In this episode, we dive into the rich and diverse world of Irish and Italian cuisines. We’ll compare and contrast various aspects, from traditional breakfasts to festive foods, providing insights into the ingredients, flavours, and cultural significance of meals and dishes.
Traditional Breakfasts: We’ll explore the hearty ingredients of a full Irish breakfast versus the simple sugar filled Italian breakfast.
Comfort Foods: Join us as we warm up with a discussion on Irish stew, Italian minestrone, risotto, and other comforting dishes from both cultures.
Breads and Baking: Discover the differences between Irish soda bread and Italian focaccia, along with a comparison of scones and biscotti.
Seafood Specialties: Dive into the fresh tastes of Galway Oysters and Dublin Bay prawns compared to Italian seafood pasta.
Cheese and Dairy: Savour the distinct flavours of Irish cheddar against Italian classics such as Parmigiano-Reggiano and mozzarella.
Festive Foods and Traditions: Explore the traditional holiday foods of Ireland and Italy, perfect for celebrations like Christmas and Easter.
Desserts and Sweets: Sweeten your day with a chat about Irish apple tart and barnbrack versus Italian tiramisu and cannoli.
Pasta vs. Potatoes: Delve into the central role of pasta in Italian cuisine and potatoes in Irish cuisine, examining the cultural significance and variety of dishes featuring these staples.
Meat: From the meat-heavy diet of the Irish to the famous bistecca alla fiorentina, learn about meat quality and restaurant menu staples.
Tune in for a flavourful journey through the rich culinary landscapes of Ireland and Italy. Whether you’re a foodie or just curious about different cultures, this episode is sure to tantalise your taste buds.
Social Links: https://linktr.ee/theirishpodcast
ABOUT SEASON 3
Join Jane and Cormac once again as they delve into the exhilarating and often challenging journey of moving abroad in Season 3. This season, we’re diving deep into what it takes to make the leap to a new country, with firsthand accounts and practical advice for anyone considering an adventure.
We’ll be catching up with friends who have made Italy their home, exploring their unique experiences and insights. Our friends will share their stories of adapting to a new culture, finding work, and building a community far from home.
But that’s not all! We’re bringing in some special guest episodes featuring our beloved friends and family back in Ireland. These episodes will provide a comforting glimpse of home, filled with heartwarming anecdotes and perspectives on what it’s like to stay connected with loved ones while living abroad.
Whether you’re dreaming of an international move or simply curious about the realities of expatriate life, Season 3 promises a rich tapestry of experiences, practical tips, and the unmistakable charm of Irish storytelling.
Social Links: https://linktr.ee/theirishpodcast
[Music] [Applause] hi I’m Jan and I’m cormack and welcome to the Irish podcast hello everyone hello season three woo so today’s episode is well we’re going home next week and we were getting very excited about all food that we’re going to be eating uh so we decided to make this episode all about Irish versus Italian food oh the heavyweight Showdown oh yeah so you know Italian’s renowned for its Cuisine yeah but irand has some pretty good you know we have our staple yeah we have our Staples and they’re not dishes you can easily replicate abroad because it’s mainly stuff that you can only get in Ireland done a certain way that only we like because the rest of the world it’s kind of like you’re just putting bread and chicken fets into a roll what’s so special it’s like you don’t understand you don’t know so we’re gonna talk about um like breakfast different Cuisines um what else we styles of cooking very like bread and baking like food and festivals and then next week we’re going to talk about like drinks in general so like alcohol coffee all that kind of stuff yeah and the drinking culture differences as well a Paro happy hours all that so let’s just jump into it let’s go um breakfast oh yes oh so Italians I’ll talk about the Italian I suppose and then we’ll talk about our dream dream Irish Breakfast um Italians they’re very much like sweet breakfast a pastry and cappuccino yeah that’s kind of it their pastries are absolutely delicious um there a lot of them I would say on par with the French and yeah they’re yeah that it’s just that they culture you know they eat for like three hours at lunch and then like another three hours of dinner so breakfast is slightly overlooked breakfast is very much a pistachio crossant with a cappuccino and you dip it in and you have that yeah few maybe like Little um fruit cakes and little things like that but mhm very basic really spiking the glucose levels Straight Out The Gate Straight Out The Gate in the morning and their cappuccino here is obviously treat as a as a breakfast drink it’s not after 12 o’clock you do not order a cappuccino here which a lot of people have learned on holidays when you try and order one after dinner at 8 o’clock the Italians laugh at you so the Irish Breakfast oh I’m so excited well there’s so many different Avenues it’s like but full Irish bing bang job done I or you put it in a roll yes and R roll rasher roll sausage roll tradition Ireland you know you’d have some people might get sausages just with a load of ketchup or brown sauce with some rashers or just butter it’s obviously you know yeah what’s your ideal fry my ideal fry is two bits of white puding two sausages I like an extra bit of rasher I like three rashers and then I do toast with a bit of butter on it I’m not a big beans person for breakfast beans they just get all over the place I they need to be like in a little container yeah if they’re going to be on the plate I don’t eat them at all so no uh and then I like a good old fried egg how hard do you like the yolk I like it white running I like it like what’s it called like sunny side up I don’t know yeah yeah but I I like it like medium to well runny I don’t want it to just explode and go all over the plate but I want it to be gooey and like always serve it that well there’s nothing better than a homecooked fry no there’s no point in going out and having a fry you need to like go and get the bits yourself and have an Irish person cook for and need to be your mommy and you need to be severely hung over and that’s that’s where it really hits really hits hard yeah uh or you go into a Sentra or a Gala and you get a roll in the morning dance the best way especially if you’re on a budget yeah you can go and get a breakfast roll which is great um or you can go and get a chicken Filip roll but that’s also a lunch thing so I’ve seen people eat it for breakfast I’ve done it on a hangover yeah yeah yeah yeah because because breakfast is a hangover it’s like 1:00 anyway um so my ideal fry would be um two sausages I like a plain sausage in Italy they do like they do really nice sausages but there it’s like spicy sausages or fennel or whatever like plain sausage so two of those possibly three if they’re only small ones if super Quin I want three I want you want three super Quin yeah um I like one white put with black puts okay um yeah you don’t really like the black put I’m not a big fan like I’ve had some nice black pudding in my life for sure but I just love a white but yeah I’m just I’m not I’m not dissing the black puding but I’m a I’m a white puting girl yeah I actually I like one of each and then whichever one is better I like an extra one of that and then um two rashers I don’t mind a streaky rasher but I don’t like smoked people have just gotten obsessed with the other smoke trashes it’s not my vibe no not My Vibe um and then and no beans no mushrooms no tomatoes don’t be waste I want meat only on the face and then I don’t mind a scrambled egg and I like a hardboiled egg but yeah I can scramble the eggs with the minute but I always change up my eggs scramble the eggs now for me are amazing but it’s if I was getting the old skyle C my mom always did the the eggs in the frying pan after the S like obviously so it’s that flavor that I hung over hung over in morning that’s what I’m looking for MH and I like really crispy bacon yeah really really crispy anyway we can actually just make a whole podcast about the so that’s the difference is we like meat in the morning the Italians they like pastries in the morning yeah and like there are there I mean there’s 10,000 restaurants in Florence and about four of them serve a brunch yeah so it’s just it’s just a lot more and they’re all like owned by either Australians or like someone who’s lived abroad and trying to literally go for the market of people who live here who want normal breakfast okay next one is sorry we have our notes in the middle of the in the table so we don’t go off topic and talk about sausd rolls all day also sausd rolls for breakfast oh yes s trolls are Savage uh I can’t read this because I’m absolutely blind so uh Comfort Foods Comfort Foods um okay now I can I actually still can’t read it I don’t know I’m just you’re just gonna have to introduce the topics so next is Comfort Foods so do you want to talk about a a lovely Rainy Day in Ireland what you’re going to try and cook if you’re you know it’s pissing rain and the fire is on I’m just the Comfort Foods I’m going to just list them out because this is everything that I’m going to eat when I get home immediately off the plane I’m getting a chicken fet roll like spicy chicken and Co SL yeah don’t want any cheese don’t want any water on that no just Co spiced chicken then um obviously the Irish spice bag is phenomenon it’s amazing it’s shredded chicken and chips with like onions carrots maybe sometimes peppers and then like a load of like Chinese VI spice and deliciousness it’s amazing about a half a kilogram of salt yeah and I like that either with what’s it called the peanut sauce sat your saté sauce or if somebody which is really ideal if somebody else gets a Tha green curry and I seal it out that’s why you always try to make me get a cry like it’s lovely here Chic you should get it it’s really good until we start splitting it then we got a spice bag and a th green and we mix the ultimate is the ultimate couple goals right there um home fry obviously yeah uh also lamb like I’m I’m my mom is on track to find a leg of lamb we’re slightly out of season now because we’re in June but um she’s gonna go to cashar and get a leg a l i i i have my supplier back home and fastic it’s he’s so lucky I I live beside a sheep farm and the the farmer is very kind to us because we all often help him mhm and in return we got a little little lamb little lamb whole freezer full but it’s amazing it’s it’s it’s absolutely incredible so what about you what are your top Comfort Foods I top top Comfort Foods well spice bag obviously I’m completely there with you that’s just like one of the best things ever um I would also go for traditional stew uh I like a Guinness stew like slow cooked for hours like really just yeah like everything in there already I know like a lot of people are like no you do the mash on the side you put the Ste over I I don’t know I like a I like a bit of potato inside my stew might be strange oh no it’s the traditional way to do it it’s just because I’ve been on I’ve been trying to be on keto for the last two months so that’s why I don’t cooko potato so stu um I also cuddle I know it’s kind of a unique one but Dad from Dublin dad used to make it and very much a comfor food that was like can I explain to people what coddle is real quick it used to be a peasant dish in Dublin where you go to all the vendors at the end of the day at the Mark stalls and get all the leftovers so it’s sausage it’s rasher it’s potatoes it’s carrots sometimes pirp uh and it’s all just put on a massive pot covered with water and you just put in like vegetable stock and you slow cook it for hours and boil everything and it’s absolutely amazing y it’s just slow cooked and it sounds horrible but it’s actually really delicious because once you get like the potatoes kind of mulfy and and gives it that texture no I’ve had it before it’s really really nice really good really really good so that’s kind of like a SE as well a little bit Yeah Yeah another com for food for me would be a good old Super magx Burger oh yeah so good chicken fillet or like one of the eight 8 O big you know just uh I would do a shout out to Vinnie’s in Vinnie’s takeway in goway I find it slightly better than supermax and the woman who runs it is just a delight she is aight both family run I’m very happy to abortion so moving on then to Italian Comfort Foods so here they they love their soups for Comfort Foods they’re so bad they’re actually so bad Reta is like they they basically just put some sort of a a corn or a start inside the soup like Oro or something like that and we’re just not fans of it and um you know they traditionally meant to do it inside of a bread bull it’s great concept watery soup in Florence they don’t put any salt in their Brad because they had a big fight with Piza [ __ ] a 100 years ago and so they boycotted salt yeah so there’s no salt in any Brader so that’s [ __ ] and then you’re just eating this watery soup and it’s a tener like a tener for a bowl of soup I I can’t I can’t justify yeah you can’t justify that at all another one though that I actually really do like is Papa Al Pomodoro which is basically when all the the the unsalted bread starts to go stale which of course it does they chop it all up finally bang it in a parch with a load of tomato sauce and just like slowly cook it through it’s actually really delicious and know just not for me well on a keto diet it’s like the opposite of what you want what is this a MiFi bread and tomatoes delicious but it really is it really really is like obviously Italians they have a million pastes that are perfect comfort food as well so comfort food Italians have that well my comfort food in Italy is the best girl Florentina yeah I do just love a nice steak especially like if you’ve been the like before and you go out for dinner and look or just fake steak what I love though is when you’re full in the restaurant and you’re like I can’t do anymore I’m hung over I have the meat sweats now as well yeah I’m going to take home the bone of the steak and a little bit leftover steak and then you’re going to whack that in a pan a few hours later just before you go to bed it’s so good so good so good I also love Sala Verde here different from the sou American Sala Verde um it’s just absolutely delicious if you can get your hands on it do try it um it just goes with everything meat in sandwiches crisps like anything anything and everything um so yeah Sala day definitely might come for food because we eat it like every day yeah we forgot to buy it today in the market Stills tomorrow so annoyed outraged outraged um so moving on to Breads and baking so we’ve touched on the on the Florence bread it’s absolutely rubbish if they hand down a bread bow and you take a bite out of it you’re like what is this they moved on then to make fat bread which everyone knows fat breads lovely I like fukat bread I like it with the sandwich we have like skata which is just like a kind of faka Chata version of a bread yeah like they’re they’re freshly bad it’s lovely here but it’s just um it’s not what we used to we’re used to like lovely sour soda bread Irish sod bread toast yeah like incredible really good you can get like home meal Breads and stuff and some of the bigger chain markers but it’s just not it’s good you can just tell it’s been processed and I need to get a re four brown bread when I’m at home like a good one and then I can make it here because it’d be so good with soup and stuff again I’d love to bring home a Lo of proper I don’t know if it’s like Brennan’s who make it yeah it’s Brennan’s batch bread like the just the big thick batch you white pan oh no but like the the this is batch though baby this is this completely different animal all together just like for soup for whack the sauces trying to bring white bread through an airport though only I would ever only ever only I would ever get away with it yeah they be like I’m holding it the whole fight be like don’t touch it but yeah no there are places in Florence where like we can get sourdough it’s a little bit pricey a little bit fenny you know but um overall I prefer Irish bread but that’s just what we grew up with so yeah no like there is some there is some nice like obviously like for baking their pastries and their crossant and they’re like they’re clear leaps leaps and bound like they’re they’re in the bakery every morning at 4 like it’s very traditional here for cafes and restaurants to open at like 6: a.m. for for your shot of espresso yeah shout out though to the Irish apple tart and barn BR is like big thing around Halloween I think they’d also love scones over here oh my are scones are SC scones always always always ni mental people only call it scans what’s a scone what the [ __ ] is scone it’s the scone oh yeah my mom does like freshly baked scone twice a week so that would a little bit of jam oh yeah my man makes an amazing carrot cake carot Cake’s nice yeah carot Cake’s good as well I think they do it here but they do not not good though um versus you know scone versus biscotti biscotti are just like different version of the ba you know biscuits over here I have to say like okay bread I feel like Irish wins like in terms of like pastries and cakes and stuff I feel like ents but like God they can’t do a biscuit it’s just like the crisps uh yeah I’ve had some that are really good but they’re like whole alond Sesame like there’s a lot of [ __ ] in there that doesn’t need to be there I just but I’ve had some lovely yeah I prefer like maybe it’s more like the European or like or International I like the Like cbes Biscuits I know yeah yeah yeah but it’s that there’s so many variants in in Italy you don’t know which are the good ones and which are the know bad ones and they’re all different 99% of them are going to be dry yeah just so dry yeah they’re about to be di into a coffee which is fair yeah fair so moving on then to Seafood specialities well you’re more of a seafood eater than I am and um you know I like a white fish I like a salmon I like Juna that’s about it yeah you like all up the shellfish I and I think when you’re comparing Ireland versus Italy like both can get amazing fish very high quality Ireland’s like distribution Network for fish is a little B worse worse I would say considering my dad has to go to Mullingar to get like really nice we my go away like and they get it it’s shipped off from Cork it’s desire mental to me AB mental in like you can go to a market in was where where did we go like I know it was in but we also saw it in bolognia like bolognia is right in the middle of Italy and we saw fish that was so fresh that it was still hopping off it was still jumping on the counter yeah so like crab octopus like everything like that in Italy is incredible CU they got all the baby squids you put them in fresh pastes really incredible but I’ve had a I haven’t had an oyster here yet because they get the Mediterranean oysters which are like a lot smaller they’re just not as nice Atlantic oysters are just so much for me they’re much juicier and saltier and just like better not saltier I think the Mediterranean is actually salt you but it’s it’s the balance of flavor I think Ireland wins on that one yeah and like we’re kind of like what like some famous Irish so chowder was a big one yeah chowder obviously is just like yeah or assum sorry definitely got I hate the Italian s so much well yeah so chowder is like a huge thing the oysters are really big doublin Bay prawns is like a huge thing as well Bay PRS even on like even in goway now you have some of the best like muscles and oysters or like dainty Shore oysters are absolutely my favorite they’re only like 18 months old yeah shout out to the goway oyster festival yeah go Festival it’s the biggest in the world um and then yeah like so Italians they obviously do what’s the the seafood pastas that you eat oh I do like the Linguini with clams and I do like the you know an chobby Pizza an chobby Pizza baby an chob an unbelievable that day that day you ordered an arov Pizza J Jane made the mistake of being too concer what she was ordering didn’t realize what I was ordering and then when hers turned out to be [ __ ] she’s like it’s okay you got a pizza didn’t you for your next course and I went oh no you didn’t realize what I ordered did you she’s like what anov C it was abely I tried to have a slice of it I couldn’t even eat it just not unbelievable I even brought a flag P it’s just not my C yeah and then he smelled out the airbnb’s like rotten um but yeah I do I think that the salmon quality here is on par of at home yeah um I think we love fresh seaths here as well Seath is unbelievable like they got they got a lot of different white fish that is just like so fresh high quality I got two huge ones sitting in the fridge that I’m going to cook up later yeah exciting I think the price points are definitely better in Italy because there’s more volume but yeah it’s not by that much I don’t think no it’s somewhat it’s somewhat similar um but I do think just the freshness in Italy is a lot better yeah get delivered every single morning like and it’s just it’s just constant small island in middle of the at we get fresh Ireland doesn’t have any like specialty dishes when it comes to Seafood appar from just like you know you do your muscles and a white wine sauce like kind of French traditional cooking I would say chowder though is very chowder though chowder is just I could get a chowder over here in the winter which I’m sure they probably do somewhere but not the same as home definitely not moving on then to one of my favorites cheese and dairy which Jane slightly allergic to yeah I have a bit of a lactose problem so that’s it’s not ideal I still well we’ll keep the cheese very short everyone knows cheese here is extremely famous and well what’s the Italian famous cheeses there’s mozzarella there’s peino you love a bit of peino I love a bit of peino there’s tralon there’s also parano parano I always forget which way to say it parmesan yeah I know yeah you say it one way and you get shot yeah gonna say it the say it the other way and you get celebrated so it the biggest difference though is we make cheddar uh in Ireland and England and Scotland and they just don’t do it here the import sliced pre-sliced cheddar from other count which isn’t great and then they do like an ental is a yeah the the the Dutch the Dutch cheese so they have like their really plain ones and it just makes no sense to me I mean you go into now I have to say like the parmesan here is amazing and I can have parmesan their lasagna it’s Top Notch here as well like their bashall sauces all that kind of stuff but um it’s really difficult like if I’m trying to cook something for cormach and I need cheese we’re so used to just like having like cheddar or shed cheddar whatever so I went into a shop one day like when we first got here and I was like they’re [ __ ] five aisles of cheese but like I’m just looking for cheese like a [ __ ] regular cheese she like ringing me be like what what where’s the [ __ ] normal cheese and I a cheese 22 for a piece of it I’m like what is this like maybe we could use some peino and she was like there’s 12 fing pearo like the one with the orange label I think like the rine she was like [ __ ] you yeah that that was an ideal so we we found we found one cheddar it’s like a 200 Grand block called Wicks from England but it’s like six or seven EUR old yeah C and I was like H I’m not paying like that much for a cheese that’s not even from here like I don’t mind paying three or four year for a block of cheese from Italy that’s like really high quality yeah but but we do always bring cheese home to our family from Italy but when we return from Ireland we will be bringing kry gold butter by by the suitcas but butter is just not a thing they don’t do salted butter here it’s I think they’re like cows obviously missing like a lot of fat content because it’s just like it’s not creamy it’s not creamy at all and the color is off pale white there’s a french butter that they stock in some of the larger supermarkets it kind of does the job but throw it in a pan for cooking but no we break golden book so yeah carry gold all the way or Lakeland dair’s local shout out oh yeah have to keep it have to keep it local so first of foods and traditions um I guess we’ll just talk about like we’ll mention very quickly Easter it’s all about the Easter egg here yeah they do like Easter eggs yeah they love beautiful their chocolate is a little bit different here yeah um and then they also do lamb you know same as us but they’re lamb cotlets telling me they’re a little baby like little baby things like yeah you get nothing off like so um so you know kind of the same at home Easter eggs L yeah um in the summertime then you know same as us they kind of focus more on the fish in the summertime they’re very seasonal there’s dishes in Italy that only come in every like once it an ingredient or anything’s out of season it just changes but so they’re brilliant at that where like I think what obviously like mushroom season in October November truffles truffle and everything what’s the big not the I was about to say portella mushroom there the other really famous mushroom porini porini mushroom um you get that and that that becomes a staple in all the restaurants yeah and then as well uh olive oil once the new olive oil Bates come through that’s like a huge thing where they we’re very luy to be friends with people who own a a Vineyard they cor customers for a long time so they they always bring us in some olive oil got two two bottles last year one the first year yeah yeah now two and now I’m gone from the p will I get any that’s so good yeah like the olive oil the olive oil section in Supermarket here is like bigger than the wine sections at home oh and there’s so many like extra extra virgin olive oil then like new the new olive oil and even supermar stock the new olive oil which is like really cloudy yeah and just like it it’s it’s actually kind of spicy when you when you drink like a good one SP so like the local thing like you feel the tickle just like don’t say like but I do yes and then Christmas time Christmas isn’t like as big here um well they they don’t just do turkey like yeah they do a lot of fish dishes they do their passes they do like seven courses yeah we might just do a whole episode about like traditional Italian festive stuff because like they do things like seven fish courses on Christmas Eve and so it’s really it’s really interesting yeah different parts of Italy have different Traditions um and there’s one there’s another one in in Florence specifically which I’ll find out the details for for that episode there’s something that only comes into season for Christmas and they have it a lot here you can’t have a Christmas dinner without it Nia was telling me I forget okay then desserts and sweets we kind of touched on it in the baked goods but definitely like apple tired at home is amazing what else would you have as like a k like rhubard rubar church as well rub crumble rub crumble rubar crumble would be one of the biggest ones scones scones far Brockton what other kind of baked goods or like dessert in every in every well it’s all over the world but like restaurant in Ireland you’d always find a sticky chuffy button yeah but if you find a good one it’s like really good unbelievable and then obviously we do like our 99 like our ice flake in it yeah that’s the [ __ ] or big one was like we’d have like vanilla ice cream little SCE of it with two wers that like we’d always get that as kids yeah no I think the yeah the apple tarts BR BRS I think they’re the traditional Irish desserts like we love you know we love as well in ear tius and we love like all the the stuff they do in Italy yeah but obviously like T is here just yeah so then in Italy obviously T is on every menu yeah there’s like lemon sorbet which looks feet foot it’s not my kind of jam but you like it and the lemon sorbet here is really really good um another traditional one that they do here is afato and that’s quite nice it’s just usually vanilla ice cream or like a slightly slightly flavored ice cream coffee on top and you just I’ve seen people order that in Ireland I do like it had it’s really nice uh and then gelato it’s literally like going for gelato is like I going for a supermax back home like there pissed Italians at like one o’clock in the morning they go for ice cream what are you doing get no ice cream like what it’s just not I don’t think I’d have Rika pints or like a load of wine and they be like do you know what I want an ice cream like it’s the messiest food like we were in one we were in one place on the holiday I think it was Lake Arden ceremon and I went out to find like water or some sort of like food not even food but like just snacks yeah we just want a little pig the only places that were open were gelal shops yeah I was like what the went in and they just like mountains of gelato like than you I was like things are like a half a kilo each what’s going on nightmare we should have any bin as well so we to leave them in the bath just the let them melt through the sink not good but we we we did um pasta oh sorry so just is there any more Italian dishes you want to talk about canoli like that’s a big one more down sorry just IM they put pistachio on everything and I just don’t like pistachios and pistachio on absolutely everything even a terisu I ordered a terisu one day it came out with f loaded pistachios on I’m like oh like cheesecake with pistachio yeah like that’s a big one as well nightmare it’s just a nightmare just a nightmare but yeah as we said like with the pastry shops in the mornings on Sweet Treats the dessert here just yeah crazy so then we’ll talk about pasta versus potatoes pasta versus potatoes do you want to talk about the pasta and I’ll talk about the potatoes I mean like pasta is just everywhere like I don’t know what I meant to talk about that’s true so in It’s Made fresh there about 70 different styles of bloody pasta every but everyone is treated well all different regions like have their own signature pasta and you get like a calab which has a bit more Spice in it you can get a cew and pepe which is just like black pepper and butter basic pasta from Rome so everywhere have the different every region has like your your pesto pasta the TR pasta here yeah so they all have their different ones but like the the the the big one in Florence is the pelia shingal so the pidel is a really thick yeah wide P wild and it’s long as hell and it’s yeah it’s really good first time I got it was quite alente and I thought I think oh this is style and the next one I up was quite alente but it was actually outside of Florence and then when I actually got to Florence I got a really good one and it’s yeah it’s it’s aaz I like the wild Bo one because they don’t so just to talk about it first is Ireland they don’t really put meat in their pasta like they’d never put Shinken in pasta you get a you get the wild boar you get seafood pasta and then like what they sometimes have the little ham in in what’s the one called with or the gu gual gual cheek of a pig yeah but otherwise you never ever ever see like chicken in pasta they don’t put a breast of chicken next to a PL of pasta it’s like no no no you you have your pasta first and the chicken later I want it together no no no no whereas Ireland we do like a lasagna we like chicken in our pasta it’s very student staple know everyone everyone I think ate pasta for all their student days um and they always have like a tomatoey pasta it’s always like the vegetarian option in restaurants is tomato pasta Tom it’s just like Arata that’s that’s the one in irland that’s always like on the menu penny at Arata and it’s like I haven’t seen it once here I wouldn’t recommend haven’t seen Penny pasta in many restaurants here either it’s funny like they use everything else but not they have it in the supermarkets but it’s just not out yeah and then like the supermarkets it’s just crazy it’s like aisles upon Isles upon aisles of pasta like you’ve got your dried pasta then you’ve got your fresh pasta then you’ve got your Boxed Pasta it’s and it’s incredibly cheap here as well oh my God like 19 Cent for a pack and a spaghetti and it’s really really good I have to say but yeah so that’s pasta and then first I staple potato they do do potatoes in Florence yeah they do like a roasted um a roast potato with like some garlic and rosemary it’s they’re fine fine they’re fine they’re absolutely fine but that’s about it yeah that’s yeah they don’t really use potatoes in much else no it’s just like a side they serve it like with every single meat where they just have the but it’s the one style of potato that’s it like just like roast potato but I I’ve seen places here and I’m sorry that like Italians hate the rest of the world for putting pineapple on Pizza like they put chips on pizza here it’s bizarre and they put chips and bath baths and pizzas I’m like what the [ __ ] are you doing it’s so weird St lectur about put a piece of fruit on a pizza when you’re putting carbs on top of carbs yeah no they never do it in like the traditional places we’re talking no it’s like the takeway places Kos the kiosk hole in the wall where you’re pissed and you like you’re super Max and you go in and you get people love it so Biz do yeah their chips here are not amazing they’re they they do like a lot of um like wedge style um chips here they’re kind of like waer St yeah like wafer style you know like the Oven Chips you get in little like the fancy ones and be like oh they’re nice they’re okay but overall it’s get the roast potatoes chips in Italy just you’re going you’re you’re in a bad place they serving chips you know um whereas potatoes in Ireland I mean like our version of lasagna I was feel like think of it Italian Dish and then just replace the pasta bit with potatoes and it’s like so think of a lasagna instead of a lasagna we like instead of the pasta we use potatoes so it’s just a shepher pie shepher pie um and like we love a mash love Mash we love Co Cannon where you put your bit of cabbage through it a lot of butter I mean like there’s so many just and then we do like roasty potatoes we do really good chips fried chip Jack potatoes they probably love jacked potatoes here they Jack bit more bit more English but still they still love in Ireland I know potatoes just a little bit of butter on it matter as long as it’s potatoes with a lot of butter and a lot of salt it’s delicious yeah I mean you’re getting potatoes with like 90% of every dinner that you’re going to good um anything else to say on potatoes um potatoes um just they’re absolutely amazing I think Irish people don’t realize that we eat them every single day and we love them every single day so we treat them with respect BRS hash Brands both hash Brands that’s what you’re goingon to have to add to your I know breakfast order the diet’s gone completely at the window for Ireland I’m so excited it’s all right you’ll be you’ll be losing so much weight by shivering the cold wetting so you’ll be fine so the final thing that we’re going to talk about is just meat in general in Ireland versus Italy yeah um so in Italy they have their prei course which is like their you know pasta yeah or the risato or whatever and traditionally that doesn’t have any meat in out and then they they they they go first of all with the anti pasty which is like the mixed shy cured meats and then you can get like the paraham and melon like that’s a huge one in most Italian places so you start with a little touch of meat go to your prey lots of pastas and your second D is your is your meat dishes whereas in Ireland it’s you know your starter is usually like a chicken Ming or a or a bowl of soup or a chowder or whatever some some sort of meat some sort of meat yeah and then followed by a dish that is either like your meat to veg like your roast dinner or or your pasta with chicken so definitely always me like the Irish side is very very meat focused I feel yeah um but the meat dishes that they do in ity they do really well so like cured meats okay we live in forance just cured meats everywhere it is beautiful they don’t really do like an Irish ham no because they have Morella Morella we love yeah so Morella for anyone who doesn’t know is like uh it was it’s made in bolognia it’s from bolognia it’s where the and then when people went over to America it’s where like baloney came yeah baloney so U but yeah Morella is like the closest thing to an Irish ham but bacon they can’t do a back bacon rasher they can’t do backp rashers they can’t do rasher they can’t do bacon across the board like they can do the Guan Charlie really good but the guali you can’t really cook whole it’s like hard to do it like in a slice yeah they don’t you have chop it up and just like fry it for the carbonera they don’t do a rasher they don’t do a streaky bacon no it’s just not done here um so that is something that’s very much missed um in terms of chicken and things like that we’ve found our places now but in supermarkets like the smaller supermarkets um especially like once in like City centers their meat options are not great and it’s l they’re like Santas and their Galas here and even they’re like Aldi no don’t buy chicken like the chicken breasts can be cut that thin the beef can be pre-cut that thin it’s just like it’s just not the greatest like they don’t eat meat I don’t think that Italians eat meat very regularly at home I I feel like they do but it’s just like they do the traditional Italian thing of like doing a bit of chicken with some roasted potatoes on a plate and it just needs to be slightly moist for them and they’re yeah whereas like Irish people need to fill it with as much like moisture gravy oil on theide salt pepper like do all of that I think the Italians are very much like it’s gr like whack it in the oven a bit of salt pepper on top afterwards and Away you go crazy crazy I will say the the quality difference between Irish chicken and Irish lamb and Italians variance is completely I think that our meat is superior I have to say oh like the meat quality in Ireland is absolutely incredible like a lot of Italian Meats very good but it’s just like they even like we see iner steak on a lot of like Irish you get black in is from Ireland especially in the good restaurants you can see like that they get that in um or in like some of the more Premier kind of markets they do all like the 38 day age dry age Irish steaks and they look unbelievable yeah so but I do I don’t know I just feel like the meat quality to buy out and in restaurants yeah it’s just not amazing they do a really good feeli steak that’s a highlight they do a really good um they do a really good T-bone steak yeah and that’s that’s about all I be ordering out to be honest that would be it but yeah I do love Irish meat do you miss it do you I do I’m so excited I’m so excited to go home we’re gonna wrap the we could talk about food all day all we’re gonna wrap this up we’re gonna do we might just do some more like specific food ones yeah we can like compare and contrast maybe maybe cook both bring some IR stuff back and be like hey we could record the Pod while we’re cooking while we’re cooking yeah that that will go well that wouldn’t be annoying at all um but yeah thank you so much for listen guys and next week we’re going to talk about drinks alcohol all that kind of stuff and we will catch you in the next one we’ll see you next week for a little tiple to help the channel grow please subscribe on your listening platform and for some fun video content you can also follow us on Tik Tok at the Irish podcast you can also support us via patreon now at patreon.com slthe Irish podcast [Music]