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@orijiattires_makassar: ingat hari ini terakhir promo Special… #orijiattires #fyppppppppppppppppppppppp #fouryoupage #brandlocal #makassar

Orijiattires Makassar
Orijiattires Makassar
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Region: ID
Monday 05 October 2026 06:42:33 GMT
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Comments

mayoooneessssss08
a? :
yng ini masi ad?
2026-10-05 06:55:11
0
aqil_sami_1506
aqilxz :
lokasi
2026-10-06 10:17:19
0
29fahmi2
29FAHMI :
kalo yg dipake restok mih kak
2026-10-05 07:00:43
0
fajril.muhammad.f
Jriii Handsome :
pertama dapat apa nih?
2026-10-05 06:47:50
0
info11yangkeras0
Flado.15 :
dari brp size kak
2026-10-05 09:53:14
0
mailismail1101
maillll🦇 :
bisa cod kh?
2026-10-05 07:19:22
0
sipakalebbi8
sipakalebbi :
kak berapa harganya itu yg beli 2
2026-10-05 07:05:23
0
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Other Videos

Jujur masih ga percaya 😳🇮🇩🏆 #fifaaseancup2026 #fifaaseancup2026indonesia
Jujur masih ga percaya 😳🇮🇩🏆 #fifaaseancup2026 #fifaaseancup2026indonesia
mid doro🫶🏻😂#fyp #capcut #viral #foryoupage
mid doro🫶🏻😂#fyp #capcut #viral #foryoupage
SOMETIMES THE BEST SAUCE IS TIME. I made that iconic homemade pasta right inside a 43-kg wheel of Parmigiano Reggiano. And no — Italians don’t use it just for show 🤓 Real Parmigiano Reggiano is aged for at least 12 months, but more often 24–36 months (and beyond, the flavor only gets deeper). Mine was aged 36 months. During this time, the cheese transforms from the inside out: proteins slowly break down into amino acids — that’s where that intense umami flavor comes from, similar to a rich, well-made broth. And those little crunchy bits? No, that’s not salt 🙂 Those are tiny crystals that form in aged cheese. They give that delicate crunch and that unmistakably luxurious texture. This is my favorite kind of Parmesan — bold, deep, complex, slightly sharp 🤤 And the best part? This recipe is incredibly easy to recreate at home: pasta + good cheese. Nothing extra. Pure pleasure 😌 So tell me — how do you like your pasta? 🍝 #reinavelcheva #byvelcheva #parmigiano #pasta
SOMETIMES THE BEST SAUCE IS TIME. I made that iconic homemade pasta right inside a 43-kg wheel of Parmigiano Reggiano. And no — Italians don’t use it just for show 🤓 Real Parmigiano Reggiano is aged for at least 12 months, but more often 24–36 months (and beyond, the flavor only gets deeper). Mine was aged 36 months. During this time, the cheese transforms from the inside out: proteins slowly break down into amino acids — that’s where that intense umami flavor comes from, similar to a rich, well-made broth. And those little crunchy bits? No, that’s not salt 🙂 Those are tiny crystals that form in aged cheese. They give that delicate crunch and that unmistakably luxurious texture. This is my favorite kind of Parmesan — bold, deep, complex, slightly sharp 🤤 And the best part? This recipe is incredibly easy to recreate at home: pasta + good cheese. Nothing extra. Pure pleasure 😌 So tell me — how do you like your pasta? 🍝 #reinavelcheva #byvelcheva #parmigiano #pasta




Mon petit schtroumpfs 🤣❤️
Mon petit schtroumpfs 🤣❤️

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