Living in Rome, I normally wouldn’t know what dish to choose. The Italian kitchen is full of the most delicious dishes. But, because of the heat of the past month (37+°C) I’d say my number one favourite at the moment is:
Unfortunately, I cannot personally take a picture of a local St. Louis, MO, dish. I can, however, find one online.
TOASTED RAVIOLI (wikipedia link)
It can be available in a pure cheese version, but the most popular version contains minced beef and lamb, with some spinach and spices, shoved into a small pasta pocket, sealed, breaded, and deep-fried until GBD (golden brown and delicious.) Traditionally served with marinara sauce (with or without meat), it is heaven on a plate.
Not really - the only similarity is they are traditionally done in an animal stomach (hog maw is pig, haggis is sheep). The stuffings are both different. I probably favor Hog Maw a bit, though I don’t particularly enjoy either of them.
True. But I love haggis (at least the versions that I’ve had, so far, are delicious.) Potatoes and pork sound like an excellent combo for the stuffing; but the cabbage makes me balk.
“Then horn for horn, they stretch and strive.
‘De’il tak the hindmost!’, on they drive.
‘Til a’ their weel-swalled kites belyve, are bent like drums.
The auld Goodman, maist like tae rive, ‘bethankit’ hums.” -R Burns
St Louis style ribs?? All that is is just a meatier rib, not necessarily specific to STL, despite the moniker.
Foods invented in STL are gooey butter cake; toasted ravioli (yes, I know they are fried, but they are called “toasted” ravioli, or t-rav); concretes; pork steak; provel cheese; STL-style pizza; St. Paul Sandwich; 7-up; cotton candy; and slingers (eggs, hash browns, and meat all covered in chili, cheese, and onions).