Prosecco

[mrdutton]

I've had Parmesano-Reggiano from stores here in the US and have really liked it. But, I've never had the pleasure of tasting it in Italia herself (though I've been there a number of times).

Did you notice my Crab Stuff recipe? I indicated the use of Guryere or Asiago. Both fine cheeses just for nibbling let alone using for cooking. The last batch I made, I used Asiago. Yum, yum, yum......!!

We munched the crab dip with a Prosecco and then with an Alsatian Pinot Gris. YUM!

Oh-by-the-way, should I ever get back to Italy one of the places I want to visit most is Genoa, second is Venice (because I've never been there) and third is Porto Fino.

Been to the two places three times before (amongst many others) and ....... well you know........ especially Porto Fino, wow!

Also liked Naples and Rome. (Actually, at first I hated Naples, then I got out of the gut [water-front area, kinda like skid-row] and learned more about the city and the people - that is when I really started to like the place.)


[This message has been edited by mrdutton (edited 12-02-2000).]