Reply to thread

Message: [QUOTE="8893, post: 4304052, member: 93"] I trust you mean that you prefer either a plain cheese pie (“scamotza” pie where I grew up) or one ingredient, and I hear you on the less-is-more thought behind that. This was a special and I went with it because it was seasonal and I trusted them not to use a heavy hand, just as I do with Bufalina. I was happy that my trust was not misplaced. Ramps are pretty delicate and less intense than onions; and guanciale is less intense than bacon and not smoky. The Calabrian chili added a nice slow burn and interesting crunch, but again it was a very light touch. I was surprised at the minimal amount of cheese, and even more surprised that I didn’t miss it. The sauce is nicely sweet and complemented the rest very well. Fresh garlic, too. But the absolute star of this pie imo is the crust. Which, as [USER=6283]@elmcityboy[/USER] notes, should be no surprise from the people behind Chabaso Bakery. [/QUOTE]