tag:blogger.com,1999:blog-10545804.post5399253486695900626..comments2023-08-03T07:55:48.617-07:00Comments on élevage: Nostrana e PerbaccoVincent Fritzschehttp://www.blogger.com/profile/18153962387209512138noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-10545804.post-83853347227759440032011-03-20T12:23:08.751-07:002011-03-20T12:23:08.751-07:00Fair point, though Nostrana pies are the closest I...Fair point, though Nostrana pies are the closest I've had to what I found in Italy. Slightly wet in the middle, so floppy but so good. Thanks for supporting my pies though. Maybe they need a perforated pizza pan to get that really crisp crust.Vincent Fritzschehttps://www.blogger.com/profile/12340402264338098753noreply@blogger.comtag:blogger.com,1999:blog-10545804.post-81479855781081218982011-03-20T12:10:25.246-07:002011-03-20T12:10:25.246-07:00Not a dining site, I know, but I've been consi...Not a dining site, I know, but I've been consistently underwhelmed by pizzas from Nostrana. Good ingredients and flavors, but they're always floppy and greasy in the center. Your pies are much better!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-10545804.post-80571913916441664102011-03-18T15:38:15.708-07:002011-03-18T15:38:15.708-07:00I like wine and pizza... (hint, hint)I like wine and pizza... (hint, hint)Portland Charcuterie Projecthttps://www.blogger.com/profile/11741838890062064902noreply@blogger.com