Welcome to Gaia! ::

...well, that would be an awesome bonus actually biggrin (that and just getting the chance to explore Dracula's Castle would be awesome biggrin )

Well, tourism in our old home HAS gone up since EoSD came out~

Horn - Nice. Ragna and Tao got mad buffs in CS. My main is Tager just like in CT, but I'm still playing around for subs. I'm looking at Tsubaki, Hazama, and Hakumen. Waiting for Valkenhayn and Platinum to come out.

I like French culture, but I hate French natives. SO pretentious, and that's not just a stereotype; it's a fact. They criticize people who can't speak French fluently with the right accent, they're so smug in their culture and history, and their soccer team is a bunch of spoiled brats with no patriotism.

Horn - Lol, Tager and Trubaki are like...bottom three. Tager has very limited options and comboability, relying on Spark Volt and resets/tech traps, and Tsubaki's damage output is garbage for a character who relies so much on gimmicks. Hazama and Hakumen are really good though, and Makoto is looking solid mid. She had poor range which makes characters like Hazama, Lambda, and Mu huge problems for her, but her damage potential is rediculous with the parry loop.

Oh yeah? Most of the people I knew who used to live there said it was great. But then again they were living on base so they didn't have to deal with tight living conditions and stuff. I wonder if your friends are those snob types -_-. No offense, just met my fair share of snobs, and they always seem to irk me. The types you take to walk down the streets and alleys of Venice and they just have a look of disapoval because I guess it does not meet their high standards of their local Venice Beach rolleyes or those types who eat Italian pizza and say "I like Anthony's pizza better" cause apprently they believe some teenager with an hour of training makes for a better chef. Pretentious ******** scream . Sorry about that, I think I am talking to some one who is not here...

PS. Gelato is awesome. I also suggest Italian soda, prosciutto, as well as the rest of those cliche italian meals.

I would love to try true Italian Pizza and pasta 3nodding (you know, get to taste the REAL thing smile )

Well what kind of pizza? cause it depends on area as well. Plus for real Italian Pasta from Italy IN Italy, You need to eat either Carbonara or Aglio e Olio

And if you want more information, go Here

Now i will leave you with this from Wikipedia. And each one taste better in the region they are made in.

Neapolitan pizza (pizza napoletana): Authentic Neapolitan pizzas are typically made with tomatoes and Mozzarella cheese. They can be made with fine ingredients like San Marzano tomatoes, which grow on the volcanic plains to the south of Mount Vesuvius, and mozzarella di bufala Campana, made with the milk from water buffalo raised in the marshlands of Campania and Lazio in a semi-wild state (this mozzarella is protected with its own European protected designation of origin). According to the rules proposed by the Associazione Vera Pizza Napoletana, the genuine Neapolitan pizza dough consists of wheat flour (type 0 or 00, or a mixture of both), natural Neapolitan yeast or brewer's yeast, salt and water. For proper results, strong flour with high protein content (as used for bread-making rather than cakes) must be used. The dough must be kneaded by hand or with a low-speed mixer. After the rising process, the dough must be formed by hand without the help of a rolling pin or other machine, and may be no more than 3 mm (⅛ in) thick. The pizza must be baked for 60–90 seconds in a 485 °C (905 °F) stone oven with an oak-wood fire. When cooked, it should be crispy, tender and fragrant. There are three official variants: pizza marinara, which is made with tomato, garlic, oregano and extra virgin olive oil (although most Neapolitan pizzerias also add basil to the marinara), pizza Margherita, made with tomato, sliced mozzarella, basil and extra-virgin olive oil, and pizza Margherita extra made with tomato, mozzarella from Campania in fillets, basil and extra virgin olive oil.

And

Lazio style: Pizza in Lazio (Rome), as well as in many other parts of Italy, is available in two different styles: (1) Take-away shops sell pizza rustica or pizza al taglio. This pizza is cooked in long, rectangular baking pans and relatively thick (1–2 cm). The crust is similar to that of an English muffin, and the pizza is often cooked in an electric oven. It is usually cut with scissors or a knife and sold by weight. (2) In pizza restaurants (pizzerias), pizza is served in a dish in its traditional round shape. It has a thin, crisp base quite different from the thicker and softer Neapolitan style base. It is usually cooked in a wood-fired oven, giving the pizza its unique flavor and texture. In Rome, a pizza napoletana is topped with tomato, mozzarella, anchovies and oil (thus, what in Naples is called pizza romana, in Rome is called pizza napoletana).

Also i can't forget...

Sicilian-style pizza has its toppings baked directly into the crust. ("Sicilian" pizza in the United States is typically a different variety of product, made with a thick crust characterized by a rectangular shape and topped with tomato sauce, cheese and optional toppings. Pizza Hut's "Sicilian Pizza", introduced in 1994, is not an authentic example of the style as only garlic, basil, and oregano are mixed into the crust);

((sorry for the long unrelated post but when i get knowledge hungry or find good information i have to spread it around ><))

This has gone from tech to pizza, wtf