One of the things I have been impressed by so far has been the skin on the Rosa Bianca.
We usually fry our eggplant and the black beauty sometimes has a skin that will separate from the slices after serving and need to be removed. This can be a pain because the slices sometimes fall apart and is more noticeable if reheating.
The skin on the Rosa B. Is much better.
Does this make sense? Sorry for the hard to follow verbage.
I will try picking my BB's a bit earlier (smaller) to compare.
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