of the pineapple. I avoided Hawaiian pizza because I had a 30 year aversion to ham.
As a teenager, I didnât eat pepperoni or ham, so I would order pineapple and green olive pizza.
There are a few Neapolitan-style pizza places making Hawaiian pizza with prosciutto and fresh pineapple, which brings it up a notch.
While there are going to be sticklers who donât want pineapple on their pizza, I am going to guess a large minority in Italy would eat pineapple on pizza in Italy, and a majority of the Italian diaspora eat pineapple on pizza and enjoy it. Some might eat it in secret.
Iâd love to hear comments from the guy who does âVincenzoâs Plateâ 
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no aversion to pineapple on a pizza here, I have a âmixedâ European family pretty much covering and including Spain to Russia and Scotland to Italy (and Texas), but my favourite pizza has to be, far and beyond all others - mozzarella, ham, mushroom, and black olive - what âPizza Expressâ calls their âla reineâ.
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Pineapple on pizza, absolutely, as long as Iâm not in Italy 
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From my local Fb food group. The description:
Pasta Carbonara at X. Two fried eggs on top of Rigatoni with tiny clumps of pancetta. I know itâs X, but they really shouldnât do that.
PS: Love the random sniplets of parsley for âdecoration,â too.
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Donât know about anyone else, but I would not need to be even close to starving to eat that!!
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What passes for âItalianâ food where I live is depressing, which is why I prefer to make my own.
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I would totally do it in Italy, but I forgot to do it on my last trip.
Related to the Hawaiian Pizza, the German Toast Hawaii. Gotta finally get around to making this.
This dish is a joke, right?
Nope. Penna Carbonara, apparently.
Full disclosure: the establishment in question is one of several managed by the same person who usually cares about the quality of food at all of them, but Italian isnât exactly in their wheelhouse.
This particular one is a sports bar.
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If you squint hard enough, you can find past dishes similar to it before WW2, but the first mention of âcarbonaraâ in print dates from the 1950.
What I find most interesting is the US Army connection. Abundant canned bacon, dehydrated eggs, and the method of cooking the dish, all made it a natural short order, and pleasing to a wide audience.
The rest is urban legend. So the self-appointed asshat comments on guacinal.
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