by Gianfranco | May 9, 2017 | Food
Home » 2017 » May (Page 2) The Salento spring is well represented by the heart of the black artichoke, stuffed with barley frisa. The filling was done diligently and professionally with an excellent “friseddhra” (Italian...
by Gianfranco | May 9, 2017 | Food
Home » 2017 » May (Page 2) The explosion of nature and the flavours of Otranto are incorporated and embraced by cooking in tempura. For this recipe have been assembled the “lampascioni” (green onion), the...
