Wednesday, December 10, 2014
In Italy Mr. & Mrs.Galtex Found A Possible Parking Lot Turned Into Turin's Piazza Castello
Fort Worth globetrotters, Mr. and Mrs. Galtex, are currently in Italy, today in the Mediterranean port city of Genoa, a few days ago in Turin, also known as Torino.
While in Turin, Mr. Galtex used Facebook to ask me the trick question you read above the picture.
I had to ponder Mr. Gatlex's trick question a few minutes and then answered with...
Fort Worth has changed a lot since you kids have been out of town, but I am almost certain Fort Worth's teeny little plaza has not grown to big city size, so I'm gonna guess the above is Turin's Piazza....
Fort Worth calls its teeny little plaza Sundance Square Plaza. Apparently Turin calls its big city plaza Turin Piazza Castello. Does Castello mean square in Italian? Making the name of the Turin plaza, Turin Plaza Square?
Or did the Turinians have the common sense to realize redundantly naming their plaza Turin Plaza Square was a bit ridiculous?
Or maybe Turin confused its multitude of tourists, for decades, by referring to the Turin downtown as Turin Plaza, where there was no plaza, but plenty of parking lots, which many of the Turin tourists assumed must be the Turin Plaza. And then did Turin decide to turn one of their big parking lots into an actual plaza and then name it Turin Plaza Square?
I suspect that is not how Turin's plaza came to be.
The Italian reports from Mr.and Mrs. Galtex have been causing me some serious Italian food cravings.
One of which is a craving for Pecorino Spaghetti. I have acquired all the ingredients for this version of spaghetti, except for the Pecorino.
Mr. Galtex has let me know it is difficult to replicate the made in Italy version. Mr. Galtex has tried to do so, on some of those rare occasions when he and the Mrs. are stateside, and failed.
However, I have the advantage of having never enjoyed the real thing, so I'll likely be happy with however mine turns out.
And really, how can you go wrong with noodles, butter, pepper and really sharp cheese?