<Hand Made Ricotta Cavatelli
asparagus, ramps, crimini mushrooms, grana padano>
Here in the Boston area, I am noticing Gran Padano mentioned on "just about every menu" in the smaller artisinal/chef-owned bistros around town. Are you seeing the same trend? I've had Gran Padano; I like it but would always pay for a premium Parm over GP.
But it feels funny to me that chefs would declare it on their menus. It feels like they are advertising a 'second rate' and cheaper ingredient, admitting that they didn't want to afford a good Parm. Does it seem odd to you? I know i'm sure to learn somethng from your responses; tia.
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