Christopher Allen wrote:
Every restaurant does what they think is the best: pizza-pasta with eggs/butter/manitoba/mais/vegetal-oil/etc.... :?How do you serve pizza-pasta with Manitoba? Isn't such a large Canadian province kind of awkward to fit on the plate/bowl? (Plus, the people who live there might object to being eaten, surely?) Not to mention that it is the most notoriously mosquito-infested province. Surely it would be better to serve a smaller province, like Prince Edward Island? It's only about 300km long, and comes with lots of fish and potatoes. Or is is there some other kind of manitoba?
Not bad, but we not like eat Manitoba's poeple.If you see: http://www.cibo360.it/alimentazione/cibi/cereali/derivati/farine_commercio.htm (in italian) you could look what we intend for "manitoba" (i guess only in Italy is used this therm in such way): rich glutine flour whit a big capacity of absorbe the water (80% of its weight) obtained from a mixtrure of hard grains. Strange thing: in the country of the Pizza we import the receipt of some flour from Canada.... And my Isle was called in ancient times "the granary of Rome" for it's best quality of "granum-durum" (hard-grain).
... You think that Prince Edward Island could fit between the tomato and the cheese? :)
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