no banana@lemmy.world to Lemmy Shitpost@lemmy.world · 11 months agoGastronomical Masterpiecelemmy.worldimagemessage-square175fedilinkarrow-up1315arrow-down118
arrow-up1297arrow-down1imageGastronomical Masterpiecelemmy.worldno banana@lemmy.world to Lemmy Shitpost@lemmy.world · 11 months agomessage-square175fedilink
minus-squarePeroBasta@lemmy.worldlinkfedilinkarrow-up6arrow-down5·11 months agoRemove butter, put EVO, remove parmisan, put Parmigiano Reggiano, you have a masterpiece
minus-squareFluba@lemdro.idlinkfedilinkEnglisharrow-up2·11 months agoI tried searching for EVO but just came up with a pan/bowl type. Could you tell an uninformed fool (me) what is EVO?
minus-squarePeroBasta@lemmy.worldlinkfedilinkarrow-up3·11 months agoExtra virgin olive oil. I’m Italian :D I get 5L per year from my uncle who produce it in Tuscany
minus-squareFluba@lemdro.idlinkfedilinkEnglisharrow-up2·11 months agoOh man, I should have known that. Thanks for the assist!
minus-squaresupernicepojo@lemmy.worldlinkfedilinkarrow-up2arrow-down1·11 months agoAgree, I dont have reliable access to EVOO or good parmigiana. If I had my way all the time it would be thyme and lavender and oregano infused olive oil with cucumbers as well as a three way mixed Parmigiana, Asiago, Oaxaca or dried mozarella.
Remove butter, put EVO, remove parmisan, put Parmigiano Reggiano, you have a masterpiece
I tried searching for EVO but just came up with a pan/bowl type. Could you tell an uninformed fool (me) what is EVO?
Extra virgin olive oil. I’m Italian :D
I get 5L per year from my uncle who produce it in Tuscany
Oh man, I should have known that. Thanks for the assist!
Agree, I dont have reliable access to EVOO or good parmigiana. If I had my way all the time it would be thyme and lavender and oregano infused olive oil with cucumbers as well as a three way mixed Parmigiana, Asiago, Oaxaca or dried mozarella.