What is a stereotype of Italian people I know of? That Italians are very emotional. I do know that it's just that, a stereotype.

What are stereotypes of my country(men)? I'm an American, so where to begin? Well, we don't all love money or eat nothing but burgers. (I don't think of hamburgers as a "traditional American food", actually -- that's black-eyed peas, barbecue, jambalaya, sweet fruit pies, roast turkey, chowders, casseroles...)

Drasvi, I can think offhand of bottarga, bisteca fiorentina, polenta, risotto and ossobuco. And yes, also gelato and tiramisu. I am not including lasagna and carbonara because they are technically pasta based. The Italian pizza pasta stereotype is a bit like the Indian chicken butter masala and naan stereotype. There's more to it than that.

When I came to this site, Italians were the people who always got me right.

If we measure cultural distance as level of mutual understanding, then Engish speakers are much farther away than I could think (much farther than Europe), Arabs are much closer, and with Italians the distance is 0.

It is unexpected because non gesticoliamo:)

When I told that to my friends they said: "Ah, yes. Italians are known for getting along well with Russians".

Irene ciao! I think it's true, we are emotional ("emotivi")

drasvi Drasvi,

I once answered a question about Italian dishes.

This is the link: https://www.italki.com/discussion/207686

Maybe it could be useful to duplicatge the list here:

------------------------------

(from my own previous answer)

Qualche esempio:

Lasagne (o lasagna), tortellini, cotechino, zampone, prosciutto crudo,

salama da sugo (you can find it around Ferrara),

saltimbocca alla romana, pollo ai peperoni,

patate trifolate, passatelli (Bologna),

ravioli con ricotta e spinaci con condimento di burro,salvia, parmigiano e tartufo;

ravioli alla zucca (Ferrara),

pasta al forno con besciamella, pasta al ragu` di carne,

pizza margherita, pizza alla napoletana, pizza capricciosa,

casatiello napoletano salato,

risotto alla milanese (con zafferano),

ossobuco (Milano),

fegatini di maiale con alloro,

abbacchio alla scottadito, vitello tonnato (ricetta di origine francese),

bistecca alla fiorentina, torta ripiena agli spinaci,

pastiera napoletana, cannolo alla siciliana,

torta millefoglie, sorbetto al limone,

panettone (Milano), pandoro (Verona),

torrone (Verona)

Spaghetti alla carbonara (Roma, only apparently simple to cook)

spaghetti alla amatriciana (Amatrice)

carciofi alla Giudia (Roma, tradizione ebraica)

animelle fritte (cervello di agnello fritto, Roma)

Qualche vino: passito di Pantelleria (vino liquoroso), ramandolo, chianti, lambrusco,

teroldego rotaliano.

Un ingrediente molto particolare: tartufo bianco, tartufo nero.