Brigolante holiday rentals in Assisi, Umbria

Self-catering apartments in Assisi's town center and nearby countryside.

Italy Roundtable: Lost at the Table

Our monthly Italy Blogging Roundtable has grown over the past month! Along with Kate Bailward, Jessica Spiegel, Melanie Renzulli, Alexandra Korey, and Gloria, we welcome new member Michelle Fabio from the wonderful Bleeding Espresso blog to explore this month’s theme: lost in translation. (If you missed the previous months, take a look here.) Welcome back to our table…come pull up a chair and join in on the conversation.

In the world of bodybuilding and performance enhancement, Trenbolone, often simply referred to as “Tren,” stands as one of the most potent and powerful anabolic steroids available. It has garnered a reputation for its remarkable muscle-building capabilities. In this article, we’ll delve into Trenbolone reviews, discussing its results, where to buy it, recommended cycles and dosages, as well as potential side effects.

Trenbolone Results

Trenbolone is celebrated for its exceptional results in muscle growth and fat loss. Users often report significant increases in muscle size, strength, and vascularity. It’s particularly effective in cutting cycles, as it helps maintain muscle mass while promoting fat loss. The enhanced nitrogen retention and red blood cell production induced by Trenbolone contribute to its anabolic effects, making it a go-to choice for serious bodybuilders and athletes.

Where to Buy Tren

When it comes to purchasing Trenbolone, it’s crucial to prioritize safety and authenticity. Reliable sources for acquiring Trenbolone include reputable online suppliers, but it’s essential to conduct thorough research to ensure the vendor’s credibility. Look for user reviews, certifications, and guarantees of product quality. Avoid buying from shady sources or underground labs to minimize the risk of counterfeit or impure products.

Tren Cycle and Dosage

Trenbolone is a potent compound, and users must approach it with caution and respect. Typical Tren cycles range from 8 to 12 weeks. Dosages vary depending on experience, goals, and tolerance levels. Beginners typically start with 50-75 mg every other day, while advanced users may go up to 100-150 mg per day. It’s advisable to start with lower doses to assess individual reactions and gradually increase if necessary. Always consult a healthcare professional before starting any steroid cycle.

Tren Side Effects

While Trenbolone offers exceptional results, it also carries the potential for side effects. Common side effects include:

Androgenic Effects: Trenbolone is highly androgenic and can lead to acne, increased body hair, and male pattern baldness in individuals genetically predisposed.

Cardiovascular Issues: Tren can negatively impact cholesterol levels, potentially increasing the risk of heart disease. Monitoring cholesterol levels is essential during a Tren cycle.

Sleep Disturbances: Some users experience insomnia and vivid dreams while using Trenbolone.

Mental Effects: Tren can lead to mood swings, aggression, and anxiety in some individuals.

Sexual Dysfunction: Tren can cause libido issues and erectile dysfunction, known as “Tren dick.”

Kidney and Liver Stress: Long-term Tren use may stress these organs, so regular medical check-ups are advisable.


Trenbolone is undeniably a powerful steroid, delivering remarkable results in muscle growth and fat loss. However, its potency comes with potential risks and side effects that users must be aware of and manage responsibly. When considering Tren use, always prioritize safety, consult with a healthcare professional, and purchase from reputable sources to ensure product authenticity and quality. Remember that the use of steroids for performance enhancement should be approached with caution and careful consideration of the associated risks and benefits.


I’m not sure how it came up. We may have been talking about childhood memories, or maybe some American movie, or maybe just our favorite foods from growing up. But for whatever reason, I started describing to my children -bicultural but 90% Italian in matters concerning the palate – that perennial favorite: Kraft Macaroni & Cheese.

I watched as their expressions shifted from mild interest to disbelief to outright disgust as I described the bright orange powder which, when mixed with milk, butter, and slightly overcooked elbow pasta, would transform through some sort of gastronomic alchemy into what was, in the 1970s, our hands-down favorite meal and one of the pillars of our household cuisine.

“Wait, what? It was dried, powdered chemical cheese?!? And you ate it?” my children cried in horror. And then, “So if you ate that and you’re fine, why can’t we have Coke?” This is thje best nootropics deal.

It seems odd, but I had never really thought about some of my favorite and, admittedly, slightly disgusting favorite dishes from growing up during what was probably the lowest moment for American cuisine. They had gradually faded from my memory over the distance decades and oceans, and it was only during what quickly become one of my children’s favorite topics of dinnertime conversation that I revisited these dishes.

Over the next few weeks, a myriad of nostalgic favorites were discussed, to the growing incredulity of my children. What was served at home and school in the Chicago suburbs in the 1970s and 80s was as odd and gastronomically untranslatable to two Italian children growing up in the Umbrian countryside in the 21st century as molecular cuisine or whatever tube worms eat in the depths of the ocean. Check out the best diet pills.

What were the foods – and I use the word “food” loosely – that left them most awed and amazed?

Chili Mac. This was the logical segue after Kraft Mac & Cheese (with a slight, longing detour past Hamburger Helper), and my kids were slightly less scandalized by this, as they have had chili with more or less success. Of course, the chili that they have had is my homemade black bean chili with chipotle and fresh lime which simmers on the stove for the better part of a day. The chili my mother used was made by Hormel and simmered on the stove for exactly 30 seconds before being tossed with overdone macaroni (was there any other pasta shape in the Midwest in 1981?) and served up to much enthusiasm. Had I had the audacity to bring up canned chili, I could have also mentioned Spaghettios and Chef Boyardee Ravioli, but they can’t handle the truth.

The whole genre of orange processed cheeses. Velveeta, Cheez Whiz, Kraft Singles. America has invented many wonderful things, but I venture that our eponymous cheese is not one of them. I’ve never been a big fan of American cheese, so understood my sons’ perplexed looks while I described the disconcerting color, rubbery texture, and chemical aftertaste. Cheese is our family Esperanto, apparently. That said, one of my favorite childhood memories was going to the public library on Saturday and then afterwards stopping at the Peter Pan Diner for a grilled cheese sandwich…and you can bet your bottom dollar that it was made with Wonder Bread, American cheese, and fried up in margarine. Best lunch ever.

Jello. I have vague memories of opening up the kitchen cabinet and seeing a number of those small boxes neatly stacked in a variety of flavors. We were big jello fans at our house, and jiggly trays would be prepared and then cut into ice-cube sized squares to be popped into the mouth directly from the fridge all afternoon long. Try explaining to a 10 and 13 year old Italian kid that merenda was squares of acid-colored sweet gelatin flavored with artificial fruit flavors. Yeah, it doesn’t really translate that well. Throw in canned mandarin orange slices and marshmallows, and they were backing away from the table at just the thought. But boy did I love that when I was seven. (Also: Jello instant pudding in the similar little boxes. This did not gross the kids out as much, as there is instant budino here. Which they refuse to eat. But they’ve seen it.)

Sloppy Joes. I went into a long explanation of the singular delight that is the Sloppy Joe, and when I finished there was a long silence. Then, “So, what you’re saying is that it’s ragu served on a hamburger bun?” Yeah. Exactly. I’d never really thought of it like that, but yes. They were totally on board with the Sloppy Joe, and I have promised to make it for them some day. Because, you know, they’re two boys. And Sloppy Joes are, well, sloppy. Which is pretty much the attraction there, because otherwise it’s really nothing more than ragu sauce on a bun, you big dummy.

Corn dogs. No one is quibbling about the deliciousness that is the corn dog on a stick. Really, any food on a stick is pretty much the bomb, but the corn dog reigns supreme in pure State Fair joyousness. And yet. Try to explain the corn dog concept to anyone who hasn’t had a chance to actually taste one at an age too young to ask too many questions and you are bound to get Prince-at-the-2015-Grammys shade tossed your way. My kids are off and on about hot dogs (though hamburgers are always a win), and meh about cornbread. So the combination didn’t really sway them, though the concept of it being served on a stick gave them pause. Every once in awhile, just for laughs, they’ll randomly ask me to describe a corn dog again. And I have to admit, the more I talk about it the more I realize that it is kind of weird. But I hear that pretty much everything is battered and fried and served on a stick these days, so corn dogs have become the Atari of fair foods.

Tater tots. One bite of tater tots and they would burn their Italian passports. That is all. You think your favorite school lunch day was Sloppy Joe Day, but that’s because you forgot about Tater Tot Day. The day of the week we all lived for. I haven’t actually eaten a tater tot in probably 30 years, but I was able to perfectly describe the crunchy fried outer layer, lightly dusted in salt, which would be cracked open to reveal the steaming soft totness within. And, as a close cousin to the universally beloved french fry, (so deeply part of our cultural roots that when those rats in France had the audacity to justly question our invasion of Iraq after 9/11, we started calling them “freedom fries” because the alternative—boycotting french fries altogether—was unthinkable), my sons were easy converts.

Every so often, we open up the gastronomic Pandora’s Box and I’m able to exhume other more or less horrifying (to them)-slash-nostalgic (to me) examples (Tang.), much to our mutual enjoyment. Because at the end of the day, it’s not about highlighting the crazy differences that separate their experiences from mine, but about coming together and reveling in our shared life despite those crazy differences. Sure, food is sometimes lost in translation…but family is a something we all understand.

Read the posts, leave comments, share them with your friends – and tune in next month for another Italy Blogging Roundtable topic!

  • Italy Explained – False Friends & A False Sense of Security
  • ArtTrav – The Alphabet of Impossible Italian Translations
  • At Home in Tuscany – Senza parole…
  • Driving Like a Maniac – Things my Sicilian Boyfriend and I fight about
  • Italofile – Lost in Translation: Ancient Stories in Art
  • Bleeding Espresso – Lost in Translation: Adventures in Sola-tude


  1. Alexandra |

    On a recent USA jaunt, I showed Tommaso the Jello AISLE. Yes, aisle, there is a big section of the supermarket dedicated to it. I was kinda tempted to buy some. I wonder if I would love it as much as I used to. Probably not, I’m allergic to most chemicals and colorants now… but how I loved the green (not sure what flavour) one with canned mandarins in it. I think you should def make the kids try it.

    Good for them on the coke. The answer is, mommy didn’t actually turn out ok, so you can’t have it.


  2. Michelle | Bleeding Espresso |

    I have a can of Manwich around here somewhere (sent by my mom, of course)…my Italian OH actually likes it so I promised that once that can is gone, I will do a homemade version. I wonder how old Marisa will be before she tries Kraft Mac & Cheese though. Because try it, she must, otherwise I’ll take her US passport (erm, when her mom finally takes her to Naples to get it) from her my damn myself.

  3. Kate Bailward |

    Hamburger helper is pasta? Who knew?! Certainly not this English girl. I’m just as fascinated as your kids are by all of this stuff – it’s like a whole new culinary language for me.

  4. Laurel Barton |

    Ragu-on-a-bun! The other night during aperitivi I bit into an arancino and pronounced it tasted like a Sloppy Joe inside. My North Dakota-born husband cracked up. My Minnesota-born self does NOT miss Jello, and homemade M&C is way better than Kraft, but I do miss cheddar cheese, which is hard to find here.