On Fri, 24 Jul 2009 10:10:44 +0200, Giusi wrote:
>
> Each proscoitto crudo from various regions has its own flavor. My favorites
> are San Daniele from Friuli-Venezia Giulia and Parma from you know where.
> They are less salty. Anyone who thinks prosciutto crudo needs to be cooked
> should stop cooking-- including Martha-- and anyone who thinks it has no
> distinctive flavor of its own has just signed his own certificate of TIAD.

sheldon was disappointed that it didn't taste more like spam.

your pal,
blake