(photo:www.molinelliguitars.it)This week we travel to Milan for Molinelli's relic recipe. This "Molicaster" looks like a Creme Brulee approach. I imagine them coating it with sugar and carmelizing it with a torch. See the torch marks on the pickguard and gooey colors.
Last week's relic from Van de Haar in Holland resembled a partially smoked Texas brisket, so it's only fitting that today we feature a dessert Strat.
Food Network must be getting to me...
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