🌟💝 Where today's Italy are very expensive, so their entire immigration re-made the Italy, that will be the Woodbridge, that is what I will say. 🌟💝

The bakery of all affordable fresh made bread.

The bakery funnel snack (not sweet) - very purely italy.

The bakery that will have the deli, processing meat, and Christmas Holiday cake high boxes, its the gifts wrapping + all those dessert sugar, butter, puffy Catholic tradition I guess.

Their tradition these deli place will have a cafeteria, some vegan dish he knew.

Well, we might already gone to 10 different Italian bakery, their specialty its the olives (highly saulty) to that kinds of the samolina flour to make the big hole bread. Same to spicy grilled bell red pepper or green pepper, same kinds of the big hole bread. Their bread are very hard outside, so no more eating those

American bun hot dog including the hot dog, or the...all these white processing bread. Its not hand made bakery. Theirs are. And not in Italy...these much. They all moving it to Woodbridge. 

At there, you will see the real Italian pasta, in all kinds of the shapes. They are not that digestible. Different from the American Buffalo also have many pasta, I used to cook in Jame's house from Tops. 

I personally don't have any preference in any eating measurement, but these kinds of the bakery, I can see their diet very very very clearly. We use the bread machine, Nick does those....the machine will cut the loaf bread into the per piece, and I get the transparent bag, we have a small medium white bar looking string, to tight that up. So the we usually getting how many loaf of these bread. That is what their day to day doing things.

Their diet also consist of some long beans including the white beans.

Long beans they have a farmer market across 7, the white bean I have to process in the water. Get rid of the shell. He eats beans.

I personally don't eat beans.

Rapinni will be their biggest vegetable, his cooking methods its completely rotton cooked with the tomato soup, every time I land with my car there.

Technically Wagmans selling those salad, has the rapinni flower, these kinds of the green leafy, similar to these what you called the mustard green, but that sells at Buffalo. Its where you looking at their leafy...

These are all leafy, so in this categories, many people will think of and grown collard, and collar green. One is red, one is green. We grown them in the yard.  All these greens are populated in the Northern American distirbution center, I have seen them also in Buffalo. The collard, the collar green. 

These types of the all leafy, has to process in the sink, or very big plastic container on the salt, all the time. These process takes between how many times you really soaking them to change that water washing them at the water, and rinsing them all out. He is not as that elaborate then me.

But you see, the reason you purchasing the bulky green, they shrink in the cooking pot all the time, its not that much really. With the pots of the water, except the Rapinni, I know by the spread drop those salt, its by what you believing it, the cullinary skills. You know by what taste to what the amount of the water. How soon its just a boiling green.

That is the same to the pasta itself water...how you dropping the salt to how you seeing these pasta when its done, it already has a taste, isn't that miracle? And not too salty.

The hot water will always dissolving the water, and in return, those pasta will absorb those cooked pasta. They are all just you cooking everyday, you don't really measure anymore this you seen the amount, or you imagine how much really its just 2 people pasta?

A pot of the water, a box of 454 g pasta, and a table iodined salt.

Italian they use the bay leafs, for some reason he always acquire that bags of thicken stacks bay leafs from his sister, he acquire the cayenne pepper from me, and the oregano oil. Some people are still believing those older medicine, some older bracket.