JimMorrison

DeRank ™: 3,31

DeAge™ : 7551 days • Here since 10 october 2005

Take That Nobody Else

11 sep 06

Voto:

<<<Altamura not Cerignola. >>> Referring to the Neanderthal man. However, there was the janitor of my school who was a living testimony of his existence.

But the Apulian wheat is excellent wheat, and if a pasta factory decides to do things properly, do you know what kind of pasta comes out? We have Casillo, which is the first mill in Europe (don't try to contradict me) www.casillo.it, Molini Tandoi Pellegrino, Cerignola just a stone's throw away and its granary. Taste it and then let me know...

Take That Nobody Else

11 sep 06

Voto:

You are ignorant on the subject, nunceniendafà. In Foggia, there is the Tamma headquarters, while Granoro has a single headquarters in Corato, so no nonsense. I was talking about special formats and not about common pasta like Rigatone.

Take That Nobody Else

11 sep 06

Voto:

@Malloy: and what would you call it? :D

Take That Nobody Else

11 sep 06

Voto:

Search on Google: "variety olive la coratina" and see what comes up. All the mills in Italy proudly display which cultivar is used. Guess what it is? And if Wikipedia says it... Olio di oliva - Wikipedia

Take That Nobody Else

11 sep 06

Voto:

Odra, trust me.

Take That Nobody Else

11 sep 06

Voto:

And then, dear Pietro, Granoro is not as regional as you think: it exports to the Netherlands, Germany, Switzerland. Not to mention that it covers the entire national territory with about a hundred trucks and dozens of articulated lorries that service the line. Riscossa is a medium-quality product. Initially, it was a single pasta factory of the F.lli Mastromauro. Attilio (the pasta maker) decided to invest on his own. And he hit the jackpot... www.granoro.it

Take That Nobody Else

11 sep 06

Voto:

Qzé I love you: you have my tastes and I intend to marry you so that on Sundays you can slow-cook the brasciole, the spancelle, and the pezzetti. If you also add some nervetti, capocollo, and cresciacapidde, I’ll gift you the good ring. @Pietro: no, no. The Coratina variety is the best, it’s confirmed and well-known. Take a look on the internet or watch cooking shows: it’s always discussed, and if the industry experts say it, you can bet on it. Granoro is an excellent product: know that they also produce three or four special formats for your beloved Barilla, for Voiello (and others) that in the end, just put the bag with the logo. Great brand, great subcontractor, great midfielder. Goal.

Take That Nobody Else

11 sep 06

Voto:

@Qzé: will the poet we know ever be able to describe the goodness of a basket of dried figs with sweet almonds inside? Or the marzipan, horse ragù, homemade sauce, or Altamura bread? And the oil? Guess what the best type of olives in the world for oil production is? But "La Coratina," of course. It’s always us, it’s useless. Corato is the center of the world. Culinary speaking.