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Author Topic: Preparing toppings beforehand  (Read 391 times)

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Offline Honkhonkhonkhonk

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  • Location: Warsaw
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Preparing toppings beforehand
« on: November 17, 2017, 04:09:59 AM »
Hey, I was wondering what are your thoughts on when to slice good quality prosciutto crudo. For pizza I guess there is no choice but to slice it before service, cover it with some plastic or a lid and hope it doesn't dry out. But what about a simple antipasti platter? Do you think I should slice it as I go? Does the quality decrease a lot overtime? On the other hand, there's sliced and packaged prosciutto available on the market, and it's not all that bad is it? Same question for table cheeses like pecorino toscano. Or parmesan that goes on pizza, doesn't it try out if it's been shredded beforehand? I'd appreciate all your thoughts.

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