"ViLco" ha scritto nel messaggio > Giusi wrote:
>
>>> Piedmontese "tajarin" are to die for
>> 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

Even carta igienica might taste good with butter and truffles. No?