i am currently attempting to make this, can you help with tips and tell me how you make yours we can exchange knowledge , i am fermenting one piece but the other i put right in the fridge just to see if there is difference and get more results from this one try
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
Its a culianry tradition that deserves to live. Will Filippo teach us?
ehh que bella pitina
Very nice….., I just made some myself. The taste and textur is amazing.
i am currently attempting to make this, can you help with tips and tell me how you make yours we can exchange knowledge , i am fermenting one piece but the other i put right in the fridge just to see if there is difference and get more results from this one try
what is this yellow thing ?
mais flour
@@fabioconsonni3232 yes I found that already out,its corn flour, but thanks for answear anyway.
Salve . Posso fare il salame senza budella e senza nessun involucro esterno ? Temo che la carne non resti unità e si stacchi appena manipolato
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@@fabioconsonni3232 no la rete no è un casino
@@lelearmi6186 prova a farlo senza, poi ci fai sapere: in fondo sarebbe una pitina allungata... o la pitina è un salame accorciato?