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Bob, I have used this when I make carpaccio (not italian so not sure of the spelling). Bed of arugula, filet pounded super thin, very thin slices of the cheese (I use a veggie peeler) little salt, evoo and lemon juice and it is a great meal! So I am assuming it would be good on pizza......but then again we know what "assume" can mean tom
Ya, i don't like the cooked provolone flavor, just too acid - like baby puke! On the other hand, i love it on a nice roast beef sandwich.