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

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

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

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

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

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

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).

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

Blend the Tomino del Boscaiolo, pour it into a bowl, add...