Spike seasoning stater bros6/12/2023 I have contacted my friend who is their sales manager, she forwarded the lot no. Not to mention I save money by growing/drying them myself. It's so nice to have fresh herbs on hand to make gluten free foods tasty. I do grow a few of my own herbs however and dry them. In most cases this a CYA statement from the company and may not be a problem. While I have not seen any single spices and herbs with gluten I have seen a few dried herbs that say they "may contain wheat" or are "manufactured in a facility with wheat". The same thing goes if you have an old container of sugar and ever used the same measuring cups while baking, or just had the sugar container open while you measuered flour-flour dust can go up in the air and then settle in things. The main thing to think about is if you have old spices in your cabinet and have ever in the past dipped a measuring spoon in them that has been coated with flour dust from using it on the flour before measuring the spice, then the spice may be cc'd. ![]() I'll be back again next time I'm in Milan, which will be twice in January 2021.McCormick's single ingredient spices are all safe. 3 glasses of wine, a large bottle of SP, a large appetizer, pizza, and double espresso was 45 euro and I took home half the pizza so essentially that meal was for two. If you are ever in Milan, trust me this place is worth a visit and best of all the prices are very reasonable. How could I turn it down? Lol I was so impressed with this place, these two great brothers, and the food that I am writing this unusually long and detailed post. On the way out Matteo offered me not one but two limoncella shots, probably because i treated this sipping liquor as a 'shot', down the hatch style. I had a bottle of San Pellegrino and finished with a double espresso. The wine suggestion by Nicholas was excellent. The Parma pizza arrived, as fresh as the appetizer. Half way through the app I was wondering where the pizza was going to fit. Prior to the pizza I had the ham mozzarella arugula appetizer shown in the pics. Although I went there for pasta, I decided to stay for the pizza since I was already there. Though known for their pasta, they just don't have the ability to produce the handmade pasta during COVID restrictions. So part of combating the pandemic is that their kitchen is limited. They are hunkered down for the long haul and expect to make it through the pandemic, which is great news to foodies all over the world for sure. ![]() Ok so their family opened this restaurant 4 years ago and they were building a strong business when COVID hit. Matteo loves NYC so much (5 visits) that he would someday maybe like to live there. Work and travel has given them the opportunity to master English. I found out that their family had traveled abroad extensively. Nicholas, toghether with his brother, Matteo ( blue shirt) spoke perfect English, which for a non-Italian speaker like me is really helpful (no Google translate needed). ![]() I walked in 30 minutes before lunch closing but Nicholas, one of the two brothers that run this place, still greeted me with warmth and great hospitality. ![]() I've found food excellence in Milan and it's at Pasta D'Autore.
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