Dress the Longo Rustino with oil and salt, roll into small cylinders and wrap them in the finely sliced veal.
Lay on a bed of rocket and dress with extra virgin olive oil and hazelnuts.
The Recipes of the Caseificio Longo
Place the thin slices of meat in a baking tray...
Clean Valerian by carefully removing earth residues and sprinkle them in water
Blend the Tomino del Boscaiolo, pour it into a bowl, add...
Chop the rosemary and place in a bowl with the oil, salt and pepper...
Break the eggs into a bowl and beat them with the salt, pepper and milk. Line
Gently fry the tuna with a small amount of oil, cut it into slices and set to
Dissolve the yeast and sugar in 500 ml of slightly warm beer. Pour the two