Dear packaging designers,

I wonder what kind of horse you were riding when you invented this strange intermediate foil for the Spaghetti Cinque Pi?
I tried three times - and still never managed to pull this foil out without an accident. It's great when you're in the office and you're covered in pink before you've even taken your first bite...
Even at home, when I couldn't cook properly because of a plaster finger and therefore wanted to put my fourth Cinque Pi in the pan to heat it up more stylishly, so much sauce got stuck to the foil that I had to put it on a plate and scrape it off with a rubber scraper. But as the sauce sticks to both sides of the foil, this also made a real mess on my (plaster) fingers.

So PLEASE, don't use this intermediate foil. As far as I'm concerned, from now on I won't be buying menus with intermediate foil. Better make the lid foil a bit more stable so that it doesn't almost tear when you open it.

Thank you!
(By the way, the spaghetti tastes good. Not as good as homemade, but still good).