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

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

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

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

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

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

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

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

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