Never tried this moka specifically but being italian myself we all grow up with at least 2-3 mokas per home
If you deep cleaned it, make 2-3 coffee to throw away before tasting one. The flavour builds up with time. For a while just clean it with water as soon as you used it so that the coffee doesnt dry up inside
Ahahahah yeah i imagined. Thanks
So you roasted the chicken carcasses with the veggies, browned, then added everything to the water?
Either ai or fucking stupid
There is a youtuber named shiey which has a ton of illegal videos recorded in it
It’s a nice watch if you like abandoned urban settings
Better than football (or soccer) where everything is fake but you need to fake the fact that you know it
Is there an xperia with at least 5000mah battery?
Because in the years i got used to strip down my phone to be a googless machine that needs charging every 3 days with 10-12 hours sot
I have to make a call of duty to piracy.
Super legit! Looks very traditional
Show the side slice!!
No, they sabotage other’s work. Which many top manager already do
Nah, you may have not liked them but they were both great.
Yes de cecco, molisana, garofalo or voiello are quite available everywhere in Italy, its still factory made but with more care and with bronze cut
If you want to go on expensive stuff you need to look into “monograno”, basically means “single grain” a 1kg pack could go up for 6-10 €
Worth it? For everyday use only if you make it an hobby, otherwise a normal bronze cut is enough.
I would still eat barilla, but only if its the only alternative to not having pasta
In france they eat a lot of “panzani” which I believe its still Italian, but quite shit in quality, very unexpensive
Im answering with a video
https://www.youtube.com/watch?v=W8wZbNmdIKw
But no, usually pasta is pressed into shapes and then cut at the end
While being pressed against the bronze thing it gets rough on the edges and in the inside
Yeah, big pot and salt are mandatory.
I believe they have 1kg options
Bronze cutting is slower (so less efficient) but being slower make the pasta more “rough” and not smooth. This makes sauce stick more to it
Italian here. Barilla is considered the bare minimum. Its not a high quality pasta, although they have a bronze cut kind which I never tried.
Dont trust anyone that claims that something will go up or down like he is a wizard.