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Wednesday, 26 September 2012 18:51

Which is better?

A friend of mine who is also a chef posted some pictures of a traditional Italian antipasto. It was a Caprese salad, or insalta Caprese as rightfully heralded. Although a great salad in its own right, and admired worldwide, I think I have a better one, and it's not Italian.

While working for the Brountas family here in Maine many years ago, I developed the love of Greek cuisine. Among the outstanding ingredients they use is feta cheese. It may be an acquired taste for some, but my palate instantly admired the crumbly texture of this cheese, and I think you will too.

Published in The Cooking Edge

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