05-06-2008, 02:48 PM
My husband and I use it a lot instead of salt, and we cook authentic Italian cuisine from Abruzzi. It tastes wonderful. We use it for all our seafood sauces such as clam sauce, scallop/shrimp/calamari sauce, and even with pasta primavera. I tried it on hard-boiled eggs at a Roman reenacting event once-YUMMY.
My 6 cats especially like it in their home-cooked food that I prepare for them. :mrgreen: :twisted:
My 6 cats especially like it in their home-cooked food that I prepare for them. :mrgreen: :twisted:
Saluti, Love and Light
Iulia Cassia Vegetia
a.k.a Julia Passamonti-Colamartino
Legio III Cyrenaica
Maker of Amphorae
<a class="postlink" href="http://venetiancat.com">http://venetiancat.com
Once I learned to herd cats, I realized that ANYTHING is possible..."
Iulia Cassia Vegetia
a.k.a Julia Passamonti-Colamartino
Legio III Cyrenaica
Maker of Amphorae
<a class="postlink" href="http://venetiancat.com">http://venetiancat.com
Once I learned to herd cats, I realized that ANYTHING is possible..."
