Pizza!

[BadJack]

@BadJack Isn't Prosciutto di Parma the same? Produced in a specific area?
Seems like I have read before that it has to have a stamp to be authentic.

A quick search answered my question:
"In 1996, largely due to the efforts of the Consorzio del Prosciutto di Parma, Prosciutto di Parma became one of the first products to be awarded the Protected Designation of Origin (PDO) status. PDO is a European Community certification system designed to protect names and traditions of high-quality European foods, made according to traditional methods in a defined geographic region."

Anyway, we always get it during the Christmas holiday. Sorry to change the subject.

Hi dear! Yes, it is a similar label. If you have seen it on the packaging, you’re right!

These are the labels:
DOC
DOCG (stronger quality and guarantees relate to DOC)
IGP

 

[nemo]

Saturday's pie, a triple cheese, pepperoni and jalapeno.

 

[Eric_75]

Saturday's pie, a triple cheese, pepperoni and jalapeno.

View attachment 2005435

I love fresh jalapeños on pizza.

 

[Multum in parvo]

Excellent pie at Krakow Airport in Poland

 

[Old Hippie]

I might remember to post pix tonight. Might not, too. [shrug]

I guess I'm not making enough pizza to keep Mrs. Hippie content. She showed up from the store the other day with a packet of pepperoni and said, "Since you'll be making pizza this week, I got some pepperoni for you."

So the dough's rising and the sauce is ready and later this afternoon I'll be launching a couple pies.

O.H.

 

[The Knize]

I might remember to post pix tonight. Might not, too. [shrug]

I guess I'm not making enough pizza to keep Mrs. Hippie content. She showed up from the store the other day with a packet of pepperoni and said, "Since you'll be making pizza this week, I got some pepperoni for you."

So the dough's rising and the sauce is ready and later this afternoon I'll be launching a couple pies.

O.H.

I wish my wife was willing to eat more pizza! I find making them to still be a lot of fun! Although I am still not doing my own dough. The more I make, the better I get at it. I wonder how fast that skill goes away, if at all!