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Tagliatelle with asparagus and bacon are a spring dish tasty and rich, made even tastier by the bacon browned.
Brunello di Montalcino is a product of the highest quality, highly placed in the Tuscan culinary culture that uses it also as an ingredient in some of the most classic preparations.
In Tuscany is called fettunta, elsewhere panunto. When the bread is warm and crispy rubs one garlic clove over the surface and then seasoned with various ingredients. It is believed that this poor food was born as a snack for workers. It was prepared with home-made bread, stale, and flavored with meat and sausage.