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

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

Break the eggs into a bowl and beat them with the salt, pepper and milk. Line

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

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

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

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

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