Tasting

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Published: 29 April 2021

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  Easter Bunny tried to hide a big Lidl's chocolate Easter egg  with surprise toy inside from Mr. Superbattery. But we found Lidl's Favorina egg and tasted it. It was fun.

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Published: 13 April 2021

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We determined which pasta we like best expencive Italian hand made durum wheat semolina pasta from our friends in Italy or 89 cents costs pasta from Lidl. :)

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Published: 14 February 2021

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Italians told, that only certain breeds of heavy pigs can be used to make prosciutto (traditional Large White, Landrace or Dunroc). Pig legs rubbed with salt then refrigerated for about a week. Then added another thin layer of salt leading to another resting period of 15 to 18 days. The hams are then hung for approximately 80 days, in a special conditions room. After 80 days the hams have dried completely. Then Prosciutto are left to finish the curing process in dark cellar-like rooms. The curing should last a minimum of 12 months.

As for me, Prosciutto from Italy is better than Jamon from Spain.