HI! Since I registered in KA I am enjoying your mail and improving my bread making. So, the following is not intended to critic but is rather a question of curiosity. In Naples, where pizza reigns, I never met a pizza with grated parmesan cheese as an ingredient. It seems that this cheese flavor is reserved to pasta sauces as much as mozzarella is for pizza. In the States for some reason the taste for parmesan in pizza is well stablished. Wonder how this came to be. The atmosphere of a pizza parlor feels to us more like that of an Spaguetti restaurant. But in taste preferences, certainly there are not rules. Cordially, Ricardo Viva la difference! Mary @ KAF

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