STFC4LIFE
Fence Fucker
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« on: Friday, May 20, 2011, 20:05:01 » |
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What is Paolo di Canio's favourite cheese?
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Ralphy
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« Reply #1 on: Friday, May 20, 2011, 20:09:53 » |
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Gotta be Parmesan surely.
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Reg Smeeton
Walking Encyclopaedia
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« Reply #2 on: Friday, May 20, 2011, 20:10:42 » |
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I'd have him down as a gorgonzola man....
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Batch
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« Reply #3 on: Friday, May 20, 2011, 20:12:19 » |
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I'm going for Amatriciano
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Ralphy
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« Reply #4 on: Friday, May 20, 2011, 20:12:43 » |
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Maybe we should tweet Vic Morgan and get him to ask Paolo on monday.
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« Reply #5 on: Friday, May 20, 2011, 20:13:37 » |
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I'll tweet Mr Rose...
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slinky
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i'm lovin' it
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« Reply #6 on: Friday, May 20, 2011, 21:16:04 » |
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My guess is Fontina, which is a cow's milk Italian cheese. Made in the Aosta Valley, in the Alps since the 12th century. I might be wrong however.
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Processed Beats
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I drop beats from this processed meat.
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« Reply #7 on: Friday, May 20, 2011, 21:24:04 » |
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Mozarella!
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wiggy
Whippet fancying, T-shirt flogging cunt
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Whippet Fancier
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« Reply #8 on: Friday, May 20, 2011, 21:25:31 » |
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At least Italy has a wide range of cheeses to speculate over. If we had appointed Hamann we would have run out of suggestions after bavarian smoked cheddar.
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Thank [insert deity of choice] for beer and peanuts
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sonicyouth
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« Reply #9 on: Friday, May 20, 2011, 21:26:20 » |
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I reckon he eats giant lumps of parmesan reggiano.
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LucienSanchez
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Is this hospital called St. Croc of Shit?!
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« Reply #10 on: Friday, May 20, 2011, 21:36:09 » |
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It'll be marscapone from his beloved tiramisu
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We made a promise we swore we'd always remember... no retreat, baby, no surrender
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Barry Scott
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« Reply #11 on: Friday, May 20, 2011, 22:04:08 » |
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My money is on Pecorino Romano.
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chalkies_shorts
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« Reply #12 on: Friday, May 20, 2011, 22:17:03 » |
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Telaggio
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leefer
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« Reply #14 on: Friday, May 20, 2011, 23:13:53 » |
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I hear Fellatio leaves a strong taste in your mouth.
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