Chop the rosemary and place in a bowl with the oil, salt and pepper...

Wrap the Tomino in a slice of aubergine and a slice of pepper, then place it on

Cut the Paglierine in half, fill with the raisins and walnuts. Warm a non-stick

Dress the Longo Rustino with oil and salt, roll into small cylinders and wrap

Cut the Tomino del Boscaiolo in half like a bun, and fill with a slice of bacon

Place the thin slices of meat in a baking tray...

Chop the scallion finely and mix in a bowl with the caprino, a few torn basil

Boil the potatoes in a pan, peel and mash them...

Cut the potatoes with the skins on into thick sticks; wash to remove the starch,

Dissolve the yeast and sugar in 500 ml of slightly warm beer. Pour the two