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ribbons · 11-13-2009, 01:20 PM

I love freshly grated Parmigiano-Reggiano on just about anything: pasta, salads, soups, in risotto.

This thread inspired me to bring a Brie and green apple on a baguette sandwich to work today.

11-13-2009, 01:20 PM	#17 (permalink)
ribbons Music Addict Join Date: Oct 2009 Posts: 1,265	I love freshly grated Parmigiano-Reggiano on just about anything: pasta, salads, soups, in risotto. This thread inspired me to bring a Brie and green apple on a baguette sandwich to work today.