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Does anyone out there know what kind of cheeses they use at Sal's?It is buttery and generally awesome.I have tried many, including Grande, always straight whole milk low moisture.I would welcome any inside knowledge.
Thanks, King.Grande is definitely the closest I've come.(and I am working on the sauce, mine's tasty, but not there yet.)I understand that they use different sauce and dough for the sicilian.Both pies are without a doubt tops in their class!