An eye opening pizza tasting night in LES. I was never a pizza person, but I was so amazed when tasting all different kinds of pizza at Biga tonight: fresh ingredients, low key vibes, and most importantly- light (you won’t believe me until you try 😮) and incredibly tasty Italian recipe. Don’t miss their grand opening tomorrow night!!
I want to make a prosciutto pun, but I'd probably butcher it.
Prosciutto di Parma is now in Canada! I didn't realize how much there is to Prosciutto. The Parma designation symbolized by a crown is governed by the Consorzio. The designation is so hard to get that there is a black market for selling fake Prosciutto di Parma. 😱
The four ingredients to Prosciutto di Parma are the specially bred Italian pork, sea salt, air and time. The pig only eats a mixture of cereals, grains and whey from Parmigiano-Reggiano production. And it requires a minimum 20 months of dry curing. Now you know why they are soooo good! 😋
Did you know? The prosciutto slicer cost over $10K. Apparently, a nicely sliced prosciutto means you can place the meat over a newspaper and still be able to read it.
🍽 Prosciutto di Parma
#TravellingFoodie #TravellingFoodieEatsAndDrinks #TravellingFoodieDoesToronto
Prosciutto crisps for salad 🥗 garnish tonight.
Oggi è il riposo per andare in KYOTO.
Ci vediamo domani!!
Must get appetizer: gnocco fritto. They are fried dough pieces topped with prosciutto, sea salt, and a drizzle of olive oil. The sweetness of the dough is complimented by the salty toppings.
Crudo of Local Bay Scallops on Prosciutto Crisps, mmmm....🥢
Entertaining made easy part 2: Mozzarella Rolloni with both prosciutto and salami. $9.99 a package
🙌🏼 Muchas gracias a nuestros amigos de @ceriniarchitecture
por las lindas fotos de nuestro hogar 🏠 ❤️Los esperamos con los brazos abiertos ☀️🌈