The sausage is really nice, but the sauce looks more like tomato sauce than "classic bolognese" (slow cooked meat sauce).

joke's on you... being Italian I always downvote keto tagged dishes (no I don't, but temptation is high)

I just copied the definition from internet, I do not know this sauce personally ;-)

> dijonaisse

"a simple sauce consisting of a mayonnaise-based aioli combined with Dijon mustard"

This is good, but personally I could never put in the same sandwich the delicate and costly Parma ham together with salami or other strongly flavored ingredients.

I rather eat it alone in a warm slightly toasted and buttered baguette.

Then I would make myself another sandwich with the other ingredients, except tomato.

Forgive my newbie question. What does it mean "to make the sausage bloom in the fridge"? What does happen?

> https://www.amjmed.com/article/S0002-9343(21)00523-4/fulltext

I'm not an expert, but from reference (4) in the article you cited, it appears that Hydroxychloroquine "is effective in inhibiting SARS-CoV-2 infection in vitro". So it was appropriate for this "in vitro" study.

Unfortunately effective "in vitro" does not always translate in effective "in vivo".

They analyzed 1867 extracs to find 2 that have (possibly) some effect.

Yeah, I didn't mean dipping the pizza, but the general idea of using hands to dip things in sauces. I strongly dislike to have greasy hands, maybe because often I read Reddit on the cell If I'm eating alone...

There are some places which use fancy ingredients (and a lot of chutzpah) where a pizza can cost much more than 10 euro, see this one for example (not far from where I live).

In Italy we are not used to have the pizza cut for us (clearly one may ask).

I would be rather disappointed if I was served a pre-cut pizza in a restaurant, because I prefer to cut my pizza in a specific number of slices which also depend on the stiffness of pizza base and weight of the topping.

In the rest of Italy as well.

In general we do not care about how people eat pizza. The approach also changes depending on the stiffness of the pizza base and the heavyness of the topping.

First of all, in Italy usually they do not cut the pizza for you at the restaurant, unless you ask for it, so you are given a fork and a knive and you are free to cut the pizza as you like it.

Second, here nobody cares how other people eat pizza.

Moreover, pizzas can be very soft in the middle so if the topping is heavy and you try to lift a whole slice the topping can fall making a mess. So a common or at least possible strategy is to eat the pointy part of a slice with fork and knife, then finish using your hands (if you are so inclined).

In general, probably because there is not a developed "dipping culture" (commonal bowls of sauces or melted cheese where people dip things like in US) we are less inclined to make our hands greasy if not really necessary.