Pizzablogger's informative email about Neapolitan basil got us at Slice HQ thinking about the many ways basil can be added to a pie. Do you like basil added before the pie goes in the oven so its flavor mingles with that of the sauce or added after the pie comes out of the oven so it doesn't wilt? And how do you like 'dem leaves—whole or cut into a chiffonade?
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