The Recipes of the Caseificio Longo
Cut the Paglierine in half, fill with the raisins and walnuts. Warm a non-stick
Break the eggs into a bowl and beat them with the salt, pepper and milk. Line
Gently fry the shallot in the oil, then add the aubergine, peper, tomato and the
Place the thin slices of meat in a baking tray...
Dress the Longo Rustino with oil and salt, roll into small cylinders and wrap
Chop the scallion finely and mix in a bowl with the caprino, a few torn basil
Dissolve the yeast and sugar in 500 ml of slightly warm beer. Pour the two
Peel and dice the pumpkin and potatoes. Steam for about 15 minutes...
Cut the Tomino del Boscaiolo in half like a bun, and fill with a slice of bacon
Mix the egg yolks, finely chopped thyme, salt and Seirass with the warm bechamel
Chop the rosemary and place in a bowl with the oil, salt and pepper...