Giusi wrote:

>> Piedmontese "tajarin" are to die for

> Sure, but to die for or to die from? LOL

Both!

> I make them for particular sauces that are nice on fine threads, and they
> do photograph very
> well indeed.

I love them how I ate them the first time: the sauce was a "vellutata di
castelmagno" (an aged, strong and complex tasting cheese) and on top of them
the waiter grated some white Alba truffle. Heaven!
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano