Guess what kind of pizza I had for dinner....
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I'm sure it'll look good, but the performance will be mediocre.
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I hope they cut it with a Campagnolo pizza cutter.
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My favorite bread:
No joke, it's seriously good bread. It'd be my favorite even without the "Campy mystique".
From Grand Central in Seattle.
No joke, it's seriously good bread. It'd be my favorite even without the "Campy mystique".
From Grand Central in Seattle.
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Not the D-Abruzzo? - https://girodabruzzo.com/
Nor the Tartufo? - TARTUFOBIKE | MTB ALTA VAL BAGANZA + https://www.trailforks.com/video/1569/
No Finochiona - https://www.finocchionaigp.it/2017/0...-21-23-aprile/
Nor the Tartufo? - TARTUFOBIKE | MTB ALTA VAL BAGANZA + https://www.trailforks.com/video/1569/
No Finochiona - https://www.finocchionaigp.it/2017/0...-21-23-aprile/
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Enough hot pepper flakes, and it will be quick-release.
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Or in other words, Campagnolo drop outs...
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Wife and I had dinner here for our dating anniversary last week.
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Tomorrow it will look the same as a Delrin Simplex.
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I’ve been making homemade pizza Al Taglio; 24 hours to make the pizza crust dough. About as good as it gets.
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After dinner.....
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Or some Masi wine perhaps?
And how else to open it but a Campag Cavatappi?
BTW, this '60s-vintage one made almost $2000 at auction. Wine people are crazy, vintage bike people are too, but real craziness lies in the overlap in that Venn diagram.
I hope I can say that without offense since I are one!
And how else to open it but a Campag Cavatappi?
BTW, this '60s-vintage one made almost $2000 at auction. Wine people are crazy, vintage bike people are too, but real craziness lies in the overlap in that Venn diagram.
I hope I can say that without offense since I are one!
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