Love this. Also, I'm not sure Emilgia Romanga needs parmigiana when they have the deliciousness of Squacquerone. What I wouldn't give for some of that in the States!
Terrific as usual. I love the idea of a diagnostic ingredient. I think you're totally wrong about parmigiana coming from Parma in any way, shape, or form but that's to be discussed when next we meet over a hearty bottle of Pugliese rosso. Meanwhile, check out Mary Simeti on la parmigiana.
Love this. Also, I'm not sure Emilgia Romanga needs parmigiana when they have the deliciousness of Squacquerone. What I wouldn't give for some of that in the States!
Someday I will write a sonnet on the contentious lack of cheese.
Terrific as usual. I love the idea of a diagnostic ingredient. I think you're totally wrong about parmigiana coming from Parma in any way, shape, or form but that's to be discussed when next we meet over a hearty bottle of Pugliese rosso. Meanwhile, check out Mary Simeti on la parmigiana.