Your stupid question has caused me to reevaluate my life. For that I thank you and love you.
Fabrizio's: Criticism and Response
Pasta as an expression of Italian Neo-Realistic starch is well understood by Mario Spinelli, the chef at Fabrizio's. Spinelli kneads his pasta slowly. He allows a buildup of tension by the customers as they sit salivating. His fettuccine, though wry and puckish in an almost mischievous way, owes a lot to Barzino, whose use of fettuccine as an instrument of social change is known to us all. The difference is that at Barzino's the patron is led to expect white fettuccine and gets it. Here at Fabrizio's he gets green fettuccine. Why? It all seems so gratuitous. As customers, we are not prepared for the change. Hence, the green noodle does not amuse us. It's disconcerting in a way unintended by the chef. The linguine, on the other hand, is quite delicious and not at all didactic. True, there is a pervasive Marxist quality to it, but this is hidden by the sauce. Spinelli has been a devoted Italian Communist for years, and has had great success in espousing his Marxism by subtly including it in the tortellini.
I began my meal with an antipasto, which at first appeared aimless, but as I focused more on