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

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

Fillet the sea bass, cut into diamond-shaped steaks and place them in a backing

Place the bulgur wheat in a pan, add two spoons of oil and heat (do not toast).

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

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

Clean Valerian by carefully removing earth residues and sprinkle them in water

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

Gently fry the tuna with a small amount of oil, cut it into slices and set to

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